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Gnocchi

(recipe, Maura Berger)

Introduction

Nanny's recipe - she insisted you had to knead the hot potato - I always wondered if I could boil the potato after peeling.... never did - Nanny always said you needed to do it in the order below

Ingredients

  1. 7 large mealy potatoes (Idaho)
  2. 1 handful of Farina (yes the cereal & no I never measure it- neither did nanny – just a handful)
  3. Flour – (have about 1 ½ lbs ready to go in a sifter- again no measurement)
  4. ½ stick butter
  5. 3 egg yolks
  6. ¾ cup grated cheese (parm or Locatelli Romano ….I use Romano)

Steps

  1. Gnocchi
  2. Method:
  3. • Boil the potato with skin on.
  4. • While potato is boiling, gather all other equipment. Flour several cutting boards – you need to move fast!
  5. • When potato is tender
  6. • Peel potato
  7. • (did you burn yourself yet? If not, something is wrong)
  8. • Put potatoes through the ricer
  9. • Make a “well” and quickly dump in the butter & egg yolk
  10. • Sift flour over all
  11. • Start kneading – did you burn yourself yet?
  12. • Add in all other stuff (cheese & farina) sift flour
  13. • Keep kneading until it forms a dough that can be rolled out
  14. • Roll out into “logs”
  15. • Cut logs into tootsie roll size pieces
  16. • Roll those pieces in a swift motion down the inside of the cheese grater
  17. • This makes the bumps that help the sauce cling to the gnocchi
  18. • Bring salted water to a boil
  19. • Drop in gnocchi – up to about 10/batch
  20. • They float to the top when done
  21. • Scoop out with slotted spoon & put in pyrex baking pan with sauce already in bottom
  22. • Gently move the gnocchi from side to side to cover with sauce