Monday, September 7, 2015

Jane Dough's Gnocchi di Patate

I enjoy cooking Italian.. and eating Italian... especially melt in your mouth Gnocchi di Patate. Which can be somewhat elusive...I find they are not always found in Italian restaurants. Store bought Gnocchi sometimes falls short by my standards. So I've played at making my own Gnocchi over the years and came up with a pretty nice recipe for making them. My Gnocchi are very light and don't leave you feeling like a lead balloon is in your stomach. I also make them en masse, as they freeze like a charm... so .... I make enough for multiple meals. Light a candle, open a lovely bottle of wine...and enjoy :)

                                                           Gnocchi Di Patate

2 Large, or 3 Medium Baking Potatoes- Peel them and steam them in a pot until tender.

Mash the potatoes, adding in 1 egg and 3 tablespoons of grated Parmesan cheese.

Once mashed and blended until smooth, knead 1 cup of flour into the Potato mixture, until a soft, workable dough forms.

you should be able to touch the dough without it sticking to your hands. 
You will want to divide the dough and roll long approximately 1 inch diameter 'ropes' of dough as shown. You will then cut with a butter knife, 1 inch sections from the rope of dough. (Use a floured cutting board, if your countertop is not cutting friendly) Roll each 1 inch section of dough in your hands, making small oval shaped Gnocchi. I lay each oval on my lightly flour dusted counter top, and I press the tines of a fork into one side. These little indentations from the fork allow your favorite sauce to better cling to the Gnocchi.

Set a large pot of water to boil on your stove, and when at rolling boil; begin cooking the Gnocchi in the boiling water. I generally cook them in groups of 12, making certain to stir the boiling water often, keeping a whirlpool effect going. This is especially important when they begin to cook, as this keeps the raw Gnocchi from settling to the bottom of the pot where they might stick.  Once the Gnocchi are adequately cooked, they float to the top of the boiling water.
 When they float to the top of the water, I remove them with a slotted spoon. I toss the cooked Gnocchi in a large bowl with a drizzle of olive oil to coat each Gnocchi. The light coating of olive oil keeps them from sticking together..

When they are all cooked, enjoy some with your favorite sauce ... or a sprinkle of Parmesan cheese and Basil... Freeze the rest for another evening of homemade goodness.  :)


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