Fresh Local Chef Stuff From Around The World
Gnocchi
Gnocchi di patate
Potato Gnocchi
This is a real classic. They take a little time but they are easy to make and more than worth the effort. In Verona every year we have a Gnocchi festival called, "Venerdì Gnocolar."
Serves: 6
Preparation time: 2 hours
Recommended wine:
Origin: Veneto
Ingredients:
2 lbs - 2 oz. whole baking potatoes
1 beaten egg
2-1/4 cups flour
pinch of salt
Instructions:
1. Boil the potatoes with the skin in salted water until cooked.
2. Once cooked drain the potatoes and then peel them being careful not to burn yourself.
3. Pass the potatoes through a potato ricer and into a bowl.
4. Add the flour, egg and a good pinch of salt.
5. Mix until you have a nice pliable ball of dough.
6. Prepare a work area and dust it with flour.
7. Take the dough, a piece at a time, and roll it out with your hands until you have rolls about 3/4 inch in diameter.
8. Cut the tubes of dough into pieces about one inch long.
9. With a fork, holding the tines against the work surface, use your finger to press a piece of dough gently against the fork and roll it slightly then letting it fall to the table.
10. The result should be gnocchi with an indent on one side from your finger and a pattern on the other side from the fork.
11. Handle the gnocchi carefully so they don't loose their shape. Place them on a lightly flour plates. Keep them apart so they don't touch one another or they'll stick together.
12. Bring a big pot of water to a boil and then add the gnocchi carefully a plate or two at a time. When they float to the surface they are ready just remove them with a slotted spoon and set them in a strainer to drain off the
excess water.
13. Add more gnocchi to the water and serve the others right away.
Potato Gnocchi
This is a real classic. They take a little time but they are easy to make and more than worth the effort. In Verona every year we have a Gnocchi festival called, "Venerdì Gnocolar."
Serves: 6
Preparation time: 2 hours
Recommended wine:
Origin: Veneto
Ingredients:
2 lbs - 2 oz. whole baking potatoes
1 beaten egg
2-1/4 cups flour
pinch of salt
Instructions:
1. Boil the potatoes with the skin in salted water until cooked.
2. Once cooked drain the potatoes and then peel them being careful not to burn yourself.
3. Pass the potatoes through a potato ricer and into a bowl.
4. Add the flour, egg and a good pinch of salt.
5. Mix until you have a nice pliable ball of dough.
6. Prepare a work area and dust it with flour.
7. Take the dough, a piece at a time, and roll it out with your hands until you have rolls about 3/4 inch in diameter.
8. Cut the tubes of dough into pieces about one inch long.
9. With a fork, holding the tines against the work surface, use your finger to press a piece of dough gently against the fork and roll it slightly then letting it fall to the table.
10. The result should be gnocchi with an indent on one side from your finger and a pattern on the other side from the fork.
11. Handle the gnocchi carefully so they don't loose their shape. Place them on a lightly flour plates. Keep them apart so they don't touch one another or they'll stick together.
12. Bring a big pot of water to a boil and then add the gnocchi carefully a plate or two at a time. When they float to the surface they are ready just remove them with a slotted spoon and set them in a strainer to drain off the
excess water.
13. Add more gnocchi to the water and serve the others right away.
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