Gnocchi Alla Fondana Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 punds of Russet Potatoes ( about 3 med sized and keep the the same size)
1 egg
salt
grated parmigiano riggiano
1 Pomi tomato sauce or 5 fresh tomatoes
1 onion
1 clove of garlic
1 3" piece of celery
3 baby carrots
8 oz fresh mozzarella
4-5 fresh basil leaves
salt & pepper
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Directions: |
Directions:fresh tomato sauce ( see recipe under pasta and pasta sauces)
peel previously boiled washed but still WARM potatoes( boiled in salted water) TIP When piercing the potato with a fork all the way in and the potato slides off... never overcook or they will absorb too much water and gnocchi will fall apart when cooked.)
Cut the potatoes in pieces and pass them through a potato ricer
make a sort of fountain(volcano) with the riced potatoes on a lightly floured working surface. pour 1 1/2 cups of flour around the outer layer. add the beaten egg in the center ( little by little) slowly work in the egg with the potato ,slightly salt then work the flour in the mixture as well using your finger tips and scrapping the outwards towards inwards
Knead the dough until until it is moist and not sticky. Some potatoes absorb more water then others so add flour if needed. TIP Make a cut into the dough and if the dough does not stick to the knife and there are tiny holes within the the dough, the gnocchi dough is ready to role.
Sprinkle the surface sparingly with flour. roll the dough and cut off various fist sized balls and leave them aside. Take one ball and start to roll it with the palms of your hands in a rolling pin movements. make a very long skinny snake of dough about 6" long and the diameter of your middle finger.
Cut the gnocchis with a sharp knife about 1 1/2 cm about the length of your middle fingers first knuckle to the tip of your finger
With a fork turned upside down on your working surface gently press the gnoccki on the upper side of the fork tines and move down to create indentations on the gnocchi put also to make a pocket in them to make them airy. These decorations serve the purpose to absorb the sauce/condiment decides making the gnocchi taste lighter.
Put 3 quarts of salted water to boil. prepare an oven pan where the boiled gnocchi will be put in after straining. LOWER THE HEAT AND GET THE WATER TO SIMMER BEFORE VERY GENTLY POURING A BATCH OF GNOCCHI INTO THE WATER. use a straining spoon to lift one batch out at a time... slotted wooden spoon only
Gnocchi is done when they float... only a minute or two
Pour some sauce in a oven pan and lay the gnocchi on the sauce. add some grated cheese and mozzarella. check to see if more seasonings are needed add a second layer if needed.
Bake 10 minutes or until mozzarella has a light brownish look at 400 degrees.
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:you will need children to help roll the gnocchi |
Personal
Notes: |
Personal
Notes: First course of and Italian Easter Dinner.
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