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Original Gnocchi Recipe

Ingredients :

Directions :

Line bottom of 15 x 10 x 1 inch pan with aluminum foil. Generously oil the foil.
Heat milk, salt, nutmeg and pepper in heavy 3 quart saucepan over medium high heat just to simmering.
Do not boil.
Reduce heat to medium low begin whisking or stirring mi
Add egg yolks, 3/4 cup of the cheese and 2 tablespoons of the butter to semolina mixture; stir until butter is melted and mixture is smooth.
Transfer mixture to prepared pan. Pat out with spatula to 3/8 inch thick.
Refrigerate uncovered until cold, at least 1 hour. Heat oven to 425 degrees.
Turn mixture out of pan onto flat surface; peel off foil.
Cut gnocchi out of mixture with 2 inch round cutter.
Arrange gnocchi overlapping in 10 inch shallow flameproof baking dish.
Melt remaining 4 tablespoon butter in small saucepan.
Drizzle melted

Gnocchi Recipe

Ingredients :

Method :

Place the potatoes in a pot, cover with water and bring to a boil. Simmer until fork tender. Drain potatoes when tender and remove skins when they are cool enough to handle.
Press the cooked potatoes through a ricer or coarsely grate them into a large bowl. Mix the yolk into the potatoes with a wooden spoon until well blended.
Transfer the mixture to a lightly floured surface. Knead in a small amount of flour at a time until the dough is smooth but still slightly sticky. Season with salt and freshly ground white pepper.
Form the dough into 1 large log and cut into 4 sections. Roll each section into a long cigar shape about 1/2 inch in diameter.
Cut into 1/2-inch pieces and delicately indent by pinching the pieces in the middle. Dust well with flour.

Cooking :

To cook, bring a pot of salted water to a boil, add gnocchi and cook for 2-3 minutes or until the gnocchi begin to float to the surface.
As they surface, remove with a slotted spoon and drain well.
They can be tossed in a heated sauce before serving.