Gnocchi and the Fall Blues Car Show

The Fall Blues Car Show is going on this week-end. It is held at the Yachat's Inn not far from our home right on the grass surrounding the buildings looking out to the ocean. The cars and trucks are pre-1973 vintage. On Saturday afternoons there is live music. People mill about and share stories with one another regarding their cars and the good old days.

I think nostalgia really plays a part in looking at these old cars. The older we get we remember a certain car that maybe a friend or family member drove and it brings back memories. Kind of like this gnocchi I made. The first time I had homemade gnocchi was at my mother in-laws house. They were delicate in constitution and melted in my mouth. She can make most anything out of a bag of flour. She never measures and says you just know, you can feel it. Well believe me it's not that easy for me but eventually it may be. The following is a link to an article from "Tom Colicchio" in The LA Times on how to make gnocchi. There is also a video you can watch that is very informative.

Regarding the flour used here, the oo flour is finely milled, therefore it makes a more softer dough. The King Arthur brand has an Italian style flour.


4 large russet potatoes
1 1/2 cups flour (oo flour)
1 egg yolk (room temperature)(whisked)
Red sauce
Parmesan cheese and basil to garnish

To prepare:

Preheat oven to 350°. Wash and dry potatoes, prick with a fork. Bake until cooked through about 1.5 hours. (pricking potatoes with fork helps cook evenly). Remove from oven and immediately cut open lengthwise to release steam. Scoop out potatoes and put through a ricer. (I used a steel colander). Drizzle yolk over potatoes and then flour along with a good pinch of salt.With a bench scraper cut the flour and egg into potato until well mixed. With your hands make 2 equal rounds. Allow to rest 10 minutes.

Bring a large pot of heavily salted water to a boil. In the meantime, cut the round into 4 equal parts and roll out into 1/2 inch rounds, like a long rope. Cut into 1 inch pieces. Roll each slightly to achieve uniformity. Place on floured sheet until ready to boil. Add gnocchi in small batches so as not to crowd them. When they float to top immediately remove them and add to a sauce or a ice water bath until ready to plate.

I used a ready made red sauce and garnished with fresh basil and Parmesan cheese. Enjoy!


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