{"id":1617,"date":"2013-08-05T11:16:19","date_gmt":"2013-08-05T18:16:19","guid":{"rendered":"http:\/\/pwoodford.net\/cookblog\/?p=1617"},"modified":"2021-03-02T16:18:27","modified_gmt":"2021-03-02T23:18:27","slug":"ditalinis-family-gnocchi-recipe","status":"publish","type":"post","link":"https:\/\/pwoodford.net\/cookblog\/?p=1617","title":{"rendered":"Ditalini&#8217;s Family Gnocchi Recipe"},"content":{"rendered":"<p>Ditalini&#8217;s Aunt Joyce, a first-generation Italian-American and today the matriarch of the della Fagiolis, taught us this authentic gnocchi recipe, brought to the USA from Vittorio Veneto when the family emigrated.<\/p>\n<figure style=\"width: 500px\" class=\"wp-caption aligncenter\"><a title=\"2013-08-04 18.43.16 by halfmind, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/halfmind\/9445285830\/\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" title=\"click to view full sized image on Flickr\" alt=\"2013-08-04 18.43.16\" src=\"http:\/\/farm6.staticflickr.com\/5490\/9445285830_31ebe0b4fa.jpg\" width=\"500\" height=\"375\"\/><\/a><figcaption class=\"wp-caption-text\">Gnocchi with meat sauce &amp; Italian sausage<\/figcaption><\/figure>\n<p><div class=\"hrecipe h-recipe jetpack-recipe\" itemscope itemtype=\"https:\/\/schema.org\/Recipe\"><h3 class=\"p-name jetpack-recipe-title fn\" itemprop=\"name\">Ditalini&#039;s Family Gnocchi Recipe<\/h3><ul class=\"jetpack-recipe-meta\"><li class=\"jetpack-recipe-servings p-yield yield\" itemprop=\"recipeYield\"><strong>Servings: <\/strong>6-8<\/li><li class=\"jetpack-recipe-time\">\n\t\t\t\t<time itemprop=\"totalTime\" datetime=\"2 hrs\"><strong>Time:<\/strong> <span class=\"time\">2 hrs<\/span><\/time>\n\t\t\t<\/li><li class=\"jetpack-recipe-difficulty\"><strong>Difficulty: <\/strong>medium<\/li><li class=\"jetpack-recipe-print\"><a href=\"#\">Print<\/a><\/li><\/ul><div class=\"jetpack-recipe-content\"><br \/>\n<strong>Ingredients<\/strong><\/p>\n<ul>\n<li>5 lbs russet potatoes<\/li>\n<li>2 eggs, lightly beaten<\/li>\n<li>3 cups all-purpose flour, plus extra for dusting<\/li>\n<li>salt and pepper to taste<\/li>\n<li>dash of nutmeg<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<p>Bake the potatoes in their skins until done. Using towels and a sharp knife, peel the potatoes and rice them while they&#8217;re still hot. Make a mound of the riced potatoes, then shape a depression in the middle. Add in the flour, egg, and seasonings and knead into a soft, elastic dough.<\/p>\n<p>Cut off sections of the dough and roll them into long tubes about 2\/3&#8243; diameter. Cut into 1&#8243; lengths. One at a time, roll them gently across a gnocchi paddle with your thumb and arrange the individual gnocchis on a baking pan dusted with flour. When you&#8217;ve rolled all the gnocchi, assuming you used 5 lbs of potatoes, you&#8217;ll probably have three baking pans worth. Set them aside to cool.<\/p>\n<p>When ready to cook, bring lightly salted water to a boil and add the gnocchi a few at a time. They&#8217;re cooked when they rise to the surface. Remove them with a slotted spoon, drain, and place in a shallow bowl. Spoon <a href=\"http:\/\/pwoodford.net\/cookblog\/?p=9\">Italian meat sauce<\/a> over the cooked gnocchi, toss with the sauce, and serve with grated Parmesan cheese on the side.