Wednesday, August 15, 2007
Tonight was the first night in almost two weeks that I've had a chance to actually work in the kitchen. Between work, the computer, and life in general, things have been too hectic for me to really commit to my bit.
Even tonight, I had to fight the urge to just say "fuck it" and go out to eat. I am glad, however, that I fought that urge and stayed in to make Gnocchi.
I've had the desire to make Gnocchi for a while now, and this past weekend it dawned on me that THIS was my week. This past weekend, incidentally, I worked a catering down in Kentucky for a Catholic church festival with my dopey-ass former co-worker E. While there, I happened to see a calender on the wall as saw that THIS week was The Feast of the Assumption. For those of you from Lakota, the FofA is a big deal in Little Italy in Cleveland. Streets are blocked off, there are vendors everywhere serving pasta and canolis, and they parade a statue of the Virgin Mary down the street.
I have had the pleasure of being there twice during the Feast, and I must say it IS impressive. The whole event is overwhelming, and the food is to die for. This year, however... Not so much, as I'm tethered to work.
So I decided that tonight was my night to make Gnocchi.
2 Lb. Potatoes
8 Cloves Garlic
1 Cup Flour, Plus 1 Cup for adding in
1 T Salt
Start by peeling the potatoes and quartering them.
Next, bring a pot of lightly salted water to a boil and add potatoes and garlic.
Boil for about 7-9 minutes, or just until soft.
Drain potatoes and garlic, and mash well.
Gather potato/garlic mix into a ball and turn out onto a lightly floured surface.
Make a well in the middle of the potato/garlic mix and add egg and salt.
Add 1 cup flour, gradually, and work with hands until fully incorporated.
Add extra flour as needed to make a nice, slightly firm and smooth dumpling dough.
Cut Dough into 4 pieces and roll each piece into a long cord.
Cut the cord at 1 inch intervals.
Roll each individual dumpling on a Gnocchi Ridger or lightly press a fork onto the dough to make ridges.
Drop Gnocchi into a pot of lightly salted, barely simmering water and cook until the Gnocchi begin to float.
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