Potato Gnocchi

Makes 4

DONNA & JOE AITA

Michael Chiarello’s like Israel’s- lighter than Grandmom’s- uses egg yolks only

ingredients

1
-Spread a layer of kosher salt on baking sheet & arrange potatoes on top.
2
-bake until a bit overcooked-45min.
3
-let sit until cool enough to handle,cut in 1/2 & scoop out the flesh. reserve potato skins for another use.

1
-Pass potatoes thru a ricer or grate on large holes of box grater. You should have 2 C.
2
-Make a mound on the counter w/ a well in the center.
3
-add 3 egg yolks,cheese,S & P
4
-mix in the potatoes well with the hands.
5
-Sprinkle 1/2 C flour over the potatoes,using your knuckles press it into the potatoes. -fold the mass over on itself & press down again
6
-sprinkle w/ a little more flour ,little by little, folding & pressing the dough until it just holds together(try NOT to knead it).
7
-work any dough clinging to your fingers back into the dough. if mix is too dry add another egg yolk or a little water. the dough should give under slight pressure. it will feel firm but yielding. To test if dough is the right consistency,take a piece & roll it w/your hands on a well floured board into a rope 1/2 " diameter. if the dough holds together -it is ready. if not, add more flour, fold,press several more times & test again.

1
-Keep work surface & dough lightly floured, cut dough in 4 pieces.
2
-roll each into a rope 1/2 " diam.
3
-cut in 1/2" long pieces on the diagonal
4
-lightly flour them as you cut them.
5
-press gently with the tines of a fork to make ridges but don’t squish the “pillow”
6
- as you cut them lightly flour them and place separately on the floured cookie sheet.
7
-freeze on the cookie sheet, -then place in freezer bags for cooking.
8
-best frozen if not used same day.
9
COOKING
10
-Bring large pot of h20 to a boil & add salt.
11
-drop gnocchi in & cook for about 90 seconds from the time they rise to the surface. -remove w/ a skimmer shake off excess water & serve w/ favorite sauce.