Bake 4 Potatoes - While still hot cut in half and scoop out the flesh , pass through a potato ricer and allow it to cool after you season it with salt and a dash of nutmeg.Next add 1 tablespoon Parmesan , gently fold in , then add 50 Grams Ricotta Cheese. Gently work the dough , don't knead it - and add no water. Remember gentle handling is the key to light and fluffy gnocchi. At this stage taste and adjust the flavors. I add chopped basil / parsley to the gnocchi dough.
Bring a large saucepan filled with salted water to a boil , put 7-10 pieces to boil , after 1-2 minutes the pieces will come to the surface , allow another 30 seconds and then with a slotted spoon transfer gnocchi to a chilled bath.When cool , drain .
Vodka Cream Sauce
6 tomatoes - Blanch 1 minute , cool and remove skin, peel and coarsely chop , retaining the juices.
2 Tablespoons Chopped Shallots.
1 tablespoon Minced Garlic.
45 Ml Vodka ( Optional , us Cognac , Whiskey or nothing ! )
50 Ml Cream - Or more , even better
50 Grams Ricotta or some mild cream cheese.
Freshly Grated Pepper
2 Tablespoons Olive Oil
Heat oil , add black pepper and garlic and 1 minute later add onions and tomatoes , Cook covered on low heat till pulpy .
Increase heat to maximum , add vodka , cook 30 seconds and add cream and cream cheese along with herbs.Cook covered on low for 1 minutes , and adjust flavors - Keep flavors a bit high to balance gnocchi.
When ready to seat , lightly saute gnocchi in butter - at this stage gnocchi is totally delicious and you can go without the sauce option too . If not , gently spoon in the sauce cooking one minute on low heat . Take off flame and allow flavors to blend.Remember the sauce is only to coat the gnocchi and isn't a gravy !
Sikandalous Cuisine https://www.facebook.com/groups/325180622895/