Keeping meals simple and easy– that’s Chef Amy’s theme in the kitchen today! Check out her ideas for Meal Kits and her recipe for Potato Gnocchi:
INGREDIENTS 3 lbs russet potatoes 2 cups all purpose flour 1 egg, extra large 1 pinch of salt ½ cup canola oil
DIRECTIONS Boil the whole potatoes until they are soft, about 45 minutes. While still warm, peel and pass through the vegetable mill onto a clean pasta board. Set 6 quarts of water to boil in a large spaghetti pot. Add salt. Set up an ice bath near boiling water. Make well in the center of potatoes and sprinkle all over with flour, using all of the flour. Place egg and salt in the center of and using a fork, stir into flour and potatoes, just like making normal pasta. Once the egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until the ball is dry to touch. Roll baseball-sized balls of dough in 3/4” diameter dowels and cut dowels into 1” long pieces. Use gnocchi maker to form pieces. Drop these pieces into boiling water and cook until they float, about 1 minute. As gnocchi floats to the top of boiling water, remove them and place in an ice bath. Continue until all have been cooled off. Let sit for several minutes in the bath, then drain from ice and water. Toss with canola oil and store covered in the refrigerator up to 48 hours until ready to serve. Enjoy!
BEYOND THE FOOD – Cooking Class – In-Person or Virtual
Thursday, March 25, 2021 6:30 PM
Cooking Class + 3-Course Dinner