Gnocchi Love.

We are up in Aspen right now for a wedding and I tell you what - I am not missing the Texas heat one bit! Last night at dinner we sat outside at the most wonderful Italian restaurant I have ever been to and the weather could not have been more enjoyable...it even got a bit chilly towards the end. Loooove it!

Anywho, at the restaurant, I had to indulge in my favorite pasta dish of all time: Gnocchi. It was as wonderful as I expected - light, fluffy, full of flavor, and covered in buckets of parmesan {my addition}. Gnocchi and I are a match made in heaven. I had my first experience with gnocchi in Rome and it was love at first sight. I mean obviously I didn't lick the plate clean {of course I did} but boy was it deeeelicious, and since then I have never met a gnocchi dish I did not love!

That said, I'd love to share one of my favorite gnocchi recipes with you. From Williams-Sonoma, of course, and it is so much easier than it looks! Don't be scared. It will soon become your favorite dish, I promise! Sometimes I substitute the potatoes with sweet potatoes and it is amazingly amazing. When I make that sub though, I use a sauce like pesto rather than tomato - the flavor works better with the sweet potato. Without further ado, here is the recipe:

Soft Italian dumplings known as gnocchi are often made with potatoes. They're delicious paired with the same sauces used for pasta, such as the fresh tomato sauce called for here. The gnocchi can be cooked in advance; after removing them from the boiling water, transfer to a bowl of ice water to stop the cooking. Drain the gnocchi, then cover and refrigerate. Just before serving, warm the tomato sauce, add the gnocchi and cook until heated through.

Ingredients:

• 4 large russet potatoes, about 2 1⁄4 lb. total
• 2 eggs, lightly beaten
• 1 tsp. salt
• 1⁄2 tsp. freshly grated nutmeg
• 1⁄4 tsp. freshly ground white pepper
• 2 1⁄2 cups all-purpose flour, or as needed
• Fresh tomato sauce for serving (see related
  recipe at right)

Directions:

Put the potatoes and 1 cup water in a pressure cooker. Cover and cook on high for 5 minutes. Peel the potatoes while still hot. Pass the potato flesh through a ricer set over a large bowl.

Meanwhile, in a large pot over high heat, bring 6 quarts salted water to a boil. Line a baking sheet with a lightly floured kitchen towel or paper towels.

Mound the potatoes on a lightly floured work surface and make a well in the center. Pour the eggs into the well. Season the potatoes with salt, nutmeg and white pepper. Sprinkle 1 cup of the flour over the potatoes. Using a fork, gradually blend the eggs with the potato mixture. Using your hands, mix the dough, adding more flour as needed to form a firm but moist dough; do not overwork. The mixing process should take no more than 5 minutes.

Divide the dough into 6 equal pieces. Roll each piece into a rope about 3⁄4 inch thick, flouring the work surface as needed so the dough is not too sticky. Cut each rope into 1-inch pieces and gently roll each piece on a gnocchi ridger. Place the gnocchi on the prepared baking sheet.

Meanwhile, in a large sauté pan over medium heat, warm the tomato sauce.

Working in batches, cook the gnocchi in the boiling water for 5 to 6 minutes. Using a slotted spoon, transfer the gnocchi to the pan with the sauce and toss to combine. Serve immediately. Serves 6.

Here is a link to a Pesto version, as well as a Gnocchi gratin.