featured recipe – Potato Gnocchi
- 3 pounds Russet potatoes, scrubbed
- 1 tablespooon butter or margarine
- 1 teaspoon salt
- 1 egg, beaten
- 1 cup flour (some of this flour will be used for the board, to roll the gnocchi)
Scrub and dry potatoes, prick with fork. Bake at 425°F until potatoes are fork tender, 50 to 60 minutes. Cool until warm to the touch, about 15 minutes. Halve and scoop potatoes out of shells. Rice the potatoes into a large mixing bowl while still warm; add the butter. On very low speed, add the egg, mix just until combined. Add ½ cup of the flour; mix just until combined. Check the consistency – the dough should be very soft, but not sticky. If necessary, add more flour to achieve desired consistency.
Turn out onto lightly floured surface. Divide dough into quarters. With floured hands, shape dough into long ropes, about ¾ inch in diameter. Cut into even pieces, about ½ inch. Crease the center of each ball with the handle of a wooden spoon, or roll on gnocchi paddle or fork to create grooves. Cook several at a time in gently simmering salted water for 3 to 4 minutes.
Gnocchi are done when they float to the top of the water. Using a spider, remove the gnocchi from the water and drain, serve immediately with desired sauce, pesto, or butter and cheese. Or top with sauce, bake in 350°F oven 15-25 minutes, until heated through. Makes 4 generous servings.
Can be made ahead through this step. Store separated in air-tight container. Freeze well. If frozen, do not defrost before preparing; take directly from freezer to boiling water.
Goat Cheese Gnocchi:
- 2 large russets
- 1 large log goat cheese2-
- 3 eggs
- 2-1/2 teaspoons salt¼
- to ½ cup flour
Roll into 1/2-inch logs, cut into small gnocchi.