GNOCCHI - HAND-MADE WITH POTATOES

February 23rd, 2009

CWJ CLASS - GNOCCHI NIGHT - HAND-MADE POTATO GNOCCHI WITH BUTTER & SAGE

Ingredients:
-3-4 large Russet potatoes
-2 tablespoons of thyme or rosemary butter
-2 to 3 eggs
-2 to 3 cups of all purpose unbleached flour
-1/4 cup of heavy cream
-1/2 tablespoon of unsalted butter, plus more for sauce
-6-10 whole sage leaves

POTATOES
Bring a large pot to a boil and place potatoes–with their skin on–into the water. Lower to a gentle simmer and allow to cook until easily pierced with a knife but not completely falling apart. Allow to cool. Remove the skins. Cut into chunks and put through a ricer into a large bowl.

Add the thyme butter, cream and eggs (whisk the eggs first in a separate bowl), salt aggressively and gently mix everything together. Do not over work the potatoes. Pour everything onto a marble or clean cutting board. Pour the flour around the potato mixture. Using a pastry scraper add about a cup of the surrounding flour onto the top of the potato mixture and chop the flour in with the scraper. Once the flour is well incorporated begin to fold the dough using the side of the scraper. Work the dough over for about 2-3 minutes, adding more flour if still too wet.

Set the dough side as one cohesive mass. Slice off a small piece and begin to roll it out using your fingers. Roll over the top very gently (do not press down on the dough). Once you have made a long and fairly thin roll (about 1/2 inch thick) cut it into pieces using the scraper. I like to use the scraper in a downward motion and then flick to the right to cut the pieces. As you work move the cut pieces onto a platter lined with parchment or wax paper that is already dusted with flour.

When your gnocchi are on the platter, proceed to “fork” each piece. Dust a fork with some flour and take each piece of gnocchi and gently roll it off the fork so that you can see fork indentations but the gnocchi are still open (they look like half shells). This will allow the sauce to adhere to them.

Bring a pot of water to a boil. Salt it aggressively. Add the gnocchi carefully into the water (it’s okay if some flour goes in with it). Cook for 2-4 minutes or until the gnocchi rise to the surface. Meanwhile bring 4 tablespoons of butter to a simmer with 6-8 sage leaves. Using a slotted spoon quickly transfer gnocchi to the sauté pan and gently toss with the butter. Add up to 1/2 cup of the pasta cooking water to help bind the sauce. Serve onto warmed plates and grate with Parmigiano Reggiano. Serve immediately.

THYME OR ROSEMARY BUTTER
Melt the butter in a sauce pan over low heat with one small sprig or thyme or rosemary. When fully melted set aside.

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