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Here are two(2) simple, basic recipes. Enjoy yourself.

Potato Gnocchi

François Payard's exquisite gnocchi are delicious in Parmesan broth, but they're equally good with a simple tomato sauce--just the way his grandmother used to serve them.

3 Idaho potatoes (1 1/2 pounds)
Kosher salt
1 large egg
1 large egg yolk
1 teaspoon chopped parsley
1/4 teaspoon sherry vinegar
1 1/2 cups all-purpose flour
1 teaspoon table salt
1/4 teaspoon freshly ground pepper
Pinch of freshly grated nutmeg
Extra-virgin olive oil

Preheat the oven to 400°. Sprinkle the potatoes with a pinch of kosher salt and wrap them individually in foil. Bake for 1 hour, or until tender. Let the potatoes cool slightly, then halve lengthwise. Scoop out the potato flesh and press it through a ricer or a fine sieve into a large bowl. Let cool slightly.
In a small bowl, beat the egg with the egg yolk, parsley and vinegar. In a medium bowl, mix the flour with the table salt, pepper and nutmeg. Add the egg mixture to the warm potatoes and mix with your hands until just blended. Gently incorporate the flour mixture. Shape the dough into a ball, cover with a towel and let stand for 10 minutes.
Bring a large pot of salted water to a boil. Divide the dough into 6 pieces and roll each piece into a 1/2 -inch thick rope. Cut the ropes into 1-inch lengths.
Fill a large bowl with ice water. Add one-third of the gnocchi to the boiling water and cook until they rise to the surface, about 1 minute. Using a slotted spoon, transfer the gnocchi to the ice water to cool, then drain and transfer them to a bowl. Toss with a bit of olive oil. Spread the gnocchi on a baking sheet lined with plastic wrap. Repeat with the remaining 2 batches of gnocchi.

Brown Butter Potato Gnocchi

2 pounds medium Idaho potatoes
One 2 1/2-pound butternut squash, halved lengthwise and seeded
1 large egg yolk
1 cup all-purpose flour
6 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
4 ounces wild mushrooms, such as chanterelles or oyster mushrooms, trimmed and thickly sliced
Freshly ground pepper
1 tablespoon fresh lemon juice
1 tablespoon thinly sliced sage leaves

Preheat the oven to 350°. Pierce the potatoes all over with a knife, set them on the bottom rack of the oven and bake for about 1 hour, or until tender. Meanwhile, set the butternut squash, cut side down, on a lightly oiled baking pan. Cover with foil and bake on the upper rack of the oven for about 50 minutes, or until tender. Let the squash cool slightly, then peel and cut into 1-inch dice.
Split the potatoes, scoop out the flesh and pass it through a ricer or coarse sieve into a large bowl. Stir in the egg yolk and 1/2 teaspoon salt. Add the flour, 1/4 cup at a time, stirring to form a crumbly dough. Turn the dough out onto a lightly floured work surface and knead until smooth. Wrap in plastic and let rest at room temperature for 30 minutes.
Line a large rimmed baking sheet with wax paper and dust the paper lightly with flour. Divide the dough into quarters. Working with 1 piece at a time and keeping the rest loosely wrapped in plastic, roll each piece into a 1/2 -inch-thick rope. Using a lightly floured knife, cut the rope into 1/2 -inch lengths. Spread the gnocchi out on the wax paper and toss to coat with flour. Roll and cut the remaining gnocchi dough and let stand uncovered at room temperature.
In a large skillet, melt 1 tablespoon of the butter in the oil. Add the mushrooms, season with salt and pepper and cook over high heat until tender, about 7 minutes. Transfer to a plate. Add the remaining 5 tablespoons of butter to the skillet and cook the butter over high heat until golden, 2 to 3 minutes. Add the lemon juice and sage and cook for 30 seconds longer. Add the squash and cook, stirring, just until coated with the butter. Add the mushrooms, season with salt and pepper and keep warm.
Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook, stirring once or twice, until they rise to the surface and the water returns to a boil, about 1 minute. Drain the gnocchi and add them to the squash. Stir to coat with the butter. Transfer to a large, deep platter and serve immediately.


