{"id":209,"date":"2013-05-29T15:01:05","date_gmt":"2013-05-29T22:01:05","guid":{"rendered":"https:\/\/georgeannebrennan.com\/?page_id=209"},"modified":"2013-06-17T12:06:40","modified_gmt":"2013-06-17T19:06:40","slug":"potato-gnocchi","status":"publish","type":"page","link":"https:\/\/georgeannebrennan.com\/?page_id=209","title":{"rendered":"Potato Gnocchi"},"content":{"rendered":"<p>My neighbor in Provence, Marie, taught me to make gnocchi. Those are her hands deftly rolling the dough. She and her sister-in-law used to give my students lessons when I had my culinary vacation program in Provence. You can read about Marie and me in my book, <i>A Pig in Provence.<\/i><\/p>\n<p>To make good gnocchi you need to use dry potatoes. Look for russets whose skins have begun to shrivel, indicating a loss of moisture. Adding too much flour will result in heavy gnocchi. For the fluffiest, lightest gnocchi, use a vegetable mill.<\/p>\n<p>2 1\/2 pounds russet potatoes<br \/>\n1 egg<br \/>\n1 cup all-purpose flour<br \/>\n1\/2 teaspoon salt<\/p>\n<p>Boil the potatoes until tender, about 20 to 25 minutes. Alternatively, bake them at 350 degrees until tender and flaky.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-thumbnail wp-image-110\" alt=\"hr_bar\" src=\"https:\/\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar-150x10.gif\" width=\"150\" height=\"10\" \/><\/p>\n<p>While they are still hot, peel and pass them through a vegetable mill or grate them on the large hole of a hand-held grater into a bowl. Add the egg and \u00be of the flour, mixing well. Knead on a floured board until the dough is soft and sticky. Add more flour until just barely not sticky.Take 1 cup of the dough at a time, and with the palms of your hands roll it into a cylinder a foot long. Cut it in half and roll each of the 2 pieces into a 12-inch long cylinder. Cut into 1\/2-inch long pieces. Coat thoroughly with flour. Bring a large pot of salted water to a boil and cook 2 dozen or so gnocchi at a time \u2013 don\u2019t crowd them until they float to the surface, which takes only moments. Remove them with a slotted spoon and keep warm in an oven. Serve with the Rosemary and Walnut Cream Sauce.<\/p>\n<p>Serves 8<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-thumbnail wp-image-110\" alt=\"hr_bar\" src=\"https:\/\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar-150x10.gif\" width=\"150\" height=\"10\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>My neighbor in Provence, Marie, taught me to make gnocchi. Those are her hands deftly rolling the dough. She and her sister-in-law used to give my students lessons when I had my culinary vacation program in Provence. You can read about Marie and me in my book, A Pig in &#8230;<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":64,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_s2mail":"","footnotes":""},"class_list":["post-209","page","type-page","status-publish","hentry","column","threecol"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages\/209","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=209"}],"version-history":[{"count":2,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages\/209\/revisions"}],"predecessor-version":[{"id":341,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages\/209\/revisions\/341"}],"up":[{"embeddable":true,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages\/64"}],"wp:attachment":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=209"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}