40 Days and 40 Nights"
Just Say Gnocchi
Yes, this dish has many ingredients, and yes, it requires a little work. But it is worth it! Have we ever lied to you before?
- 2 tablespoons plus 1 teaspoon salt
- 2 large Russet potatoes
- 2 egg yolks
- 1/4 cup fresh grated parmesan cheese
- 1 cup all purpose flour, plus more for dusting
- 1 large pinch ground nutmeg
- fresh ground black pepper to taste
- Your favorite sauce(s)
- Place potatoes in a stockpot; cover with cold water, add one tablespoon of salt and bring to a boil. Reduce heat and simmer 45 minutes, or until easily pierced with a skewer. While the potatoes cook, fill a second large pot with cold water and bring to a boil. Add 1 tablespoon salt, cover and reduce heat to a simmer.
- Peel potatoes while still hot (try using a clean rubber glove or kitchen towel to protect hands while doing so). Dust a clean cutting board with flour and pass the hot potatoes through a potato ricer directly onto the surface. Alternatively, a box grater can be used in lieu of a potato ricer.
- Pile the potatoes into a mound and make a well in the center. Separate eggs and put egg yolks into the well and sprinkle flour and parmesan evenly over the whole mound. Season with 1 teaspoons salt, freshly ground nutmeg, and a few generous twists of fresh ground black pepper. First gently beat eggs with a small fork, and then continue mixing until flour and potato are evenly mixed to form cohesive dough.
- Scrape the work surface and dust again with flour. Roll the potato dough into a thick log and slice into 4 even pieces, and then form each piece into a ball. Roll each ball into a log about 1/2" in diameter. Cut the log into 3/4" sections, dusting pieces with flour as you work. Shape gnocchi by holding a salad fork in one hand and then using the thumb of the opposite hand to press and roll one side of gnocchi against the tines to create little ridges. Keep pushing gnocchi until it falls off the edge of the fork onto the counter. The side of the gnocchi pressed by the thumb will now have a dent. Dip the fork in flour occasionally to ensure smooth process.
Cook in three batches in salted boiling water until they rise to the surface, about 2 1/2 minutes. Remove with a mesh skimmer or slotted spoon and toss with sauce of choice or dump into an ice bath to stop the cooking process. To reheat, drop into boiling water for 30 seconds.
- Serve with your favorite assortment of sauces or one of those provided below. Enjoy!
- Serves 4
Simple Tomato Sauce:
Combine all the ingredients in a medium saucepan. Cook over low heart, breaking up the tomatoes with a wooden spoon, for 45 minutes. Add salt to taste.
- 14 ounce can of San Marzano tomatoes
- 6 tablespoons unsalted butter
- 1 large onion, peeled and cut in half
Gorgonzola Cream Sauce:
Combine the ingredients in a medium saucepan over low heat, stirring occasionally and mashing up the Gorgonzola with a wooden spoon. Continue cooking until the sauce is reduced to a thick, creamy consistency. Add salt to taste.
- 3 ounces Gorgonzola
- 1/4 cup milk
- 4 tablespoons butter
- 1/2 cup heavy cream
Sage-Brown Butter Sauce:
Heat the sage and butter in a small sauté pan over medium heat. Cook until the butter begins to brown. Once it is a deep golden brown, add the chicken broth, swirling in the pan to create a smooth emulsion. Add salt to taste.
- 4 ounces unsalted butter
- 10 fresh sage leaves
- 2 tablespoons chicken broth