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Gnocchi




Source of Recipe


Emeril Lagasse


Recipe Introduction


There is a garlic cream sauce after the instructions if you would prefer it instead of tomato sauce.


List of Ingredients




1 1/2 pounds Idaho potatoes, about 3 large, scrubbed and boiled in skins until tender
1 egg
1/2 cup finely grated Parmesan cheese
1 teaspoon salt
Freshly ground black pepper to taste
3/4 to 1 cup flour
Salted water, for cooking gnocchi

Recipe



Allow the cooked potatoes to cool slightly, then carefully peel while holding potato with a kitchen mitt. While still hot, puree potatoes through a ricer or food mill into a large mixing bowl and allow to cool completely before proceeding. Add the cheese, egg, salt and pepper and mix well. Gradually add in enough flour to form a smooth, slightly sticky dough. Briefly knead the dough to incorporate the flour, being careful not to overwork.
Bring a large pot of salted water to a rolling boil.

Cut the dough into 6 equal pieces and place 1 piece on a lightly floured work surface. Roll piece into a long rope, about 1/2-inch in diameter, flouring lightly if needed. Slice the rope into pieces 1/2-inch wide. Roll each piece briefly to form small balls. Holding one piece at a time, roll the tines of a fork against the dough until slight indentations are formed. Repeat with each piece of dough, setting formed gnocchi on a floured kitchen towel or baking sheet.

Immediately add the gnocchi to the boiling water and continue cooking for 2 to 3 minutes once they have risen to the top. Remove the cooked gnocchi with a slotted spoon or skimmer and serve immediately with Garlic Cream Sauce and Balsamic Glazed Pearl Onions.


Garlic Cream Sauce:
1/2 cup Roasted garlic, pureed, minced
4 cups heavy cream
Salt and cayenne pepper

In a saucepan combine roasted garlic and heavy cream and bring to a boil. Reduce heat to a simmer and cook until liquid has reduced by half, about 20 minutes.
In a blender, puree sauce (Use caution if hot!), and season with salt and pepper to taste. Toss gnocchi with sauce