FRIED GNOCCHI WITH GARLIC & PARMESAN

You know what they say… “Third time’s the charm.”

Upon returning from Italy, I knew I needed to strike while the iron was hot. If I was going to lock that recipe for homemade gnocchi into my memory, it was now or never. So Chels and I decided to go for it. I mean – how difficult could it be? Just a few days earlier, Dom and I had participated in an Italian cooking class, where we made gnocchi. Now mind you, my specific job that day was to roll the dough into its snake-like form – but – I payed very close attention to the entire process (or so I thought).

With four simple ingredients, potato, flour, egg, and salt – I should have been able to duplicate these lovely little puffy potato pillows…

INGREDIENTS

• 2½ lbs. russet potatoes
• 2 cups flour
• 1 egg
• ½ tsp. salt
• 3 Tbsp. olive oil
• 4 cloves garlic
• ½ tsp. red pepper flakes
• ⅓ cup Parmesan, freshly grated

INSTRUCTIONS

• Bring a large pot of salted water to a boil.
• Peel and quarter potatoes and add to pot.
• Cook until tender but still firm, about 20 minutes.
• Drain, cool, and rice potato with a ricer, mill, or fork.
• Put flour on a clean, dry surface and create a well in the center.
• Place cooled, riced potato in the center of the well.
• Create a well in the center of the potato and add the egg and salt.
• Combine the ingredients using a fork until they form a dough.
• Knead the dough until a ball forms.
• Shape the ball into a rectangle and cut eight, four inch, pieces.
• Roll each piece into a long 'snake'.
• Cut each snake into 1½ inch pieces.
• Roll each piece over the tines of a fork or make an indent in the center with your thumb.
• Bring a large pot of water to a boil.
• Drop in gnocchi and cook for 2 to 4 minutes or until the gnocchi float to the top.
• Read more please visit : www.ciaochowbambina.com

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