Every 29th day of the month, my mom makes gnocchi. And she makes it from scratch, really.
I can still remember the smell of gratinated cheese in the kitchen as I anxiously waited in the dining room
to have some of my mom's delicious gnocchi.
You will see here two different recipes.
The first one is the classic recipe for gnocchi made with potatoes that my mom makes every month - except for February (lol!).
The second recipe is from an Italian cookbook that a friend of mine gave me.
I hope you feel inspired to make some gnocchi this month too on the 29th.
In case you were wondering, now you know what i will be doing on the 29th!
Mangia che te fa bene, bella!
2 1/4 pounds mealy potatoes, peeled
about 1 1/2 cups flour (*)
a pinch of salt
Steam or boil the potatoes until soft enough to mash them. Add salt and slowly knead in enough flour to obtain a fairly firm, smooth, non-sticky dough - (*) exactly how much flour will depend upon how moist the potatoes are. Roll the dough out into 'snakes' about as thick as your finger. Cu'snakes' into one-inch pieces, and - optional - gently score the pieces crosswise with a fork. Cook the gnocchi in abundant salted boiling water, removing them with a slotted spoon a minute or two after they rise to the surface. Drain them well and top them with tomato sauce, pregano leaves and olive oil. Serves 4-6.
Cook the spinach and the squash separately. When squash is tender and spinach fully cooked, mix them and add flour as in the recipe above. You might have to use an egg or two for this recipe so that you can work the dough as you blend the vegetables with the flour. Again, the quantity of flour and number of eggs will depend on how moist the mixture is. When the 'dough' is ready, follow the steps below and enjoy. Instead of tomato sauce, try shredded mozzarella on top and a few extra minutes in the broiler to gratinate the cheese. Serve with olive oil and green salad.
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