Potato Gnocchi

  • 2 Lbs Potatoes
  • 1 ¼ cups flour (more if needed)
  • 3 Tbs cold butter
  • ½ cup freshly grated Parmesan
  • salt and pepper

Preheat oven to 400 degrees.  Pierce the potatoes and bake until tender (45 min. to 1 Hr).  Peel while hot and pass through a food mill or ricer, letting them fall into a large bowl so they stay light and fluffy.  Let cool 15 minutes then sprinkle with the flour and 1 tsp salt.  Using your hands, gently work until you have a smooth, soft dough.  If it seems sticky, add a few Tbs. more flour, but don’t overwork it.  Take ¼ of the dough and roll into a long rope about ½ inch thick.  Cut it diagonally into pieces about ¾ inch long and roll into small balls in your hands.  Set them in a single layer on a baking sheet lightly dusted with flour.  Repeat with remaining dough, then cover with a towel and refrigerate for a few hours if you are not ready to cook them.

Bring a large casserole or skillet of water to a boil and butter a large gratin dish.  Add salt to the water then lower to a simmer.  Add up to 15 gnocchi and cook gently until they float to the top.  Count to ten and lift them to the dish with a strainer.  Repeat with all the gnocchi.  When you  are ready to eat, preheat the oven to 400 degrees, shave the cold butter over the gnocchi and cover with a thick veil of cheese.  Bake until bubbling and browning, about 25 minutes.  Add fresh pepper and serve.

From Vegetarian Cooking for Everyone by Deborah Madison

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