Pneumatic Gnocchi?

Making gnocchi is probably as close as I'll ever get to making a pasta from scratch. While gnocchi refers to a broad range of dumpling preparations, this recipe will not stray from its more traditional meaning. This recipe presents gnocchi as a potato dumpling.

A lighter gnocchi is a better gnocchi and so, to start, I'll mention a few important asides.

1. Select a proper potato. The Russet potato is the best choice as it is floury, starchy and has a low water content. The recipe benefits when using a drier potato (think left over baked potatoes). Were we to use a waxy potato the result would be a heavy and gummy gnocchi.
   
2. Work the dough briefly. When adding flour to the potatoes, toss to coat and then knead together but don't bully it!
   
3. Consider buying a potato ricer. A potato ricer works by extruding the potato into an almost filament-like state. Again, this can help to achieve a lighter gnocchi.

Potato Gnocchi

Ingredients:

• 1 & 1/2 lbs. - russet potatoes, baked until done then cooled
• 1 cup - all purpose flour (more if needed)
• 1 large egg yolk - beaten to blend
• 1 teaspoon - salt
• large pinch - nutmeg
• 1 tablespoon - olive oil

Preparation:

Take the cooled baked potatoes and cut them in half. Scoop out the flesh, save the potato skins for another use. Now, use a potato ricer to extrude the potato flesh into a large bowl. If you're not using a potato ricer then just mash the scooped out potato flesh in a large bowl.

Now, add one cup of flour to the extruded (riced) potatoes, toss to coat. Form a well in the center of potato mixture. Add egg yolk, salt, and nutmeg; stir with a fork until the mixture is moistened evenly.

Turn the mixture out onto a lightly floured work surface. Knead the dough until it just comes together. If the dough is very sticky add a little more flour. Form the dough into a ball and divide into 4 pieces. Roll each piece between hands and work surface into 3/4-inch-thick rope. Cut each rope into 3/4-inch pieces. At this point alot of people will use a fork to roll the raw gnocchi piece between the fork tines and work surface thereby impressing it with some texture. Place these raw gnocchi pieces on a cookie sheet. If you pile them up on top of each other they'll just end up sticking together.

So, we're ready to cook the gnocchi, but we can't just cook them all together. We have to work in batches. Have a large pot of boiling salted water ready and then add about 10 gnocchi. They will sink at first and then rise as they cook. Cook each batch for about 4 minutes stirring occasionally. As the gnocchi is cooked to doneness, use a slotted spoon to transfer them to a bowl. Drizzle a small amount of olive oil over them and toss to coat.

Comments:

Gnocchi can be served many ways. Some people rewarm it in the oven and sprinkle it with some cheese. You can serve them with pasta sauce and be good to go. I like to use gnocchi to extend a meat sauce. With gnocchi I can get two meals with the same amount of meat. Gnocchi will make a meal stout in a hurry! For another dumpling recipe check this previous blog post:

http://offanon.blogspot.com/2010/02/parsley-dumpling-mushroom-and-leek-soup.html