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: 10 to 12
Ingredients for Sweet Potato Gnocchi with Brown Butter and Sage
You can also use pumpkin puree or roasted butternut squash in place of the sweet potatoes.
2 pounds sweet potatoes
12 ounces ricotta cheese
1 cup grated Parmesan cheese
2 tablespoons light brown sugar
2 teaspoons salt
1/2 teaspoon ground nutmeg
2-1/2 to 3 cups flour
1 cup unsalted butter
6 tablespoons chopped fresh sage
Salt and pepper
Instructions for Sweet Potato Gnocchi with Brown Butter and Sage:
Rinse sweet potatoes and pat dry. Pierce all over with a fork.
Microwave on high, about 5 minutes, or until tender. Cut in half and allow to cool.
Scrape the potato flesh from the skin into a bowl and mash. You should have about 3 cups.
Add ricotta, Parmesan, brown sugar, salt, and nutmeg. Blend well.
Add flour, 1/2 cup at a time, until a soft dough forms.
The less flour that you need to incorporate the more tender the dough will be.
Line a large baking sheet with parchment paper.
Transfer dough to a lightly floured surface.
Divide into 6 equal pieces. Form each piece into a 20-inch long rope about 1-inch in diameter.
Sprinkle with flour if the dough is too sticky. Cut each rope into 20 pieces.
Roll each piece over the tines of a fork to indent.
Transfer to prepared baking sheet.
Bring a large pot of salted water to a boil.
Working in batches, cook the gnocchi until tender, about 4 to 5 minutes.
Transfer gnocchi to a plate and allow to cool.
(Gnocchi can be made up to 4 hours ahead and kept at room temperature.)
Melt butter in a large skillet over medium-high heat.
Cook until the butter starts to brown, stirring occasionally, about 5 minutes.
Remove from heat, add chopped sage, and season with salt and pepper.
Remove half of sage butter and set aside.
Add half of gnocchi to skillet and sauté until heated through, about 5 minutes.
Transfer to a serving platter. Repeat with remaining sage butter and gnocchi.
Source: http://www.mangiabenepasta.com/gnocchi.html
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