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L'Italo-Americano
LA BUONA TAVOLA
RECIPES COOKING TIPS SEASONAL DISHES
THURSDAY, MARCH 7, 2019
Gnocchi dough is soft but firm @ Michele Becci
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Divide the dough into 6 equal
pieces. Work with one piece of
dough
at a time, keeping the re-
maining pieces covered with a
damp towel or paper towel. Roll
the piece into a rope approxi-
mately 1 inch thick. Cut each rope
into
small bite sized pieces, about
1 inch in length. You can leave
the gnocchi as little pillows if you
like, or roll each piece over the
end of a fork to create ridges or,
as
we did growing up, use you
thumb and roll the piece with your
thumb to create an indentation.
Transfer the gnocchi to the pre-
pared sheet.
Once
finished, you can use
them right away or keep them in
the refrigerator until ready to use
later in the day. To freeze them,
place the trays in the freezer until
the
gnocchi are frozen. Transfer
to plastic bags to store and place
in the freezer.
Make the sauce: Melt the but-
ter in a large saucepan over
medium heat. Cook, occasionally
swirling the pan, until the butter
begins to turn brown and has a
nutty aroma, about 5 minutes.
Add in the wine and chopped
herbs. Season to taste with salt
and pepper. Simmer for 3-5 min-
utes over low heat. Keep sauce
warm.
Put it all together: Bring a
large pot of salted water to a boil.
Working in batches so as to not
crowd, boil the gnocchi until they
float to the top and are tender,
about 5 minutes. Gently remove
the gnocchi using a spider or slot-
ted spoon and transfer to a
rimmed baking sheet. Repeat with
the remaining gnocchi. (You can
make the gnocchi a few hours in
advance and allow to stand at
room temperature until ready to
serve.)
Heat a couple of tablespoons
of butter in a large non-stick or
cast iron skillet over medium
heat. Again working in batches,
add the gnocchi in a single layer
and cook until golden brown on
the bottom. Flip and cook until
brown on the other side. As fin-
ished, transfer to the sauce. Re-
peat with the remaining gnocchi.
Divide the gnocchi among
bowls. Garnish with additional
herbs and serve!
Gnocchi are obtained by rolling a piece of dough then cutting it into small dumplings © | Dreamstime.com
