Italian Food with a Recipe 9/10/13

Good Morning ,
This day will start early and run late. Time to coffee up with some Door County Cherry Crème.

Philippians 1:3

³ I thank my God every time I remember you.

The other day I was recalling some fond memories from my childhood and I could not help but smile when I recalled my grandmother. Grandma was a short little Italian woman very proud of her heritage. One my best memories was when we would get together with her sister Jeanette and they would make a feast of gnocchi, meatballs, and garlic bread. Those were the days. Did you ever notice that some good things will always get passed on to the next generation? I make that dish, and so do other members of my family.

Philippians 4:8-9
⁸ Finally, brothers and sisters, whatever is true, whatever is noble, whatever is right, whatever is pure, whatever is lovely, whatever is admirable—if anything is excellent or praiseworthy—think about such things. ⁹ Whatever you have learned or received or heard from me, or seen in me—put it into practice. And the God of peace will be with you.

Friends it is good to recall fond and wholesome memories. Those memories are gifts from God to be cherished. Sometimes I can still smell the marinara sauce.

James 1:16:18
¹⁶ Don’t be deceived, my dear brothers and sisters. ¹⁷ Every good and perfect gift is from above, coming down from the Father of the heavenly lights, who does not change like shifting shadows. ¹⁸ He chose to give us birth through the word of truth, that we might be a kind of first fruits of all he created.

So today spend some time and cherish a memory. Then plan a new one. Spend some time with family and friends. Take a picture if you can. They make the winters go by quickly when you are warmed with good memories.

God bless,
Marty
Here's the recipe.

Gnocchi!!!
Scant 2 pounds of starchy potatoes (2 large russets)
1/4 cup egg, lightly beaten
scant 1 cup of unbleached all-purpose flour
fine grain sea salt
Fill a large pot with cold water. Salt the water, then cut potatoes in half and place them in the pot. Bring the water to a boil and cook the potatoes until tender throughout, this takes roughly 40-50 minutes.
Remove the potatoes from the water one at a time with a slotted spoon. Place each potato piece on a large cutting board and peel it before moving on to the next potato. Also, peel each potato as soon as possible after removing from the water (without burning yourself) - I've found a paring knife comes in handy here. Be mindful that you want to work relatively quickly so you can mash the potatoes when they are hot. To do this you can either push the potatoes through a ricer, or do what I do, deconstruct them one at a time on the cutting board using the tines of a fork - mash isn't quite the right term here. I run the fork down the sides of the peeled potato creating a nice, fluffy potato base to work with, don't over-mash - you are simply after an even consistency with no noticeable lumps.
Save the potato water.
Let the potatoes cool spread out across the cutting board - ten or fifteen minutes. Long enough that the egg won't cook when it is incorporated into the potatoes. When you are ready, pull the potatoes into a soft mound - drizzle with the beaten egg and sprinkle 3/4 cup of the flour across the top. I've found that a metal spatula or large pastry scraper are both great utensils to use to incorporate the flour and eggs into the potatoes with the egg incorporated throughout - you can see the hint of yellow from the yolk. Scrape underneath and fold, scrape and fold until the mixture is a light crumble. Very gently, with a feathery touch knead the dough. This is also the point you can add more flour (a sprinkle at a time) if the dough is too tacky. I usually end up using most of the remaining 1/4 cup flour, but it all depends on the potatoes, the flour, the time of year, the weather, and whether the gnocchi gods are smiling on you. The dough should be moist but not sticky. It should feel almost billowy. Cut it into 8 pieces. Now gently roll each 1/8th of dough into a snake-shaped log, roughly the thickness of your thumb. Use a knife to cut pieces every 3/4-inch . Dust with a bit more flour.
To shape the gnocchi hold a fork in one hand  and place a gnocchi pillow against the tines of the fork, cut ends out. With confidence and an assertive (but light) touch, use your thumb and press in and down the length of the fork. The gnocchi should curl into a slight "C" shape, their backs will capture the impression of the tines as tiny ridges (good for catching sauce later). Set each gnocchi aside, dust with a bit more flour if needed, until you are ready to boil them. This step takes some practice, don't get discouraged, once you get the hang of it it's easy.
Now that you are on the final stretch, either reheat your potato water or start with a fresh pot (salted), and bring to a boil. Cook the gnocchi in batches by dropping them into the boiling water roughly twenty at a time. They will let you know when they are cooked because they will pop back up to the top. Fish them out of the water a few at a time with a slotted spoon ten seconds or so after they've surfaced. Have a large platter ready with a generous swirl of whatever sauce or favorite pesto you'll be serving on the gnocchi. Place the gnocchi on the platter. Continue cooking in batches until all the gnocchi are done. Gently toss with more sauce or pesto (don't overdo it, it should be a light dressing), and serve immediately, family-style.