The Heart, Hands and Hair of an Italian Kitchen: Gnocchi di Patate, Pomodoro, Salvia e Sophia Loren

Your hand opens and closes and opens and closes.

If it were always a fist or always stretched open, you’d be paralyzed.

Your deepest presence is in every small contracting and expanding,

the two as beautifully balanced and coordinated as bird wings.

Rumi

One of my most beautiful memories when I was getting married was when I was preparing for it. (You don't think the same way about cooking... but it is extremely important!).. and especially so when making gnocchi... these delicate little dumplings need the gentlest of preparation to make sure they stay light and fluffy... a little bit like being really delicate with the bride so she stays light and fluffy rather than bride-zilla-esk! If you're too heavy handed, these little dumplings will sink... to the bottom of the pan and your stomach! 

If you kneed too much, the dough will become sticky and needy (for more flour!) and you'll end up in a vicious cycle of a relationship with a dough ball that reminds you more of Oliver Twist scene played over and over again (needy, desperate, complicated, time consuming, sticky, heavy.... I realise I am being slightly unfair to the character... but you know the scene I mean) rather than Sophia Loren's hair (light fluffy, beautifully formed, independent and tantalising!). We are definitely going for the Sophia Loren's hair- looking- gnocchi dough. Desperation is not a good look!

Please see the demonstrative Delicate Parmesan Gnocchi's and their extreme resemblence to Sophia Loren's hair:

vs

They are one and the same, I know! ;)

Delicate Tips!

 My adaptations to the recipe as I find it the easiest way to remember that; we don't always have everything at hand, everything can be done slightly differently, and there are some things, that just can never be left out!

First comes first: Here is a master class in gently bringing the Gnocchi dough together. Concentrate on how he rolls the eggs and flour (just imagine there's parmesan and nutmeg in there too) together. Soft. Delicate.

- In my recipe, I have put parmesan and nutmeg.. it gives the gnocchi a delicious taste and texture.. 

- this recipe also works perfectly without these two ingredients... I will probably try and experiment and add another cheese when the parmesan finishes... but if it's not in the gnocchi, cheese can always go on top of the gnocchi!

- I have no access to a potato ricer, so I just use a fork... although it is very important to rice or fluff the potatoes when HOT... if you wait for them to cool down... its more difficult to get them fluffy.

- If you happen to make too much (I invariably, always do...) you can freeze what you haven't cooked.. first put them on a well floured plate or tray, and then put them in the freezer.. after 24 hours, you can remove them from the tray and store them in a plastic or paper bag in the freezer. 

- If you live somewhere like I do, and the electricity keeps on going off for long periods of time, gnocchi in a bag are going to stick together to make an interesting invention recipe for big dumplings (also delicious.. but different!) so... if your electricity cuts out regularly, either keep the gnocchi on a very well floured tray and flat in the freezer - or alternatively... eat them really quickly!!

- You can make two very simple traditional sauces with gnocchi.. Tomato and Garlic and Sage and Parmesan.. These are the heart of the Italian Kitchen. Must Haves. The recipes are listed below.


- With the tomato sauce the gnocchi will absorb the delicious flavours directly from the sauce instead of boiling first somewhere else. This also saves time... no need to boil water separately. Sometimes, I prepare the uncooked gnocchi on a floured plate, and the sauce is ready, covered in a pan. Then when it's 5 minutes before dinner time, I reheat the sauce, (making sure its still juicy otherwise just add a dash of water) and then throw in the gnocchi.. they cook in about  2 minutes... then serve! Easy Peasy and So Delicious!

- However, do not be afraid to experiment! I have seen gnocchi recipes with pumpkin, and all sorts.. and on a day when I feel like that extra bit of protein I have gnocchi with Tuna pasta sauce... (most italian's jaws drop at this point.... shock horror!) but I don't care.. gnocchi are delicious in so many ways... the important thing is that you enjoy them!

