Potato Gnocchi

Gnocchi Gnocchi – it’s taken me more than a week to write about these pillow like dumplings. There’s a lot of history behind the making and origin of gnocchi. I’ll save you from reading about the history and get right into the good part.

How to make them - fresh hand made gnocchi speaks for it self. They are light, fluffy, comforting, and takes well to a variety of sauces. So there’s not much more to say other than I hope you make them for yourself.

The secret behind a perfectly textured gnocchi is to not over work the dough. I can’t tell you how long or how hard to knead the dough. What you’re looking for is the dough to be just dry enough not to stick to your hands.

To serve two main entrees boil a large russet potato until its fork tender; about 20 -25 minutes. Let the potato rest, out of the water, until its cool enough to peel. Pass the potato, through a ricer or a grater, on a sheet pan. Refrigerate for an hour to dry.

After an hour bring a large pot of salted water to boil.

Whisk together one whole egg and a pinch of salt and set aside. Mound the potatoes on a lightly-floured surface and form a well in the center. Pour the egg in the center, a couple of pinches of salt, and dust with a ¼ cup of all purpose flour.

With a fork incorporate the flour, eggs, and potatoes until a ball is formed. Dust with another ¼ c of flour until the dough is just dry enough not to stick to your hands. A total of ½ c to ¾ c of flour plus a little more for dusting will be needed.

Cut the dough into 4-6 equal parts and let rest, covered, for 30 minutes. After the dough has rested, roll the portions of dough lightly with your hands in a back and forth motion on a floured surface into a ½” thick rope. Cut each rope into ½” pieces, you can roll the pieces down the back of your fork to make groves. Use flour as needed – be careful not to let the pieces stick together.

Drop the gnocchi into the boiling water a little at a time. Remove the gnocchi after they rise to the top of the water. Completely drain gnocchi before adding the sauce of your choice. The gnocchi will have a light and springy texture that will speak for themselves.

France and "in the now"

I’ve been back from France now for about a week. I don’t know where to begin writing about my experience. I’m sure I could write a short story about it. As a non French speaking American taking a dessert class at one of the most famous cooking in Paris, which by the way was taught completely in French, and trekking, well far away from the beaten path just to buy a pastry and baguette from one of the only female bakers who’s bolungerie is home of the last wood burning ovens in Paris, was just a few things that I could write about.

The French’s lifestyle compared to American's is night and day different. People have told me that the French only work 35 hours, have twice as much “holiday” as Americans do, and care less about everything else in life except great food, art, history, and love. This may be true but the one thing that really stood out was how focused and attentive they were to “the now.”

Their two hour elaborate lunches were NEVER interrupted by cell phones, there were no hurried meals, and there was no way that you would witness a server rushing people through a service so that they could seat another table. The French seem to have something that I want in life, besides their ability to make the best bread and pastries, and that’s to be completely and utterly in “the now.”

France taught me a couple of things that I’ve all ready put into practice; the confidence in my ability to make a Frenchman proud of my macarons; a much more developed palate; stories that I will be able to tell for many years; and most importantly and appreciation and respect for being “in the now.”

Merci beaucoup France!