Potato Gnocchi

* Exported from MasterCook *

Potato Gnocchi

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Side Dish

Amount Measure Ingredient -- Preparation Method
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3 pounds Boiling potatoes -- -=OR=-
5 1/2 cups -Mashed potatoes
3/4 cup Flour (or more)
5 Egg yolks
1/8 teaspoon Nutmeg
1 teaspoon Salt -- or as desired
White pepper -- to taste
1/3 cup Olive oil

USING UNCOOKED POTATOES, boil them, unpeeled, in salted water until soft. Or
cook them in a microwave according to oven directions or bake in a conventional
oven. Drain boiled potatoes. Peel potatoes when they are cool enough to handle
and puree them through a food mill or potato ricer while still warm. Do not use
a blender or food processor for this because it excites the gluten in the
potato and makes a sticky mess. If using leftover mashed potatoes, place in a
small pot and heat them until they are warm. Transfer potatoes to a mixing
bowl, add the yolks and mix. Add nutmeg, salt, pepper and 3/4 cup of flour.
Knead together and add the remainder of the flour if necessary, bit by bit,
kneading until a slightly sticky consistency is attained. Lightly dust a work
surface with flour. Form the dough into sausage-like rolls about the thickness
of your thumb. Cut into pieces about 1-inch in length. Using a fork, flatten
the pieces so that the tines leave an imprint in the gnocchi!
. Keep a glass of water nearby to clean the fork. Meanwhile, fill a 3-quart
pot with salted water and bring to a boil. Reduce heat so that the water is
boiling at a gentle roll. Drop the gnocchi into the boiling water, about 16 at
a time. They will sink to the bottom but will rise to the surface after a
minute or so. Continue to cook for another 15 seconds.
Immediately remove with a slotted spoon to a colander. Sprinkle with a little
olive oil, mix gently and transfer to a heated platter.
Continue until all the gnocchi are cooked. Serve the gnocchi ungarnished as a
side accompaniment to roast meat or poultry.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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