Gnocchi

I consider potato gnocchi to be high on my list of comfort foods. A blank canvas, you can toss it with any variety of sauce such as butter sage or Bolognese or even more simple if you prefer.

Ingredients:

●      3 large baking potatoes

●      2 eggs

●      ⅓ cup grated pecorino Romano cheese

●      1 ½ cups flour

●      Butter or oil

Directions:

Peel the potatoes and cube them. Add them to a large pot and cover with water and 2 teaspoons salt. Boil until fork tender. Drain and let cool slightly. Once cool, push potatoes through a potato ricer.

In the bowl of the stand mixer fitted with the dough hook, add the flour, potatoes, eggs and cheese. Mix on medium until the dough comes together- you may need to scrape the sides and bottom once.

Bring a large pot of salted water to boil.

Turn dough out onto a floured surface and knead until it’s smooth and everything comes together, add more flour as needed.

Cut off a chunk at a time and roll out into a log. Cut the log into 1 inch pieces and place on a parchment lined table. If cooking right away, drop them in the boiling water and cook a few minutes until the float to the top. Remove with a slotted spoon to a bowl or plate and add more. Once done, toss with butter, cheese and pepper to serve, a red sauce or sauce of your choice. Serve hot.

Alternatively, after boiling, toss with a pat of butter or olive oil and store in the fridge until ready to eat. When ready, you can fry the gnocchi or boil again to heat through, just a minute.

Side bar:

There are many different kinds of gnocchi found throughout the mostly northern parts of Italy where potatoes grow. In Rome, they are flat, round semolina discs, but the little pillowy dough dumplings is what we mostly see.

Gnocchi is so easy, you can make it at home with the kids and everyone has fun getting their hands dirty. The ricer is a cool tool to use and rolling out the dough snakes is perfect for little hands.

You can press the gnocchi down a gnocchi board to get the ridges or you can use the tines of a fork, but they're equally as delicious plan.

If you decide to store them, boil first, toss with olive oil and freeze or refrigerate for up to one week.