<br \/>\n<\/div><\/div><br \/>\n<center><\/p>\n<table>\n<tbody>\n<tr>\n<td>\n<p><figure style=\"width: 240px\" class=\"wp-caption alignnone\"><a title=\"2013-08-04 13.20.02 by halfmind, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/halfmind\/9445265600\/\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" title=\"click to view full sized image on Flickr\" alt=\"2013-08-04 13.20.02\" src=\"http:\/\/farm3.staticflickr.com\/2851\/9445265600_635acaa1e1_m.jpg\" width=\"240\" height=\"180\"\/><\/a><figcaption class=\"wp-caption-text\">Gnocchi ingredients<\/figcaption><\/figure><\/td>\n<td>\n<p><figure style=\"width: 240px\" class=\"wp-caption alignnone\"><a title=\"2013-08-04 13.24.31 by halfmind, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/halfmind\/9445265344\/\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" title=\"click to view full sized image on Flickr\" alt=\"2013-08-04 13.24.31\" src=\"http:\/\/farm6.staticflickr.com\/5463\/9445265344_7132dcf5bc_m.jpg\" width=\"240\" height=\"180\"\/><\/a><figcaption class=\"wp-caption-text\">Ricing the potatoes<\/figcaption><\/figure><\/td>\n<\/tr>\n<tr>\n<td>\n<p><figure style=\"width: 240px\" class=\"wp-caption alignnone\"><a title=\"2013-08-04 13.45.12 by halfmind, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/halfmind\/9445277116\/\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" title=\"click to view full sized image on Flickr\" alt=\"2013-08-04 13.45.12\" src=\"http:\/\/farm4.staticflickr.com\/3825\/9445277116_2be2ff1bc9_m.jpg\" width=\"240\" height=\"180\"\/><\/a><figcaption class=\"wp-caption-text\">Rolling the dough<\/figcaption><\/figure><\/td>\n<td>\n<p><figure style=\"width: 240px\" class=\"wp-caption alignnone\"><a title=\"2013-08-04 13.42.11 by halfmind, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/halfmind\/9442477015\/\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" title=\"click to view full sized image on Flickr\" alt=\"2013-08-04 13.42.11\" src=\"http:\/\/farm8.staticflickr.com\/7414\/9442477015_d835100268_m.jpg\" width=\"240\" height=\"180\"\/><\/a><figcaption class=\"wp-caption-text\">Cutting the dough<\/figcaption><\/figure><\/td>\n<\/tr>\n<tr>\n<td>\n<p><figure style=\"width: 240px\" class=\"wp-caption alignnone\"><a title=\"2013-08-04 13.43.08 by halfmind, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/halfmind\/9442489587\/\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" title=\"click to view full sized image on Flickr\" alt=\"2013-08-04 13.43.08\" src=\"http:\/\/farm3.staticflickr.com\/2848\/9442489587_38b438d0eb_m.jpg\" width=\"240\" height=\"180\"\/><\/a><figcaption class=\"wp-caption-text\">Gnocchi paddle &amp; thumb<\/figcaption><\/figure><\/td>\n<td>\n<p><figure style=\"width: 240px\" class=\"wp-caption alignnone\"><a title=\"2013-08-04 14.34.13 by halfmind, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/halfmind\/9445276570\/\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" title=\"click to view full sized image on Flickr\" alt=\"2013-08-04 14.34.13\" src=\"http:\/\/farm8.staticflickr.com\/7442\/9445276570_9386f84cf6_m.jpg\" width=\"240\" height=\"180\"\/><\/a><figcaption class=\"wp-caption-text\">Gnocchi cooling by a pot of sauce<\/figcaption><\/figure><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/center><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ditalini&#8217;s Aunt Joyce, a first-generation Italian-American and today the matriarch of the della Fagiolis, taught us this authentic gnocchi recipe, brought to the USA from Vittorio Veneto when the family emigrated.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[37,12],"tags":[],"class_list":["post-1617","post","type-post","status-publish","format-standard","hentry","category-italian","category-pasta"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pixFB-q5","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/1617","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1617"}],"version-history":[{"count":6,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/1617\/revisions"}],"predecessor-version":[{"id":2442,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/1617\/revisions\/2442"}],"wp:attachment":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1617"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1617"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1617"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}