I knew I needed help for my challenge with Pomodori e Vino this week. We are making Gnocchi! ~So I called my chef-to-be son in for support.
We are starting into a new chapter with several kinds of gnocchi... who knew there was more than one kind? The only gnocchi I have ever had were thick and heavy. Marcella says clearly that the essential characteristic of well-made gnocchi is that they be fluffy and light.
I was about to try some well-made gnocchi (hopefully!)
Basically Gnocchi is a little lump of potato and flour. The potato needed for good gnocchi is a 'boiling' type. The potatoes are boiled and peeled, then passed through a food mill. The warm smished potatoes are blended with flour until smooth.
The potato dough is then rolled into 1 inch rolls, then these rolls are cut into 3/4 inch pieces.
Now the tricky part~ the pieces of dough are lightly pressed against the prongs of a fork to form indentions.
These indentions are important when the gnocchi is covered with sauce~ I used a flavorful gorgonzola sauce (also in this cookbook).
Potatoes and gorgonzola... (and my son spending the day with me in the kitchen) I'm in heaven!