A classic dish, gnocchi di patate con burro e salvia (potato dumplings with butter and sage), easy to make and even easier to eat (I love gnocchi and tend to overeat them...).
Maybe the biggest fun was going to the wonderful market right behind my mom's block and buying all the stuff we needed for this and for the next - yes, there's gonna be a next - recipe, filming among the people who looked at us and commented in their witty and direct barese dialect (the only Italian dialect I speak almost fluently - almost).
The quality and abundance of produce of the markets in Bari are legendary. And the prices! Take a look at the price tags and be jealous of those who live there like I was while doing my shopping. 6 euros for a kilo of fresh red mullet (niente nada frozen, only the freshest stuff!), 1,30 for a kilo of bananas and 1 euro for a kilo of oranges! Plus I bought the most wonderful artichokes, 10 (10!!!) pieces for 3 euros! Thinking that here in Amsterdam they can cost about 1,25 A PIECE and they're not even remotely as good looking and tasting as the pugliesi I was almost moved to tears. ;)
Well, here's my video blog of a great a day with my friends, cooking and having lunch together. Hope you enjoy it! :)
P.S. My heartfelt thank to Valentina and Daniela for the "direction", our friend Antonio Bellino of Nikolaus Produzioni for his
wonderful knowledge and our friend Teresa for joyfully sharing the shooting, the fun and the meal with us!
P.S. nr. 2: we're looking for sponsors to make many more videos! :)
Gnocchi with butter and sage
Serves... a lot!
Ingredients for the gnocchi:
1,5 kg. starchy potatoes, for ex. Doré or Red Star*
300 gr. flour
a pinch of salt
Ingredients for the sauce:
250 gr. butter
a bunch of fresh sage leaves
PLUS: some freshly grated parmesan cheese
GNOCCHI: Wash the potatoes and boil them (with their skin so that they don’t absorb too much water) in plenty of salted water until thoroughly cooked. It's important that while cooking they're completely under water.
Drain the potatoes, peel them and mash them with a potato ricer while still very warm. Make sure the purée is quite smooth, with no big potato chunks in it, and leave it cool off a bit.
Add egg, flour and a pinch of salt to the puree. Kneed the potato dough gently on the working table (dust it first with some flour). Don’t kneed too energetically otherwise the dough will get sticky. It has to become soft and quite elastic.
a piece of dough, dust it with a bit of flour and roll it with your hands to
make a little long “sausage”, about 2 cm thick. Cut this roll in little chunks
a couple of centimeters long. Repeat this until all the dough has been rolled
and cut in bite-size pieces.
Take a piece of dough, dust it with a bit of flour and roll it with your hands to make a little long “sausage”, about 2 cm thick. Cut this roll in little chunks a couple of centimeters long. Repeat this until all the dough has been rolled and cut in bite-size pieces.
gnocchi board to shape each one of the gnocchi rolling them on the ribbed
surface (you can also use a fork and press each gnocco gently against the tines
of the fork). The grooves are important because they "catch" the sauce, just as the track left by your thumb on the other side does. Lay the gnocchi on a clean kitchen towel so
that they don’t stick to the working surface.
SAUCE: Melt the butter in a little pan on a low flame. Let it gently simmer until it becomes transparent and add the sage leaves, cut in thin strips or whole. Leave them for one more minute to simmer and remove from the fire. Pour on the cooked gnocchi and garnish with some fresh sage. Serve immediately.
COOKING THE GNOCCHI: cook the gnocchi in boiling salted water. When they’re ready, they’ll come drifting to the surface (this usually takes just a couple of minutes).
gnocchi from the water with a skimmer and put them in a big bowl. Cover with the sauce, mix well
and serve with grated Parmigiano cheese.
Added on Nov. 2nd, 08:
1) as my sister Francy suggested in the comments, the potatoes don't actually even need to be peeled. Putting them still piping hot in the ricer and mashing them will give you a wonderful fluffy puree while the skins stay in the ricer! Grazie sister! :)
2) *as the kind cooks at We Are Never Full suggested in the comments, the best potatoes for gnocchi in the States are the Yukon Gold ones. Thanks guys, I've never tried them but now I surely know what to use next time I'll make gnocchi in your beautiful country! :)