There’s a cyclist, somewhere near Cleveland, who rides an insane number of miles every year and hopes to someday reach the million mile mark. Ignore the fact that he lives with his mother. The point is that he has a habit of screaming “NEW ROOOAAAAAD” every time he, yes you guessed it, rides on a road on which he’s never before ridden. I love the idea of this, and I also love riding on new roads, so I try to follow in his footsteps and continue his oratory practice.
I need a similar saying for new foods or food which I’ve never before made. NEW FOOD! Doesn’t quite have the same ring. I’ll work on it.
Today I had two new foods. Oxtail Ragu on Gnocchi, based on the cookbook Babbo from Mario Batali. Olesyk made something very similar to this on New Year’s, although the pasta was fresh from Brooklyn in that case.
3 lb Russet potatoes
2 c flour
1 t salt
Cover the potatoes with water in a large pot, then bring to a boil and simmer for about 45 minutes or until soft. In my case, the skins started to crack and peel apart. I guess that means they’re done!!
Drain, and when cool enough to handle, remove skin and pass througgh a ricer onto a clean counter. Make a hole in the pile of potatoes, cover evenly with the flour, and rack the egg into the center. With a fork, start mixing the egg into the potatoes and four until combined, then form a dough a knead for 4 minutes.
Cut the dough into 6 pieces, then roll each piece into a snake 3/4 inch wide. Cut into 1″ lengths, then form the classic gnocchi shape with a fork.
Bring a large pot of water to boil with salt added. Drop in the gnocchi and let cook for about 1 minute. The gnocchi will rise to the surface when done. Skim out of the pot with a spider and allow to drain.