Spent a rainy day here in New Mexico (it rains so infrequently here) making three different kinds of gnocchi: traditional potato/flour gnocchi; light and airy ricotta/flour gnocchi; and roasted butternut/flour gnocchi.
The recipe is basic for all three: start with your signature ingredient: boiled in skin, peeled and riced potatoes; a container of ricotta cheese; seeded, quartered, roasted, peeled and riced butternut squash.
To each add a little salt (add an optional dash of nutmeg to the ricotta and the butternut squash).
Add flour a little at a time and mix lightly with your hands until a moist uniform dough forms; do not knead or over mix. Let rest covered with a damp dish towel for ten minutes or so.
Work with pieces the size of an orange while the rest of the dough stays covered. make the dough onto a rope by rolling with the fingers and palms on a LIGHTLY floured board until the rope is about the thickness of a hot dog.
Cut the rope into about 1-inch pieces and score each gnocco with a fork, rolling the piece forward and making a dimple in each gnocco. Place on a tray and freeze or cook in boiling salted water until they float to the surface. Remove with a slotted spoon, spider scoop or small strainer.
Little pillows of delectable goodness.
Serve with your favorite sauce: potato gnocchi with tomato sauce; ricotta gnocchi with butter and grated parmigiano; butternut gnocchi with browned butter and sage.
Here are the details:
Uncle Gregorio’s Gnocchi
Approximate proportions:
3 lbs Idaho or Russet (baking) potatoes
1 lb of flour
salt
A potato ricer (A kitchen tool for pressing cooked potato through holes creating a course mash)
Wash and boil the potatoes whole with the skins till just cooked (a fork will just go through easily). Do not over-cook. Allow the potatoes to cool then peal the skins off (the skins should slide off fairly easily).
Press potatoes through the ricer onto a floured board.
Add a little salt (about 1 tsp).
Add flour to the potatoes a cup or so at a time and mix gently by hand until the dough forms and is soft but not sticky – do not knead or over mix.
Note: It is helpful to let the dough "rest" for 20-30 minutes so the flour absorbs moisture.
Cut off a piece of dough about the size of a large orange and using your palm and fingers roll the dough on the floured board forming a long “rope” about the diameter of a hot dog.
Cut the pasta rope into one-inch pieces and, still on the floured board, flick each of the gnocchi with your finger (or the back side of a fork) leaving an indentation in the center. Place the gnocchi on dinner plates. Continue till you have used up all the dough.
Boil a large pot of water, add salt. Boil batches of the gnocchi a plate-full at a time. Slide the gnocchi gently off the plate into the boiling water and when the gnocchi rise to the surface, remove them with a strainer, spider, or slotted spoon.
Place each batch in a bowl or serving dish into which you have ladled some of your favorite homemade tomato sauce. Continue till all the gnocchi are cooked, adding more sauce as you add each batch. Serve immediately.
Instead of tomato sauce, toss with melted butter and Romano cheese.
Variation: Gnocchi di Ricotta
2 lbs ricotta cheese
All-purpose flour
Salt
Mix enough flour with the ricotta to make a soft light dough as with potatoes.
Make the gnocchi and cook as in the above recipe.
