It was fun making gnocchi from scratch with Chef Tony. It takes time and patience to roll out the dough just so. Mine came out flat initially rather than round - he said I was too strong ;-).
INGREDIENTS:
2 pounds red potatoes, cut into large chunks
2 eggs
1 lb all-purpose flour (he used Divella, farino type OO - use for pasta, gnocchi, pizza, etc - or can mix with 1:1/2 semolina for pasta with 2 eggs and a cup of milk)
DIRECTIONS:
Boil potatoes until fork goes in easily - about 20 minutes.
Then make the dough with the other ingredients.
Sort of lost track after that - maybe that's when we started drinking the wine ;-)
In small batches roll out the dough into long cigars, adding flour as needed. Then chop lengthwise into about 1" lengths. Cook in the marinara.
Probably missing some essential details. Easier to have at a restaurant!
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