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New York City Chefs Daily Recipe for 4/17/2001 : Recipe for Gnocchi
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Gnocchi recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chicken, Veal, Pork, Filet, Sole, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.
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Chef's Daily Recipe for 4/17/2001 : Recipe for Gnocchi

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   Arqua Restaurant
New York City Restaurants
"As we graze it grows"

3 quarts boiling water
2 tablespoons plus 1 teaspoon salt
5 medium potatoes
2 egg yolks
1 1/2 cups flour (more if needed)
1/4 cup plus 2 tablespoons sweet butter, melted (more if desired)
1 1/2 cups freshly grated Parmesan cheese

Cook potatoes in 3 quarts boiling water, to which you have added 1 tablespoon salt, for about 30 minutes or until tender.  Drain and place in saucepan.  Mash potatoes, while cooking over very low heat, to get rid of excess water.  Mix together the mashed potatoes, egg yolks, 1 teaspoon salt, and flour.  Knead mixture well in a bowl or on a floured board into a dough.  "Soft to the touch, yet firm." Roll by hand on a floured board into long sausage like rolls about the shape of a thick cigar.  Cut into pieces about 1 inch long.  Press pieces over front of fork, rolling gently, to flute and curve them slightly.  Plunge Gnocchi in 3 more quarts boiling water to which you have added remaining 1 tablespoon salt.  As soon as they rise to surface, remove with slotted spoon, place on hot serving dish, and repeat operation until all Gnocchi are cooked. Add butter and 1/2 cup Parmesan cheese. Toss and serve Gnocchi with remaining Parmesan cheese in a bowl.  Serves 6.
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