The Tucci Cookbook by Stanley Tucci

Author:Stanley Tucci
Language: eng
Format: epub
Publisher: Gallery Books

potato gnocchi

gnocchi

This recipe is for two variations of gnocchi—the regular small ones that are rolled off a fork and the larger hand-rolled ones that are stuffed. The stuffed version freezes very well and may be cooked in boiling water directly from the freezer. Both types may be topped with any number of sauces and served either as a pasta dish or as a main course.

2 large all-purpose potatoes (about 11/2 pounds), peeled

Kosher salt

1 large egg plus 1 large egg yolk, lightly beaten

2 teaspoons olive oil

1/4 teaspoon ground nutmeg

3/4 to 1 cup all-purpose flour, as needed

1 cup finely grated Parmesan cheese

Melted butter or heated sauce, for serving

1. Place the potatoes in a medium-size pot and cover with cold water. Season with salt and bring to a low boil. Cook until the potatoes are very tender when pierced with a fork but not breaking apart, about 35 minutes.

2. Drain the potatoes and press through a ricer or mash well with the back of a fork. Spread the potatoes out on a work surface and allow to cool. Gather the cooled potatoes into a shallow round, forming a well in the center. Place the beaten egg and yolk, olive oil, salt to taste, and nutmeg in the well. Distribute 3/4 cup of the flour and the grated cheese around the outer edge of the round. Use your hands to gradually incorporate all of the ingredients into the potatoes to form a smooth dough. (Making gnocchi is similar to making bread, so the amount of flour you will need will vary. Up to 1/4 cup of additional flour may be necessary to make a smooth dough.) Form the dough into a short, thick log.

3. Bring a large pot of salted water to a boil.

4. Lightly flour your work surface. Cut the thick log into quarters. Roll each quarter of the dough into a long 1/2-inch-diameter log. Cut into 1/2-inch pieces. The gnocchi may be cooked in these cylindrical shapes or individually rolled off a fork to form the traditional gnocchi shape—three or four shallow stripes on one side, a small indentation on the other.

5. Cook the gnocchi in small batches in the pot of boiling water. They will sink to the bottom of the pot at first. When they rise to the top, they are done. Use a skimmer or slotted spoon to remove them from the water, and set them aside on a warm serving dish until all of the gnocchi are cooked. Toss with butter or sauce and serve immediately.

6. For stuffed gnocchi, cut the thick log in half. Roll each half into a 2-inch-thick log. Cut a 1-inch-deep slit down the length of the log. Fill this slit with a semisoft cheese (such as Robiola, smoked mozzarella, Brie, Fontina, or Asiago). Firmly pinch the slit closed. Cut the filled log into 3-inch lengths. Firmly pinch the cut ends closed to seal in the cheese. The stuffed gnocchi may be cooked immediately in boiling water following the instructions for traditional gnocchi, or they may be frozen.

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