I got a house warming gift something like a year ago, Gnocchi Paddles, and presumably lessons. They sat on my desk, behind my monitor, slowly developing a thick layer of dust. The list of things I want to cook is about as long as my arm, so when I had an afternoon free today I looked at a pile of potatoes I had that wouldn’t last much longer, grabbed three books, and looked up potato recipes. The three books were The Produce Bible, Paula Deen’s Kitchen Classics, and Cook with Jamie by Jamie Oliver. There were a few front runners, including Potato Croquettes and Scotch Stovies, but Gnocchi is always so pleasingly plump that I would love to become proficient in it.
So back to the paddles, Jamie never said anything about using them. I just kind of used them to give a final touch to the gnocchi after I already rolled it into a large tube by hand and cut the tube into bite size pieces. The internet seems to confirm my results, but my potato gnocchi did not really hold the ridges as well as pasta gnocchi probably would.
- 6 potatoes
- Olive oil
- ½ of a nutmeg, grated
- Sea salt
- Fresh Ground Black Pepper
- 1 egg yolk
- All Purpose Flour
- Semolina Flour
- 2 tomatoes
- 1 bulb of a shallot
- Balsamic vinegar
- 3 slices of prociutto
- Shaved Parmesan
- Fresh Basil Leaves
Procedure: (Almost Directly from Cook with Jamie, minus the British words like “lovely”)
Preheat yo(ur) oven to 425°F. Rub potatoes with olive oil and salt and puncture the skin in several places and bake for an hour or so until fluffy and crisp in the right places. Allow them to cool and then rice the flesh two or three times through until very smooth. Add the nutmeg, salt, pepper, egg yolk, and a just enough flour to bind the mixture together (I may not have added enough.) Mix together and knead to a dry dough. Adjust with flour and water. Divide the dough into three pieces and roll each piece out into very long tubes about as thick as a hotdog. Cut them into 1” pieces and let them rest on a bed of semolina flour for 20 minutes.
Put a large pot of salted water on very high heat and bring to a boil. Chop basil, shave parmesan, and cut prociutto. Crack pepper, shave shallot, and finely dice tomoato. Wait awhile for the water to boil. Boil the gnocchi for about 4 minutes or until they float and then remove them carefully and let drain in a colander. Toss tomato, shallot, vinegar, prociutto, parmesan, basil, pepper together. Plate gnocchi and then top with prociutto mixture. Serve.
- I think Gnocchi and edamame might pair well together, or green beans.
- Jamie Oliver has a one of those pyramid scheme home sales party things where you sell his stuff. My opinion of him just dropped a bit.
- I hate to be that blogger who apologizes for lack of posts, but.. um.. sorry.