VCE: Potato Gnocchi

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* Exported from MasterCook *

 

Potato Gnocchi

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison page 478

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Potatoes

Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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2 large russet potatoes -- about 2 pounds

1 1/4 cups flour or more if needed

Salt and freshly milled pepper

3 tablespoons cold butter

1/2 cup freshly grated Parmesan

 

Makes about 100 little dumplings, serving 4 to 6 as a main course, 5 as an

appetizer

 

Gnocchi is one of those foods that can be heavenly or ghostly. The art is

in getting the feel of the dough. Practice before making them for company

and follow these tips: Use baking potatoes and bake rather than boil them;

pass them through a ricer or a food mill so they'll stay light and fluffy;

and don't beat or mash them. There are two stages at which the gnocchi can

rest before baking.

 

Preheat the oven to 400F. Pierce the potatoes and bake until tender when a

knife is inserted, 45 minutes to an hour, depending on the size. Peel them

while they're hot and pass them through a food mill or ricer, letting them

fall into a large bowl. They should be light and fluffy. Let cool for 15

minutes, then sprinkle with the flour and 1 teaspoon salt. Using your

hands, gently work until you have a smooth, soft dough. If it seems

sticky, add a few tablespoons more flour, but don't knead or overwork it.

 

Take a quarter of the dough and roll it into a long rope about 1/2 inch

thick. Cut it diagonally into pieces about 3/4 inch long. You can either

roll them into little balls or press one side against the tines of a

fork. Set them in a single layer on a baking sheet lightly dusted with

flour. Repeat with the remaining dough, then cover with a towel and

refrigerate for a few hours if you aren't ready to cook them.

 

To cook, bring a wide casserole or skillet of water to a boil and butter a

large gratin dish. Add salt to the water, then lower the heat to a

simmer. Add a batch of 10 or 15 gnocchi and cook gently until they rise to

the top. Count 10 seconds, then lift them out with a strainer and remove

them to the dish. Finish cooking the rest. (This can be done ahead of

time.) When you're ready to eat, preheat the oven to 400F. Shave the cold

butter over the top and cover with a thick veil of cheese. Bake until

bubbling and the cheese is beginning to brown in places, about 25

minutes. Add fresh pepper and serve.

 

Variations: Instead of baking the gnocchi, use two pans, simmer them all at

once, then gently lift them out of the water into a serving bowl. Pour on

melted butter and add the cheese or serve them with a light Fresh Tomato

Sauce (see separate recipe). A few gnocchi make a tender addition to a

spring vegetable stew.

 

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