Quick potato gnocchi

Yield: 5 servings

Measure Ingredient
1 pounds All-Purpose Potatoes, Peeled cut into eighths
Extra-Large Egg Yolks
¾ cup All-Purpose Flour
Salt
Black Pepper -- freshly ground
pinch Nutmeg, Freshly Grated -- optional

1. Drop the potatoes into boiling salted water and cook until very tender. Drain and pass thru' a food mill or potato ricer into a large bowl. While still warm, add the yolks and flour, season with salt and pepper and the optional nutmeg, and mix well. Transfer to a lightly floured surface and knead quickly into a smooth ball; the dough will be slightly moist. Roll quickly with floured hands into ½-inch-thick logs, and cut crosswise into 1-inch pieces. Set aside.

2. Set a pan of ice water near the stove top. Drop the gnocchi a few at a time into a large pot of boiling salted water and cook just until they rise to the surface. Remove immediately with a slotted spoon and plunge into the bowl of ice water. When completely cool, drain well on kitchen towels, cover, and refrigerate until needed.

NOTE: This recipe came from Michael Romano of Union Square Cafe. They are quick and easy to make and can be made ahead and refrigerated or even frozen and then thawed in the micro for hurry-up meals. A further note from the author; You must cook the gnocchi immediately after making the dough because the dough becomes much more soft and moist upon standing and thus very difficult to handle. On the other hand, once cooked, the gnocchi will keep covered in the refrigerator for up to 1 week. To freeze, place the gnocchi on a baking sheet in the freezer until completely frozen. Transfer to plastic bags and store in the freezer for up to 1 month.

Recipe By : Spur of the Moment Cook - ISBN 0-688-11009-6 From: Dan Klepach Date: 09-24-95 (00:17) (159) Fido: Cooking

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