• Maeve Binchy, Quentins

  • Arthur Golden, Memoirs of a Geisha

  • Thomas Hardy, Tess of the D'Urbervilles

  • Sophie Kinsella, The Undomestic Goddess
Potato Gnocci---a tasty and..dare I say..cheap? dinner

On Sunday I made this recipe from a great cookbook called "Vegetarian Cooking for Everyone." I rarely make many things from this book because the instructions are usually complicated and it calls for a million ingredients that I can't afford. But, inspired by a horrorific view of Lane asking for french fries from McDonalds, I decided to crack open the book and mark several recipe's that I could do. This was one of the first, and I will make it many more times. It was delicious!!! I hope you enjoy it. I am going to give it to you by memory because the more I repeat, the easier it is to remember for me...I hate having to look at the cookbook every 2 min.

Baked Potato Gnocci

2 large russet potatoes (2 lbs)
1 1/4 c. flour
salt and pepper
1/4 c. shredded parmesean cheese
3 Tbsp. Butter

Bake your potatoes at 400 for 45 min-1 hour or until you can puncture them easily with a knife. Peel off the skins while they are still hot and place the potatoes in the bowl. The cookbook suggests putting the potatoes through a food mill, which I don't exactly know what that is, but the general idea seemed to be to make it light and fluffy. I did this with 2 knives cutting the potatoes quickly until they were all broken up and a light, fluffy consistency. After it is there, you wait 15 min. for the potatoes to cool. Then you dust the potatoes with the flour and mix it all together with your hands. This is your dough. Make sure not to overwork the dough, but knead it until it is a smooth, workable dough. I veered a little from the book here: it says to roll it into a rope and cut it. This seemed very difficult, and so I just rolled it into little balls, the size of large marbles. It should yeild 100 of these balls. Place them on a cookie sheet and put them in the fridge as you go. After they are finished, you can keep them in the fridge for later, or you can start boiling them right away.
Boil the gnocci 10-15 at a time until they bob up to the top of the water. Count to 10, then remove the gnocci. Place it into a greased gratin baking dish, or a smaller cake pan. When all has been boiled, shred the cold butter onto the top of the gnocci followed by a thick layer of the parmesean cheese. Bake this at 400 for 20 min, or until the cheese is bubbly and turning golden brown.
Serves 4-6.

I really recomend this recipe, because it really was good, but it looks and sounds impressive but is pennies to make! I love cheap recipes in our house, especially when they taste so good and are not that difficult to make. Good luck and let me know if you make it!


Blogger Julia said ... (9:49 PM) 

Having spent much time in Italy in my life I have always loved Gnocchi but have never had them baked with cheese. Sounds interesting and I will try it.


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