Ingredients
3 lb boiling potatoes, -=or=- mashed potatoes
3/4 cup flour (or more)
5 egg yolks
1/8 tsp nutmeg
1 tsp salt, or as desired
1 white pepper, to taste
1/3 cup olive oil
Directions
USING UNCOOKED POTATOES, boil them, unpeeled, in salted water until
soft. Or cook them in a microwave according to oven directions or
bake in a conventional oven. Drain boiled potatoes. Peel potatoes
when they are cool enough to handle and puree them through a food
mill or potato ricer while still warm. Do not use a blender or food
processor for this because it excites the gluten in the potato and
makes a sticky mess. If using leftover mashed potatoes, place in a
small pot and heat them until they are warm. Transfer potatoes to a
mixing bowl, add the yolks and mix. Add nutmeg, salt, pepper and 3/4
cup of flour. Knead together and add the remainder of the flour if
necessary, bit by bit, kneading until a slightly sticky consistency
is attained. Lightly dust a work surface with flour. Form the dough
into sausage-like rolls about the thickness of your thumb. Cut into
pieces about 1-inch in length. Using a fork, flatten the pieces so
that the tines leave an imprint in the gnocchi. Keep a glass of water
nearby to clean the fork. Meanwhile, fill a 3-quart pot with salted
water and bring to a boil. Reduce heat so that the water is boiling
at a gentle roll. Drop the gnocchi into the boiling water, about 16
at a time. They will sink to the bottom but will rise to the surface
after a minute or so. Continue to cook for another 15 seconds.
Immediately remove with a slotted spoon to a colander. Sprinkle with
a little olive oil, mix gently and transfer to a heated platter.
Continue until all the gnocchi are cooked. Serve the gnocchi
ungarnished as a side accompaniment to roast meat or poultry.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Servings: 8 servings
Potato Gnocchi 3 Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions far back into the far past, in fact as far as ancient Egypt, and potentially, even further back. However, in the main part, these early records were just very basic pictorial instructions for preparing meals.
In fact, the oldest recipe found, according to food historians is a series of stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. Progressing into Roman times around 25BC a roman called Apicius created some documents detailing recipes enjoyed by his fellow Romans. He describes how the meals were divided into hors d`oeuvres, main course and dessert, something we still use today. He also recounts how the Roman chefs were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern chefs such as thyme, fennel and parsley. Later on in the 1400s, people returning from the crusades brought back a variety of spices and herbs from the East, including spices like parsley and basil. The introduction of these new tastes created a torrent in recipe manuscripts, many of which are now in academic collections. For the next few years, the powerful and rich competed to serve up the most exotic meals, and as a result the best chefs and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, trying out, and publishing the recipes that were being prepared for the better households. The introduction of the TV gave us TV cooks and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Potato Gnocchi 3 recipe.
