This gnocchi recipe actually comes from the King Arthur Flour catalog. Gnocchi can seem overwhelming but it’s not, though I’ll admit it’s a little time-consuming (good for a Sunday). If you’re making it, make a lot of it, because you can freeze half for another meal. Remember, too, to start off with a lot of spinach, depending on how many you’re feeding; an enormous amount cooks down to surprisingly little.
Potato Gnocchi – from King Arthur Flour catalog
- 2 lbs. potatoes
- 5 cups flour, either “00” Italian-style flour (conveniently purchased from King Arthur Flour, of course) or all-purpose flour
- 1 1/4 tsp. baking powder
- 10 egg yolks (save the whites for breakfast)
- 1 1/4 cup freshly grated Parmesan cheese
- 2 1/2 tsp. salt
- several good shakes of ground nutmeg
Peel potatoes and cut into equal-sized chunks.
Place in a pot and cover with cold water. Bring to a boil; lower to a simmer and cook for 10 minutes or until tender. Drain and return to the pot, shaking, to dry the potatoes.
Remove from heat and mash well.
When the potatoes are cool, combine them with the baking powder, flour, yolks, cheese, salt and nutmeg. Cover with plastic wrap and refrigerate for at least 30 minutes (mine hung out in the fridge for a good 6 hours!).
On a lightly floured surface, take hunks of gnocchi dough and roll into a long snake about a finger’s thickness; cut into roughly 3/4” pieces.
Using your thumb, roll each piece along the back of a fork so one side has the imprint of the fork’s tines and the other side has a small indentation. Place on a floured baking sheet.
When you’re finished, you can either refrigerate until you cook them later in the day, or you can freeze them; when frozen, transfer them to a freezer-safe container for another day’s dinner.
Bring a pot of salted water to a boil. Depending on how many gnocchi you’re cooking, cook them in batches so then don’t stick to each other;
when they float to the top, cook for 3 – 4 minutes more,
then drain, or, using a slotted spoon, transfer to a warmed bowl with some olive oil and keep in a low oven until they’re all cooked.
Top with your choice of Quick Tomato Sauce, or just more olive oil and freshly grated Parmigiano-Reggiano cheese.
Quick Tomato Sauce – from A Fresh Taste of Italy by Michele Scicolone
- 2 large garlic cloves, chopped
- 1/4 cup olive oil
- 1 28-oz. can Italian tomatoes (such as San Marzano) in their juice
- salt and freshly ground black pepper, to taste
- a few shakes of dried oregano
- a few shakes of dried basil OR 6 leaves fresh basil, roughly chopped
Heat the oil in a large saucepan over medium heat and cook the garlic just until you can smell it. Add the tomatoes with their juice, gently crushing the tomatoes with the back of a spoon. Add the salt, pepper and herbs (if you’re using fresh basil, add this at the very end), and simmer for 20 -25 minutes, until slightly thickened.
- Huge amount of spinach
- A few large cloves of garlic
- Olive oil
- Sea salt
Remove the stems from the spinach and wash very, very well.
Heat the oil in a large saucepan over medium heat;
add the garlic and when you can smell it, start adding in spinach, a couple handfuls at a time. Using kitchen tongs, toss the spinach with the garlic and oil and as it wilts, add more, until all the spinach is in the pan.
Sprinkle with sea salt to taste, and enjoy.