HOMEMADE GNOCCHI

June 18, 2013 9:59:59 AM PDT
Gnocchi is a staple in Italian cuisine. It's easier to make at home than you might think. Chef William Johnson from Filini Bar and Restaurant uses the highest quality, freshest ingredients not only from Italian imports, but local farms as well. He shares the recipe for his homemade gnocchi.

Filini Bar & Restaurant (inside the Radisson Blu Hotel)
222 North Columbus Drive
Chicago
312-477-0234
www.filinichicago.com

Gnocchi dal Marcato ? Means "Gnocchi from the market"

2.2 lb Russet Potatoes
1.4 lb Flour
4 Large Eggs
5.5 oz grated Parmesan Cheese
2 oz Salt
.5 oz Saffron (bloomed in 1 oz boiling water)

Roast the potatoes in the oven at 350 degrees until tender and easily pierced with a knife. Let cool until you are able to handle them, but not cold. Gnocchi should be made while the potatoes are still hot/warm. Peel the potatoes and put them through a press or food mill. Place the potatoes in the middle of a clean work surface and add the flour, parmesan and salt, create a well. In the middle, add the egg and saffron water. Given we are using saffron, you may want to wear gloves or start the mixing process with a fork. Once the liquid begins to be absorbed, begin kneading the dough while keeping in mind we just want the ingredients incorporated. Over kneading the dough works the gluten too much and will make a dense gnocchi. Once all ingredients are incorporated dust a corner of the work surface with some flour and place the dough on it. Cut a workable size piece and cover the rest with plastic wrap. Using your fingers not your palms roll the dough until it's about a half an inch thick. Take a kitchen knife and cut ? inch lengths. Dust with flour and set to the side, continue this until you have about a ? of the dough finished. Dust a sheet tray with flour. Take a gnocchi board or the back of a fork and place a length at the top of the rigid design, press your thumb into the dough and push away from you, these ridges will help the gnocchi hold more sauce and they look pretty neat. Transfer your formed gnocchi to the sheet tray and set aside for use or freeze for future use. Gnocchi packaged properly and not clumped together can last upwards of two weeks in the freezer. If intending to use right away heat a large pot of salted water. Wait until its boiling rapidly and cook your gnocchi, once they float give them about another 30 seconds and they are ready to be tossed in a sauce of your choosing.

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