Meet Sir Walter. We acquired him a couple weeks ago. He is a very happy and mellow Nigerian Dwarf billy goat. We put him in with our 5 older does and we're hoping for some kids in late June or July.
1 lb russet potatoes (approximately 2 large)
4 large egg yolks
3/4 cup parmesan cheese, powdered (or shredded and finely food processed)
1/4 tsp nutmeg (make sure there are no large clumps)
1/2 tsp salt
1/4 tsp white pepper
1 cup flour, plus more for dusting
- Preheat oven to 425 degrees
- Wash/scrub the potatoes then rub with olive oil and kosher salt (or sea salt)
- Prick them with a bunch of holes and back for 45 minutes or until tender.
- Remove from oven and let cool for a few minutes. Cut in half and scoop out the flesh then press through a potato ricer. If you don't have a ricer use a box grater and shred on the side with the large holes or put in a food processor and processed until lumps are gone, but the ricer works the best.
- You should now have about 2 cups of potatoes. Place them on your counter top in a mound and make a well in the center.
- Place 3 of the egg yolks in the well along with the parmesan, nutmeg, salt and white pepper.
- Mix the potatoes into the egg yolks with your hands.
- Pour in half of the flour and continue to mix, use your knuckles to press into the dough.
- Fold the dough over itself and press down with your hands (as if you're kneading bread dough)
- Slowly work in the rest of the flour. Add the 4th egg yolk if the dough seems dry. The dough should give under pressure but be firm and not sticky.
- To check if the consistency is correct, take a piece and roll it into a 1/2 " diameter rope, using your hands, on a well-floured surface. If the dough holds together it's ready. If it doesn't work in a bit more flour and test again.
- Cut your ball into 4 pieces or smaller if you don't have a lot of room to work in. Still using your hands, roll out the pieces into 1/2" diameter ropes on the well-floured surface.
- Cut the rope into 1/2" long pieces. These can be cooked like this or you can form them into the classic gnocchi shape (check out the link at the bottom for that).
- As you cute/shape them lightly dust them with flour and place on a baking sheet.
- Place the baking sheet in the refrigerator for a few minutes to firm them up a bit (we skipped this step and they came out just fine).
- When you're ready to cook them place a small batch of them in a pot of salted boiling water (you don't want to crowd the pot, if you do they will stick together).
- Once the gnocchi starts to float, put 2 minutes on the timer. Remove with a slotted spoon and place in a colander.
- Repeat cooking process until all gnocchi is cookes.
- Serve with your favorite sauce or make Gnocchi Mac 'n Cheese YUM!!
Where I dug it up: deliciously declassified
I have also spent a lot of time reading this winter. I've read five books, which were parts of two different series. That is a record for me! I have just started the Outlander series, which I have to admit, is going a bit slow. But I've heard from three different people that you just have to get through the first part and then you'll be captivated; guess we'll see!
Last but not least, we've started out workout routine and "healthier" eating again. This morning was P90X2 Core; wow that felt good!
I'm hoping I am able to keep up with this again, I've missed it!
Happy Tuesday everyone.