Potato Gnocchi

I have tried gnocchi from the grocery store and liked them so I wondered if making them from scratch would be worth the effort.  It definitely was!  These are not difficult and tasted so much better than what I could buy commercially.  Do not cook too many gnocchi at once.  They should have plenty of room to bob about in the boiling water.  From Food and Drink Magazine Spring 2001.

3 medium baking potatoes
1 egg
2 tbsp butter at room temperature
1/4 cup grated Parmesan cheese
1 cup all purpose flour
Salt and freshly round pepper
2 tbsp olive oil
1/4 cup chopped chives

1. Preheat oven to 400F.  Prick potatoes and bake one hour or until very tender.  Halve and scoop out flesh while hot.  Pass through ricer or mash.  Add egg, butter and mix well.  Add cheese and enough flour to make a soft but not sticky dough.  Season.
2. Let cool slightly.  Take half the dough and roll on well floured surface into a 1 inch rope.   Cut into 1 inch pieces and place onfloured baking sheet.  Repeat with remaining dough.  They may be cooked immediately or kept refrigerated for several hours.  Once cooked they must be eaten immediately.
3. To cook, bring a large pot of water ot boil.  Add salt and reduce to simmer.  Add about 20 gnocchi and stir.  Once they rise to top cook for another minute.  Remove with slotted spoon and place in warmed serving dish.  Toss gently with olive oil.  Repeat with remaining gnocchi.  Top with chives.

Serves 6

Gnocchi with Rapini, Pancetta and Tomatoes

A wonderful pasta with a comfort food feel.  The addition of Pancetta really makes this dish!

1 bunch rapini
2 0z (60g) thinly sliced pancetta
2 tbsp olive oil
1/4 tsp hot chili flakes
2 cups cherry or grape tomatoes
1 bunch green onions, thinly sliced
2 garlic cloves, minced
generous pinches of salt
1 pkg store bought potato gnocchi
grated Romano or Parmesan Cheese

1. Bring a large pot of salted water to the boil.  Meanwhile, trim and discard tough ends from rapini.  Add rapini to boiling water and cook until just tender, about 5 minutes.  Don't drain water.  Remove rapini using tongs and place in a sieve.  Press the rapini with the back of a large spoon to remove as much water as possible.  Coarsely chop.
2. Thinly slice pancetta into matchstick, size pieces.  In a large frying pan, heat oil over medium heat.  Add pancetta and chili flakes.  Cook just until pancetta starts to crisp, about 3 minutes.  Increase heat to medium-high and add tomatoes, green onions, garlic and salt.  Cook stirring, just until tomatoes begin to burst, about 3 minutes.  Add rapini to pan and stir.  Keep warm while cooking gnocchi.  
3. If no longer boiling, bring rapini water to a boil.  Add gnocchi and cook according to package directions.  Remove about 1/4 cup water before draining and set aside.   Then drain gnocchi.  Add ingredients together.  If it sticks, stir in some reserved water.  Serve with grated cheese.