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I had leftover baking potatoes in the house and have always wanted to make gnocchi. Â I know the concept but have to admit that I have almost never ordered gnocchi when I was out at an Italian restaurant. Â The only problem with this ignorance is that I truly did not know what a gnocchi should feel and taste like.
It was kind of fun to make. Â Baking the potatoes is obviously no big deal. Â Working the potatoes through a strainer (since I did not have a potato ricer) was a bit of work. Â Mixing it with the flour was not hard because the experience is essentially the same as making bread. Â It was pretty cool to watch them cook in the boiling water because they float to the top. Â The tomato vodka sauce was awesome and really easy to make. Â So the dish was very enjoyable. Â Now, I need to order gnocchi when I am out so I can know what the right texture should be.
Ingredients – Tomato Vodka Sauce:
1/4 cup extra virgin olive oil
4 cloves garlic, minced
1/2 tsp crushed red pepper flakes
1 – 28 oz can crushed tomatoes
3/4 tsp salt
2 tbsp vodka
1/2 cup evaporated milk
Directions
- In large skillet, heat oil over moderate heat. Â Add garlic and red pepper and cook, stirring until garlic is golden brown.
- Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
- Add vodka and cream and bring to boil. Reduce heat to low and add gnocchi, toss for 3 – 4 minutes. Â
Ingredients – Gnocchi:
Kosher salt
1 – 1.5 pounds russet potatoes
3 to 4 large egg yolks
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour, plus more for dusting board and dough
Directions
Preheat the oven to 425 degrees F.
Spread a layer of kosher salt on a baking sheet and arrange the potatoes on the sheet. Bake until a bit well cooked, about 45 minutes.
Let sit until cool enough to handle, cut in half, and squeeze out the flesh. Â (I reserved the potato skins and topped with cheese and baked.) Â Pass the potatoes through a strainer using a spoon to push the potatoes through. Â You should have about 2 cups.
Make a mound of potatoes on the counter with a well in the middle, add 3 of the egg yolks, salt, and pepper. Mix in the potatoes and mix well with your hands. Sprinkle 1/2 cup of the flour over the potatoes and fold the potatoes in half. Â Be gentle. Â Fold the mass over itself a few times and form a ball. Sprinkle on more flour, little by little, folding as you go. Â Do not overdo it. Â Work any dough clinging to your fingers back into the dough. If the mixture is too dry, add another egg yolk or a little water. The dough should be firm but give. Â Roll it into a ball.
To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured counter into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.
Keeping your work surface and the dough lightly floured, cut the dough into 8 pieces – each about one foot long. Â Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.
Meanwhile, boil water in a double boiler. Â Cook the gnocchi in shifts being sure not to over crowd. Â The gnocchi will float to the top. Â When they float, cook for about 90 seconds.
Drain and put into your vodka sauce. Â Enjoy!
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