Клецки (gnocchis)

[Vishenka]

Отправил Маями 2001-10-09 18:01:34

Ньоки

2 pounds large baking potatoes
1 cup all purpose flour (sifted)
1/2 teaspoon salt
Sauce: alfredo, spaghetti, pesto, etc
Steam the potatoes in their skins until tender.
When they are cool enough (but still warm) to handle, peel and run them through a ricer or mash with a potato masher until it is free of lumps.
Do not use a food processor because it tends to make the potatoes "gluey".
Also do not use an electric mixer because it adds too much air to it.
Immediately add the flour and salt.
Knead on a lightly floured board until smooth.
Sprinkle on a little more flour if the dough sticks.
Form into ropes about the thickness of your thumb.
Cut into 3/4-inch sections and press down lightly with a fork.
Although not essential, I like to press them against a cheese grater to give it a ridged appearance for presentation.
Bring a large pot of lightly salted water to a boil.
Add the gnocchi and boil until they rise to the top, about 5 minutes.
Do not crowd the dumplings.
Drain and place in a bowl.
Mix the gnocchi with enough sauce to thoroughly coat them.

Три сыра ньоки
Ingredients: 1 lb potatoes, 1/4 lb freshly grated cheddar cheese, 1/2 lb ricotta cheese, 1 cup fresly grated romano cheese, 2 eggs, beaten, 1-1/2 cups all purpose flour
Preparation: peel and boil potatoes until they are fork tender, puree. Blend the cheeses together. Blend the potatoes, cheeses and eggs together. Add the flour slowly. Knead, creating a soft dough. Mold the dough into teaspoon size pieces. Place on a floured surface and press with a fork. Drop the gnochi into salted, boiling water, cook for 3 minutes after the gnochi floats they are done. Serve with any variety of sauces, mushroom mornay sauce is excellent. This receipe should serve 6

Mushroom Mornay Sauce
Ingredients: 3 tbsp butter, 2 cups sliced button mushrooms, 3 tbsp all purpose flour, 1-1/4 cups chicken broth, 1-1/4 cups half and half cream, 1/2 cups freshly grated parmesan cheese
Preparation: Heat the butter in a saucepan, add the mushrooms. Saute until all the moisture has evaporated. Add the flour, cook for 2 minutes over low heat. Stir in the chicken broth and cream, reduce heat and simmer until thickened. Stir in the cheese and simmer for 2 more minutes. Use as desired. Makes 3 cups.