I’ve moved twice now over the past three years, and there’s one thing I know for certain – picking up and moving a life is not for wussies. It brings countless sleepless nights, pallets of kleenex to soak up buckets of tears, and at least a half-dozen hissy fits and panic attacks. It involves facing the possibility of not finding a good job, nice home, or decent supermarket with a well-stocked Goya aisle. And it means leaving a network of people who know you and all your quirks and love you anyway. You’re left standing alone to face a strange new place with all the confidence of a kindergartener on the first day of school. Yup, picking up and moving a life can really suck.
But, if you are brave or crazy enough to do it (and probably a little of both), it can be pretty great too. Sure my first few months here were lonely and rough, really more than the first few, but 6 months into it I can now safely say things are looking brighter, the panic, tears, and hissies come less frequently, and I’m looking forward to what’s opening up ahead. What shifted it for me? Not surprisingly, it was a bunch of pretty awesome women and the promise of a gnocchi lesson.
When it comes to my ability to make the whole pick up and move shtick work, opening up my kitchen to women who want to be there is the trick. Teach a girl to gnocchi, (or just feed them) and you have a friend forever. Sure guys can be swell too, but a kitchen filled with girlfriends, good food and wine will always make the journey easier.
So for those of you contemplating indulging your inner gypsy, take heart. No matter where you go, your girlfriends will be there. You just haven’t met them yet. ❤
Now on to that gnocchi. Over the years I’ve tried several recipes for these lovely little dumplings, and have come to the following conclusion – simple is best. Gnocchi is really only a few ingredients, regardless of whether you choose potato as the base or ricotta cheese. Flour, salt, egg, and a gentle touch is pretty much it. A potato ricer or food mill makes it easy to get fluffy fine potatoes, and draining the ricotta overnight over a sieve makes sure you don’t have too wet a base to go with. Then it’s just adding the egg, and enough flour for it to hold together and allow you to form ropes, and then cut off little pillows.
Here’s my favorite recipe for potato gnocchi from Mario Batali.
Basic Gnocchi (From Simple Italian Food, by Mario Batali)
Makes 12 servings (I halve this recipe and it works like a charm.)
- 3 lbs russet potatoes
- 2 cups flour (you may not use it all)
- 1 large egg (if you are halving the recipe, just use a yolk)
- 1 teaspoon salt
Place the whole potatoes in a saucepan with water to cover. Bring to a boil and cook at a low boil until they are soft. While still warm, peel the potatoes (you can just rub the skins off with a doubled paper towel). Pass the warm potatoes through a potato ricer or food mill onto a floured board.
Bring a large pot of water to boil, and set up an ice bath so you can drop the cooked gnocchi into it and stop the cooking while you make the next batch.
Measure out your flour into a bowl and add the salt. Mix well. Line a cookie sheet with a clean towel, and flour the towel (this is where you’ll put the formed gnocchi before they go in water, or you can take the full try and pop in freezer to freeze gnocchi for another time.)
Gather the potatoes into a mound, and make a well in the center. Add the beaten egg (or just yolk if you are making 1/2 recipe) and mix well with a fork. Slowly start adding flour and gently knead (more like folding) together until you have a dough formed. Add flour just until the dough is dry to the touch.
At this point you should break off a small piece of dough, and drop in the boiling water. If the “test gnocchi” stays together, you are good to go and form the dumplings. Trust me, this is an important step. I’ve made a whole tray, only to dump them into boiling water and have them disintegrate on me.
Divide the dough into 6 pieces, and then roll each piece into a 3/4″ rope. Cut the ropes into just under 1-inch pieces. You can cook them like this, or form ridges by rolling them down the back of a fork, or if you are like me, roll them down a floured gnocchi board (you can buy these on amazon for about $8). Place the formed dumplings on the prepared cookie sheet.
When you are ready to cook them, drop the gnocchi into boiling salted water a handful or two at a time. Cook until they float to the surface, about 1-2 minutes. Strain the cooked gnocchi into the ice water bath to stop the cooking, then to an oiled tray or plate so you can continue to cook all the gnocchi before adding to whatever sauce you are serving with them. Continue with the remaining dumplings until all are cooked. Add to heated sauce or browned butter and toss to heat through. Remove from heat and add a generous amount of grated parm or romano cheese. Serve right away.
Since this is my last post of the year, I’d like to thank you all for coming along for yet another ride. I wish you good health, great friends, more laughs than tears, many wonderful meals and more love than you think you can handle in 2017! xoxo