MAIN DISH: VEGETARIAN
Gnocchi
Ingredients
2.2 lbs potatoes
2.5 cups of flour
1 egg
1 tsp salt
Raw gnocchi can be frozen: just place them on a floured tray, keeping
them separate, and put the tray in the freezer for 20 minutes. Then
transfer to a bag or container.
I made gnocchi for the first time in my life during
the COVID19 social distancing period. I was alone
in my kitchen, but Zooming with a bunch of
friends, all making gnocchi at the same time.
Cooking together and sharing food is definitely a
great way to socialize, and even a virtual version
of it was a very pleasant experience. Pick a recipe
and try it with your friends!
Contributed by Roberta Sclocco
Postdoctoral Fellow, Napadow Lab
Servings: ~4
Method
1. Put the potatoes in a pot, cover with cold water and place on high
heat. Let them boil for 30-40 minutes, depending on their size.
They are done if they offer no resistance when you poke them with
a fork.
2. Peel the potatoes while they are still hot (I know, this can be
painful, but the skin should be easy to remove), mash them and
place them on a working surface with the flour.
3. Add the egg, lightly beaten with salt.
4. Work the ingredients with your hands until you obtain a soft but
compact dough. Avoid kneading for too long, or the gnocchi will
be hard when cooked.
5. Roll the dough in ropes ~1 inch thick and cut them in ~2-inch
pieces. Place them on a floured surface, keeping them separate
from each other.
6. Boil water in a pot and when boiling add salt and reduce the heat
to medium. Cook the gnocchi in batches by throwing them in
gently boiling water. When they float to the surface, they are done!
7. Toss them in tomato sauce or pesto or whatever sauce you like. Be
generous with Parmigiano! Enjoy!
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