pronounced "no-kee," are little Italian potato
dumplings which are served in place of pasta or rice. Perfect
gnocchi is made with boiled potatoes which have been
"dried" in the pot to remove moisture. They can then
be mashed with eggs and seasonings and cooked like dumplings in
soup. The preferred method in my kitchen is to fry them in
butter over medium-high heat so the butter browns and the
gnocchi develop a crisp outer crust. You may prefer to poach
them in soup.
4 russet potatoes (1 ½ pounds)
teaspoon seasoning salt
teaspoon freshly ground mixed peppercorns
teaspoon dried parsley
cups all-purpose flour
1. Peel and cube
the potatoes. Bring water to boil in a 3-quart
Boil until potatoes are soft, then drain.
2. Return to the
saucepan and mash potatoes over medium heat.
and allow potatoes to dry out slightly for about 3 minutes.
3. Remove from heat
and stir in seasoning salt, pepper, butter
parsley. Add egg, then flour to make a soft dough. Let
dough rest at least 15 minutes in the refrigerator.
4. On a
well-floured breadboard, divide the dough into pieces.
each piece into a ¾-inch wide rope. Cut into 1-inch
5. Use a fork
dipped in flour to press once into the end of each
or roll the piece of dough over the fork prongs to give it
pattern effect. The gnocchi will look like a bear claw or a
roll. They can be frozen at this point.
6. Cook gnocchi on
top of your favorite soup, in chicken stock
fry in butter. There are many ways to serve gnocchi.
Fry gnocchi in butter. Once cooked, sprinkle with
salt and freshly ground Tellicherry peppercorns.
Tomato sauce: Fry or poach gnocchi then, top with Marinara
and grated parmesan cheese.
Pesto sauce: Fry gnocchi in butter, then make a sauce. In
large mortar and pestle, crush 2 cups sweet basil leaves,
cup toasted pine nuts, ⅓ cup grated parmesan cheese,
tablespoons olive oil and 4 garlic cloves. Heat in a sauté
then add salt and pepper to taste. Toss with the gnocchi.
can use a blender if you prefer, but it is not highly
by most cooks.
Parmesan: Fry gnocchi in butter, then toss with parmesan
and more butter.
Makes 4 servings