Basic Gnocchi
Spinach Gnocchi
Pumpkin Gnocchi

Basic Gnocchi Here is my tried and true Gnocchi Recipe the difference
between this one and others is this is the one that is made with Parmesan
cheese in it. Delicious! Enjoy!

Basic Potato Gnocchi Recipe

5 Idaho Potatoes
2 egg yolks, at room temp
1/4 tsp salt
1/4 tsp grated nutmeg
1/2 cup grated Parmesan Cheese
1 1/2 cups of all purpose flour

Bake the potatoes in a 350 degree oven for 1 hour. Peel and mash. In a
large bowl, mix the egg yolks, salt, nutmeg and mashed potatoes, then add
the flour, a little at a time, until a dough forms and holds together. The
dough should be soft but firm enough to roll. On a floured board, roll
small amounts of dough into small cylinders about 1 1/2 inches in
diameter; cut each cylinder into 1/2 inch pieces. With a floured knuckle
press a dent into the center of each gnocchi gently. Don't press all the
way through, just deep enough to hold some sauce. Drop some gnocchi gently
into 4 quarts of boiling salted water, and cook for 5 minutes. (Don't
crowd them) Strain out the gnocchi with slotted spoon into a buttered
casserole dish. Cover and cook the remaining ones adding them to the
casserole as they are cooked. When they are all cooked top them with a
sauce red or white (or half and half, my favorite!) Sprinkle with extra
Parmesan cheese and serve or brown for a couple of minutes in the oven.
Yum!


Spinach Gnocchi
1 cup unbleached flour
10 oz (1 package frozen) spinach
2 egg yolks
14 oz ricotta
1 t nutmeg
Salt and pepper to taste (purists use white pepper)

To prepare spinach, use either frozen and defrosted spinach or an equal
amount of fresh. If using frozen defrosted, squeeze excess water out of
the spinach first. Saute in a sauce pan with some olive oil or butter for
a few minutes. Remove and finely chop. In a large bowl combine the last
four ingredients. Then add flour a bit at a time until a soft but not too
sticky forms. You can mix this by hand, with a KitchenAid or with a food
processor. The dough should be soft but firm enough to roll. On a floured
board, roll small amounts of dough into small cylinders about 1 1/2 inches
in diameter; cut each cylinder into 1/2 inch pieces. With a floured
knuckle press a dent into the center of each gnocchi gently. Don't press
all the way through, just deep enough to hold some sauce. Drop some
gnocchi gently into 4 quarts of boiling salted water, and cook for 5
minutes. (Don't crowd them) Strain out the gnocchi with slotted spoon
into a buttered casserole dish. Cover and cook the remaining ones adding
them to the casserole as they are cooked. When they are all cooked top
them with a sauce red or white (or half and half, my favorite!) Sprinkle
with extra Parmesan cheese and serve or brown for a couple of minutes in
the oven. Enjoy the delicate flavor!


Pumpkin Gnocchi

1 small sweet pumpkin
vegetable oil
2 pounds Potatoes, skins on
3 egg yolks
1 1/2 cups sifted flour
1/4 tsp salt
1/4 tsp. ground nutmeg

Preheat oven to 400 F. or 200 C. Cut pumpkin in half lengthwise and remove
stem and seeds. Coat with a small amount of oil. Season with salt and
freshly ground white pepper. Place cut-side down on baking sheet and roast
until soft, about 1 hour. Allow to cool. Scrape pumpkin flesh from skin.
Puree pumpkin in food processor and press through a fine-mesh sieve.
Retain 1 cup pure for gnocchi. Any extra can be frozen in resealable
plastic bags and used for another purpose. In a pot, cover potatoes with
salted water, bring to a boil and simmer until fork tender. Drain. When
cool enough to handle, remove skins. Pass potatoes through a ricer into a
large bowl. Combine potato, pumpkin pure and yolks until smooth. In a
separate bowl, combine flour, salt and nutmeg and add freshly ground white
pepper to taste. Slowly add dry ingredients to potato mixture. Knead until
smooth. The dough should be soft but firm enough to roll. On a floured
board, roll small amounts of dough into small cylinders about 1 1/2 inches
in diameter; cut each cylinder into 1/2 inch pieces. With a floured
knuckle press a dent into the center of each gnocchi gently. Don't press
all the way through, just deep enough to hold some sauce. Drop some
gnocchi gently into 4 quarts of boiling salted water, and cook for 5
minutes. (Don't crowd them) Strain out the gnocchi with slotted spoon
into a buttered casserole dish. Cover and cook the remaining ones adding
them to the casserole as they are cooked. This can be served with just a
drizzle of butter and Parmesan or try this recipe for Cream sauce with
Balsamic Vinegar

Cream Sauce

2 cups heavy cream
1 cup rich chicken stock
1/4 cup Aceto Balsamico di Modena (balsamic vinegar)

In a medium saucepan, combine the cream, chicken stock, and aceto
balsamico. Simmer over medium heat for 4 to 5 minutes, or until
completely heated through.


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