The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [132]
2. Drain the potatoes. When they are cool enough to handle, peel them, then pass them through a ricer or food mill into a medium bowl. Sprinkle with the flour, and add the eggs. Sprinkle with the remaining 2½ teaspoons salt and the pepper. Stir mixture with a fork to combine well.
3. Turn out the dough onto a lightly floured surface; gently knead until it is soft and smooth, about 3 minutes. Divide the dough into 4 to 6 pieces. Roll each piece into a long rope about ¾ inch thick. Cut the ropes crosswise into 1-inch gnocchi.
4. Roll a cut side of each dumpling against the tines of a fork with your thumb (forming ridges on one side and an indentation on the other). Set aside on the floured baking sheet until ready to cook.
spinach gnocchi with tomato sauce
SERVES 4 TO 6
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
3 garlic cloves, minced
¼ cup dry white wine
1 can (28 ounces) whole plum tomatoes with juice, coarsely chopped
1 can (14½ ounces) tomato sauce
2 sprigs basil
¼ teaspoon crushed red pepper flakes
1 tablespoon coarse salt, plus more for seasoning
Freshly ground pepper
Basic Potato Gnocchi, made with spinach (recipe above)
Thinly shaved Parmesan cheese, for serving
1. Heat the oil in a large saucepan over medium heat until hot but not smoking. Add the onion and garlic; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes. Add the wine; cook until most of the liquid has evaporated. Add the tomatoes and juice, tomato sauce, basil, and red pepper flakes. Reduce heat to medium-low; simmer until slightly thick, about 30 minutes. Season with salt and pepper. Remove from heat; cover to keep warm.
2. Bring a large pot of water to a boil; add the salt. Add half the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer the gnocchi with a slotted spoon to the pan with sauce. Repeat the process with the remaining gnocchi.
3. Reheat the gnocchi over low heat; gently toss. Serve with cheese shavings.
gnocchi with mushrooms and gorgonzola sauce
SERVES 4 TO 6
3 tablespoons extra-virgin olive oil, plus more for brushing
1 tablespoon coarse salt, plus more for seasoning
Basic Potato Gnocchi (Pasta, Rice, and Grains)
1 cup heavy cream
1 cup homemade or low-sodium store-bought chicken stock
4 ounces Gorgonzola cheese
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
Freshly ground pepper
12 ounces assorted mushrooms, such as chanterelle, cremini, and portobello, stemmed and coarsely chopped
1. Lightly brush a rimmed baking sheet with oil; set aside. Bring a large pot of water to a boil; add the salt. Add half the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer the gnocchi with a slotted spoon to the oiled baking sheet. Repeat the process with the remaining gnocchi.
2. Bring the cream and stock to a boil in a large saucepan over medium-high heat. Reduce heat, and let the mixture simmer until slightly thickened and reduced by one-third, about 10 minutes. Add the cheese; stir until melted. Stir in the nutmeg and cayenne. Season with salt and pepper. Remove from heat; cover to keep warm.
3. Heat the oil in a large skillet over medium heat until hot but not smoking. Add the mushrooms, and cook, stirring occasionally, until they are tender and any released liquid has evaporated, about 4 minutes. Add the gnocchi; cook, stirring occasionally, until heated through. Pour the Gorgonzola sauce over the gnocchi; gently toss.
orecchiette with green tomatoes, caramelized onions, and corn
SERVES 6 TO 8
2 tablespoons unsalted butter
1 large Vidalia or other sweet onion, cut into ¼-inch-thick slices
2 pounds green tomatoes (about 6 medium), coarsely chopped
3 tablespoons sugar
1 cup fresh corn kernels (about 2 ears)
Coarse salt and freshly ground pepper
1 tablespoon chopped fresh thyme
1 pound orecchiette or other short, dried pasta, cooked according to package instructions
1. In a