CNYEats A Taste of Utica Potato Gnocchi

by Joanne on June 19, 2011

Two different recipes:   Traditional Potato Gnocchi and then Baked Potato Gnocchi.  If you just can’t get enough gnocchi, this post is for you.

Pronounced “NYOH-kee”, these little bites of potato and flour are Italian dumplings.  They might be shaped into balls or concave ovals.  The dough is potato, flour and eggs and usually boiled or baked.

Refer to either page 124 for Potato Gnocchi, posted by Mario Scalzo Jr.

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or page 126 for Baked Potato Gnocchi, posted by Eva Russo.

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Potato Gnocchi

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  • 4 lbs potatoes
  • 1 stick butter
  • 2 eggs, beaten
  • 4 cups flour
  • 1 tsp salt
  • Your favorite pasta sauce
  • Grated Parmesan cheese

Cook the potatoes until tender.  Peel and mash while still warm.  Add the butter and mix thoroughly. Allow to cool.

Add the beaten eggs and mix well.  Add the salt and flour and knead to form a dough.

Divide the dough into workable portions, 4 to 6.  Roll each portion into the thickness of a broom handle.  Slice into 1 inch thick pieces and form as desired (see above description of “gnocchi”).

Cook in boiling, salted water for about 30 seconds or until they float to the top.

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Scoop from the water with a slotted spoon.  Place on a platter and top with sauce and sprinkle with Parmesan cheese.

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The second recipe:  Baked Potato Gnocchi

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Eva says… “The overlapping rounds make a lovely casserole… This is a little different than the regular gnocchi we are used to.”

  • 6 medium sized potatoes
  • 3 cups water – for boiling
  • 8 TBS butter
  • 1 lb ricotta cheese
  • 2 eggs, beaten
  • 1/4 tsp grated nutmeg
  • 1/2 tsp salt
  • 1 cup Romano cheese – grated
  • 1/2 cup whole wheat flour

Peel the potatoes first then slice into thin slices.  Add to the boiling water and cook until tender. Drain and mash smooth.

In a large saucepan, melt 4 TBS butter. Stir in the ricotta,eggs, nutmeg, salt and 3/4 cup Romano cheese.  Add the mashed potatoes and flour, stirring over medium heat until the mixture is thick enough to support a spoon in an up right position.

Butter a baking sheet or pizza pan.  Spoon mixture onto it and spread out to 1/2 inch thick.  Allow to chill in the fridge for 30 minutes.

Butter a 2 qt casserole dish.  Preheat the oven to 375 F.

Remove gnocchi from fridge and, using a 2” round biscuit cutter or glass, press into the mixture to form rounds.  Arrange in the casserole dish.

Melt the remaining 4 TBS butter and pour over gnocchi.  Sprinkle the remaining Romano cheese over the top.  Bake for 25 minutes or until brown on top.

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I can’t say I’m a HUGE fan of gnocchi but Ted sure did enjoy both recipe versions.  The baked gnocchi was a bit more tender.  The boiled gnocchi was more exact to an “Italian dumpling”, firm and doughy.

The other night we dined at a local gourmet restaurant.  Ted just so happened to order the Osso Bucco which was served over BAKED GNOCCHI!

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The book that offers the home cooked meals we love.

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Next week:  Dandelion Subs (although I’ll be using Escarole since I was late on snagging the young and tender Dandelion leaves).

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1 Comment

  • At 2011.06.20 07:35, Medeja said:

    Lovely potato dishes.. We have many traditional Lithuanian potato dishes 🙂

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