Italian-gnocchi Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
ALYCE MANTIA
4 medium: Boiling potatoes, (about 2lb) salted water
1: Egg yolk, lightly beaten
1 Cup: flour,
Additional flour to knead SAUCE,
1 tbsp: Butter,
1 Clove: garlic, very finely minced
1 cup: Heavy cream,
4 ounce: Gorgonzola,
1/4 cup: Toasted walnuts, chopped ALYCE MANTIA Amy, here is what I do: Take 4 medium
Directions:
boiling potatoes (about 2 lbs). Boil in salted water until tender (30
minutes or so?). Drain and peel. Return to pan and mash over low
heat with a potato masher until no lumps remain. Remove from heat and
mix in 1 egg yolk, lightly beaten, and about a cup of flour. When
well blended, turn onto a floured board and knead in more flour (may
take as much as another cup, probably more like 1/2 cup) until soft
and pliable but not too sticky. Cut in 4 pieces and roll each into a
rope about as thick as your thumb. Cut into 1" lengths. Hold a fork,
tines down, on the board with the curved side away from you. Roll
each piece against the tines to make the little indentations about
1/2 way round and curve slightly (you really dont have to do this
but it looks cute, and IS authentic). Place on a floured baking sheet
as you do them. You can either cook right away or keep a few hours,
uncovered, in the fridge. Try this sauce over them: Melt 1 tbsp
butter in a medium pan. Add 1 clove garlic, very finely minced. Stir
a couple of times and add 1 cup heavy cream. Cook, stirring
constantly, until reduced to about 3/4 cup. Add 4 oz Gorgonzola and
stir until melted. Now drop the gnocchi into boiling salted water and
cook until they just rise to the top, 1 to 2 minutes. Remove to a
heated platter with a slotted spoon or skimmer as they come up. Pour
the sauce over them and sprinkle with 1/4 cup chopped toasted walnuts
and serve at once. This is very rich, but WONDERFUL! Let me know if
this works. Regards from Memphis, Alyce
Source from luhu.jp
minutes or so?). Drain and peel. Return to pan and mash over low
heat with a potato masher until no lumps remain. Remove from heat and
mix in 1 egg yolk, lightly beaten, and about a cup of flour. When
well blended, turn onto a floured board and knead in more flour (may
take as much as another cup, probably more like 1/2 cup) until soft
and pliable but not too sticky. Cut in 4 pieces and roll each into a
rope about as thick as your thumb. Cut into 1" lengths. Hold a fork,
tines down, on the board with the curved side away from you. Roll
each piece against the tines to make the little indentations about
1/2 way round and curve slightly (you really dont have to do this
but it looks cute, and IS authentic). Place on a floured baking sheet
as you do them. You can either cook right away or keep a few hours,
uncovered, in the fridge. Try this sauce over them: Melt 1 tbsp
butter in a medium pan. Add 1 clove garlic, very finely minced. Stir
a couple of times and add 1 cup heavy cream. Cook, stirring
constantly, until reduced to about 3/4 cup. Add 4 oz Gorgonzola and
stir until melted. Now drop the gnocchi into boiling salted water and
cook until they just rise to the top, 1 to 2 minutes. Remove to a
heated platter with a slotted spoon or skimmer as they come up. Pour
the sauce over them and sprinkle with 1/4 cup chopped toasted walnuts
and serve at once. This is very rich, but WONDERFUL! Let me know if
this works. Regards from Memphis, Alyce
Source from luhu.jp
Tags
Italian