Gnocchi
1 kilo/2.2 lbs potatoes, whole and unpeeled (choose floury ones, like Russet or Antea, and ‘old’ as opposed to ‘new’ to prevent too much water absorption)
250 grams/9 oz flour
1. Place the potatoes in a large pot of cold water, bring to a boil and cook until just tender, removing them as they are ready (~ 30 mins total).
2. Peel the the potatoes while they are still as warm as you can stand.
3. Pass the potatoes through a potato mill or use a cheese grater (the side with the second smallest holes); discard any chunks that don’t get grated.
4. Sprinkle on a little salt and begin adding the flour; work in until you achieve a cohesive dough. The key is to work lightly.
5. Roll the dough into 3/4” ropes and then slice each rope into 1/2” pieces. Lightly dust with flour to keep them from sticking until cooking (the sooner the better).
6. Boil a wide, shallow pot of water and slide the gnocchi all at once into the pot. They should begin floating to the surface after a couple of minutes; fish them out with a slotted spoon or small strainer and gently fold in the sauce of your choice.
Flower inspiration
The Way It Is
There’s a thread you follow. It goes among
things that change. But it doesn’t change.
People wonder about what you are pursuing.
You have to explain about the thread.
But it is hard for others to see.
While you hold it you can’t get lost.
Tragedies happen; people get hurt
or die; and you suffer and get old.
Nothing you do can stop time’s unfolding.
You don’t ever let go of the thread.
--- William Stafford
Tovah Martin’s blog:
This month’s images are mostly from the Rose Garden; scattered among them are the usual shots of the Arno’s always changing hues and reflections, as well as some captured during outings in the city.