Rachel Rudy’s recipe for gnocchi with gorgonzola | food

WWhile there are fresh pasta shapes in my book An AZ of Pasta, they tend to be very drying. This means that the most common (unwritten) instruction is to buy a box of pasta. Even when I wrote about the look of fresh pasta that requires a certain amount of skill (and time)—a process I enjoyed so much—I also enjoyed writing, “Go buy it.”“, Because a bundle of fresh lasagna sheets, nests of tagliatelle, or tortellini on the belly button or potato gnocchi (squeezing tightly against plastic packets like kids in a car) is a great reassurance that there will be dinner in eight minutes.

For this week’s recipe, buy two packs of potato gnocchi. Alternatively, you can make gnocchi yourself. Which – and I don’t want to put anyone off here – turned out to be one of the most demanding forms of when writing the book. Both in terms of its etymology, which is cloudy, and the etymology, which is almost as complex as pasta, but also in a practical sense.

I’ve been making gnocchi for years, mostly with potatoes (but also ricotta and spinach, with other roots, semolina, and flour) with relative success and with complete confidence. But then, when writing and testing the book, it broke down. I remembered a story told by Nigella Lawson in How We Eat. How, as a child, she would help her mother make mayonnaise once, sometimes twice a week, so she had no idea it was supposed to be such a trick or a cause for concern. She carried this confidence into her adult life. Until, one day, someone asked her how she managed to be so free and breezy about mayonnaise – aren’t you afraid it will split? And since that day, with the idea that something could go wrong, he instilled in her, she couldn’t make mayonnaise.

I feel broken! But then Tuscan writer Pellegrino Artusi picked me up with his good advice — and his unforgettable description of melting gnocchi like aspirin. The type of potato matters – they should be yellow (yellow) and Compact, stable and not too preciseIt is compact, firm and not very precise. Potato flour or flour like aspirin dissolves in water, even if you add eggs. What’s better than the right kind of potato is the right age: the older the better. A common note in gnocchi tips columns is “The enemy is water”(The enemy is water. One way to ensure you reduce the amount of water is to use old potatoes, as some of their moisture content will wear off. Then make sure not to add more while cooking, by boiling 1 kg of potatoes whole, so that they do not get waterlogged. Another thing I’ve found important is to work quickly. Of course, the potatoes should cool, but once they’re cool enough to handle, peel them, and then mash or press.

I write from a Roman perspective and am not light; My goal is not the ethereal puffs some describe; Instead, it’s a firm potato gnocchi that can stand a little rough and hearty, both in the making and in the skillet. To the pile of chopped potatoes, add 300 grams of plain flour and eggs, which are like bike stabilizers for dumplings. When you’re done working everything into a dough, on a board sprinkled with flour, cut into apple-sized blocks, roll them into thick, firm wire, and cut them into 1-cm nuggets. You will now have made about 1 kg of gnocchi. For 4 people, unless you’re very hungry, you should estimate 800g total (put the extra third on a flat plate and in the freezer. Once firm, store in a sealed bag and cook from freezer). Lift the other two-thirds to a towel dampened with flour.

Cook the gnocchi in boiling salted water (steady boiling, not rolling; it won’t melt, but takes no chance) until it floats to the surface. Using a slotted spoon, lift and let the water drip, then place on a plate and pour over the Gorgonzola sauce, for a silky dinner in eight or nine minutes, as you decide.

Gnocchi with gorgonzola

to equip 5 minutes
cook 10 minutes
serve 4

100 ml full fat milk
100 ml cream one
200 gm gorgonzola
cut into cubes
30g grated parmesan cheese
Plus additional features above
Few sage leaves
Salt and black pepper
800 grams of gnocchi potatoes
(purchased or made at home – see method above)

Boil a pot of water. In another skillet, heat the milk, cream, gorgonzola, Parmesan, and sage, and cook, stirring, until thickened. Taste and season, then keep warm while the gnocchi is cooking.

Add salt to boiling water and stir. Put the gnocchi in the water – it’s ready when it floats to the surface. Lift with a slotted spoon, allowing water to drip off, then transfer to a large plate. Pour over the sauce and serve immediately, with more Parmesan for those who want it.

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