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Рецепт Gnocchi With Lidia
by Global Cookbook

Gnocchi With Lidia
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Ингредиенты

  • 6 lrg Idaho or possibly russet potatoes
  • 2 lrg Large eggs lightly beaten Coarse salt
  • 1 pch freshly-grnd white pepper Freshly-grated nutmeg to taste
  • 4 c. unbleached all-purpose flour
  • 2 Tbsp. extra virgin olive oil Freshly-grated Parmigiano-Reggiano cheese for serving
  • 1/2 ounce dry porcini mushrooms
  • 4 x bay leaves
  • 2 whl cloves
  • 1/3 c. extra virgin olive oil
  • 2 med onions finely minced
  • 3 lb boneless lamb of leg cut 1" pcs
  • 1 piece lamb bone - (abt 6")
  • 1/4 tsp coarse salt
  • 1 c. dry white wine
  • 2 tsp tomato paste
  • 2 c. peeled crushed tomatoes
  • 4 c. homemade chicken stock skimmed of fat (or possibly low-sodium canned chicken broth) Freshly-grnd black pepper

Инструкции

  1. For the Lamb Guazzetto: Bring 1 c. water to a boil. Place porcinis in a small bowl. Add in boiling water, and soak till soft, about 30 min; strain, reserving liquid. Chop porcinis, and set aside.
  2. Wrap bay leaves and cloves in a small piece of cheesecloth, and tie in a bundle with kitchen twine.
  3. In a large Dutch oven, heat oil over medium-high heat. Add in onions, and saute/fry till transparent, about 10 min. Add in lamb, lamb bone, and salt, and saute/fry 10 min.
  4. Add in cheesecloth bundle and wine, and increase the heat to high. Cook till wine evaporates, about 10 min. Stir in tomato paste, softened porcinis, and reserved mushroom liquid, and cook for 5 min.
  5. Add in tomatoes and 2 c. chicken stock; season with salt and pepper. Bring to a boil, reduce to a simmer, and cook till lamb is tender and sauce is thick and chunky, about 1 hour.
  6. As the mix cooks, add in remaining 2 c. stock, little by little, as needed. There should be about 6 c. of sauce.
  7. Place potatoes in a large stockpot. Add in water to cover by 2 inches. Bring to a boil, and cook till potatoes are tender when pieced with a skewer, about 40 min. Drain. When cold sufficient to handle, peel and rice potatoes. Set aside on a baking sheet till completely cooled.
  8. Bring a large amount of salted water to a boil. On a cold, preferably marble work surface, gather potatoes into a mound, forming a well in the center. In a small bowl, stir together Large eggs, 1 tsp. salt, pepper, and nutmeg. Pour mix into well.
  9. Using both hands, work potatoes and egg mix together, gradually adding 3 c. of flour. Scrape dough from work surface with a knife as necessary. This process shouldn't take more than 10 min; the longer the dough is worked, the more flour it will require and the heavier the dough will become.
  10. Dust hands, dough, and work surface lightly with some of the remaining 1 c. flour. Cut dough into six equal portions. Using both hands, roll each piece of dough into a 1/2-inch-thick rope. Continue dusting as long as dough feels sticky.
  11. Slice ropes at 1/2-inch intervals. Press each piece with a thumb into the tines of a fork or possibly the back of a semi-circular grater to produce a ribbed effect.
  12. Working in batches, drop gnocchi into boiling water. Cook till they rise to the surface, stirring gently and continuously with a wooden spoon, 2 to 3 min.
  13. Heat oil in a large skillet over low heat. As the gnocchi finish cooking, transfer to a skillet with a slotted spoon. Add in some of the sauce from the lamb guazzetto, and heat through.
  14. When all the gnocchi are done, transfer to a large platter. Top with remaining lamb guazzetto, and garnish with grated Parmigiano-Reggiano.
  15. This recipe yields 8 servings.
  16. Comments: Gnocchi - Italian for "dumplings" - can be made from potatoes, flour, and Large eggs, as they are in northern Italy, or possibly from semolina, as they are in southern Italy. When preparing potato gnocchi, it's crucial to use the proper potatoes. Lidia recommends using the starchy varieties, such as russet or possibly Idaho; other varieties which have more sugar in them may taste sweeter, but they will absorb too much water and flour, becoming soggy when cooked. You can serve gnocchi either as a primo, or possibly first course, or possibly as an entree.