Nannas Gnocchi Recipe Foodcom

NANA'S SPINACH GNOCCHI

Steps:

• In a large pot, add 3 Tablespoons salt to 5 quarts of water, bring to a boil.
• Place spinach, potatoes, egg yolks, Parmesan cheese, salt and four in a large bowl, use a wooden spoon or spatula to mix ingredients together to form a dough.
• On a floured board, roll dough into long, finger-thin ropes.
• Cut ropes into pieces about 1-2 inches long.
• Flatten each piece gently with thumb and bring long sides together to form a hollow tube or shell shape.
• After shaping all the dough, place about 20 gnocchi into a large pot of boiling, salted water.
• When they rise to the surface, remove them from the pot with a strainer.
• Place in a heated bowl.
• Keep water at a hard, rolling boil and continue cooking the gnocchi (20 at a time) until all are cooked.
• Toss with butter and grated Parmesan cheese or your favorite sauce and serve.

NANNA'S GNOCCHI

Steps:

• Place mashed potatoes, flour, egg, nutmeg and salt& pepper in a bowl.
• Knead lightly with your fingertips to make a firm but soft dough.
• Divide dough into 4 even-sized pieces and then roll into long sausage shapes on a lightly floured surface.
• Cut the rolls into small 1 inch pieces.
• Press each piece over the back of a fork, pressing lightly with 2 fingers.
• Bring a large pot of salted boiling water to simmering point.
• Drop six to eight gnocchi in water and simmer for 3- 4 minutes, or until they rise to the surface.
• Remove with a slotted spoon.
• Serve with your favourite pasta sauce and parmesan cheese.

NONNIE'S GNOCCHI WITH FRESH MARINARA SAUCE

Steps:

• Preheat the oven to 375 degrees F. Scrub the potatoes well and pierce in several places with the tip of a knife. Bake on a baking sheet until cooked through, about 1 hour. Set aside to cool.
• Once they're cool enough to handle, peel the potatoes and pass the flesh through a ricer or the finest holes of a food mill. Place 1 1/2 cups of the flour on a clean work surface and put the potatoes in the middle. Season with the salt. Knead the potatoes and the flour together until it's a smooth ball of dough that's slightly sticky. If the dough is too sticky, add more of the remaining 1/2 cup flour gradually to achieve the smooth consistency.
• Divide the dough into 4 equal pieces and cover 3 of them with a dampened kitchen towel. On a lightly floured work surface, roll the uncovered piece of dough into a 1-inch-thick rope. Cut into 3/4-inch pieces. Turn a fork over and hold at a 45-degree angle, with the tines touching the work surface. Working with one piece of dough at a time, roll it down the fork tines, pressing with your thumb to make ridges on one side. Place on a large baking sheet lined with a kitchen towel. Repeat with the remaining pieces of dough.
• Bring a large pot of salted water to a boil. Add half the gnocchi and cook until they bob to the surface of the water. Transfer to a shallow bowl and cook the remaining gnocchi.
• Serve the gnocchi warm with the Marinara Sauce. Top with shaved Parmesan and garnish with chopped basil.
• Heat the olive oil in a large skillet over medium-high heat until starting to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, Italian seasoning, and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Stir in the butter until melted. Remove from the heat and add the chopped basil.

GNOCCHI ALLA NORMA

Steps:

• Heat the oil in a deep frying pan and fry the aubergine with a pinch of salt for 10 mins until golden brown and soft.
• Add the garlic and fry for 2 mins until smelling fragrant. Tip in the tomatoes, then half fill the tin with water and add that too. Stir in the vinegar, chilli flakes if using, and basil stalks. Mash the tomatoes with a wooden spoon to break them up. Simmer for 15 mins until thickened and saucy. Season well, and check for sweetness. Add a pinch of sugar, or a dash more vinegar, if you like.
• Boil the Napolina gnocchi in salted water for 1-2 mins until just starting to rise to the top of the water. Drain, keeping some of the cooking water. Add the gnocchi to the sauce with a splash of the cooking water to loosen if necessary, then remove from the heat. Mix the gnocchi into the sauce, then stir in some of the basil. To serve, scatter with more basil and grate over the parmesan.

GNOCCHI

Steps:

• Heat oven to 350 degrees. Cover a sheet pan with a 1-inch layer of kosher salt. Place potatoes on salt, and bake 1 1/2 hours. Remove potatoes, and cut in half horizontally. Deeply score flesh in a crisscross pattern. Place halves on racks and allow to cool to room temperature, at least 30 minutes. Scoop flesh into a large bowl.
• Press potato flesh through a fine ricer or sieve, and weigh it. You need 2 1/4 pounds.
• Spread riced potatoes on a clean work surface, and shape loosely into a flat mound. Drizzle with egg yolks. Sprinkle with pepper. Cut into potato mound at 1-inch intervals with a pastry scraper, spatula or cleaver, to incorporate egg yolks. Sprinkle with flour as you go. Work mound by cutting and folding, but not kneading. Sprinkle with flour in handfuls until potato mixture feels fairly dry and is no longer sticky, and a small piece can be rolled easily into a ball.
• Line two sheet pans with parchment. Lightly dust with flour.
• Clean work surface with a scraper, and lightly dust with flour. Shape potato mixture into a loaf about 1 1/2 inches high, 4 inches wide and 12 inches long. Cut 1 1/2-inch slice from the loaf with a scraper or knife. Roll into a rope about 1/2 inch thick and 30 inches long. Cut at 1-inch intervals. Smooth ends of each piece lightly with fingertips. Place finished gnocchi on a paper-lined pan. Repeat with remaining mixture.
• Bring a large pot of water, with 1 heaping tablespoon salt for each quart, to a boil.
• Place ice cubes in a large bowl, add 4 quarts cold water, and place a large colander in the bowl so that it fills with ice water.
• Slide gnocchi from one baking sheet into boiling water. After about 90 seconds, gnocchi will begin floating to the surface. Remove to colander with a slotted spoon or skimmer. Repeat with second batch.
• Reline baking sheets with clean parchment. With a skimmer, transfer cold gnocchi to baking sheets. Cooked gnocchi can be served at once (see next step for a quick butter sauce, or toss cooked gnocchi with a warm sauce of your choosing), set aside for several hours or frozen in an airtight container for future use.
• For a quick butter sauce, melt butter in a small saucepan. Whisk in 1 cup water until emulsified. (If not using entire batch of gnocchi, use proportionately less butter sauce.) Transfer sauce to 1 or 2 skillets large enough to hold gnocchi in a single layer. Add gnocchi, and cook over medium heat until butter starts to bubble and gnocchi are warmed through. Dust with cheese, and serve. Frozen gnocchi can be heated in butter without thawing.

GNOCCHI I

Steps:

• Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
• Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
• Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.