Gnocchi di patate (Potato dumplings)
First published: 19/II/05; Last modified: 27/IV/06
Ingredients (for 3 people):
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500 g of peeled potatoes (those indicated to make gnocchi or to be steamed);
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125 g of gluten-free flour mix;
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1 egg yolk (discretional);
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salt;
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nutmeg or curry powder;
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garlic powder;
Special Equipment:
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Pot with steaming basket;
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Pastry board;
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Potato masher;
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Grater;
Preparation:
The peeled potatoes, even cut into little cubes, are to be steamed in the proper steamer pot until soften. They are then mashed in the proper potato masher on to the pastry board, where a little flour has been spread, and are meant to lose as much heat and steam as possible (otherwise the quantity of flour necessary to absorb the humidity will be just too much). Once rather cold (allow at least 15 minutes), all the further ingredients will be added and the potato pasta will be worked out carefully so as to shape an homogeneous ball. Such ball is to be divided into small parts which, rolled into strings as thick as a finger, will be then cut into gnocchi. Traditionally, gnocchi are then carefully smashed on the back of the grater so as to give them the roughness and look of proper... traditional gnocchi!
Gnocchi burro e salvia (with butter and sage), Gnocchi di Verona (veronese style: with cinnamom and sugar), Gnocchi al ragù (with bolognaise sauce), Gnocchi alla Sorrentina (with tomato sauce and mozzarella),
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Gnocchi burro e salvia (with butter and sage)
Ingredients for the sauce: Butter, Sage, Parmisan cheese (grated)
Place some butter and a couple of sage leaves in a pan and heat it gently whilst gnocchi are boiling in a pot with salted water. When gnocchi come to the surface (they take just a couple of minutes) take them away from the pot with a drilled dipper and place them in the pan. Allow 1 minute for the gnocchi to get the flavour, then serve with generous grated parmisean cheese.
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Gnocchi di Verona (with cinnamon and sugar)
Ingredients for the sauce: Butter, Cinnamon (a coffee-spoon), Sugar (a coffee-spoon), Parmisan cheese (grated)
Mix cinnamon with sugar in a little cup; whilst gnocchi are boiling in a pot with salted water, place some butter in a pan and wait for the gnocchi to come to the surface (they take just a couple of minutes): take them away from the pot with a drilled dipper and place them in the pan. Heat the pan, add the cinnamon-sugar mix and allow 1 minute for the gnocchi to get the flavour a be sauté, then serve with generous grated parmisean cheese.
For further info and your advice please e-mail me at:
coquinaria@domusalessandra.com