√ Gnocchi (Marie Gould) & Stonewall Kitchen (1-16-17)

By á-1009

Ingredients

• Gnocchi 1 - Marie Gould:
• 1 egg
• 1 lb. riccotta
• 2 cups flour
• Pinch of salt
• Gnocchi 2 - Marie Gould:
• 2 cups instant potato flakes
• 3 cups flour
• 2 eggs
• dash of salt
• Gnocci 3 - Stonewall Kitchen:
• 2 lb. baking potatos - about 4 medium
• 2 large egg yolks (can freeze egg whites)
• 1 1/2 tsp. salt
• 1 to 1 1/2 cups AP flour, more for dusting
• 1/4 cup browned butter - below
• 1 stick unsalted butter, cut in 1"cubes
• Kosher salt
• Freshly ground black pepper

Preparation

Step 1

Marie 1: Mix egg with ricotta, fold in 1 cup flour, then the other cup. Mix well, then knead. Roll in strips and cut. Place in simmering water until they rise - leave for 2 min. more.

Marie 2: Follow mashed potato recipe on box with water (no salt, milk or butter). Roll on board to 1/2" thickness. Cut into 1/2" strips then cut to bite sized pieces. Place in simmering water until they rise - leave for 2 min. more.

Stonewall Kitchen: Bake potato to tender, about 1 hour. Half potatoes and scoop into ricer and rice. Transfer two slightly packed cups of riced potatoes to a bowl. Stir in egg yolk and salt. Add the 1 cup of flour, stir until a stiff dough forms. If too wet and sticky add more flour. Knead the dough gently until smooth but slightly sticky. Line a baking sheet with wax paper and dust with flour.
On a floured surface cut the dough into four pieces, rolling each into a 3/4" thick rope. Cut rope into 3/4" pieces and transfer to baking sheet. In a large deep skillet of simmering water, cook the gnocchi until they rise to the surface, then simmer 2 minutes longer. Remove gnocchi from water with a slotted spoon, let dry on towel. In a large non-stick skillet, melt 2 tbsp. of the butter. Add gnocchi to salute pan with some browned butter (in a small sauce pan melt butter over med.-low heat until browned to a dark golden color, about 8-10 min. Watch carefully and do not burn. When browned strain through sieve, add salt to taste). Season with salt/pepper and cook over high heat for 2 minutes, until lightly browned. Repeat for remaining gnocchi adding browned butter as needed.