gnocchi by Nic (inspired by Balthazar cookbook)
4 idahos baked at 400 in foil
1c flour
1 egg
some salt, pepper, nutmeg (not too much, like a 1/2 t), 2T parm or peccorino.
bake potatoes.
when cool enough to handle, peel and rice in food mill, grater, potato(e) ricer, etc. into a nice pile on the counter. let cool for 15 min.
beat egg and mix with fingers into potato until combined (not to much love here)
knead in ~cup of flour, salt, pepper, etc. knead for 5 min but not much more since it toughens the dough, yo. i usually do all of this in a giant yelloware bowl. ..less mess, less fuss and very easy to combine all the flour without having to go overboard beacause you are also dusting th counter at the same time. sould be soft but not sticky.
divide into 5 parts and roll out each on a WELL floured counter to 3/4" thick pencil. (i do them all at the same time and then cut them at the same time)
dust the rolls and cut into 1" pieces. if you use a dull knife, the pressure seals them nicely into an exaggerated pillow shape that i like. keep them separated and working in ~4 batches add to slowly boiling/salted water until they float. skim out of pot and immediately put into COLD (avoid ice) water fro a minute and then drain on tea towels on a cookie sheet.
cover them and put them in the barn until ten min before you need them.
in a big skillet, brown a stick of butter and throw in the gnocchi. toss to coat. let go fo ~5 minutes, toss again and another 4 minutes.
plate it!
i am a fan of more parm, cranberries, walnuts or what have you. balthazaar says to cover in parsley which is nice, but i think minced fennel tops are better.
1c flour
1 egg
some salt, pepper, nutmeg (not too much, like a 1/2 t), 2T parm or peccorino.
bake potatoes.
when cool enough to handle, peel and rice in food mill, grater, potato(e) ricer, etc. into a nice pile on the counter. let cool for 15 min.
beat egg and mix with fingers into potato until combined (not to much love here)
knead in ~cup of flour, salt, pepper, etc. knead for 5 min but not much more since it toughens the dough, yo. i usually do all of this in a giant yelloware bowl. ..less mess, less fuss and very easy to combine all the flour without having to go overboard beacause you are also dusting th counter at the same time. sould be soft but not sticky.
divide into 5 parts and roll out each on a WELL floured counter to 3/4" thick pencil. (i do them all at the same time and then cut them at the same time)
dust the rolls and cut into 1" pieces. if you use a dull knife, the pressure seals them nicely into an exaggerated pillow shape that i like. keep them separated and working in ~4 batches add to slowly boiling/salted water until they float. skim out of pot and immediately put into COLD (avoid ice) water fro a minute and then drain on tea towels on a cookie sheet.
cover them and put them in the barn until ten min before you need them.
in a big skillet, brown a stick of butter and throw in the gnocchi. toss to coat. let go fo ~5 minutes, toss again and another 4 minutes.
plate it!
i am a fan of more parm, cranberries, walnuts or what have you. balthazaar says to cover in parsley which is nice, but i think minced fennel tops are better.
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