Gnocchi with Root Vegetables

Gnocchi with Root Vegetables

Instructions:

To make gnocchi:

Place potatoes in a large pot with enough cold water to cover. Bring to a boil and cook partially covered until potatoes are easily pierced with a skewer, but the skins are not split, about 35 minutes.

Drain potatoes and let them stand just until cool enough to handle. (The hotter the potatoes are when they are peeled and riced, the lighter the gnocchi will be.) Working quickly, and protecting the hand that holds the potatoes with a towel or oven mitt, scape the skin from the potato with a paring knife.

Press the peeled potatoes through a potato ricer. Spread potatoes in a thin, even layer onto the work surface, without pressing them or compacting them, and let cool.

In a small bowl beat egg, 1 tsp salt, and pepper together.

Gather the cold potatoes into a mound and create a well in the center.

Pour the egg mixture in the well, and knead together with both hands, gradually adding flour to form a smooth, but slightly sticky dough, about 1 ½ cups. (It should take no longer than 3 minutes to work the flour into the potato and egg mixture. Remember the longer the dough is kneaded, the more flour it will require and the heavier it will become.)

As you knead the dough, it will stick to hands and work surface. Repeatedly rub this rough dough off your hands and scrape it with a dough scraper from the work station and place back into the dough as you knead.

Wash your hands. Dust the dough, your hands and the work surface lightly with remaining flour. Cut dough in six equal pieces and set off to one side of work surface.

Place one piece of dough in front of you and pat into a rough oblong shape. Using both hands, in a smooth back-and-forth motion and exerting light pressure, roll the dough into a 1/2" thick rope, flouring the dough if necessary as you roll to keep dough from sticking to surface. (When you first begin making gnocchi, until your hands get the feel of the dough, you may find it easier to cut each piece of dough in half before you begin to roll it.) Repeat this step for remaining pieces of dough.

Slice the ropes into ½" thick rounds. Sprinkle the rounds lightly with flour and roll each piece quickly between your palms in a rough ball, flouring the dough and your hands as needed to prevent sticking.

Hold the tines of a fork at a 45° angle to the table with the concave side facing up. Dip the tip of your thumb in flour. Take one ball of dough and with the tip of your thumb, press the dough lightly against the tines of the fork and roll it down towards the tips of tines. As the dough rolls down to the tip of your thumb, it will form into a dumpling with a deep indentation on one side and a ridged surface on the other.

Set on a baking sheet lined with a floured kitchen towel and continue forming gnocchi from the remaining dough balls. At this point the gnocchi must be cooked or frozen immediately.

To cook gnocchi:

In an 8 qt pot, bring six quarts of water and ¼ cup salt to a vigorous boil over high heat. Drop the gnocchi in the boiling water, a few at a time, stirring gently and continuously with a wooden spoon. Cook the gnocchi until tender, about 1 minute after they rise to the surface.

Remove the gnocchi from water with a slotted spoon, draining well and transfer to a wide sauce pan with some of the sauce to be used (see following recipe/instructions).

Top with remaining sauce and serve.

Instructions:

Peel and cut vegetables into ¼" cubes. Keep the vegetable trim and peels for stock.

Place vegetable trim and ends in a sauce pot. Add enough water to cover vegetables entirely. Bring to a boil, then reduce to a simmer for 10 minutes.

Place vegetables in a flat pan (sauté pan), cover with stock and simmer until al dente, about 10-15 minutes.

Once vegetables are cooked, drain them from the hot stock and cover immediately with cold water. Set vegetables aside for assembly.

Heat olive oil in a 12" sauté pan, add gnocchi to pan and let brown slightly.

Add cooked vegetables, sage and 3/4 of the cheese to gnocchi pan. Gently toss together.

Garnish with fresh sage and remaining cheese and serve.