November 4, 2016
Potato Gnocchi served in a Butter Parsley Sauce or Gratinée.
1Fill a large pot halfway with cold water: bring to a boil over high heat. In the meantime, weigh, peel, wash and then quarter the potatoes. Drop the potatoes into boiling water, add a pinch of salt and then stir well. Reduce heat to medium and boil uncovered for 23 - 25 minutes, or until potatoes are thoroughly cooked. In the meantime, bring the eggs to room temperature.
2Pass the potatoes in a food mill twice; or, mash well, using a hand-held masher or a fork. Transfer mash to a medium bowl and cool slightly. Add the beaten eggs, salt, pepper and optional nutmeg: mix well. Gradually mix in the flour to form a firm, yet soft dough; the dough will be slightly droopy and sticky.
3On a very lightly floured work surface: take a 1/5 of the dough and roll it out to form a log, about 1/2 - 3/4 of an inch thick. Cut the log into 1/2-inch pieces. Roll each piece into a ball between your hands, using extra flour to prevent sticking: set balls aside. The pieces can be cut smaller or larger, according to your preference.
4Lightly dust a baking pan with extra flour: set aside.
5Lightly dip the tines of the fork into some extra flour. Coat a ball with a bit more flour and then place the ball on the fork, where the tines meet the handle; hold above from work surface. Press the ball down, rolling it towards the tips of the tines (away from the handle), allowing some of the dough to go through the tines to leave an indentation in the dough. Transfer the fork with the Gnocchi to the pan; push the Gnocchi off the fork and onto the pan to complete the roll. Repeat with remaining balls and dough, in the same manner, cleaning and dipping the fork into flour frequently; otherwise, things become sticky.
6Fill a large pot halfway with cold water; bring to a boil over high heat. Add in 1/2 teaspoon salt and 1 tablespoon oil. Drop in the Gnocchi, using a spatula, cooking the Gnocchi for 2 - 3 minutes, or until gnocchi are tender; they will float to the top of the water after 1 minute of cooking. To test Gnocchi for doneness: cut through a Gnocchi; it should have no traces of uncooked dough. Drain well and lay in a single layer to prevent them from sticking to each other.
Any white, baking, or boiling potato, can be used. DO NOT use red potatoes, since they contain very little starch. More flour will be needed to make the dough firm enough to handle and the finished Gnocchi will be heavy and dense (hard to digest), instead of being light and tender.
Gnocchi goes great with chicken or beef, or can stand alone.
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