Sunday, February 14, 2010

potato gnocchi

A visit with sister dearest. So much to post about. Here was the first food project we tackled.

Potato Gnocchi

Bake 4 potatoes (about 2 pounds) at 400 degrees for one hour. Remove and let cool slightly. Scoop out all potato flesh, and run it through the food mill or grate it on a box grater. Cool on a rimmed baking sheet. In the meantime, measure out one cup all purpose flour. Separate two eggs (save the whites for a different recipe).

Combine milled potatoes, flour, two egg yolks, six grates of fresh nutmeg and two teaspoons kosher salt. Add one cup grated gruyere (or
parmesan reggiano if you have that instead). Knead together by hand until incorporated. Dough will be shaggy. Split into fourths.

On a floured surface roll out each ball of dough to a rope measuring about 3/4 inch in diameter. Cut rope into 3/4 inch pieces, and lightly press a fork into the side of each gnocchi to create the ridges that will hold the sauce. There is a fancy tool for this, but no need. We were a little casual - feel free to make circular ridges around the whole gnocchi.

Boil in water for about 4-5 minutes until the gnocchi come to the surface of the water.

In a different pan, brown 6 tablespoons butter over medium high heat. Add 4 sage leaves & black pepper. Scoop gnocchi from boiling water into pan where butter is browning. Saute gnocchi in brown butter until golden brown.

Topped with crisped prosciutto. Bake thin prosciutto slices at 400 degrees for 5 minutes until crispy.

Serve with escarole salad.


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