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 Roman Baked Semolina Gnocchi:
4 cups whole milk
1/2 teaspoon salt
Pepper to taste
Pinch of grated nutmeg
1 cup semolina flour
1 tablespoon unsalted butter
2/3 cup grated Parmesan cheese, divided
2 egg yolks, lightly beaten
1/4 cup unsalted butter, melted
4 ounces ham or prosciutto, cut into strips (optional)
Instructions for Roman Baked Semolina Gnocchi:
In a large saucepan over medium heat, heat the milk just to the brink of a boil.
Add the salt, pepper, and nutmeg.
Slowly pour in the semolina, constantly whisking to avoid lumping.
Reduce the heat to low and continue to cook 10-12 minutes, until the mixture is very thick and stiff.
Stir often and scrape the bottom of the pan to avoid sticking.
Remove from the heat and stir in 1 tablespoon butter until completely melted.
Stir in 1/3 cup Parmesan cheese and then the egg yolks.
Mixture should be well blended and smooth.
Moisten a 10 x 15-inch baking sheet; this keeps the dough from sticking.
Using a wet spatula, spread the semolina mixture evenly onto the baking sheet.
Let cool completely, about 40-50 minutes.
Position a rack in the upper part of the oven and preheat to 425 degrees F.
Butter a baking dish, about 9 x 12-inch.
Using a round cutter 1-1/2 to 2 inches in diameter, cut out rounds of the semolina mixture.
Place the rounds in a single layer in the baking dish, overlapping them slightly like roof shingles.
Pour the melted butter over the gnocchi and sprinkle with the remaining Parmesan cheese.
If you are adding the ham strips, spread them on top now and dot with butter.
Bake until the top is golden, about 15 minutes.
Note: The gnocchi can be made in advance and refrigerated. Bake just before serving.
Source: http://www.mangiabenepasta.com/gnocchi.html
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