Recipe: Re: Request: Gnocci Recipes

Potato Gnocchi

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
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2 pounds Large baking potatoes
1 cup Whole wheat pastry flour
1/2 teaspoon Salt
2 cups Pasta sauce of your choice
Gnocchi are little dumplings that are eaten like pasta. Flour gnocchi
are good, but potato gnocchi are superb.
Steam the potatoes in their skins until tender. When they are cool
enough to handle, peel and mash. Immediately add the flour and salt.
Knead on a lightly floured board until smooth. Sprinkle on a little more
flour if the dough sticks. Form into rolls about the thickness of your
thumb. Cut into 3/4-inch sections and perss down lightly with a fork.
Bring a large pot of lightly salted water to a boil. Add the gnocchi and
boil until they rise to the top, about 5 minutes. Like all pasta,
gnocchi should not be crowded in the pot, so cook them in several
batches if necessary. Drain and place in a warm bowl. Mix the gnocchi
with enough sauce to thoroughly coat them. Extra sauce can be added at
the table according to taste.
(There is also a recipe for sweet potato gnocchi which sounds great.
Proportions are exactly the same - just substitute 2 lbs sweet potatoes
to 2 lbs baking potatoes.)
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Ricotta Gnocchi

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Riccota Cheese
1/2 cup Romano Cheese
1/4 cup Butter
4 Eggs well beaten
1/3 cup Flour
1/2 tsp Salt
Mix all ingredients together until well mixed. Roll dough into
pencil-like rope about 3/4 inch thick. Drop into boiling salted water.
Let cook until gnocchi float on top. Remove with slotted spoon. Toss
gently with your favorite sauce. Top with romano cheese. Serves 8.
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Gnocchi alla Giordano

Yield: 8 servings

2 lb Baking potatoes
1 c All-purpose flour
1 Whole egg plus
1 Egg yolk, lightly beaten
-together
2 tb Unsalted butter, softened
1 t Salt
Freshly grated Parmesan
-cheese
Tomato sauce


Boil the potatoes in their jackets, drain, peel and put through a
ricer or food mill. While the potatoes are still warm, blend in the
flour, add the egg, egg yolk, butter and salt.

Place the potato mixture on a floured board and knead lightly; the
dough will be soft. Roll the dough in 1" thick sticks about 10" long.
Cut each roll into 3/4" pieces.

Rub each pieces of dough lightly over the coarse side of a cheese
grater. In a large pot of boiling salted water, cook the gnocchi
until they rise to the top of the water. Using a slotted spoon,
remove the gnocchi to a warm bowl. Sprinkle with Parmesan cheese, top
with tomato sauce and serve at once.
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GREEN GNOCCHI WITH CREAM SAUCE
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----GNOCCHI-----
1 lb Fresh spinach -- washed and
- stems removed
2 tb Onion -- finely chopped
3 tb Butter
1 lb Ricotta cheese
1 c Parmesan -- freshly grated
1 Egg -- lightly beaten
1/4 ts Nutmeg -- freshly grated
Salt & Pepper to taste
1 c Flour
-----CREAM SAUCE-----
4 tb Butter
1 c Heavy cream
3/4 c Parmesan -- freshly grated
Cook the spinach with just the water that clings to it from cleaning.
Cool.
Squeeze as dry as possible with hands and chop finely. Saute the
spinach and onion in the butter until soft. Transfer to a bowl. Stir in
ricotta, Parmesan, and egg. Mix well. Season with nutmeg, salt and
pepper. (You can mix in processor before adding the flour). Stir in
flour. The mixture will be slightly sticky. Flour hands and shape
mixture into small balls, no larger than 3/4 inch in diameter. Reflour
hands whenever mixture begins to get sticky. Dry on a floured baking
tray. To freeze: place in freezer on trays until firm. Transfer to
plastic bags to store.

Cream Sauce: Simmer butter and cream in a saucepan over medium heat
until thickened, about 20 to 30 minutes. Bring a large pot of salted
water to a boil. Drop in the gnocchi. Let the water return to a boil and
cook gnocchi until they float to the top. Remove with a slotted spoon
and place in a warmed bowl. Add Cream Sauce and Parmesan cheese. Gently
toss to coat well. Serve immediately.
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