The Pizza Therapy Forum and Pasta Therapy Forum

[Denise]

Yes, I know it isn't really pasta but it's a great Italian dish all the same. Does anyone have the ultimate recipe - firm but not too firm, soft but not whispy - and a great sauce to accompany it?

[dfandreatta]

[dfandreatta]

After searching my "handwritten" recipes, I think what you're looking for can be found at http://www.msnbc.msn.com/id/9123752/from/RL.3/

This is a great recipe, and discusses the reasons why you do what you do.

My aunt's recipe used "flaked potatoes" but my grandfather would never have resorted to that..... they did not exist back then!

[urmaniac13]

Gnocchi is a recipe so simple and easy once you master the art of it, however it takes some practice to get the hang of it and it can get tricky until you get there.

All you need for a basic recipe is a good quality potato and flour. The ratio varies depending on the type of potatoes you are using. The more watery the potatoes are, more flour is required. In many recipe, the ratio is stated as about 5(potatoes):1(flour), but in my experience, it is more like 3(potatoes):1(flour). You have to sort of play by ears as you knead it, and if it feels too flimsy, add some more flour.

The basic procedure...

Cook the potatoes. Here are a couple of options other than boiling, but the important thing is to use whole potatoes without peeling.
In most recipes the direction says to boil them, but boiling whole, unpeeled potato can take a long time.
Thus, I use either pressure cooker or cook them in microwave, the way you would do when you make the mock baked potatoes, with some holes punched onto with a fork.

While potatoes are still quite warm, well, as soon as they are touchable without scalding your finger tips, peel the potatoes. Press the potatoes, ideally with a potato ricer, but if you don't have one use a potato masher and mash until they are almost smooth.

On a floured surface, place the potatoes, start kneading while gradually adding the flour, to make a smooth dough, not too tough, not too whimpy. Roll it onto a few ropes about 2cm (a bit less than 1 inch) thick, then cut into 2,5cm-3cm (1 inch or a little more) morsels. There are gnocchi forms available to give those honeycomb like ridges, but if you don't have it, no big deal, you can make a little triangular shape, then press the middle to make something like a tent.

Prepare plenty of boiling water in a large pot. Cook the gnocchi, one portion at a time at the most, in order not to bring down the water temperature too much. They are ready as soon as they float onto the surface. Scoop them up as they come up.

Enjoy with your choice of condiment/sauce. (my favourite is quattro formaggi!)

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Licia/Forza Azzurri x sempre!

[Bean]

I JUST got a gnocchi board and plan on using it soon. The sauce in the pic, is my family recipe and I will post it if anybody wants it.

This is excellent!

Potato Gnocchi
Recipe courtesy Michael Chiarello

Kosher salt
1 pound russet potatoes
3 to 4 large egg yolks
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon gray salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour, plus more for dusting board and dough

Preheat the oven to 425 degrees F.

Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook's Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use.
Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups. Make a mound of potatoes on the counter with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough. If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them. You can cook these as is or form them into the classic gnocchi shape with a gnocchi board, ridged butter paddle, or the tines of a large fork turned upside down. Rest the bottom edge of the gnocchi board on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. It will roll away and around your thumb, taking on a cupped shape — with ridges on the outer curve from the board and a smooth surface on the inner curve where your thumb was. (Shaping them takes some time and dexterity. You might make a batch just for practice.) The indentation holds the sauce and helps gnocchi cook faster.
As you shape the gnocchi, dust them lightly with flour and scatter them on baking sheets lined with parchment paper or waxed paper. Set gnocchi filled cookie sheet in front of a fan on low for 1/2 hour (turning gnocchi after 15 minutes). If you will not cook the gnocchi until the next day or later, freeze them. Alternatively, you can poach them now, drain and toss with a little olive oil, let cool, then refrigerate several hours or overnight. To reheat, dip in hot water for 10 to 15 seconds, then toss with browned butter until hot.

When ready to cook, bring a large pot of water to a boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

Cook's Note: Baking potatoes on a layer of salt allows heat to circulate 360 degrees. S****e the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

[AAndreatta]

A couple tricks I have picked up:

1. Let the potatoes sit for about 5 minutes after ricing them to allow excess water to evaporate.

2. After you drain the gnocchi, place them back in the pan on the stove on low heat and add about 1 cup off sauce. Stir the sauce in for about 2 minutes.

I use tip #2 when cooking any pasta which results in adding a little extra flavor to the pasta.
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-Andy