Gnocchi

Suggested equipment:


A gnocchi board is very handy but not necessary. I have used a fork alot and it works well.
 wire mesh strainers are very useful when removing the gnocchi from the boiling water


Ingredients:
2 lbs. russet potatoes (waxy potatoes are the best for this recipe) or 4 cups mashed potatoes
2 egg yolks
1  cup flour
3 tbsp. Parmesan cheese

PROCEDURE: 

Peel potatoes first. Boil or steam potatoes until they are fork tender to start your preparation. Cool potatoes slightly and then mash well. If you have a ricer I would rice your potatoes instead (this makes for fluffier potatoes). 
Set aside to cool.
When potatoes are cool, add Parmesan cheese, egg yorks and slowly add the flour a little at a time.
Stir with a spatula to incorporate all the flour.
When mixing gets hard to do turn the dough out onto a floured surface and continue to mix.
Do not over knead at this time or it will make your gnocchi tough.

divide the dough into 6 equal parts

roll dough to a 1/2 inch tube

cut into 3/4 inch pieces

Devon and I rolled each little gnocchi with the inside of the fork, not an easy task. Then I phoned my friend Linda Zuc and Marty who suggested that you use the back of the fork. She said you roll the little pieces up the back of the fork, which sounds much more efficient. Next time this is the method I am trying.

Once all the rolling is done allow the gnocchi to sit and semi dry out.

BOILING GNOCCHI
The first step in cooking the gnocchi is to put a large pot onto the stove with well salted water.
Bring to the boil.  Add gnocchi, one at a time and gently stir so that nothing sticks to the bottom of the pot.
When the gnocchi floats to the surface it is done.
Strain carefully and gently and add cooked gnocchi into the large skillet.

GNOCCHI SAUCE
When you fry the gnocchi after boiling make sure you use a large skillet. You do not want to overcrowd the gnocchi.
This time I melted 3 tbsp. butter in 3 tbsp. olive oil.
Sauté garlic (5-6 cloves of garlic) in oil (careful not to burn the garlic or you will have to start over).
5-6 basil leaves (diced small) are added to the oil mixture.
Gently pour in the gnocchi and toss gently in the oil mixture.
Serve hot.
Finely grate parmesan cheese onto your serving of gnocchi.

Our dinner was delicious...the gnocchi was light, fluffy and so very delicious.
Good luck with this recipe. Let me know if you have any issue.

The issue with Gnocchi is perfecting the technique of rolling each piece to get the ridges. Below (click on the link) is a really good description of how to shape the gnocchi.
To shape the gnocchi hold a fork in one hand (see photo) and place a gnocchi pillow against the tines of the fork (or gnocchi board), cut ends out. With confidence and an assertive (but very light) touch, use your thumb and press in and down the length of the fork. The gnocchi should curl into a slight "C" shape, their backs will capture the impression of the tines as tiny ridges (good for catching sauce later). Set each gnocchi aside, dust with a bit more flour if needed, until you are ready to boil them. This step takes some practice, don't get discouraged, once you get the hang of it it's easy.