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1995-09-27
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From: Jessica Litman <p01046@psilink.com>
Newsgroups: rec.food.recipes
Subject: COLLECTION: homemade gnocchi
Date: 19 Feb 1994 21:18:18 -0500
Organization: Wayne State University
Message-ID: <2k6h9a$ocb@s.ms.uky.edu>
I haven't made any of these recipes, but both cookbooks are generally
very reliable:
>From James Beard's _Beard_on_Pasta (Alfred A. Knopf 1983):
Potato Gnocchi:
2 Lbs. potatoes (3 large)
2 Cups flour
2 eggs
2 Tbsp. butter
1/2 tsp salt
3/4 tsp pepper
1/3 Cup melted butter
Some grated parmesan or caciocavallo cheese
Peel and cook, or cook and peel the potatoes (peel and boil, or bake
in a 450 degree oven then halve and dry out in the oven for ten minutes);
drain them, mash them with a fork, and dry them out in a pan over a low
flame for about 10 minutes.
Put the potatoes in a bowl and beat in flour, eggs, butter, salt and pepper.
Turn the dough out onto a floured work surface and knead for three minutes.
Pull off a lemon sized lump of dough and roll it into a rope about as wide
as your thumb (or James Beard's finger). Pull off another lemon sized lump
and make another rope. Keep going until you've used all the dough. Then
cut each rope into 3/4" long pieces. Shape each piece using a fork. (With
the edge of the fork, make a fold or diagonal dent along the gnocchi; then
roll it under the fork's tines to make ridges.)
Boil about 8 at a time for 3-4 minutes. Remove with a slotted spoon and
arrange on a baking dish. Pour melted butter over the top; sprinkle
with the grated cheese, and heat in a 350 degree oven for 15 minutes.
-------------------------------
Also from _Beard_on_Pasta:
Gnocchi Verdi
1 Lb. fresh spinach, cooked, drained and chopped (or two ten ounce
packages frozen spinach)
1/2 tsp salt
some ground pepper
1/8 tsp nutmeg
1 Tbsp butter
8 ounces Ricotta cheese
2 eggs
1 1/2 ounces Parmesan cheese, grated
3 Tablespoons flour
In saucepan, combine spinach, salt, pepper, nutmeg, butter and ricotta over
low heat. Stir for 5 minutes to dry mixture out. Remove from heat
and beat in eggs, parmesan cheese, and flour. Set dough aside to cool
for 2 hours.
Dust your hands and a board with flour. Pull off walnut-size pieces
of dough and form cork-shaped croquettes. Roll each croquette in
flour. When you have used up all of the dough, drop the gnocchi into
*gently* simmering water. (Don't let the water boil or the gnocchi may
fall apart.) When they rise to the surface of the water, they're done.
Remove them with a slotted spoon. Put them in a buttered baking dish.
Beard suggests pouring 1/2 cup melted butter over the gnocchi, sprinkling
1/2 grated parmesan on top, and heating in a 350 degree oven for 20 to 30
minutes.
--------------------------------------
>From Sunset's _Food_Processor_Cook_Book_ (Lane Publishing 19830
Ricotta Gnocchi with Pesto
1 clove garlic
1/4 Cup grated Parmesan cheese
2 Cups Ricotta cheese
2 eggs
1 tsp salt
2 Cups flour
5 quarts water
some butter
some salt
some pepper
some Pesto (12 to 16 Tablespoons)
Mince garlic in the bowl of a food processor using the metal blade.
Add Parmesan cheese, Ricotta cheese, eggs, 1 tsp salt and flour to
work bowl. Process continuously (stopping to scrape bowl every now
and then) until mixture forms a ball. Remove dough, dust lightly
with flour, and wrap in plastic wrap. Chill 4 to 6 hours.
Unwrap dough onto floured board. Roll small pieces of dough into
ropes 3/8" thick. Cut ropes into 1 1/4" pieces, and shape into
gnocchi with your finger.
Bring 5 quarts water to boil in 6 to 8 quart pot; cook gnocchi 30 to 40
at a time for about 10 minutes. Drain and keep warm in a covered dish
until all Gnocchi are cooked. Season to taste with butter, salt and
pepper. Top each serving with about 2 Tablespoons pesto. Makes 6 to
8 small servings.
---------------------------
Jessica Litman