Yield: 4 Servings
|1 medium||Potato, about 5 ounces|
|2 tablespoons||Virgin olive oil|
|⅛ teaspoon||Black pepper, freshly|
|½ cup||All-purpose flour|
|2 tablespoons||Parmesan cheese|
|2 tablespoons||Parsley -- chopped|
Place the potato in a small saucepan and cover it with water. Bring to a boil, cover, reduce the heat to low, and boil gently for about 40 minutes, until tender. Drain and let cool. When the potato is cool enough to handle, peel it, and set aside. Place ½ cup water, 1 tablespoon of the oil, the salt, and the pepper in a saucepan and bring to a boil. Remove from the heat and add the flour all at once. Mix well with a wooden spoon until the mixture forms a ball, and then place the pan back over the heat for 15 or 20 seconds to dry out the dough a little. Preheat the oven to 400 degrees. Bring 5 cups of water to a boil in a saucepan. Meanwhile, transfer the ball of dough to the bowl of a food processor and add the potato in pieces. Process for 5 seconds. Add 1 Tbs of the cheese and 1 of the eggs, and process for 5 seconds. Add the other egg and process until smooth. Place the mixture in a pastry bag fitted with a ¾-inch plain round tip. Pipe the mixture from the pastry bag into the boiling water, cutting it with a knife into ½-inch pieces as it emerges from the tip and letting the pieces drop into the water. Bring the water back to a light boil, reduce the heat, and boil very gently, uncovered for 5 minutes. With a slotted spoon, transfer the gnocchi to a bowl of ice water. When they are cold, drain them and place them in a 3-to 4-cup gratin dish. Add the remaining Tbs each of oil and cheese along with the parsley, and mix well.
At serving time, heat the gnocchi in the oven at 400 degrees for 12 to 15 minutes and serve immediately.
Recipe By : Jacques Pepin, Today's Gourmet II From: Stephanie Da Silva