Directions: |
Directions:Boil potatoes with their skins on until soft and a fork goes through them easily.
Keeping the skins on the potatoes makes them absorb less water.
Drain the potatoes, then peel them with a knife. Put through a ricer making and mound in the middle of your work area. Make a second mound of flour, almost as large as the potato mound but just very slightly smaller.
Put on a small saucepan of salted water to boil. This will be your test pan to make sure the mixture is right.
While waiting for the water to boil, mix the potatoes and flour together with your hands. At first it will look like they will never all mix together, but the flour will gradually get incorporated and form a dough similar to bread dough. Pinch off a small amount, shape using a fork and test in the now boiling water. Let it cook for a minute and then taste. It should be soft but not mushy. If it’s too soft, add a little more flour to your dough. The more flour you add, the firmer the gnocchi.
Cut sections of dough, roll gently into coils or snakes about the thickness of your thumb. Cut into little chunks, sprinkle lightly with flour, and roll each chunk off the end of a fork, pressing gently to form a hollow with your thumb on the one side, the fork tines will make ridges on the other side. The hollow and ridges will help hold the sauce after the gnocchi are cooked, making them extra delicious.
Bring a large pot of salted water to a boil, toss in the gnocchi and gently stir. It only takes a few minutes for the gnocchi to cook: when they rise to the top, let them cook a few seconds more then drain well and put your sauce on.
You can make “green” gnocchi by boiling chopped frozen spinach, rinse with cold water and drain. Squeeze out as much water as possible by pressing your hands together with some of the spinach between your palms. Squeeze repeatedly. Put the spinach in a Cuisinart or food processor and blend until it forms a paste. Add this to the mound of riced potatoes before kneading with the flour. |
Personal
Notes: |
Personal
Notes: A wonderful easy recipe from my friend, Leeann Tesorieri, owner of Country Village where Mallory and Shaft were married. She and her husband Franco have their second home on the island of Sardinia where Franco’s family lives. Franco is the Vice Consulate for Italy here in the Seattle area. Leeann spent many years cooking with Franco’s mother and has some great Italian recipes.
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This recipe for Potato Gnocchi (Gnocchi di Patate) is from