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Delicious with blue cheese sauce. Very rich, very filling.
Peel the potatoes, rinse them to remove the surface starch, and pat them dry.
Place them on a paper towel in the microwave oven. Cook on high until done. This will take 12 to 15 minutes in a 650 watt oven.
If you haven’t got a microwave (shame on you!), boil them until tender, drain and dry in a warm oven. The drier the better, it’s the moisture that makes the dough sticky.
When they are cool enough to handle, grate the potatoes into a bowl.
Mix in the flour, the butter, and the eggs. Season with salt and pepper, and knead to a dough. Add a little more flour it the mixture remains sticky. Roll out into long cylinders, the thickness of a finger. Cut the rolls into 20mm long pieces. Make balls from the rounds by rolling between the palms of your well-floured hands. Roll the balls in more flour, squash with a fork to make the flutes in the top.
Keep the tools clean of potato, but well floured to prevent sticking. If they stick to the fork when fluting, roll the fork off sideways.
Place the finished gnocchi on wire racks or clean tea towels to rest.
Drop them one-by-one into boiling, salted water, and cook for about three minutes or until they float to the surface. Lift them out with a slotted spoon and keep warm in a buttered dish in the oven.
I warn you, they’re sticky. This recipe makes about 300 items, and takes 1½ to 2 hours to make! They taste great but is it worth the effort?
from: Italian Food. Elizabeth David. 1977 Allen Lane
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