Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
1 cup young Pecorino cheese cut into small pieces
2/3 cup heavy cream
Grinding of black pepper
6 large Yukon Gold potatoes, scrubbed
1 to 1 1/2 teaspoons fine sea salt
Semolina flour as needed
Potato starch as needed
Put the cheese and cream in a small saucepan and heat it until the cheese melts. Mix the sauce so it is smooth; cover it, set it aside and keep it warm while making the gnocchi.
Put the potatoes in a large pot and cover them with cold water. Bring them to a boil and cook them until they are fork tender. Drain and cool the potatoes, then peel them.
Rice the potatoes into a large bowl or mash them using a hand masher. Stir in the salt to taste.
Lightly spread a work surface with a thin layer of semolina flour. Divide the potato mixture into 4 sections and work with one at a time. Roll the potatoes under the palm of your hand on the floured surface to form a long rope about the thickness of your middle finger. Cut one small piece and drop it into a small pan of boiling water to see if it will hold together without breaking up in the water. If it holds together, cut the remaining rope into 1-inch pieces and place them in single layers on floured towels. If the dough does not hold together, remix all the potatoes with a little bit of potato starch, using 1 tablespoon at a time and testing as above until the gnocchi hold together.
Continue making more gnocchi until all the dough is used.
Bring a large pot of water to a boil and add 1 tablespoon of salt. Gently lift the towels with the gnocchi and shake them into the boiling water. They will not take long to cook, only a minute, or until they bob to the top.
Remove them with a slotted strainer, making sure to shake off the excess water and place them on a platter.
Pour the warm sauce over the top and give the gnocchi a grinding of pepper. Serve at once.
This recipe was originally featured on Season 13 - Episode 1318.