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The solution to Summer's challenge: Gnocchi and the season's best produce (Includes tips and techniques) David Latt
GNOCCHI WITH FARMERS' MARKET FRESH VEGETABLES For best results, cook the gnocchi just before serving. Most yellow or white potatoes will work. I have used Yukon gold, fingerling and butterballs, all to good result. Save the peels to make stock or saute in butter onions and parsley as a side for breakfast eggs. SERVES: 4
2. Bring to a boil one gallon of water with 1 tablespoon kosher salt. Add the unpeeled potatoes. Cook uncovered 45 minutes or until the potatoes have softened enough that a paring knife enters them easily. Drain and let cool to the touch. 3. Using a pairing knife, peel the potatoes, reserving the skins for later use. Remove and discard any discolored parts. 4. Pass the cooked potatoes through a food mill fitted with a disk with large holes, accumulating the softened potato on a large cutting board. 5. Make a volcano shape, placing the raw egg in the middle of the potatoes. Dust with 1 cup of the flour and stir well with a fork. Use your hands to complete the dough, gently rolling the mixture until all the flour is incorporated. 6. Divide the dough into 3 balls. Sprinkle the cutting board with the remaining flour to prevent sticking. Roll out each of the balls into the shape of a long dowel about 3/4 inch in diameter. 7. Bring a gallon of water with 1 tablespoon kosher salt to a gentle boil. 8. Fill a large bowl with 8 cups of ice cubes and as much water. Set aside. 9. Using a knife or a dough scraper, cut the dough into half-inch engths. Drop a dozen gnocchi at a time into the gently boiling water. When the gnocchi float to the surface, use a slotted spoon, small wire mesh strainer or Asian wire skimmer to quickly transfer them to the bowl of ice water. 10. Continue until all the gnocchi are cooked and resting in the ice bath. Drain the gnocchi and toss with olive oil. Use immediately or place in a sealed container and refrigerate until ready to use. 11. In a large frying or chef's pan, saute the garlic, parsley, shallots and corn kernels until lightly browned. Add the roasted cherry tomatoes and cooked gnocchi. Being careful not to damage the gnocchi, gently incorporate the gnocchi with the sauce using a silicone spatula. Taste and adjust seasoning with sea salt and pepper. 12. Serve immediately with freshly grated Parmesan cheese.
Sign up for the daily JWR update. It's free. Just click here. To comment, please click here. Interested in a private Judaic studies instructor — for free? Let us know by clicking here. David Latt is an Emmy-award winning television producer who turns to cooking to alleviate stress. His experiences with food and his favorite recipes can be found on his blog, Men Who Like To Cook. One for the Table is © 2012, ONE FOR THE TABLE. DISTRIBUTED BY TRIBUNE MEDIA SERVICES INC. | ||||||||||||||||||
