Potato Gnocchi

Potato Gnocchi

printable recipe here

3 large brown-skinned baking potatoes

1 large egg

1 t. salt

1/4 t. white pepper

pinch of grated nutmeg

1/4 c. parmesan cheese

1 1/2 cups flour (or more if needed)

Bake the potatoes uncovered in a 375 degree oven for about an hour or until done. Remove from oven and when you can handle them, peel them. Put chunks of the potato through a ricer and spread on a cookie sheet. Let it cool completely, then mix with the egg, salt, pepper and nutmeg and cheese. Add flour, 1/4 cup at a time. You may not need all 1 1/2 cups flour, just add enough until the dough comes together and you can roll it out in a "log." Cut the log into four or five pieces, then take each piece and roll it out like a snake, about 1/2 inch to 3/4 inch thick. Take each gnocco and make an imprint on it, using either a fork or a gnocchi paddle. The recipe makes from 120 to 150 gnocchi.

Butternut Squash, Mushroom and Swiss Chard "sauce" for gnocchi

butternut squash, about two cups diced into small pieces

1 onion, thinly sliced

2 cups sliced cremini mushrooms

5 or 6 large leaves Swiss chard, chopped roughly, stems eliminated

about 1/4 cup olive oil

salt, pepper

4 or 5 sage leaves, minced

2 small sprigs rosemary, minced (about 1 t.)

Take 2 T. of the olive oil and sauté the onions with it in a saucepan, until they're golden and caramelized, about 1/2 hour or so. Remove from pan and add a couple more tablespoons of oil and the squash. Saute until cooked through, adding a little water to the pan to keep the squash from sticking. Remove from pan. Do the same thing with the Swiss chard, and remove from pan. With the remaining olive oil, sauté the mushrooms at high heat. When they're cooked, put the onions and squash back into the pan with the mushrooms and season, with salt, pepper and the herbs. 

Cook the gnocchi in boiling salted water. They'll need only a few minutes to cook. When they rise to the surface, they're done. Gently strain them from the water with a slotted spoon or "spider" and place them in the saucepan with the butternut squash, onions and mushrooms. Mix everything gently, drizzling more olive oil on top and sprinkling with parmesan cheese.