Our new winter menu will be released the second week of January and we are very excited. This dish is one of my favorites and I hope it will be one of yours too. I was trying to accomplish a few things when making this dish. I wanted to introduce an ingredient that not everyone may be familiar with. Oxtails are one of my favorite cuts because of the great potential that they posses if prepared properly. They must be cooked slow and low for a good two hours to reveal thier true greatness. The second reason, was to highlight one of my true culinary passions.....homemade pasta. This craft was passed down in my family through the generations and I am glad that I payed attention to my mom when she would make fresh pasta on almost a weekly basis. This menu we are featuring house made potato gnocchi. Now, I know what you are thinking........another gnocchi that is heavy and just weighs you down. I know, I have had them before too;however, I can assure you that these are different. I worked on my recipe several times to get the right flavor, consistency and texture and am really happy with the result. The gnocchi are light and flavorful and work very well with the ragu. This is truely a terrific dish. You will not have to wait much longer....they will be introduced in just a few weeks time. More dishes to come this week. Enjoy.
Live and Eat Well!
Chef Anthony Boccella
Potato Gnocchi
Idaho Potatoes 3lb.
All Purpose Flour 2 cups+extra flour set aside
Farm Fresh Egg 1
Kosher Salt pinch
Peel the potatoes and cut into equal size pieces(for even cooking.)
Boil the potatoes in salted water until tender. Run the cooked potatoes through a food mill or potato ricer. (achieves a light, fluffy texture) Refrigerate the potatoes until cool.
In a large bowl, Place the potatoes in the bowl and create a well in the center. Add the egg and pinch of salt to the center of the bowl and wisk with a fork. Sift the flour over the potatoes. Using a fork, slowly bring the flour and potato to the center of the well into the eggs and incorporate. Once the egg is visibly absent, start using your hands to completely form the dough. Knead for a about 3-4 minutes until a ball of dough has formed. Use the extra flour to keep the dough from becoming too sticky. Once the dough has formed wrap in plastic and refrigerate for 30 min. When you are ready, form pieces of the dough into ropes or dowels and cut off 1/2 in. pieces. Using a fork, press the ends of the fork into the pieces of cut dough and pull towards you. The dough will roll towards you and create the signature indentations which characterize the gnocchi. Cook in boiling, salted water until the pasta floats and serve with your favorite sauce. Enjoy.
