Posted by: lisetta | February 8, 2009

Gnocchi di patate

With ragu and arugula, both wilted and fresh. A hearty welcome back to the world of food after a miserable couple of days with a nasty condition inappropriate for discussion on a food blog!

Making potato gnocchi can be tricky, and the batch I turned out today revealed, more than anything, that I am out of practice. I haven’t made gnocchi since moving to Philly in 2001! Where has the time gone? 

gnocchi

While I wanted to follow Biba Caggiano’s recipe, my memory refused to accept that the gnocchi dough was anything more than potato, salt and flour, and I had no desire to flip open the laptop, so I simply left out the egg yolk and did what I thought would work: 

2 pounds of baked potatoes, passed through a food mill

scant 1 tablespoon of salt

1 and 1/2 cups of ubleached white flour

All mixed together by hand, and kneaded just until I could form a log. I wrapped it in nonstick foil, and went about the rest of my day. The dough was too wet for the fork shaping, but I figured that the low ratio of flour to potato would ensure a lighter dumpling. While they were light, they were still a bit too gummy for my taste. Must’ve been the all-purpose potatoes. I should have chosen Russets.

While I’d like to imagine myself doing a bit of research and figuring out how to make better gnocchi, I’m tempted instead turn my attention to other types…perhaps with ricotta or semolina? Stay tuned.

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Responses

  1. Semolina gnocchi are so much less fussy and easier to make. Potato gnocchi, which I seldom make, can be so darn difficult to get right. Brava to you for trying though. Lidia Bastianich has a good recipe and helpful hints in one of her cookbooks for potato gnocchi.

  2. I totally agree. “Gnocchi alla romana” are one of my favorites. 🙂 At a Philly restaurant called L’Oca, the chef does a number on them by adding some speck, verdura and ricotta. Served with parmigiano and sage butter, they’re pretty heavy, but still interesting. I think I much prefer simple and light tho. Thanks for the tip on Lidia’s recipe. I’ll check it out! I know so little of Lidia’s work, but always hear her mentioned, (of course). I did eat once at one of her chain places in Pittsburgh (molto disappointing), and got to thinking about how hard it must be for a chef to put her name on a place that can so easily dilute her “brand”.


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