Gnocchi

I LOVE GNOCCHI!

Ok. Glad I got that out there. But seriously, any time I can order it, I will. I've had some store bought stuff that is good, but I really want to try making it myself from scratch. My dad (the Italian master chef......at least in our family) recommended this recipe, which he saw on The Kitchen Boss on TLC. I haven't tried it yet, but I trust that it is awesome.

The actual recipe calls for a mushroom sauce, which I hear is awesome. But my dad also recommends a red sauce from Giada de Laurentiis from The Food Network. I'll include that too.


Gnocchi

3 large russet potatoes
2 large egg yolks (beaten)
1-2 C all purpose flour
1/2 tsp fine sea salt

Preheat oven to 400. Prick potatoes and cook until soft (45-60 minutes). Remove from oven and cut lengthwise, pressing short ends in to release steam. (The more dry the potatoes the better). When cool enough to handle (but still warm), scoop out inside and put through ricer.  (My dad said it takes extra work, but if you dont have a ricer, you can push it through a strainer with a wooden spoon or mash with a potato masher. You just want a very smooth mixture.)

Measure 3 C (lightly packed) and spread into a rectangle on a clean cutting board or counter. Allow to cool until room temperature.

Sprinkle with salt (and grate some nutmeg, if you want). Drizzle the egg. Add 1/2 C flour. With a metal bench scraper, lift and fold the potato mixture on to itself, cutting the flour and egg into the potato mixture. When it starts crumbling, add another 1/4 C flour, and repeat until the mixture is in small crumbs. Lightly press the dough together into a ball and move aside. Remove any extra dough from counter and sprinkle with flour.

On the floured surface, lightly press dough together and fold/knead a few times. Dough should be workable, not too sticky. Add more flour as needed. Be careful not to add too much flour because it takes away from the tenderness of the gnocchi.

Cut dough into quarters. Roll into long rope. Cut off 1" pieces and place on floured sheet pan.

Cook gnocchi at a gentle boil in a large pot with lots of salted water. After they bob to the top, cook for one more minute. Scoop out of water and serve.


Mushroom Sauce

1 1/4 lb mushrooms (preferably cremini), wiped and trimmed
.07 oz package porcini mushrooms
2 C chicken stock
1/4 C dry white Italian wine
2 plump cloves garlic, minced
1/2 tsp red pepper flakes
1/3 C coarsely chopped Italian parsley
3 Tbsp olive oil
2-3 Tbsp butter
1 Tbsp white truffle oil
Fresh grated Parmesan to garnish

Warm stock and pour over porcini mushrooms in a bowl. Soak for at least 20 minutes to hydrate. Remove and rinse away any tough, gritty bits. Chop mushroom coarsely and set aside. Filter liquid through a cheesecloth or paper towel.

Slice the cremini mushrooms. Heat a large pan on medium-high heat. Add oil and heat. Add cremini and pinch of salt. Cook, stirring, and allow mushrooms to exude their juices. Let the juices cook and reduce down until almost completely evaporated. Add porcini, garlic, and red pepper. Cook until well combines and starting to dry out.

Add wine and let reduce. Add 1/2 C of mushroom soaked stock. Reduce again. Stir in parsley. Add salt to taste.

If gnocchi is not finished cooking, turn off heat. When gnocchi is done, scoop into sauce. Turn heat to medium-high. Add another 1/2 C of stock, turning gnocchi to coat. Fold in butter and truffle oil. Garnish with Parmesan and serve.


Marinara Sauce

1/4 C olive oil
1 small onion
1 garlic clove, finely chopped
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
1/2 tsp sea salt
1/2 tsp black pepper
1- 32 oz can crushed tomatoes
1 dried bay leaf

Heat oil in large pot over medium-high heat. Saute onions and garlic until onions are translucent (about 10 minutes). Add celery, carrots, salt, and pepper. Saute until all veggies are soft (about 10 minutes). Add tomatoes and bay leaves. Simmer, uncovered, on low heat until sauce thickens (about 1 hour). Remove and discard the bay leaves. Season with salt and pepper to taste.




UPDATE: My dad made this for us while we were visiting last month and the marinara sauce is awesome! I usually like thicker sauces on my gnocchi, though, so I might try the mushroom sauce next time!