gnocchi

Tue, Dec 8, 2009

Apps + Sides

083009_0162

I love going to Las Vegas for UFC fights.  When I’m there, I usually try out a new steakhouse (in my ongoing quest to find the best steak in the world - an indulgent life goal). So far, I haven’t found a steak any better than Bone’s right here in Atlanta. But, the most memorable dish of all of the places I’ve tried in Vegas was the gnocchi side at n9ne steakhouse. The server actually described them as “pillows of love” - my boyfriend and I laughed at what we thought was his dramatic overstatement, but we still ordered them. And they really were the lightest, smoothest, melt-in-your-mouth gnocchi I’ve ever tried - by far overshadowing everything else at the table. I doubt if my homemade version will ever be that good, but after reading many articles and tips on gnocchi, I think I’m on the right track.

This makes about 24 ounces gnocchi, or 4-6 servings. I froze them in 2 12-ounce batches.  Adapted mainly from Lidia Bastianich’s Lidia’s Italy and Thomas Keller’s The French Laundry Cookbook.

Ingredients: 2 large russet potatoes (2 pounds total), 2 cups flour, 1 egg, 1 Tablespoon kosher salt, pinch each ground white pepper and nutmeg. Special equipment: potato ricer; pastry scraper.

083009_0064

Bake the potatoes in a 350 degree oven for an hour, or until they are done (fork tender). Fluff tip #1: use a towel to handle the potatoes while they’re still hot - the hotter they are when you rice them, the lighter the gnocchi will be.

083009_0066

Clean off the counter - this will get messy. Cut the potatoes in half. Scoop out the flesh and press through a potato ricer.

083009_0079

When you’ve cleaned out all the potatoes, you should have a nice mound of barely-warm potato bits on the counter.

083009_0080

In a small bowl, whisk a pinch of nutmeg and white pepper with the egg, along with 1 Tablespoon of kosher salt.

083009_0084

Put the 2 cups of flour in a pile right next to the potatoes. Make a well in the center of the pile of potatoes, and pour in the egg. Fluff tip #2: work fast. If you take too long and overwork the dough, it will get denser and chewier.

083009_0089

Using a pastry scraper (or the flat side of a large spatula), quickly cut the egg mixture into the potatoes to blend it.

083009_0100

Start to scrape in the flour, a little bit at a time. Keep cutting it to blend the flour into the dough.

083009_0117

When the dough starts to get sticky, you can use your hands. Keep pulling in more flour and kneading the dough until you have used almost all of it - the dough should be smooth and only a little sticky on the outside.

083009_0159

Form the dough into a ball. Spread more flour around so you can work with the dough without it sticking to the counter.

083009_0160

Cut about a quarter of the dough away, and roll it into a long rope about 1/2 inch thick. Do this by rolling the dough back and forth between your palm and the counter, moving up and down the length of the rope - as you roll it with gentle pressure, it will get longer and thinner.

083009_0161

Cut the rope into 1/2 inch pieces. This is when you would roll each gnocchi around a gnocchi paddle or the tines of a fork, to give it ridges. I experimented with this, but for the most part kept the gnocchi looking like little squares (this is the way I remember them looking at n9ne). I don’t think it changes the outcome in terms of flavor or fluffiness, but a little oblong shape with ridges is more traditional.

083009_0163

Place the formed gnocchi on a floured rimmed baking sheet. Continue with the remainder of the dough, rolling out ropes and cutting and forming the gnocchi. Place the baking sheet in the freezer. When the gnocchi are completely frozen, you can transfer them into freezer-safe bags for storage. Most sources I checked with advise cooking the gnocchi when they’re frozen, so they won’t stick together.

,

7 Responses to “gnocchi”

  1. car hire alicante Says:

    They are good items that you write on your website, I like to read the writing on my house sitting. Well done.

  2. paradores nacionales Says:

    Good site! I truly love how it is simple on my eyes and the data are well written. I’m wondering how I might be notified when a new post has been made. I have subscribed to your RSS feed which must do the trick! Have a great day!

  3. paradores nacionales Says:

    Someone essentially assist to make severely posts I would state. This is the very first time I frequented your web page and up to now? I amazed with the analysis you made to create this particular put up amazing. Great task!

  4. agencias de publicidad Says:

    You could definitely see your enthusiasm within the paintings you write. The arena hopes for more passionate writers like you who aren’t afraid to mention how they believe. All the time go after your heart.

  5. imagenes para celular Says:

    I have not checked in here for some time as I thought it was getting boring, but the last several posts are good quality so I guess I¡¦ll add you back to my daily bloglist. You deserve it friend :)

  6. Atlanta Jewelry Store Says:

    The Antwerp exchange is like no other area with the environment. I don’t assume it truly is actually probable to grasp diamond pricing and markup devoid of possessing some appreciation for your Antwerp trade I learned an awesome deal from my nearby jeweler about Antwerp. Browsing Antwerp to look into the diamond exchange is unquestionably well worth the trip if you are looking at investing diamonds..

  7. up to date Says:

    This is a superb piece, I found your weblog browsing google for a related theme and came to this. I couldnt come across to much additional information on this piece, so it was pleasant to locate this one. I will certainly end up being back again to check out some other posts that you have another time.


Leave a Reply