Recipe By : Michael Roberts, Prodigy Guest Chefs Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Italian Side Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Boiling potatoes -OR-
5 1/2 c Mashed potatoes
3/4 c Flour -- or more
5 Egg yolks
1/8 ts Nutmeg
1 ts Salt -- or as desired
White pepper -- to taste
1/3 c Olive oil
Using Uncooked Potatoes:
Boil potatoes, unpeeled, in salted water until soft. Or cook them in
a microwave according to oven directions or bake in a conventional
oven. Drain boiled potatoes. Peel potatoes when they are cool enough
to handle and puree them through a food mill or potato ricer while
still warm. Do not use a blender or food processor for this because
it excites the gluten in the potato and makes a sticky mess.
If Using Leftover Mashed Potatoes:
Place in a small pot and heat them until they are warm.
Transfer potatoes to a mixing bowl, add the yolks and mix. Add
nutmeg, salt, pepper, and 3/4 cup of flour. Knead together and add
the remainder of the flour if necessary, bit by bit, kneading until a
slightly sticky consistency is attained. Lightly dust a work surface
with flour. Form the dough into sausage-like rolls about the
thickness of your thumb. Cut into pieces about 1" long. Using a fork,
flatten the pieces so that the tines leave an imprint in the gnocchi!
Keep a glass of water nearby to clean the fork. Meanwhile, fill a
3 qt pot with salted water and bring to a boil. Reduce heat so that
the water is boiling at a gentle roll. Drop the gnocchi into the
boiling water, about 16 at a time. They will sink to the bottom but
will rise to the surface after a minute or so. Continue to cook for
another 15 seconds.
Immediately remove with a slotted spoon to a colander. Sprinkle with
a little olive oil, mix gently and transfer to a heated platter.
Continue until all the gnocchi are cooked. Serve the gnocchi
ungarnished as a side accompaniment to roast meat or poultry.
