Posted on November 21, 2011 - by

Making Gnocchi

As my husband would gladly tell you, I’m a sucker for gnocchi. I almost always order it if it’s presented on a menu and about half the time, it’s a disappointment. So when I was invited to help cook an Italian extravaganza with Nikki Bonnani and Hallie Ephron, I jumped at the chance.

By the time I reached Hallie’s kitchen, a good bit of the work was already done. We were using Nikki’s grandmother’s recipes, beginning with escarole soup, studded with homemade croutons and tiny little meatballs. Next came the made-from-scratch red sauce crammed with big meatballs and delicious Italian sausage. And then the potato gnocchi–Nikki was kind enough to share the family recipe. And we finished up with flash-fried bow ties drenched in powdered sugar. I’ll save that story for another time!

 

Potato Gnocchi

 

  • Boil potatoes with skins. Cool. Peel. Put through ricer.
  • Make a well with ~4 cups of flour
  • Break eggs into the middle of the well one at a time (use ~3-4)
  • Add salt
  • Add potatoes a little at a time (~4-5 potatoes)
  • Beat eggs and little by little incorporate the flour until you have a ball of dough
  • Add more flour as necessary and knead until not sticky
  • Roll into long logs about 1/2 inch in diameter and cut into 1 inch pieces
  • To make gnocchi, push down on each little piece with 2 fingers and roll the dough into hollow logs. Drop them into boiling, salted water without crowding. They should finished shortly after they rise to the surface.

All I can say about this is call Nikki if you get stuck! it was a lot of work but oh my, were they delicious! Here they are floating in that heavenly red sauce….I’m pretty sure you’ll find a scene like this in book three of the Key West food critic mystery series…

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