Gnocchi (3) Collection
basic gnocchi 
spinach gnocchi 
pumpkin gnocchi 
 
basic gnocchi here is my tried and true gnocchi recipe the difference 
between this one and others is this is the one that is made with parmesan 
cheese in it. delicious! enjoy! 
 
basic potato gnocchi recipe 
 
5   idaho potatoes
2   egg yolks, at room temp
1/4 tsp  salt
1/4 tsp  grated nutmeg
1/2 cup  grated parmesan cheese
1-1/2 cup  of all purpose flour
 
bake the potatoes in a 350 degree oven for 1 hour. peel and mash. in a 
large bowl, mix the egg yolks, salt, nutmeg and mashed potatoes, then add 
the flour, a little at a time, until a dough forms and holds together. the 
dough should be soft but firm enough to roll. on a floured board, roll 
small amounts of dough into small cylinders about 1 1/2 inches in 
diameter; cut each cylinder into 1/2 inch pieces. with a floured knuckle 
press a dent into the center of each gnocchi gently. don't press all the 
way through, just deep enough to hold some sauce. drop some gnocchi gently 
into 4 quarts of boiling salted water, and cook for 5 minutes. (don't 
crowd them) strain out the gnocchi with slotted spoon into a buttered 
casserole dish. cover and cook the remaining ones adding them to the 
casserole as they are cooked. when they are all cooked top them with a 
sauce red or white (or half and half, my favorite!) sprinkle with extra 
parmesan cheese and serve or brown for a couple of minutes in the oven. 
yum! 
 
 
  spinach gnocchi
1 cup  unbleached flour
10 oz.  (1 package frozen) spinach
2   egg yolks
14 oz.  ricotta
1 tsp  nutmeg
  salt and pepper to taste (purists use white pepper)
 
to prepare spinach, use either frozen and defrosted spinach or an equal 
amount of fresh. if using frozen defrosted, squeeze excess water out of 
the spinach first. saute in a sauce pan with some olive oil or butter for 
a few minutes. remove and finely chop. in a large bowl combine the last 
four ingredients. then add flour a bit at a time until a soft but not too 
sticky forms. you can mix this by hand, with a kitchenaid or with a food 
processor. the dough should be soft but firm enough to roll. on a floured 
board, roll small amounts of dough into small cylinders about 1 1/2 inches 
in diameter; cut each cylinder into 1/2 inch pieces. with a floured 
knuckle press a dent into the center of each gnocchi gently. don't press 
all the way through, just deep enough to hold some sauce. drop some 
gnocchi gently into 4 quarts of boiling salted water, and cook for 5 
minutes. (don't crowd them) strain out the gnocchi with slotted spoon 
into a buttered casserole dish. cover and cook the remaining ones adding 
them to the casserole as they are cooked. when they are all cooked top 
them with a sauce red or white (or half and half, my favorite!) sprinkle 
with extra parmesan cheese and serve or brown for a couple of minutes in 
the oven. enjoy the delicate flavor! 
 
 
pumpkin gnocchi 
 
1 small  sweet pumpkin
  vegetable oil
2 lb.  potatoes, skins on
3   egg yolks
1-1/2 cup  sifted flour
1/4 tsp  salt
1/4 tsp  ground nutmeg
 
preheat oven to 400 f. or 200 c. cut pumpkin in half lengthwise and remove 
stem and seeds. coat with a small amount of oil. season with salt and 
freshly ground white pepper. place cut-side down on baking sheet and roast 
until soft, about 1 hour. allow to cool. scrape pumpkin flesh from skin. 
puree pumpkin in food processor and press through a fine-mesh sieve. 
retain 1 cup pure for gnocchi. any extra can be frozen in resealable 
plastic bags and used for another purpose. in a pot, cover potatoes with 
salted water, bring to a boil and simmer until fork tender. drain. when 
cool enough to handle, remove skins. pass potatoes through a ricer into a 
large bowl. combine potato, pumpkin pure and yolks until smooth. in a 
separate bowl, combine flour, salt and nutmeg and add freshly ground white 
pepper to taste. slowly add dry ingredients to potato mixture. knead until 
smooth. the dough should be soft but firm enough to roll. on a floured 
board, roll small amounts of dough into small cylinders about 1 1/2 inches 
in diameter; cut each cylinder into 1/2 inch pieces. with a floured 
knuckle press a dent into the center of each gnocchi gently. don't press 
all the way through, just deep enough to hold some sauce. drop some 
gnocchi gently into 4 quarts of boiling salted water, and cook for 5 
minutes. (don't crowd them) strain out the gnocchi with slotted spoon 
into a buttered casserole dish. cover and cook the remaining ones adding 
them to the casserole as they are cooked. this can be served with just a 
drizzle of butter and parmesan or try this recipe for cream sauce with 
balsamic vinegar 
 
cream sauce 
 
2 cup  heavy cream
1 cup  rich chicken stock
1/4 cup  aceto balsamico di modena (balsamic vinegar)
 
in a medium saucepan, combine the cream, chicken stock, and aceto 
balsamico. simmer over medium heat for 4 to 5 minutes, or until 
completely heated through. 
 
 
-- 
(ID: 7962) Mirror: rec.food.recipes: Sat, Apr 24, 2004


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