I've got a bunch more, if you want.
the most importand thing to make good gnocchi is the potato!
i use, stored-last-vintage-farine-cookend-potatos
like the bintie.
boil into plenty salted water with the skin on!
when cooked nice and soft, peal them while there still hot!
press them trough a passvite and add an egg, salt and a litle flower (the less flower you use, the better the gnocchi) and push all fast togheter usinf as mutch flower that it becomes a nice soft dought. do not belabour it too fast or to long and never use a machine for it!
then procede rolling, cutting, and rolling-over-a-fork, as youre book shows.

my preferit sauces are:
a bolognese
a tomato-basil-creme
a tomato-chilly
a gorgonzola-cream
a nut-pear
a pesto (you would have to add some water)
a cheese
a butter-garlic-green-chard-pepper

the same dought as for gnocchi
make duble size balls and boil it,
ad a poppy-seed-butter (poppy-seed has to be grounded) and vanilla-flavor-fine-sugar (as for panetone)
it will be somting close to sweet-knödel.

so you could make 1.5x recepie and use 1/3 for the dessert Wink

you could also fill it with a apricot, pice of ripe peach, and more.

keep in mind:
the dought is not to be prepair long time in advance!
Only a chef like tsunami would make his own gnocchi! Big Grin

It's an awful lot of work, but there are very good packaged gnocchi from Italy available almost everywhere these days. There's a lot of recipes that are fairly easy as well, but I'll just mention one technique that I've found makes a difference in keeping the gnocchi very light: remove them IMMEDIATELY when they float to the surface, and put them directly into the sauce for a minute or two before plating. That keeps them from clumping together on the serving plate while waiting for the sauce to go on, and prevents them from hardening slightly on the outside with air exposure.
This one if for grunhauser, it goes with the first recipe I posted.

Gnocchi in Broth with Phyllo

After moving to New York from France in the early 1990s, François Payard became executive pastry chef at Manhattan's Le Bernardin, then at Daniel. He opened Payard Pâtisserie & Bistro in 1997. At the restaurant, Payard's executive chef, Philippe Bertineau, prepares individual servings of this gnocchi in small porcelain crocks or copper pans. For the phyllo crust, he quarters the layered dough (Step 1) and tops the dishes with it; as the phyllo bakes, it molds to the sides of the crocks.

1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped chives
1/2 tablespoon chopped cilantro
4 sheets of phyllo dough
2 tablespoons unsalted butter, melted
1/4 cup freshly grated Parmesan cheese
1/2 cup fresh bread crumbs

2 tablespoons pure olive oil
1 small Idaho potato, peeled and cut into 2-inch chunks
1 small onion, chopped
1 quart Basic Chicken Stock or canned low-sodium broth
One 3-ounce Parmesan rind (see Note)
Potato Gnocchi
1/4 pound flat-leaf spinach, large stems removed

MAKE THE PHYLLO CRUST: In a small bowl, combine the parsley, chives and cilantro. Lay 1 sheet of phyllo on a baking sheet. Brush lightly with melted butter and sprinkle with one-third of the herbs. Repeat this layering 2 more times. Top with the last sheet of phyllo and brush with melted butter. Sprinkle with the grated Parmesan and the bread crumbs. Refrigerate or freeze until firm.
MAKE THE PARMESAN BROTH: Heat the olive oil in a medium saucepan. Add the potato and onion and cook over moderately high heat, stirring occasionally, until lightly browned. Add the Basic Chicken Stock and scrape up any browned bits from the bottom of the pan. Add the Parmesan rind and simmer until the stock has reduced by half, about 15 minutes.
Preheat the oven to 500°. Strain the broth, discard the solids and return the broth to the saucepan. Bring to a simmer. Put 40 Potato Gnocchi in a 2-quart soufflé dish and set it on a cookie sheet. Cover the gnocchi with the spinach leaves and ladle the broth on top.
Center the chilled phyllo over the soufflé dish and bake for 12 to 15 minutes, or until the phyllo crust is golden brown, crisp and draped over the sides of the dish. Break the phyllo crust into several large pieces. Ladle the gnocchi and broth into soup plates and serve the phyllo crust on the side.
Here you go, another one for grunhauser:

Pan-Roasted Gnocchi Salad with Pancetta

Store-bought gnocchi can be substituted for homemade in this savory salad. It serves four as a main course.


