Recipe - Parmesan And Potato Gnocchi

2 pound Idaho baking potatoes
Three fourths teaspoon Salt; divided
1 tablespoon Chopped fresh sage
1 One fourth cup Allpurpose flour
One half cup Grated Reggiano Parmesan
cheese

This recipe doesn't use the egg yolk that some recipes use; this produces a
lighter gnocchi that's not gummy. Author JeanPierre Brehier also suggests
using Idaho potatoes.

1. Preheat oven to 400 degrees.

2. Bake the potatoes for 1 hour or until tender. Let cool 5 minutes. Using
a potholder to hold the hot potatoes, peel them with a paring knife. Using
a ricer fitted with the smallest disk, rice the peeled potatoes. Add 1/2
teaspoon of the salt and sage. Allow approximately 10 minutes for the steam
to subside.

3. Sprinkle the flour and cheese into the riced potatoes very slowly and
gently. Using your hand, incorporate all the flour until the dough is very
smooth.

4. Cut the dough into 4 or 5 balls. Roll each one into a long
sausageshaped roll. Cut the roll into pieces about Three fourths to 1 inch in
length.

5. Using the back of a floured fork, press ridges into one side of the
gnocchi. Make an indentation on the other side. This will allow the gnocchi
to cook evenly and will also create ridges to hold the sauce.

6. In a large soup kettle, heat at least 5 quarts of water. Add 1/4
teaspoon salt and bring to a boil. Reduce to medium heat and poach the
gnocchi, two dozen at a time, until they float. It should not take more
than 2 minutes for each batch. (Resist the urge to cook all the gnocchi at
one time. The water will take too long to reboil, and the gnocchi risk
turning into one mass.)

7. Retrieve the gnocchi from the water with a slotted spoon and transfer to
a warm plate. Repeat until all the gnocchi are cooked.

8. Serve with a spicy tomato sauce.

From Incredible Cuisine, by JeanPierre Brehier (TimeLife Books).

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 06, 1998