A warming soup is best for chilly and crisp autumn days. I was ready to cook a pot of vegetable stew with chicken and turned to my Artusi cookbook to see his recipe for gnocchi. To my delight one of his October menu suggestions started with gnocchi and hence our Sunday lunch starts with gnocchi today.
I love the Artusi book, La Scienza in cucinare e l’Arte di mangiar bene collected by Pellegrino Artusi, given as a present by my dear friend Vittoria. Let this be the start of my journey of culinary Italian as the book is to teach be both the art of cooking and the language,
This recipe is for seven to eight portions. It is slightly different from the traditional gnocchi recipe because the chicken mixed in with the gnocchi dough.
200 g floury potatoes, one large or two small cooked breast of chicken, 40 g grated Parmesan, salt, nutmeg, 2 egg yolks, 30-40 g flour, chicken broth (1,5 l).
Cook the potatoes in water or steam. Press them immediately while still warm.
Mince the cooked chicken with a knife and combine with the pressed potatoes. Add the grated Parmesan, two egg yolks, salt and a dash of nutmeg. Place the mixture on a baking surface on a heap of flour, 30 – 40 g. Roll the dough into thin rolls the size of the little finger. Cut the rolls into small pieces, press with fork and cook in chicken broth.
The gnocchi floats on the surface one cooked, in five to seven minutes. Place the gnocchi carefully on warm plates and spoon the broth on them. Prepare the gnocchi and cook them just before serving.
he secondo, main course, is to be pizzaoila (filet of beef brised in tomato) and the dolce, dessert, Angelfood cake.