2 large Idaho potatoes
1/2 cup heavy cream
3 large egg yolks
1/4 cup freshly grated Parmesan cheese
Pinch of ground nutmeg
1 teaspoon minced fresh thyme
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 cup all-purpose flour

1/4 cup plus 1/2 tablespoon sherry vinegar
Kosher salt and freshly ground pepper
2 tablespoons truffle oil plus 1/4 cup olive oil or 1/4 cup plus 2 tablespoons olive oil
6 ounces thickly sliced pancetta, cut into 1/4 -inch-thick strips
2 tablespoons unsalted butter
1 shallot, thinly sliced
1 large garlic clove, minced
2 teaspoons minced fresh thyme
1/2 pound frisée, torn into bite-size pieces
1 cup shaved fresh Parmesan cheese (about 2 ounces)
1 tablespoon minced fresh chives

Prepare the gnocchi: Preheat the oven to 375°. Bake the potatoes for about 45 minutes, or until soft. Let cool slightly, then peel and pass them through a ricer or coarse sieve into a bowl. Stir in the cream, egg yolks, Parmesan, nutmeg, thyme, salt and pepper. Stir in the flour to make a soft, slightly sticky dough. Shape into a ball, wrap in plastic and refrigerate for at least 1 hour or overnight.
Divide the dough into 3 pieces. On a lightly floured surface, roll each piece of the dough into a 16-inch-long rope, about 1/2 inch wide. Cut crosswise into 3/4 -inch pieces. Lightly dust with flour and roll each piece down the back of a fork with your thumb to make long grooves on the gnocchi. Spread the gnocchi on a floured baking sheet. Refrigerate until chilled, about 2 hours.
Cook the gnocchi in 2 batches in a saucepan of boiling salted water until they float to the surface, about 2 minutes. Transfer them to a bowl of ice water, then to paper towels.
Prepare the salad: In a bowl, season the sherry vinegar with salt and pepper. Whisk in the truffle and olive oils.
Preheat the oven to 500°. In a nonreactive skillet, cook the pancetta over moderately high heat, stirring, until crisp and browned. Transfer to a plate and discard the fat. Add the butter to the skillet, and when it is golden, add the gnocchi. Cook until they brown around the edges, about 3 minutes. Put the skillet in the oven and roast for about 5 minutes, stirring often, until browned all over. Add to the pancetta.
Add the shallot to the skillet and sauté until lightly browned. Add the garlic and thyme and cook for 1 minute. Stir in the gnocchi, pancetta and the sherry vinaigrette and season with salt and pepper.
In a large bowl, toss the frisée with the gnocchi mixture and then with the dressing. Mound the salad on 8 plates. Garnish with the Parmesan shavings and chives and serve.
OK, here's a desert recipe for you grunhauser, I hope you can enjoy this one.

Apricot-Filled Dessert Gnocchi with Cinnamon-Sugar Crumbs

"Nonna Rosa would make gnocchi to accompany game, rabbit or venison, but as a special treat for the children, she'd set aside some dough and make this sweet version with marmalade or prunes," says Lidia Bastianich, owner of Felidia in New York City. Bastianich and her family moved to America in 1958, but her memories of her grandmother's kitchen in Istria, Italy—now part of Croatia and Slovenia—are vivid. She recalls eating these gnocchi when they were still hot from the skillet, the marmalade squirting out when she cut into them, and also helping her nonna make the dish for Sunday lunch: "I was so little that my elbows barely reached the table." Now Bastianich's own grandchildren sit at her table, learning the same recipes that she learned 50 years ago.

1 pound baking potatoes, not peeled
1 large egg, lightly beaten
1 teaspoon salt
1 cup plus 2 tablespoons all-purpose flour, plus more for kneading and dusting
1 cup apricot preserves
6 tablespoons unsalted butter
1 cup plain, dried bread crumbs
1/3 cup sugar
2 teaspoons cinnamon

