Gnocchi With Zucchini Food

GNOCCHI ALLA ROMANA

Steps:

• Lightly oil a small baking sheet. Whisk the stock, semolina flour, and salt in a heavy medium saucepan over medium-high heat until the mixture bubbles and is very thick, about 10 minutes. Beat the egg in a large bowl. Gradually beat the semolina mixture into the egg.
• Transfer the gnocchi mixture to the prepared baking sheet, spreading it to form a 1/2-inch-thick layer. Cover and refrigerate until the gnocchi mixture is cold and firm, at least 1 hour.
• Preheat the broiler. Generously butter a 10-inch-diameter gratin dish. Using a 2-inch-diameter cookie cutter, cut out rounds from the gnocchi mixture. Arrange the gnocchi in the prepared baking/gratin dish, overlapping slightly. Brush the remaining butter over the gnocchi. Sprinkle with the cheese, and pepper, if desired. Broil until the gnocchi are heated through and beginning to brown, about 6 minutes.

POTATO GNOCCHI

Steps:

• Add the potatoes to a large pot, cover with cold water by about 2 inches and bring to a boil over medium-high heat. Cook at a steady boil, adding more water to the pot if necessary, until the potatoes can be pierced easily with the tip of a knife, about 50 minutes. Drain and set aside until cool enough to handle.
• Peel the potatoes and cut the flesh into large pieces. Pass the potato flesh through a potato ricer (see Cook's Note) into a mound on a clean work surface and sprinkle with 1 teaspoon salt. Let the potatoes cool completely.
• Sprinkle the flour over the mound of potatoes. Drizzle the egg over the flour and begin to combine with a fork. Once everything has started to clump together, use your hands to gently knead and fully combine the ingredients, about 2 minutes; do not overwork the dough. Gather the dough into a ball.
• Line a baking sheet with parchment. Cut the dough into 4 pieces. Working with one piece at a time on a lightly floured surface, roll the dough into a 3/4-inch-thick log. Use a bench scraper or knife to cut the log into 1-inch pieces. Roll each piece on a gnocchi paddle or the back of the tines of a fork to form grooves. Place on the prepared baking sheet. Repeat with the remaining dough.
• Bring a large pot of salted water to a boil. Add the gnocchi and cook until they begin to float, 1 to 2 minutes, then cook 1 minute longer. Strain and toss with sauce as desired.