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
Ingredients for Gnocchi with Spinach and Ricotta:
This is a rich, flavorful dish but with a creamy, delicate texture.
Make your own potato gnocchi or purchase them pre-made.
1 pound potato gnocchi
2/3 cup heavy cream
1/2 teaspoon flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon freshly grated nutmeg
15 ounces fresh spinach
1/3 cup ricotta cheese
2/3 cup shredded mozzarella cheese
Black pepper to serve
Instructions for Gnocchi with Spinach and Ricotta:
Preheat a broiler.
Butter a baking dish.
Cook gnocchi in boiling salted water for 2 minutes. Drain.
In a large skillet, combine cream, flour, salt, pepper, and nutmeg.
Bring to a boil over medium heat.
Reduce the mixture by half, about 2 minutes.
Add spinach in handfuls, and cook until wilted.
Remove from heat. Stir in the cooked gnocchi.
Transfer the mixture to the prepared baking dish.
Spoon the ricotta cheese over the gnocchi in large dollops.
Sprinkle the mozzarella cheese over the top.
Place the baking dish under the broiler until brown and bubbling, about 4 to 6 minutes.
Season with pepper and serve.
Source: http://www.mangiabenepasta.com/gnocchi.html
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