1048 Gnocchi

Francesca, one of the books we bought a couple of years ago, which seems to be good (I cook very little), is "The Italian Kitchen Bible" by Katee Whiteman and Angela Boggiano you can even find it in remaindered bookshops if you use them. basic but pretty good.

Hi George,
thanks for the info. I am not a great cook, but I do like simple basic recipes. Perhaps that is why I like pasta so much!! I will keep a look-out for any Italian "foodie" books in my local charity shops.
Grazie
Frances

You can make your own basic gnocchi with mashed potato mixed with a bit of flour, make small balls (about the size of a marble) press & roll with a fork to make shell shapes. drop individually into a pan of boiling water, when they rise there are done, try with any sauce that you would do with pasta makes a change.
A friend of mine went to Venice a couple of years ago, he does not like pasta, I told him to try gnocchi, he ordered a whole plate of gnocchi on its own. I've never heard the last of it, I supose I should have explained better.

[QUOTE=Stribs]You can make your own basic gnocchi with mashed potato mixed with a bit of flour, make small balls (about the size of a marble) press & roll with a fork to make shell shapes. drop individually into a pan of boiling water, when they rise there are done, try with any sauce that you would do with pasta makes a change.
A friend of mine went to Venice a couple of years ago, he does not like pasta, I told him to try gnocchi, he ordered a whole plate of gnocchi on its own. I've never heard the last of it, I supose I should have explained better.[/QUOTE]

I must admit that to date I have never had a good gnocchi experience. Shop bought stuff is rubbery. I have yet to try and make it but have a pumpkin gnocchi recipe that looks tempting...

Hi there,
thanks for the replies. I must admit the shop bought Gnocchi does taste a little rubbery!! My son tried some and said the only thing he could relate them to were dumplings, and he much prefers my home-made dumplings in a lovely beef stew...mmm
Grazie
Frances

there it goes:
1 kg potatoes ( a pasta bianca)
250 gr flour
1 egg
1 pich of salt

boil the potates with their skin. Peel them and then mash them and put them into a bowl, making a mountain shape. add the flour, pinch of salt and egg. work the mixture into a dough with your hands. no food processor allowed, it would get all the starch out from the potatoes, a real mess.
It is best to make the dough when the mashed potatoes are still hot. a bit sore on the hands, but there you go.

Try not to add more flour if possible, if not the gnocchi would result very hard.

Also the dough does not need to be worked like pasta dough, when it keeps toghether in a round ball it is ready.

Sprinkle your work surface with flour, make cilinders out your dough, like 1.5 com diameter. cut them every 2 cm, roll them onto a fork.

boil a big pan of water, add sal and a dro of olive oil. through the gnocchi in the boiling water, they are ready when they float. pik them up with the.. uh, don't know the name, big spoon with holes... and put them in hot bowl. add sauce and serve!

[B]If anyone knows which is the best quality of potates to use for gnocchi here in the uk, I would very appreciate the tip![/B]

Paola

Hello Paola,
thank you so much for the recipe. I have printed this page off for reference.
I may have a go at making them this weekend, and will compare mine to the shop bought variety!!
I am starting to make up a binder with different sections on all things Italian, so will add this recipe to my other favourites.
Grazie
Frances

Hi Latoca,

You would want a floury potato. I do not know how potatoes are labelled in the UK but look for those that state best for baking, mashing or boiling.

Cultivar-wise the all purpose rooster (with a reddish skin) will work, but better if you could get a white or even Kerr's Pink.

[QUOTE=Sano]Hi Latoca,

You would want a floury potato. I do not know how potatoes are labelled in the UK but look for those that state best for baking, mashing or boiling.

Cultivar-wise the all purpose rooster (with a reddish skin) will work, but better if you could get a white or even Kerr's Pink.[/QUOTE]

thanks!
will do!

