Serves: 4
Ingredients for Potato Gnocchi:
5 baking potatoes
2 egg yolks
1/4 teaspoon salt
1/4 teaspoon grated nutmeg
1/2 cup grated Parmesan cheese
1-1/2 cups all- purpose flour
Instructions for Potato Gnocchi:
Bake the potatoes in a 350-degree F. oven for 1 hour. Peel and mash them.
In a bowl, combine the egg yolks, salt, nutmeg, and parmesan cheese.
Add the mashed potatoes.
Add the flour, a little at a time, until a dough forms and holds together.
The dough should be soft but firm enough to roll.
Dust the work surface lightly with flour.
Divide the dough into 2 or more parts and shape each into a sausage-like roll about 1 inch in diameter.
Cut the roll into pieces 3/4 inch long.
To shape the gnocchi, hold a fork with the concave (top-side) facing you.
With the index finger of your other hand, press the dough piece just below the top of the fork.
Pull down toward the fork's handle and allow the dough to roll over on itself.
The pieces should have ridges on one side formed by the tines of the fork and a depression on the other formed by your finger. *
While working with gnocchi, dust your hands and work surface regularly with flour.
Place the formed gnocchi on a lightly floured surface.
Cook the gnocchi in boiling, salted water 2-3 minutes or until they float to the surface.
Remove and mix gently with your desired sauce.
* An Alternate Method to Form Gnocchi:
Take each piece of dough, press and roll it against a cheese grater to give it a nice design and texture.
Serves: 4
Instructions for Bread and Spinach Gnocchi:
10 tablespoons unsalted butter, divided
1 onion, finely chopped
12 ounces spinach, cooked, squeezed dry, and chopped
1 tablespoon garlic, minced
3-4 cups stale Italian bread, crusts removed and cut into cubes
2 tablespoons flour
1-1/2 cups milk
3 eggs
1/2 cup grated Parmesan cheese, divided
Salt and pepper to taste
Instructions for Bread and Spinach Gnocchi:
In a saucepan over medium heat, melt 4 tablespoons of butter.
Add the onion and sauté until golden, about 5 minutes.
Add the spinach and garlic. Continue to cook for 2-3 minutes.
Remove from heat and allow to cool.
In a bowl, combine the bread, flour, eggs, 2 tablespoons cheese, salt and pepper, and mix well.
Stir in the spinach mixture. Let stand 30 minutes to allow the bread to soften.
To form the gnocchi, wet your hands to prevent sticking.
Shape the mixture into ovals about the size of small eggs. You should have about 16 gnocchi.
In a pot of boiling, salted water, cook the gnocchi about 12 minutes.
Drain the gnocchi and transfer to a serving platter.
Melt the remaining butter and pour over the gnocchi.
Top with the remaining cheese. Serve.
Source: http://www.mangiabenepasta.com/gnocchi.html
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