Easy Italian Recipes

 MAKES 6 servings

For the gnocchi
- 1 lb (500 g) small baking potatoes, unpeeled, preferably organic
- 1 large egg
- 1 teaspoon sea salt
- 3/4 cup (4 oz/125 g) ali-purpose (plain) flour, or as needed
For the sauce
- 2 tablespoons olive oil
- 2 oz (60 g) pancetta, chopped
- 1 small red onion, chopped
- 1/4 Ib (125 g) fresh chanterelle mushrooms, brushed clean, trimmed, and sliced
- Sea salt and freshly ground pepper
- 2 cups (16 fl oz/500 ml) chicken stock, or as needed
- 1 tablespoon chopped fresh flat-leaf (Italian) parsley
- 1/2 cup (2 oz/60 g) grated pecorino romano cheese

Gnocchi are made primarily from potatoes or semolina, with potatoes favored in the north and semolina in the south, and the dough can be flavored with everything from spinach and pumpkin to ricotta. Here, potato gnocchi are topped with an unusual quick sauce of wild mushrooms, pancetta, and onion, but they may also be se -ved with a simple tornato sauce, a meat ragù, or even br mned butter.

To make the gnocchi, in a saucepan, combine the potatoes with water to cover, and bring to a simmer over medium heat. Cook until the potatoes are tender, about 40 minutes.

Drain the potatoes and let cool slightly. Peel the potatoes and then pass them through a ricer or a food mill fitted with the fine disk held over a rimmed baking sheet. Spread the potatoes out on the sheet and let cool. In a small bowl, lightly beat the egg with the salt. Drizzle over the potatoes, then sprinkle the 3/4 cup flour over the egg. Mix together gently by hand, being careful not to overwork the dough, until the flour is incorporated. Scrape the dough onto a lightly floured work surface. Knead a few times just unti) smooth, adding a little more flour if needed to arrive at a dough that is not sticky yet is stili moist. Set the dough aside, and scrape the work surface clean, discarding any bits of dough.

Lightly dust 2 rimmed baking sheets and the work surface. Cut the dough into 4 pieces, cover 3 pieces with an overturned bowl, and put the remaining piece on the floured surface. Using your palms, l'oli the dough into a long rope about 1/2 inch (12 mm) in diameter. Cut the rope crosswise into 1/2-inch (12-mm) pieces. Place the gnocchi onto the prepared pans, being careful they don't touch. Repeat with the remaining 3 dough pieces.

To make the sauce, in a large frying pan over medium heat, heat the oil and pancetta and cook, stirring occasionally, unti] the pancetta begins to turn golden, about 5 minutes. Add the onion and sauté unti] softened, about 5 minutes. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, unti) the mushrooms are tender, about 5 minutes longer. Remove the pan from the heat while you cook the gnocchi.

Bring a large pot three-fourths fui] of water to a rolling boil. Add 2 tablespoons salt, and then drop in the gnocchi a few at a time so they do not lump together. Cook, stirring once or twice, unti) they rise to the surface, about 3 minutes.

When the gnocchi are almost ready, return the frying pan with the sauce to medium heat, add the stock, and bring to a simmer. Using a slotted spoon, transfer the gnocchi to the sauce. Raise the heat to high and cook for 1 minute, stirring very gently, Divide the gnocchi among warmed bowls and sprinkle with the parsley cheese, and some freshly ground pepper. Serve at once

Buon appetito !

 MAKES 8-10 SERVINGS

** For the Gnocchi **

2 1/2 pounds (1.15 k) sheep's milk ricotta, drained in a sieve overnight
3 1/3 cups (400 g) white flour
3 tablespoons (45 ml) heavy cream
2 teaspoons salt
A grating (1/8 teaspoon) of freshly ground nutmeg
** For the Sauce **
40 squash blossoms
1 clove garlic, peeled
1/3 cup (80 ml) olive oil
2/5 cup heavy cream
3/4 cup 5% white truffle butter

Prep Time: 50 minutes
Cook Time: 15 minutes

Mention gnocchi and most people think of potato gnocchi because they're the most common kind. However, the word gnocco (pronounced neeocco) means dumpling, and they can be made many ways. Chef made ricotta gnocchi this time, and served them with a tasty squash blossom sauce.

To begin, a couple of observations:
First,  uses sheep's milk ricotta because ricotta made from cow's milk is less creamy. If what you have is cow's milk ricotta, it will work. Second, if you do not have white truffle butter, you can make do by working a few drops of truffle oil into regular unsalted butter.

Next, the Recipe:
Put the drained ricotta through a sieve and into a bowl. Combine with it the flour, and the cream, which confers a smoother taste, and work in the salt and the nutmeg too. Cover and chill for at least an hour.

While the gnocchi dough is chilling, carefully wash and pat dry the squash blossoms, and quarter them lengthwise.

Set a big pot of water to boil, and when the hour is up begin to make the gnocchi, in batches: Take a cup of dough and roll it into a snake about as thick as your thumb on a floured work surface. Cut the shake into 1-inch lengths (2.5 cm) and put them in a floured dish. Repeat the process with another cup of gnocci dough, and continue until you have used up all the dough.

By now the pot of water should be boiling. Salt it, and add the gnocchi in several batches lest the water cool overmuch. When the gnocchi rise to the surface they're done; remove them with a strainer or slotted spoon and put them in a lightly buttered dish.

Continue until you have cooked all the gnocchi, and while you are doing this take a sizeable saucepan and heat the olive oil and the garlic in it. When the garlic is lightly browned, remove and discard it, and add the squash blossoms. Cook over a brisk flame for a minute, add the cream, and bring the sauce to a boil. Gently add the cooked gnocchi to the sauce and heat them through, lowering the flame as the sauce thickens lest the dish burn. After about 3 minutes remove the saucepot from the fire, gently stir in the truffle butter, and serve at once.

The Wine? Since Chef is Tuscan, I'd be tempted to serve these with a good Vernaccia di San Gimignano, along the lines of Montenidoli's Vernaccia Fiore.

Note: garnished your gnocchi by selecting several pretty squash blossoms, cutting them in half, putting them flat on a lightly oiled baking sheet, and crisping them for a couple of minutes in a hot oven. They look quite nice, and also add a pleasant flavor contrast.