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My name is Beth and I like to cook. It's as simple as that. I'm just a gal who likes to experiment and create my own versions of dishes we all know and love--ones that make you go back for seconds, because the first helping just wasn't enough.

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Michelle is my sister. My family is full of good cooks, and she just happens to be one of them. She lives in Texas with her husband, Chris, and her two crazy kids, Michael and Hope. (It needs to be noted that Hope has expressed on numerous occasions, that she wants credit for Michelle's photos, since she is the one that takes them. So, I'm giving her credit.)

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PostHeaderIcon Chef Anne's Light as a Cloud Gnocchi

Gnocchi. Isn’t it just the cutest word you have ever said? Oh, wait, isn’t it the yummiest word you will ever say? I love the word, but, I love eating them more. Who doesn’t? Potatoes made into little delectable pillows…Oh my I just love it. Raise your hand if you are a gnocchi fan. It’s ok, no ones looking, you can do it at your computer; I’m raising my hand.

Anyway, my gnocchi loving peeps, I have tried many kinds of gnocchi over the years (we won’t say how many years). But, I will say, this recipe, this one right here, is by far the best I have ever eaten or made. I can’t even tell you how glad I was when I saw this episode of, Secrets of a Restaurant Chef, with Chef Anne Burrell on Food TV Network. All I knew was, I had to try this recipe out. Now, let me take a moment here to ease your mind, if you have never made gnocchi, but enjoy eating it, this recipe is so very easy it’s crazy. You will make it once, and say to yourself, or even out loud, if you are home alone…WOW that was easy, and fun, too. Oh, wait, here is the best part: This is going to blow your mind, it freezes VERY well. I don’t know about you, but, I just love things I can make and then freeze for later. It makes my life so much easier when I cook during the week for my family, who are little piggies. Hahaha…I’m just kidding, ok, wait, Michael and Hope are little gnocchi piggies, I mean, they fight over who gets what’s left in the dish, well, if there is any.

I hope you try this recipe out and enjoy it as much as we have.

Ingredients:

5 large Idaho potatoes
2 eggs
3/4 cup grated Parmigiano
3 to 4 cups all-purpose flour
1 tablespoon salt

OR:



Preheat the oven to 375 or 400 degrees F.

Bake the potatoes until they are fork tender, about 45 minutes to 1 hour. Check them!



While the potatoes are still hot peel and pass them through a food mill or ricer. (I find that the food mill works just as well as a ricer and is much easier to handle) onto a sheet tray lined with parchment paper. When doing this pay careful attention to keep the potatoes as light and fluffy as possible. This will aid in keeping the gnocchi light. Refrigerate the potatoes on the sheet tray until cold. This is also a very important step. If the potatoes are warm while adding flour they will require more flour which will result in a much heavier finished product.





When the potatoes are absolutely cold, transfer to a clean work surface. Beat together the eggs and cheese and pour onto the potatoes. Season with salt. Cover generously with flour. It should look like snow on the mountains.



Crumble the potato flour mixture between your fingers. Begin to knead the dough until it is a dry homogeneous mixture. The dough should feel slightly moist, but not tacky. If too tacky, repeat the snow on the mountains stage.

Form the dough into a large log. Cut slices off the log and begin to roll into long ropes that are about 1-inch in thickness. Cut the ropes into 1/2-inch lengths. Cover generously with flour. Place the gnocchi in a single layer on a sheet tray dusted with flour. DO NOT PILE ON TOP OF EACH OTHER!!











Use or freeze the gnocchi immediately. If freezing, place tray directly into the freezer. Once frozen, the gnocchi can be stored in plastic bags, in the freezer, indefinitely. When cooking gnocchi they can go directly from the freezer into salted boiling water.

Note: It is a general practice to take gnocchi out of the water when they float. This is a big mistake. Gnocchi need to be cooked in boiling water until they float and get nice and puffy. Not cooking gnocchi long enough will also result in heavy gnocchi.

2 comments:

Angie A said...

Super Yum Michelle! I bet this would be REALLY good with sweet potatoes!

Michelle said...

Thanks you Angie they are the yummiest pillows of potatoes I have ever eaten!!! Oh and the sweet potato ones I actually made those too and plan on testing them out this weekend as a dessert and getting that recipe up as soon as possible. Thanks again!!

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