Gnocchi & Focaccia

I can't stop making gnocchi lately. I love its delicious doughy squishiness. And now that I've figured out that it's pretty easy to make, I'm hooked. This post is all about the meal I ate tonight: potato gnocchi, gorgonzola sauce, and fresh-baked focaccia.

Making the gnocchi

• 4 small russet potatoes, peeled and cut into cubes
• 1 large egg
• 2 tablespoons whipping cream
• 1 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 1/2 cups flour

Steam potatoes until tender, about 12 minutes. Mash 'em well. Once they've cooled off a bit, add the egg, cream, salt, and nutmeg to potatoes; blend well. Then add 1 1/2 cups flour and mix until soft and sightly sticky dough forms, adding more flour tablespoonfuls if dough is too moist.

Turn dough out onto lightly floured work surface. Divide dough into 6 equal portions. Roll each dough portion into 3/4-inch-thick rope. Cut rope into 3/4-inch-long pieces. Arrange gnocchi in a single layer on floured baking sheet.

Cook 1/3 of gnocchi in pot of boiling water at a time. Remove when gnocchi rise to surface and are cooked through and tender, about 5 minutes. Using large strainer or slotted spoon, transfer gnocchi to large baking dish; arrange gnocchi in single layer.

To serve, melt butter in skillet over medium heat; add gnocchi and cook until heated through, tossing ofen, about 8 minutes.

Gorgonzola Sauce

• 2 cups cream
• 100-130 g gorgonzola
• 3 tbsp white wine
• 1 tsp cognac or brandy
  
• salt
• white pepper
• nutmeg

Simmer the cream, wine, and brandy for a while (until it thickens). Add salt, pepper and nutmeg to taste. Add cheese last and stir until melted.


I like to drizzle a balsamic reduction on the pasta. It's so yummy.

Focaccia
So far, my forays into breadmaking have ALL been disasterous. I can't help but worry than I'm cursed. Nevertheless, I keep trying to master this most basic of foods.

Tonight's focaccia could be called a success, I suppose. Especially if you contrast it with my breadmaking track record. That said, it still wasn't the most wonderfully delicious focaccia ever. I'm not going to bother posting the recipe. Instead I'm going to ask this blog's vast readership help me out in the focaccia department. Does anyone have a favourite recipe? Does anyone know the secret? If so, post a comment please!