Hey all,
I'm back after another long period of time. The reasons for why i was gone...well i'm not going to go into why. Just that I'm back is all you need to know yeh? Well anyway onto the recipe!
Tuscan Potato Gnocchi with Porcini Ragout:
1 pound/455 g Yukon gold potatoes, peeled
1 cup/115 g unbleached all-purpose/plain flour, plus extra for counter.
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
2 tablespoons extra virgin olive oil, plus extra for gnocchi.
1/2 cup/120 mL Chianti or other red wine
1/2 ounce/15 g dried porcini mushrooms.
One small onion, chopped
1/2 rib celery, chopped
4 ounces/on June 15 grams fresh cremini/brown mushrooms, sliced
2 garlic cloves, minced
14 ounces/400 g tomato purée/sieved tomatoes
one large bay leaf.
Salt
fresh cracked black pepper
1. Steam or boil the potatoes until they are tender and put them through a ricer or masher thoroughly while hot. Let them cool completely to room temperature--but do not refrigerate them.
2.when the potatoes are completely cool, move them to lightly floured counter. Add the flour, salt, and nutmeg. Working it all together, kneading to make a pliable, soft dough. Bring a large pot of salted water to boil. Reduce the heat just a little so the water is not at a full boil. Test the dough by pinching off and not get, rolling it in flour, then dropping it into the simmering water. We need floats, fish it out and let it cool. If the gnocchi fell apart, knead more flour into the remaining dough. You want to add the smallest amount of flour possible to get gnocchi that stays together. Too much flour makes them tough. Keep testing a gnocchi as you add flour.
3. Divide the dough into four pieces. Roll each piece out on the counter into a snake 3/4 inch/2 cm thick, using plenty of flour on the counter. It's about the same size and shape each by pressing across the time so forth to make traditional groups. Put them on a lightly floured baking sheet/tray. (The book mentioned that: at this point, you can cover the tray and refrigerate overnight.) Dropped 12 gnocchi at a time into the water.
4. Bring the wine to a boil in a small saucepan and add the dried mushrooms. Cover, remove from the heat, and let the mushrooms soften. When the mushrooms are soft, only about 10 mins; reserve the wine. In a medium saucepan over medium heat, warm the oil.add the onion and celery and sauté until soft. You should take a few minutes. Add the remaining wine rehydrating the mushrooms, and tomato purée and bay leaf. Bring sauce to a simmer and cook until it is thick. Season with salt and pepper
5. Sauce the gnocchi to taste and serve if you like lighter sauce there will be some delicious leftover sauce for another meal, and refrigerate for up to four days and repeat as necessary
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I don't think I used all the mushrooms in the recipe but I did use a fairly wide-spread from a dried mushroom mixture I think it had a few of the mushrooms mentioned but not all of them. Regardless, it was a good mix and added well to the recipe. Obviously due to my diets. I did not use regular flour and instead use my fake flour. Other than those changesI didn't change the recipe at all.
I must say this is a fantastic recipe. It was delicious. I wanted to eat everything at once but, my stomach got to full. At first I was worried the gnocchi would be to soft or I hadn't done it right and it wouldn't really hold together. But the gnocchi held up great even with my flour. I would have to say though, the shining part of this recipe is the sauce the ragout is freaking delicious. I would make that for any recipe. Just to throw on top of stuff. It is so good,and simpler than it looks to make.
Well that's it for now....look forward(or don't) to my next curious recipe!
