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GNOCCHI
1 1/2 pounds Yukon Gold potatoes (preferably 2 large potatoes)
1 large egg, lightly beaten
Several scrapings of freshly grated nutmeg
3/4 teaspoon sea salt
1 cup unbleached all-purpose flour, or less
Olive oil
Preheat the oven to 425 degrees and bake about an hour until a knife pierces them easily. When they are almost done, bring a large pot of salted water to a boil over high heat for cooking the gnocchi.
Peel the potatoes while they are hot, and cut them into manageable chunks and pass them through a ricer directly onto a lightly floured work surface. With a table fork, spread the potatoes out until they are about 1/2 inch thick and let them cool to room temperature. Drizzle the beaten egg over the potatoes. Sprinkle with nutmeg and salt, then scatter about 3/4 cup flour over the potatoes. Working quickly and gently, use a scraper or spatula to slide under the ingredients and lightly toss them together. Continue fluffing the ingredients without kneading them until it looks like very coarse crumbs.
Begin kneading very gently for about 1 minute. If the dough feels sticky, sprinkle on a little flour (as little as possible) to form a dough that is moist but firm and not sticky. When the dough feels like a soft pillow, shape it into a thick log about 8 inches long. With the scraper, cut the log into 6 thick rounds.
Working with 1 round at a time, position it so that a floured side (not a cut side) is up, gently flatten with your palm, then roll and stretch the dough into a long, 3/4-inch-diameter rope with your hands (flour work surface and hands as needed to prevent sticking. When you have made all 6 ropes, line them up 3 at a time and use the scraper to cut them crosswise into 3/4-inch-square nuggets. Flour the nuggets lightly and gently toss them with the flour to prevent sticking.
Shape the gnocchi - hold a table fork, tines up, in one hand, with the other hand, pick up a nugget with your thumb and index finger on the cut sides. Place it on the tines of the fork as far from the end as possible. With your thumb, gently press the gnocco with a forward movement so that it curls slightly. One side will have the indentations from the tines; the other side will be slightly concave. Keep the gnocchi on the work surface, lightly floured, until you make them all or drop in batches of 20-24 into salted boiling water and cook as you go along. When the gnocchi floats to the surface, count 20 seconds, then lift them out with a strainer and transfer them to the oiled baking dish or bowl, turn to coat. Continue until all the gnocchi are cooked and lightly oiled, then transfer them to a skillet containing your sauce. Reheat them gently in the sauce and serve immediately with a spoon. Makes 6 servings.
MEAT RAGU SAUCE: Crumble the filling of 1/2 pound mild Italian sausage into a medium hot nonstick skillet coated with 2 tbsp olive oil and brown thoroughly, remove to a paper towel to drain. To the skillet add a small minced onion, 1 large minced garlic clove and a sprinkle of hot pepper flakes, saute until the onion softens, then add 1/2 cup gilled and thick sliced portabellos or other mushrooms, a little oregano and thyme, and cook until the mushrooms are soft and browned. Stir in 1/4 c dry white wine, simmer to boil off the alcohol, then add 1 cup peeled, seeded and large chopped roma tomatoes, simmer until tomatoes are softened and sauce is slightly thickened, return the sausage to the pan, stir in a little heavy cream (if desired) and keep on a low simmer while the flavors mingle. Coat the gnocchi in the sauce, and serve sprinkled with freshly grated parmesan and some minced flat leaf parsley. |