Gnocchi  di Patate <3

Feeds 4  (or two people twice ;))

500g potato peeled and cubed

50g Flour (plus extra for dusting)

50g Parmesan (Plus extra for serving and being delicious)

1 egg

Pinch of Nutmeg

Pinch of Salt

Directions:

1. Peel the potato, cut into 2cm cubes and boil for 10 minutes
2. When cooked through, strain the potatoes and use a fork (or ricer) to fluff and mash the potatoes (see Genaro's video) then leave the potatoes to cool by steaming (about 5-10 minutes)
3. Add the flour, salt, parmesan, nutmeg and finally the egg to the potato, gently with your hands, roll this into a dough and transfer from the plate onto a floured board 
4. Divide the dough ball into two, then four, and then finally eight balls using lots of flour to keep the dough balls from sticking to the board, and placing each ball aside
5. Take one of the eight balls and very gently roll it on the flour until it is a wide as your finger, then take your finger tip and make small impressions on the dough sausage - marking out each gnocchi piece. 
6. Then slice the gnocchi between the finger imprints and gently knock each piece away. When one ball is completely, place all the gnocchi pieces on a floured plate and complete this with the rest of the dough balls. 
7. Prepare the sauce. 
8. If you are making this with Tomato and Garlic sauce, cook the gnocchi directly in the sauce (once it is fully cooked) for two minutes. 
9. If you are making this with the sage sauce, prepare a pan of salted water and drop the gnocchi in the water for approximately 2 minutes (until they rise to the top of the pan), strain them, and then mix in with the sage sauce until browned (see full instructions in Sage Sauce recipe).
10. Serve! With Love! And Amazing Hair!

 Simple and Delicious Tomato Sauce - Pomodoro

Follow the gnocchi recipe, then when the gnocchi are ready to be cooked let them rest while you prepare this sauce (or the next one!)

Ingredients:

6-8 fresh tomatoes  
Olive Oil
2-3 Cloves Garlic, Crushed
Salt and Pepper
Bunch of fresh Basil
1 tsp Oregano and Mint (optional but delicious)
Dash Balsamic Vinegar (also optional giving the sauce an extra punch)
100ml water


- Cut the tomatoes into chunks and thrown into the frying pan with a large dash of delicious olive oil and garlic with a large pinch of salt, pepper, and a bunch of fresh basil (ideally fresh from the garden, but dry is also fine).. 

- Add a dash of Balsamic Vinegar

- When you see the tomato's producing water add half a cup or 100ml of water to the sauce, let it simmer for 2 minutes 
- Throw in the gnocchi with the tomato sauce... cook for 2 minutes and serve!

Simple and Delicious Sage and Butter Sauce - Salvia

- The other way to serve gnocchi is in a butter, sage and parmesan galore showdown. 

I haven't found fresh sage here yet (Although I am told that it does exist) I would say this way isn't worth it unless you have fresh sage. so.. 

Ingredients

6 tbsp Butter
10 fresh large sage leaves
Dash of Lemon Juice
Salt and Pepper
Parmesan

- Boil the gnocchi for 2-3 minutes in salted water and remove when they float

- Heat 6 tbsp butter in a sauté pan over medium-high heat.
- Once the butter is melted and beginning to bubble, add 10 leaves of sage (sliced or whole) 

- Continue to cook until the solid particles in the butter have browned lightly and the sage is crisp. 
- Add the cooked gnocchi, tossing to coat the pasta evenly with the sauce. 
- Allow the gnocchi to brown lightly in some spots, 
- Remove from heat, add a dash of lemon juice (if you have it), salt and black pepper to taste. 
- Sprinkle with parmesan (as much as your heart desires) and serve immediately!

http://www.seriouseats.com/recipes/2011/03/potato-gnocchi-with-sage-brown-butter-sauce-recipe.html
http://www.epicurious.com/recipes/food/views/Gnocchi-101335
https://www.youtube.com/watch?v=LRmPcaGAG0s
https://www.youtube.com/watch?v=GqxE5hBe7LA&src_vid=LRmPcaGAG0s&feature=iv&annotation_id=annotation_333954
http://www.epicurious.com/recipes/food/views/Gnocchi-101335
http://www.jamieoliver.com/recipes/member-recipes/GNOCCHI%20DI%20PATATE/6981