Potato Gnocchi Homemade
This Potato Gnocchi recipe and its variations make good use of the potato without the usual look or taste. Gnocchi are great with roast chicken and all meat dishes, particularly if the entree is an Italian specialty.
Serves 5 to 6
- 5 medium potatoes, peeled and quartered
- 3 quarts boiling water
- 2 tablespoons plus 1 teaspoon salt, divided
- 2 egg yolks
- Cook the potatoes in boiling water.
- been added for about 30 minutes, or saucepan Mash the potatoes over very
- 11/2 cups unbleached all-purpose flour (more, if needed)
- 6 tablespoons butter, melted (more, if desired)
- 11/2 cups freshly grated Parmesan cheese, divided to which 1 tablespoon of salt has until tender. Drain and place in a low heat to get rid of excess water.
Step 1: Cook the potatoes in boiling water to which 1 tablespoon of salt has S* *« for about 30 minutes, or until tender. ^;^ Sa^pan. Mash the potatoes over very low heat to get nd of excess water.
Step 2: Mix together the mashed potatoes egg yolks 1 teaspoon of salt, and fl™ Knead the mixture well in a bowl and roll by hand on a a* BKS sausage-like rolls about the stze of a thick ciga, Cut in pieces about linen long. Press the pieces over the times of a fork, gently to flute and curve them slightly
Step 3: Plunge the gnocchi in an additional 3 quarts of boiling water to which the remaining tablespoon of salt has been added. As soon as they rise to the surface, remove with a slotted spoon; place in a heated serving, dish and repeat the process until all the gnocchi are cooked. Add the butter and Yi cup of the Parmesan cheese. Toss and serve accompanied by the remaining Parmesan cheese.
Step 4: Variations: Gnocchi Bohgnese—-Serve with 2 cups of Bolognese Sauce
Step 5: Gnocchi Salvia—Use the same amount of butter but brown it with 1 tablespoon of fresh sage and then toss with the gnocchi.
Step 6: Gnocchi Piedmontese—Use the same amount of butter but brown it and toss with the gnocchi. Thinly slice pound of Fontina cheese; place on hot gnocchi. Serve with 2 cups of tomato sauce in a separate bowl.
Step 7: Gnocchi Buongustaio—After tossing the gnocchi with butter, slice 1 medium white truffle paper-thin and sprinkle on top just before serving. Accompany with 2 cups of consomme in a separate bowl.
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