December 29, 2012
If you are looking for a challenge and want to spend a lazy afternoon at home with a culinary project, try making gnocchi! You won’t regret the time you’ve spent (about 3 hours) once you taste these delicious dumplings!
- 2 pounds russet potatoes (3 large), scrubbed clean
- 4 cups (about 9 oz.) finely grated aged gouda cheese (such as Winchester Sharp)
- 3/4 cup heavy cream
- 1 egg, lightly beaten
- 1 teaspoon salt
- 1 to 2 cups all-purpose flour
- 1 1/2 tablespoons butter, melted
- 1 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped flat-leaf parsley
- Preheat oven to 350°. Set potatoes on a baking sheet and slash each deeply lengthwise down the center. Bake potatoes until they are tender and look slightly dried out, 1 1/4 to 1 1/2 hours.
- In a small bowl, mix together 3 cups cheese and the cream. Set aside.
- As soon as potatoes are cool enough to handle, peel them; discard peels. Put potatoes through a potato ricer into a large bowl. Mix in egg, salt, and 1 cup flour, adding just enough additional flour to make the dough pliable and not sticky (too much flour will make the gnocchi heavy). Turn out onto a floured work surface; with floured hands, knead dough 10 to 12 times.
- Divide dough and cover one batch with a damp kitchen towel. Roll other batch into a 3/4-in.-thick rope and cut into 3/4-in.-long pieces. Roll each piece into a ball, then flatten into a 2-in. circle with your fingers or the bottom of a well-floured drinking glass.
- Bring a large pot of salted water to a boil. Top each dough circle with 1/2 tsp. cheese-cream mixture. Gather up dough around filling and pinch to close, then roll into a small, smooth ball. Repeat rolling, filling, and forming with second batch of dough.
- Preheat broiler with rack 4 in. below heating element. Divide melted butter between two 2-qt. casserole dishes (or use one 4-qt. casserole and all the butter). Working in batches, drop gnocchi into boiling water, being careful not to crowd them. Boil gnocchi until they rise to the surface, 4 to 5 minutes; cook 8 to 10 seconds longer, then transfer with a slotted spoon to casserole dish(es), making sure water drains off from gnocchi.
- Turn gnocchi to coat in butter. Sprinkle with pepper and remaining cheese and broil until browned on top, 5 minutes. Sprinkle with parsley and serve immediately.
See full post here: Annabelle Breakey Photography :: Blog2012-12-29.