In a medium saucepan, cover the potatoes with cold water and bring to a boil. Reduce the heat to moderate and cook until tender, 45 minutes. Drain, let cool slightly and peel, then pass through a ricer. Transfer to a plate and let cool.
Transfer the potatoes to a large bowl and make a well in the center. Add the egg and salt to the well; stir in the potatoes. Add 1 cup of the flour; stir until a stiff dough forms. Transfer the dough to a work surface and quickly knead in the remaining 2 tablespoons of flour until a smooth, firm dough forms. Add more flour if the dough is not firm or smooth; the less flour you use, the softer the dough will be.
Roll the gnocchi dough into a log and cut it into 16 pieces. Flatten 1 piece of the dough into a 3-inch round in your palm. Spoon a scant tablespoon of the preserves into the center of the dough and carefully pinch the seams together, rolling and patting the dough into a ball. Pinch together any tears and transfer the ball to a large plate dusted with flour. Repeat with the remaining dough and preserves.
In a large nonstick skillet, melt 4 tablespoons of the butter. Add the bread crumbs and cook over moderate heat, stirring, until golden and very crisp, about 7 minutes. Remove from the heat and stir in the sugar and cinnamon. Transfer the crumbs to a pie plate. Wipe out the skillet.
In a large pot of boiling water, cook half of the gnocchi just until they rise to the surface, stirring once, 5 minutes. Using a slotted spoon, transfer them to a large plate and gently pat dry with paper towels. Repeat with the remaining gnocchi.
Melt the remaining 2 tablespoons of butter in the skillet. Add the gnocchi and cook over moderately high heat, turning once, until lightly browned, about 4 minutes. Add the gnocchi to the pie plate and roll to coat them with crumbs. Transfer to plates and serve at once.
I like a Yukon Gold for gnocchi. Do not recommend generic Idahos. tsunami is 100% right, use as little flour as possible and don't overwork the dough. A good food mill is a must to get the potatoes to the right consistency. I'm hungry!! Have a good recipe given to me by the exec chef of the Silver Whisper (a neat little cruise boat) Will post when I can get my mitts on it. Can't remember the exact ingredients. Super recipe that uses fresh cherry tomatoes, perfect for the season.

Originally posted by Hunter:
I like Gnocchi and have had it homemade hundreds of times, but I don't love it. Too filling. I'm full in 5 minutes - I like to eat much longer Smile

EFWONJ, you are one annoying $^%*@#* poster.

Takes up the whole thread with these lousy recipes. I love the background and story before each one too. Roll Eyes
I agree. If we wanted recipes, we can visit Food Network, or we don't need you to do it for us. This copy, past sh!t is friggin' annoying.
Found it!

30 Cherry tomatoes halved
100 grams (3 1/2 oz. +/-) butter
Fresh sage
1 clove garlic
Fresh pepper

Melt butter with garlic and several sage stems.
Add tomatoes and simmer for around an hour.
Remove sage stems and heat up gnocchi in the butter sauce.
Finish with some chopped sage and season with salt and pepper.

Enough for 4.

This was served with an eggless gnocchi made with fresh grated parmiggiano reggiano (recipe available, but only on request!! Eek)

Served with an "unoaked" Italian chardonnay which I also seem to have forgotten which was a perfect match to the fresh acidity of the tomatoes and the fresh sage. YUM!!

Originally posted by Hunter:
I like Gnocchi and have had it homemade hundreds of times, but I don't love it. Too filling.

That's why I never make or buy gnocchi di patata. Instead, I make these ricotta gnocchi that are lighter than air. I serve them swimming in a shallow pool of warm butter, with few sauteed baby carrots in there and a little grated cheese.
Originally posted by Sweet Melissa:
Originally posted by Dom'n'Vin'sDad:
Call Babbo - maybe they can help....

Too funny... yes, yes, please call Babbo and then post another irate message here when they tell you that they don't do takeout....

And make sure to ask for "the best ga-noki" they have. That's a super secret Italian saying: trust me they'll help you out. Big Grin
You need to page Mona Lisa Vito on this one as she made, by far, the best gnocchi I've ever had and I've eaten quite a few.

Wow. That's quite a compliment. Thank you! You can come for dinner any time you'd like!

Honestly, I wish I could remember what I made! I think it was with mushrooms, right? In that case, I sauteed many different kinds of 'shrooms (fresh ****ake, crimini, button and some dried porcini) with a bit of olive oil and added parsley and plenty of salt and pepper (parsley and salt are the key here). Can also add either goat cheese or a blue cheese.

I have used the packaged gnocci with lots of success, but the timing of this thread is funny as I was just saying to JC (after AMAZING gnocchi at Antonia's in KW) "you know, I really need to learn to make my own". It just seems like a lot of trouble.

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