Gnocchi

Gnocchi, who doesn't like them, especially fresh home made. Gnocchi are at the heart of the Italian American Kitchen. When my girls were small I think they would have been them as a standard weekly dinner. What's not to like? Pure carbohydrates: flour and potatoes combined into one delectable pillow of delight: a double dose of feel-good carbohydrate comfort food. But, in truth, we never had “gnocchi.

The word "gnocchi" seems to derive from the Latin "nucleus." "Nucleus" in Latin had not yet developed into our modern understanding. In those times, the meaning was a bit more simplified. It meant something more like "kernel" or even "nut." While the ancient world probably had some form of flour dumpling boiled in water they did not have our modern version. Gnocchi as we know them are based on potatoes, and potatoes are a product of the New World that did not arrive in Italy until after Columbus. (Yes, there are also all kinds of other gnocchi, but potato is the foundation.

Lead Sinkers

from: http://www.bdoutdoors.com

I must say that I don’t ever remember the word “gnocchi.” We had what we called “gahv-ah-deels”, the common pronunciation of “cavatelli.” Back in the day, we called them "lead sinkers."

"Lead sinkers" is a fishing term. Now, lead sinkers are the pyramidal shaped weights that were attached to a fishing line to be sure that the hook, with its bait, was pulled down into the water to catch blues and weakies. I know them well, and all their sizes and weights from when I sold them at the fishing pier in front of our house. I don't remember having “gahv-ah-deels” (cavatelli) except in summer. I don't know why that was. But, I do remember that that they could often be those heavy lumps, the "lead sinkers."
While I can still see the gnocchi being made in the kitchen, I don’t recall anything about the recipe or the method. Even my mother does not recall exactly how they were made, although she did show me how to roll them off the back of a fork. The recipe I offer is something I've developed only after my own time living in Italy and by doing extensive research.

As I mentioned, when growing up, I only remember having them in summer, gnocchi (or cavatelli) work in any season. Of course, in summer, they are enhanced by using fresh chopped tomatoes.

San Marzano Tomatoes

At any other season they also work perfectly well with a good quality San Marzano canned tomato.

Then too, you can serve them in simple butter sauce laced with a bit of nutmeg and sage. Gnocchi are also a confection that allow variations. Instead of regular potatoes, try sweet potatoes. If you do, use a butter and sage sauce. Then too, leave the potatoes out altogether and use pumpkin or squash. In this case, you need to bake the pumpkin of squash and scoop out the meaty flesh. Here too, use a butter sauce but this time adds cinnamon and nutmeg with a nice finish of cream. Gnocchi are a simple generally quick and most delightful preparation. The most important part of making light and fluffy gnocchi is to use as little flour as possible. Quantities of flour and potato are best done by eye and by touch. There are too many factors involved, such as the size of potatoes and the humidity that will alter your results. But, to be relatively assured, even a gnocchi on the heavy side can be a real pleaser - what we used to call as kids "lead sinkers." But here is one of the best things about making gnocchi. This is the ideal recipe for having children participate. When mine were small, we covered the kitchen table (and floor) with flour and set to work. Often neices and nephews joined in. Each child could easily cut and hand roll their own gnocchi. Forget the Playdough - this is the real thing. They couldn't have a happier afternoon. And then to have their own creation as their dinner... well, what more can you ask?
Gnocchi are a simple generally quick and most delightful preparation. The most important part of making light and fluffy gnocchi is to use as little flour as possible. Quantities of flour and potato are best done by eye and by touch. There are too many factors involved, such as the size of potatoes and the humidity that will alter your results. But, to be relatively assured, even a gnocchi on the heavy side can be a real pleaser: those summer gnocchi that we used to call as kids "lead sinkers."

What you need

Equipment:
Microwave.
2 Large mixing bowls.
Potato ricer.
Ridged gnocchi paddle (or) fork.
(Google image of Gnocchi paddle)
Large pot for boiling.
Large pot or wok for sauce.
Knife.
Pastry scraper.
Rolling pin.
Kitchen spider. (strainer)

Ingredients

Baking potatoes.
Flour.
Large egg.
Salt and pepper.
Parmigiano Regiano.
Sauce of your choice.

Potatoes - microwave

About three or four nice sized baking potatoes. Wash the potatoes - leave the skins on. Poke a few holes with a fork into each potato.
Put the potatoes in the microwave on high for about ten minutes. (The microwave, rather
than boiling, does not introduce needless water.)
After ten minutes, check the potatoes for softness. If they
are still hard, put them back in for another few minutes.

Rice the potatoes

Remove the potatoes.
You may want to let them cool for a few minutes, but, if you can handle a hot potato, you can continue.
Cushion your hand with a dish towel and taking a spoon, split open the
potato skin. Alternately peel the skin and remove the flesh into the mixing bowl. While the potatoes are still warm press them through a ricer and into the second bowl. If you don't have a ricer use a fork and your hands to break them down as much as possible.

Egg

Add salt and the one large egg.
Mix into the potatoes.

Flour

Go slowly.
Add the flour as gradually as possible.
Be sure to incorporate it fully into the potatoes.
Eventually, the flour/potato mixture will start to hold together so that you can see and feel it having a workable texture.
An exact measurement is impossible because it will depend on the moisture
content of the potatoes and egg.
When you've reached a workable state, collect the dough into a nice size ball.
Wrap it in plastic wrap and let it sit in the refrigerator from at least
an hour to the next day.

Boil the water. While you are forming the gnocchi set a very large pot of water to boil. Salt the water well.

Roll out the dough

Take the dough ball and cut it in half or thirds for ease of
use.
Take each piece , sprinkle lightly with flour and roll it out to about 1/2 inch thick (or, the width you would like your gnocchi to be.) You may have to sprinkle with flour a few times as you roll.

Cutting strips

With a knife, cut the piece
into half inch strips.
Now, cut each strip into on
inch pieces.
Actually, you can stop the procedure at this point. In many recipes, gnocchi are not rolled but are left in flat cubes.
If you wish to continue to the next step you will need a gnocchi paddle or a fork.

Shaping the gnocchi

Have a cookie tray ready with a towel
that you sprinkle with flour or corn meal.
Take each piece and roll it lightly over the paddle and let it fall into the cookie tray. You will have nicely ridged ovals.
If you don't have a paddle you can do the same thing over the back of a fork.
When you have finished the water should be boiling.

Toweled tray

Move the rolled gnocchi to a tray covered with a towel.

Children's Method
For children, depending on their age, you can try to have them roll the gnocchi on
a fork. If they are younger, cut them a batch of cubes and let them roll little balls in their hands. It really doesn't matter as long as they are enjoying what they are doing.

Boil the gnocchi.

Using the towel turn the gnocchi into the boiling water. Stir the gnocchi lightly so that they do not stick to the bottom or to each other.

Finish in the sauce

When the gnocchi begin to float, they are finished. Fish them out with a spider and turn them into your sauce to finish for another minute or two.