GNOCCHI
for 8 people :
1 kilo potatoes
250 gram plain flourfresh
nutmeg
2 handfilles of fresh parmesan
1)cook potatoes with skin on. After cooked, peel when hot.
press the potatoes (or thinly cut)
2)add fresh nutmef - grate on top of pile
3)add flour + cheese + flour - mash together with hands like a pasta dough. adding flour if too sticky. keep kneding
4)when ready use a spatula - leave flour on table
5)large fingers roll dough in pieces like thin breadsticks 12" long + cigar thick.spread flour overroll in flour to not stick with spatula cut into small pieces (flour is good)
6)store on a flat metal trayshare to even outcannot freeze
7)large pot of hot water boilwhen rise they are readylet sit in cold water to stop cookingif rewarming then bring to a boil to warm not cook(steaming pot over water)
8)season with gorgonzola cheese sauce or butter parmesan
press the potatoes (or thinly cut)
2)add fresh nutmef - grate on top of pile
3)add flour + cheese + flour - mash together with hands like a pasta dough. adding flour if too sticky. keep kneding
4)when ready use a spatula - leave flour on table
5)large fingers roll dough in pieces like thin breadsticks 12" long + cigar thick.spread flour overroll in flour to not stick with spatula cut into small pieces (flour is good)
6)store on a flat metal trayshare to even outcannot freeze
7)large pot of hot water boilwhen rise they are readylet sit in cold water to stop cookingif rewarming then bring to a boil to warm not cook(steaming pot over water)
8)season with gorgonzola cheese sauce or butter parmesan
copyright Chef Moreno, Varenna, Italy by Shelly Engels
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