A traditional french dish is French Style Gnocchi and there are many variations. In Show #111 we feature Gnocchi with Mushroom Sauce.

Ingredients:

1 cup fresh water

1 tsp french sea salt, or to taste

1/2 tsp freshly ground pepper, or to taste

1/2 tsp freshly grated nutmeg

2 tblsps unsalted butter

1 cup all-purpose flour

3 large farm fresh egg yolks

1/4 cup freshly grated wisantigo parmesan or comparable

salted water for poaching the gnocchi

Method:

Combine the salt, pepper, nutmeg, butter, and the water in a medium size heavy bottomed saucepan. Bring to boil over high heat, stirring all the while with a large spoon.

Quickly remove the pan from the heat and add all of the flour at once. Beat vigorously with a large spoon to create a smooth dough. Reheat for 30 seconds to one minute over medium heat, stirring all the time, to allow the dough to dry out just a bit.

Quickly transfer the dough to the bowl of an electric mixer (or by hand). After about 5-10 minutes or until the mixture has cooled a bit add the parmesan and one of the eggs. Mix at low speed (or by hand) until the eggs and cheese are thoroughly incorporated into the dough. Add the second egg and mix again until smooth. Finally add the third egg and mix untill smooth. Cover the mixture with a bit of plastic wrap and let cool.

Bring a large wide mouthed sauce pan filled with nicely salted water to about 180 degrees or to a simmer.

Spoon the dough into a pastry bag fitted with a 1 inch plain tip. Let the tip rest on the edge of the sauce pan and slowly squeeze the mixture out cutting at the tip with a sharp knife or kitchen shears at 1 1/2 inch intervals so they drop in the water.

Cook the gnocchi at a slow simmer, stirring occasionally, until they start to puff, about 5 minutes. They should resemble floating corks. To test for doneness, remove a dumpling and cut in half. The center should have tiny holes. With a slotted spoon, transfer gnocchi to the bowl of iced water to chill. Drain well in a colander. Can be stored in refrigerator for up to two days.

To store cooked gnocchi:

Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 5 minutes after they rise to the surface.