Potato Gnocchi
 
2 lb.  yellow-fleshed potatoes, such as yukon gold
  salt to taste
1-3/4 cup  unbleached all-purpose flour
  prepared separately: tomato or other sauce and grated cheese to dress the
  gnocchi
 
scrub the potatoes and place them, unpeeled, on a vegetable rack set over 
but not in - a large pot of boiling water. steam until tender all the way 
through but not falling apart. it's important that the potatoes not be 
overcooked. (overdone, they will absorb too much water and take up so much 
flour that the gnocchi will sink like heavy little stones to the bottom of 
the stomach.) as soon as the potatoes are tender enough to push through a 
vegetable mill, remove them from the rack and when they can be handled, 
but 
while they're still hot, peel them and pass them through the vegetable 
mill 
into a large bowl. (don't be tempted to try a food processor for this; it 
will turn them to glue.) add a healthy pinch of salt and all the flour to 
the potatoes, working in the flour with a wooden spoon; then knead the 
dough 
gently for about 5 minutes on a lightly floured board or wooden work 
surface. taste and knead in more salt if you wish, but be careful not to 
overwork the dough - it should be soft and supple. divide the dough into 5 
or 8 equal pieces. roll each piece into a rope about 3/4 inch in diameter 
and 8 to 10 inches long. cut each snake into regular pieces about 3/4 inch 
long. continue until all the dough has been rolled and cut. if you wish, 
roll each gnocco (yes, that's the singular of gnocchi) over the large 
holes 
of a cheese grater or along the tines of a fork to impress the soft dough 
with a pattern. bring a large pot of lightly salted water to a rolling 
boil 
and drop in the gnocchi. (do this in two batches if it's easier.) 
boil the gnocchi until they rise to the top, then remove them with a 
slotted 
skimmer and transfer them to a heated platter or bowl. 
serve immediately, with a bolognese sauce, or one of these sauces (these 
gnocchi have a wonderful, delicate taste and can be served with a bit of 
melted butter or a few drops of good olive oil, and grated parmesan), 
simple 
tomato sauce, tomato sauce with oregano, butter and sage. spoon half of 
the 
sauce over the gnocchi and mix gently, then garnish with the remaining 
sauce 
or ragu' and a little grated cheese, if desired. 
 
source: 
flavors of tuscany 
nancy harmon jenkins 
broadway books 
 
 
niki 
 
-- 
(ID: 12783) Mirror: rec.food.recipes: Fri, May 9, 2003


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