Grandma Mabels Gnocchi Recipes

POACHING PATE A CHOUX TO FORM GNOCCHI

Steps:

• Because you will need to cook the gnocchi quickly once the batter is ready, do the following before you begin making the pate a choux. Bring a large stockpot of salted water to a boil and reduce to a simmer. Have a large bowl of iced water nearby.
• Make choux paste according to directions. Fill a pastry bag with large plain tip #8 with batter. Holding pastry bag in over simmering water, gently squeeze out dough, slicing into one inch lengths with a paring knife. Working in 4 batches of about 20 pieces, cook gnocchi at a slow simmer, stirring occasionally, until they start to puff, about 5 minutes. They should resemble floating corks. To test for doneness, remove a dumpling and cut in half. The center should have tiny holes. With a slotted spoon, transfer gnocchi to the bowl of iced water to chill. Drain well in a colander. Can be stored in refrigerator for up to two days.

LOBELLO'S SPAGHETTI HOUSE - GNOCCHI

Steps:

• Place 5 cups of all-purpose flour, and 1/2 cup of potato flakes in a large bowl. Retain 1 cup flour for later use. Add 1/2 cup of water to the dry ingredients and mix by hand. Continue to add water by the tablespoon until the flour is incorporated - but not sticky. If the dough mixture becomes too sticky - add flour until the dough is dry to the touch. Lightly flour the working surface. Turn the dough mixture onto the floured working surface and continue to knead the dough until it is smooth.
• Cover the dough with a clean towel and let rest for approximately 15 minutes.
• Once the dough has rested for approximately 15 minutes, divide the dough into 4 pieces. Re-flour each piece thoroughly. Using a rolling pin, flatten each piece of dough until it is approximately 1/8-inch thick. Using a pizza cutter - cut each piece of dough into strips approximately 1/2-inch wide and each strip into "little nuggets" approximately 3/4-inch wide. Using the tip of a dinner fork slightly tilted on an angle, press each "nugget" into the fork tip and roll downward. This will give you a little round piece of dough with ridges. Place the finished gnocchi on a floured pan until the process has been completed with all of the remaining dough.
• Bring 6 quarts of water to a rolling boil - add the finished gnocchi carefully to the boiling water and stir completely to avoid sticking. Reduce the heat to a slow boil and cook the gnocchi for approximately 8 minutes or until the desired tenderness is attained. Drain the gnocchi thoroughly using a colander and serve immediately with your favorite sauce.

GRANDMA MABEL'S GNOCCHI

Steps:

• For the gnocchi: Place the potatoes in a large stockpot, then fill with enough water to cover the potatoes three-quarters of the way. Set on the stove to boil until tender, about 45 minutes. Peel the potatoes and place through a ricer while still hot, then cool in the refrigerator for about 20 minutes.
• Place the eggs in a mixing bowl and add the salt. Whisk with a fork, then add the potatoes and blend with a rubber spatula until mixed. Add the flour and dump the dough on a nice rolling table, then knead the dough just until it is all mixed and there are no lumps, making sure the dough can hold shapes. Pinch off a piece about the size of a fist, then roll it out into a nice long snake that is the diameter of a quarter. Cut on the bias making about 1-inch cuts, and place on a parchment-lined sheet pan dusted with flour. Freeze for at least 6 hours and up to 8 hours.
• For the butter bacon onions: Cook the bacon in a sauté pan over medium heat until cooked and all the fat is rendered down. Transfer the bacon to a plate and cook the onions in the rendered bacon fat over medium heat until nice and caramelized. Add the bacon back to the pan along with the butter. Stir until the butter is melted and blended. (This can be made ahead of time, then cooled and used as needed.)
• To finish, bring a pot of salted water to a boil. Add about 25 frozen gnocchi and cook until they float to the top, 8 to 10 minutes. Meanwhile, in a separate pan, heat up 5 ounces butter bacon onion sauce. Strain the gnocchi and add to the sauce. Cook until the gnocchi are coated all over, about 1 minute, then garnish with the Parmesan and chiffonade of basil.

GRANDMA'S GNOCCHI

Steps:

• Bring a large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 minutes. Drain, cool slightly, and peel. Season with salt, then mash potatoes with fork, masher, or in ricer. Place in large bowl, and stir in egg and olive oil. Knead in enough flour to make a soft dough.
• On a floured surface, roll dough into a long rope. Cut the rope into 1/2-inch pieces.
• Bring a large pot of lightly salted water to a boil. Drop in gnocchi, and cook until they float to the top, about 3 to 5 minutes. Serve with pasta sauce.