Paola

Hi there all,
have just made my first double-batch of gnocchi, and I must admit it tastes better than the shop bought ( not so rubbery ) !! Even my hubby ate it, so it must be ok, did some cheese sauce with it. To top it all,today I found an Italian cookbook in a local charity shop, and it had the recipe in there as well.
Thanks once again Paola for the recipe. :)
Grazie
Frances
P.S. So far no side-effects!!

This is a good regional gnocchi that is great for the fall and winter season as acorn squash is in great abundance!

Gnocchi di zucca

1 1/2 pounds acorn squash
2 large eggs, beaten
1 teaspoon salt
1 1/2 cups all-purpose flour
1/4 cup unsalted butter
1 tablespoon fresh marjoram leaves
4 leaves radicchio, thinly sliced
1/4 cup freshly grated smoked ricotta

Preheat the oven to 350 degrees F.

Cut the squash in half or thirds and place on aluminum foil in the oven. Bake until tender when stabbed with a fork, usually 30 to 35 minutes. Remove from the oven and, when it is cool enough to handle, scoop out and discard the seeds and membrane. Scoop the flesh into a strainer placed over a large bowl. Place in the refrigerator so that the squash cools and the liquid drains away. Leave for at least 6 hours or overnight.

Pass the drained squash through a ricer and then transfer to a large bowl. Add the eggs and salt. Stir well and add the flour, a little at a time, stirring to amalgamate all the ingredients. The result should be soft but not runny.

Bring a large pot of cold water to a boil. Add a pinch of salt and allow the water to return to a boil. With a teaspoon, scoop up some of the dough. Use your fingers to form the gnocchi, which should be about the size and shape of a spoon.

Cook the gnocchi in the boiling water and cook until they rise to the top of the pot. While the gnocchi cook, heat the butter over medium-high heat until it foams and subsides. Add the marjoram and radicchio, and saute over high heat for 2 minutes. Season with salt and pepper to taste. Drain the cooked gnocchi and add them to the pan with the radicchio. Toss very gently to coat. Divide the dressed gnocchi evenly among 4 warmed pasta bowls, top with the grated ricotta and serve immediately.

This recipe is by Mario Batali

Dee, have you tried the Gnocchi recipe yet, the one you posted? That one sounds really good, and makes me so ready for the fall. You always think squash and the fall season. Which I just got home and it is a little chilly in the house. It got a little chilly today - unusual for September. Anyway, let me know know if you have made it before and how it turned out. Frances has a recipe on another post that is made with potatoes and will really make it this weekend, I can't wait to try it.

Thanks for the recipe. Peggy

PS you are so lucky to be moving to Le Marche region. Good luck with your house selling - I saw the pictures of your house - that is a nice house, nice area. Italy is better ;)

[QUOTE=Sweetpeg]Dee, have you tried the Gnocchi recipe yet, the one you posted? That one sounds really good, and makes me so ready for the fall. You always think squash and the fall season. Which I just got home and it is a little chilly in the house. It got a little chilly today - unusual for September. Anyway, let me know know if you have made it before and how it turned out. Frances has a recipe on another post that is made with potatoes and will really make it this weekend, I can't wait to try it.

Thanks for the recipe. Peggy

[B]It was chilly here too. Since we both live close to the ocean we get those breezes... and yes, what happened to the summer?

I have made this before, but wasn't able to get the smoked ricotta, so used smoked mozzerella (that I got at Trader Joes), and added a little ricotta. It worked! It was so light and yummy.

Can't wait to hear how great Frances's recipe is![/B]

PS you are so lucky to be moving to Le Marche region. Good luck with your house selling - I saw the pictures of your house - that is a nice house, nice area. Italy is better ;)[/QUOTE]

Ya think? ;) Thank you about our home. For having to work in the LA area, this is one of the best places to live. The weather is fantastic, I must say. Let's hope we get a buyer who likes the house, and qualifies to buy it! That is the tricky part. Just like Italy, there are some great things I drool over, but I won't be able to pay for.

Luckily we'll be able to look at some wonderful places that we can afford, yea!
Soon, yes, very soon :)