Monday, November 24, 2008


serves 4

3 large russet potatoes, scrubbed and dried (about 4 pounds)
2 eggs, separated
2 tablespoon sour cream
1 clove garlic, minced
2 slices of bacon, finely chopped
2 tablespoons chopped walnuts
3/4 pounds fresh spinach leaves, coarsely chopped
2 tablespoons freshly grated parmesan
2 tablespoons flour

2 tablespoons freshly grated parmesan
2 teaspoons extra-virgin olive oil
1/2 clove garlic, minced

Preheat the oven to 450F. Pierce the skins of the potatoes in several places with the tines of a fork. Bake for 45 to 50 minutes, or until tender. Remove the potatoes from the oven and allow them to cool for 20 minutes until they are easy to handle.

Using a serrated knife, cut a thin slice from one of the wider sides of each potato. Using a towel to protect your hand, hold each potato cut-side up and scoop out the flesh. Place it in a mixing bowl and mash with a fork until nearly smooth. Add the egg yolks, sour cream, garlic and a sprinkling of salt and pepper and mix thoroughly.

Beat the egg whites with a pinch of salt in a clean bowl until the whites are thick enough to hold a shape. Fold the whipped egg whites into the potatoes.

Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Add the walnuts and toss until lightly browned, about 30 seconds. Add the spinach and toss until the spinach has wilted, about 45 seconds. Remove from the heat and season with salt and pepper. Set aside.

Mix the potatoes, spinach, parmesan, flour and a sprinkling of salt and pepper in a bowl until well combined.

Form gnocchi in batches of 12. Take 1 teaspoon of the potato mixture and roll it in flour. Gently roll each mound between your hands into a cylinder about 2 inches long. Place a long-tined fork face up on a work surface. Place a potato cylinder on the inside curve of the fork, parallel to the handle. Gently flatten by pressing an index finger into the center of the dough and slide it off the fork. Each piece will be decorated on one side with ridges from the fork tines and with an indentation from your finger on the other. Continue shaping the gnocchi in this way until all have been formed. You should have about 48 gnocchi.

Bring a large saucepan of salted water to a boil. Add the half the gnocchi to the boiling water. In a short time, they will float to the surface. Cook just 10 seconds more and remove with a large slotted spoon to a serving platter. Keep warm while you cook the remaining gnocchi.

For the sauce, combine the cheese, olive oil , garlic and a sprinkling of salt and pepper. Toss with the gnocchi and serve.

courtesy of: Cookthink, 2250 Hall Place NW, Washington, DC 20007

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