POTATO GNOCCHI

8 servings.

3 lbs boiling potatoes -or- 5 1/2 cups mashed potatoes;
3/4 cups flour (or more as necessary);
5 egg yolks; 1/8 tsp nutmeg; 1 tsp salt;
white pepper; to taste: 1/3 cup olive oil.

USING UNCOOKED POTATOES:
Boil them unpeeled, in salted water until soft, or cook them in a microwave according to oven directions or bake in a conventional oven. Drain boiled potatoes. Peel potatoes when they are cool enough to handle and puree them through a food mill or potato ricer while still warm (do not use a blender or food processor for this because it excites the gluten in the potato and makes a sticky mess).

IF USING LEFTOVER MASHED POTATOES:
potatoes, place in a small pot and heat them until they are warm.

Transfer potatoes to a mixing bowl, add the egg yolks and mix. Add nutmeg, salt, pepper and 3/4 cup of flour. Knead together and add the remainder of the flour if necessary, bit by bit, kneading until a slightly sticky consistency is attained.

Lightly dust a work surface with flour. Form the dough into sausage-like rolls about the thickness of your thumb. Cut into pieces about 1 inch in length. Using a fork, flatten the pieces so that the tines leave an imprint in the gnocchi. Keep a glass of water nearby to clean the fork.

Meanwhile, fill a 3-quart pot with salted water and bring to a boil. Reduce heat so that the water is boiling at a gentle roll. Drop the gnocchi into the boiling water, about 16 at a time. They will sink to the bottom but will rise to the surface after a minute or so. Continue to cook for another 15 seconds. Immediately remove with a slotted spoon to a colander. Sprinkle with a little olive oil, mix gently and transfer to a heated platter. Continue until all the gnocchi are cooked. Serve the gnocchi ungarnished as a side accompaniment to roasted meats or poultry.

POTATO GNOCCHI (2)

6 servings

    5 lb potatoes; 2 cups flour (approximately); 6 qts boiling water; 3 tbsp salt;
    4 cups tomato sauce; 4 tbsp grated Parmesan cheese.

Boil potatoes until well done. Cool a little, peel and mash thoroughly. Place on floured board and mix well with flour. Some potatoes will require more flour than others. Knead potato dough well. Roll into finger-thin roll & cut into 2 inches long. Press each piece lightly with fork tines. Place about 20 gnocchi in boiling salted water. When then come to surface, remove from water with strainer and place in serving dish. Keep water boiling briskly, repeat until all gnocchi are cooked. Add sauce, mix well, sprinkle with Parmesan cheese and serve.



FAT-FREE POTATO GNOCCHI

4 servings

       2 lbs large baking potatoes; 1 cup whole wheat pastry flour; 1/2 tsp salt; 2 cups pasta sauce.

Steam the potatoes in their skins until tender. When they are cool enough to handle, peel and mash. Immediately add the flour and salt.
Knead on a lightly floured board until smooth. Sprinkle on a little more flour if the dough sticks. Form into rolls about the thickness of your thumb. Cut into 3/4-inch sections and perss down lightly with a fork. Bring a large pot of lightly salted water to a boil. Add the gnocchi and boil until they rise to the top, about 5 minutes.
Like all pasta, gnocchi should not be crowded in the pot, so cook them in several batches if necessary.
Drain and place in a warm bowl. Mix the gnocchi with enough sauce to thoroughly coat them. Extra sauce can be added at the table according to taste.

                     Gnocchi are little dumplings that are eaten like pasta. Flour gnocchi are good, but potato gnocchi are superb.

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