Recipes from the one and only Sabrina Tatta, lecturer and advisor for the UW Italian Department. Did you know she made such a stink over the "year of the potato" she was on the UN's website? These recipes were from a fundraising event for UW Italian Studies.
To make gnocchi, you’ll need: a ricer, wooden cutting board, cookie sheet on which to lay gnocchi. You can use a fork to mash your gnocchi if you don’t have a ricer. Try to mash the lumps out but don’t overwork the potatoes or the starch will break down and your dough will be impossible to handle.
To cook gnocchi, you will need a large pot of boiling water salted with 2 tablespoons of salt and a slotted spoon. Place the gnocchi in the pot. When they float, they are cooked.
Ingredients
1 pound white potatoes or Yukon gold
1 egg
1 cup flour
Directions
Cook the potatoes. Microwave potatoes for 10 to 12 minutes until they are cooked. Or bake the potatoes for 1 1/2 hrs or less depending on size. Or boil potatoes for 30 minutes, but don’t poke them to see if they are cooked or they will be waterlogged. As soon as they are “fork tender” — use a tester potato that you can poke and waterlog all you want — put them onto a kitchen towel covered plate.
Skin the potatoes and rice them. Beat the egg in a separate bowl, then mix flour, potato and egg all together. Knead until all the ingredients are well blended. Let the dough rest for 10 minutes and then roll it out (do NOT let the dough sit longer than 10 minutes — the starch will break down and the dough will become goopy and impossible to handle).
Place gnocchi in boiling, salted water, and when they float, scoop them out with a slotted spoon and place in warm sauce. Serve hot. Buon appetito.
*These recipes assume you are making gnocchi for four lucky people and that you are making only one sauce, not both. If you make both sauces, double the gnocchi recipe.
Gorgonzola Sauce
(start the gorgonzola sauce when you finish assembling your gnocchi dough)
Ingredients
3 tablespoons of butter
1/4 pound of Gorgonzola or similar cheese (Roquefort, blue cheese)
1 1/4 cups of whole milk (or use 1/3 cup milk and 1/2 cup cream)
1/2 cup of grated Parmigiano-Reggiano (no second class substitutes)
1/8 teaspoon of fresh grated nutmeg (skip nutmeg if you don’t have whole nutmegs to grate!)
1 bay leaf
Fresh parsley, chopped
Pinch of salt and pepper to taste
Directions
Melt the butter in a saucepan on very low heat. Place Gorgonzola, Parmigiano, milk and bay leaf in saucepan and mash the Gorgonzola with a wooden spoon. The cheese will begin to dissolve with milk. When it looks saucy, turn off the heat. Grate about 1/4 teaspoon of fresh nutmeg into the dish
When you start boiling your gnocchi, put the Gorgonzola pan back on low heat for 2 to 3 minutes to reheat and then turn off, add your gnocchi as you drain them, and gently stir with a wooden spoon. Garnish dish with freshly ground pepper and chopped parsley. Add salt to taste (optional).
Sugo di pomodoro (Tomato sauce)
Ingredients
2 tablespoons olive oil
1 tablespoon butter
1/2 onion, chopped
4 garlic cloves, chopped
1 28 ounce can whole tomatoes
1/4 teaspoon salt
1 bay leaf (not the CA bay)
Shredded basil
1/2 cup of Parmigiano-Reggiano (to flavor gnocchi at the end)
Directions
Heat oil and butter on medium heat, then add chopped onion and garlic. Cook for 8 minutes. If the onions start to stick to pan, add 1/4 cup of wine (white or red).
Cut whole canned tomatoes with kitchen scissors or crush them with a fork or a wooden spoon. Add tomatoes and bay leaf to pan. Simmer for 30 minutes or more while you make gnocchi.
When sauce does not taste “raw” anymore (30 to 40 minutes), turn off heat and add basil. Add butter in at the end for extra flavor (optional). Garnish sauced gnocchi with Parmigiano.
--Lecturer Sabrina Tatta
http://dailyuw.com/2008/10/9/professors-kitchen-professors-spill-secrets-their-/
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