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Potato Gnocchi |
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Serves: 6
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(Gnocchi di Patate con Ragù o al Sugo)
Category: Fresh Gnocchi
Roman trattorias often have daily specials. Thursdays are usually their day to serve potato gnocchi, though gnocchi are also made for the big Sunday lunch at mama's house when the whole family gets together.
The important thing to remember in making potato gnocchi is to handle them gently and never overwork the potatoes by putting them in a food processor or mixer. The moisture content of the potatoes will determine how much flour you need.
If you have any doubts about whether you have added enough flour to the dough, try this trick suggested to me by a clever chef. Make a test gnòcco. Pinch off a small piece of dough and cook it in a small saucepan of boiling water until it floats to the surface, then cook it 30 seconds more. Scoop it out of the water and taste it. The dumpling should hold its shape without being mushy or tough. If it is too soft, knead in more flour. If it is tough, it probably has too much flour already. Either start all over again or try cooking the gnocchi a little longer.
_ cups Neapolitan Ragù or Fresh Tomato Sauce (see Sauces)
_ 1/2 pounds baking potatoes
_ cups (about) all-purpose flour
_ large egg yolk, beaten
Salt
1 Prepare the ragù or sauce. Then, place the potatoes in a large pot with cold water to cover. Cover the pot and bring to a simmer. Cook until the potatoes are tender when pierced with a knife, about 20 minutes. Dust two large baking sheets with flour.
2 While the potatoes are still warm, peel them and cut them into chunks. Mash the potatoes, using the smallest holes of a ricer or food mill, or by hand with a potato masher. Add the egg yolk and 2 teaspoons of salt. Stir in one cup of the flour just until blended. The dough will be stiff.
3 Scrape the potatoes onto a floured surface. Knead briefly, adding only enough flour so that the gnocchi will hold their shape when cooked but not so much that they become heavy. The dough should be slightly sticky.
4 Set the dough aside. Scrape the board to remove any dough scraps. Wash and dry your hands, then dust them with flour. Set out one or two large baking pans and dust them with flour.
5 Cut the dough into 8 pieces. Keeping the remaining dough covered, roll one piece into a long rope about 3/4 inch thick. Cut the rope into 1/2 inch-long nuggets.
6 To shape the dough, hold a fork in one hand with the tines pointed down. With the thumb of the other hand, roll each piece of dough over the back of the tines, pressing lightly to make ridges on one side and an indentation from your finger on the other. Let the gnocchi drop onto the prepared pans. The pieces should not touch. Repeat with the remaining dough.
7 Refrigerate the gnocchi until ready to cook. (Gnocchi can also be frozen. Place the baking sheets in the freezer for one hour or until firm. Put the gnocchi in a large heavy-duty plastic bag. Freeze up to one month. Do not thaw before cooking.)
8 Have ready a heated shallow serving bowl. Pour a thin layer of the hot sauce into the bowl.
9 To cook the gnocchi, bring a large pot of water to a boil. Add 2 tablespoons salt. Lower the heat so that the water boils gently. Drop the gnocchi into the water a few pieces at a time. Cook for 30 seconds after the gnocchi rise to the surface. Skim the gnocchi from the pot with a slotted spoon, draining the pieces well. Transfer to the serving bowl. Repeat with remaining gnocchi.
10 Toss the gnocchi with the sauce. Spoon on the remaining sauce; sprinkle with cheese. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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