Ah! I haven’t blogged in so long. I have been super busy with getting ready to come back to school. I am all move in to the Delta Gamma house. Yay! One thing I am going to miss though is having my own kitchen. 😦 Unfortunately, we aren’t allowed to use the one here because our chef uses fancy appliances that we can’t fuss with. However, before I left home my dad taught me to make my favorite food in the whole world – Gnocchi! For those of you who don’t know, gnocchi is an Italian pasta dish that is comprised of delicious light and airy potato ‘dumplings’ (for lack of a better word). We made ours from scratch and topped them with a gorgonzola cream sauce. Yum! It actually doesn’t take too long either, and they only need to be cooked in water for about 3 minutes until they are ready. We tweeked the recipe ‘Gnocchi al gorgonzola con radicchio’ from the Williams-Sonoma Rome cookbook.
We used: 2 lbs potatoes (skinned), a little less than 2 cups flour (we used double 0 – apparently its ‘just better’), and 1 egg
First, the potatoes need to be skinned and pushed through a potato ricer. Add flour to the potatoes a little bit at a time and mix loosely (If you mix too much at this step, gluten formation will be too high and your gnocchi will turn out too tough). We next added 1 egg and continued to mix until the dough was formed into a ball. Note that this can be refrigerated while you prepare other parts of your meal :). Cut the dough into chunks and roll them out until about 1 inch thick. Cut the rolled out dough into small peices. At this point, the gnocchi can be lightly rolled on the coarse part of a cheese grater or you can use a fork to imprint them. Roll the gnocchi lightly in flour and add to boiling water. Let them cook until they pop to the top of the water. So simple, quick, and DELICIOUS!