Gnocchi With Caponata

Gnocchi (NYOH-KEY) is one of my favorite foods, but I have always been afraid to try making it myself, because I had this idea it would be really hard and not at all rewarding. On the contrary, it was very easy to make and tasted even better than the kind I usually buy from Trader Joe's. To accompany it, I made some Caponata, a Sicilian eggplant stew, and served it with Parmesan. Easy, and delicious.

Gnocchi

Adapted from Eating Well Magazine

Ingredients:

2 medium Yukon Gold potatoes

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1/4 cup water

1. Steam the potatoes until tender in one inch of water in a pressure cooker, about 20 minutes.

2. Peel and mash the potatoes finely.

3. Add the flour and as much of the water as you need to make a basic dough.

4. Turn the dough onto a well-floured surface and roll into a disc shape. 

6. Cut the disc into four sections and roll each one out into a skinny log.

7. Cut pieces of gnocchi that are about 3/4-inch long each and repeat until all the dough is formed.

8. Bring a pot of water to boil and salt it well. Cook the gnocchi for 2-4 minutes; they are ready when they float to the top.

Caponata

From Jamie's Italy by Jamie Oliver

Recipe