Gnocchi

Ingredients:

3 large baking potatoes, such as Idaho or russets (about 1 3/4 pounds/800 g)

1 large egg, at room temperature

1 teaspoon (5 mL) kosher salt

1/2 teaspoon (2.5 mL) freshly ground white pepper

Pinch of freshly grated nutmeg

1/2 cup (120 mL) freshly grated Parmesan

1 1/2 cups (375 mL) all-purpose flour, plus more as needed

Basil Pesto (see recipe)

Gorgonzola Sauce (see recipe)

Method:

Preheat the oven to 400 F (205 C).

Scrub the potatoes and prick all over with a fork. Place on a baking sheet, and bake for 30 minutes, or until a toothpick slides in easily.

The hotter the potatoes, the lighter the gnocchi, so wait until just cool enough to handle and work quickly. Cut the potatoes in half lengthwise. Use a folded tea towel or oven mitt to hold a potato half, and scoop the potato from the skin. Push the potatoes through a potato ricer into a large bowl. (You can also use a food mill fitted with the fine disc, but note that using a ricer will result in lighter gnocchi.)

In a small bowl, beat together the egg, salt, white pepper, and nutmeg.

Make a mound of the potatoes in the bowl, gradually adding the Parmesan and enough of the flour—about 1 1/2 cups (375 mL) to start—this should take no longer than 1 minute.  Form a well in the centre of the potatoes and pour the egg mixture into the well. Quickly knead the potato and egg mixture together with both hands to form a smooth but slightly sticky dough.

Wash and dry your hands. Lightly dust your hands and the work surface with flour. Turn out the dough onto the work surface and dust it with flour too. Have ready a floured or parchment paper–lined baking sheet for the shaped gnocchi.

Divide the dough into 6 equal pieces. Set aside the pieces you aren’t working with, covering with a damp tea towel. Place one piece of dough in front of you, and pat it into a rough oblong shape. Using both hands, in a smooth back-and-forth rolling motion and exerting light downward pressure, form a 1/2-inch-diameter (1 cm) rope, flouring the dough and work surface if needed to keep it from sticking. (You may find it easier at first to work with a piece of dough that’s half the size.)

Slice the ropes into 1/2-inch (1 cm) pieces with a bench scraper if you have one. Gently press down the centre to form little pillows. Set on the floured baking sheet. Continue forming gnocchi with the rest of the dough. Gnocchi must be cooked at this point; they can’t be set aside, but you can also now freeze the gnocchi (see below).

In a large pot, bring 6 quarts (6 L) of salted water to a vigorous boil over high heat.

Drop about half the gnocchi into the boiling water. Do not stir; just wait until they rise to the surface, about 4 minutes. Remove the gnocchi from the water with a slotted spoon or spider, and drain them well in a colander.

Continue with the remaining gnocchi. Refer to the following recipes for basil pesto and gorgonzola sauce for instructions on saucing and serving the gnocchi. Or simply sauté in butter and serve with plenty of shaved Parmesan.

Note: freezing gnocchi

Freeze gnocchi as soon as they are shaped. Arrange them in a single layer on a floured baking pan, and place the pan in the freezer (make sure it stays flat). Freeze until solid, about 3 hours. Gather the gnocchi into resealable freezer bags. Will keep in the freezer for 4 to 6 weeks.

Note: how to cook frozen gnocchi

Cook directly from the freezer in plenty of boiling water or they will stick together. Bring 6 quarts (6 L) of salted water to a boil in a large pot. Boil one-half of the gnocchi at a time, making sure the other half stays in the freezer. Shake any excess flour from the frozen gnocchi, and stir gently as you add the gnocchi to the water. It’s important that the water return to a boil as soon as possible; cover the pots if necessary. Wait until the gnocchi rises to the surface. Remove the gnocchi from the water with a slotted spoon or spider, and drain them well in a colander.

Gorgonzola Sauce

Ingredients:

• 1 cup (250 mL) heavy cream
• 1 cup (250 mL) white wine, preferably unoaked Chardonnay
• 1/2 cup (125 mL) chicken stock
• 1/2 cup (125 mL) crumbled gorgonzola, or more to taste
• 1 1/2 cups (375 mL) fresh spinach leaves (stems removed)
• 1 1/2 teaspoons (7.5 mL) roughly chopped fresh rosemary
• Shaved Parmesan for garnish

Method:

1. In a medium saucepan (or sauté pan if you’re making pasta or gnocchi) over medium heat, add the cream, wine, and stock, and season with salt and freshly ground pepper. Bring to a simmer and reduce the mixture by half, about 1� minutes.
2. Add the gorgonzola, spinach, and rosemary, and stir to combine. Remove the pan from the heat.
3. When ready to serve, return the pan to medium heat for about 30 seconds to warm the sauce. Add the cooked gnocchi or pasta. Season with salt and freshly ground pepper, and if necessary adjust the consistency of sauce using leftover gnocchi or pasta water.
4. Plate and top the final dish with shaved Parmesan.

Basil Pesto

Ingredients:

• 1/4 cup (60 mL) pine nuts
• 2 cups (500 mL) fresh basil, stems removed, chilled
• 5 cloves garlic, smashed and roughly chopped
• 1/4 cup (60 mL) freshly grated Parmesan or pecorino Romano cheese
• Zest of 1 lemon (optional)
• Salt and freshly ground pepper
• 1/2 cup (125 mL) extra-virgin olive oil, plus more as needed

Method:

1. Toast the pine nuts in a dry skillet over low heat, shaking the pan occasionally to avoid burning, about 8 minutes. Watch closely, as pine nuts have a high oil content and can burn quite easily. Cool completely.
2. Place the bowl and blades of a food processor, as well as the pine nuts, in the refrigerator to chill for 30 minutes. (Keeping all the ingredients cold will ensure a bright green pesto.) Place all of the ingredients except the olive oil in the food processor, and blend until smooth. Use a spatula to scrape down the sides if necessary.
3. With the machine running, add the olive oil in a steady stream through the feed tube to emulsify. Season with more salt and freshly ground pepper, if necessary.
4. Keeps for 5 days in the refrigerator.

To serve with gnocchi

Have ready 1/2 cup (125 mL) of shaved Parmesan to serve with the gnocchi. In a large nonstick skillet over medium heat, melt 2 tablespoons (30 mL) butter. After you’ve boiled and drained the gnocchi, add to the butter. Cook until golden brown and slightly crispy on the outside. Add the desired amount of pesto to coat the gnocchi. If the sauce is too dense or the gnocchi seem too dry, just add some of the gnocchi cooking water as you would with pasta water. Transfer to serving plates, and garnish with shaved Parmesan.