Food & Wine Chickie Insider

Bon Appetit recipe from the February 2010 issue: http://bit.ly/9Om4pL

INGREDIENTS

• 1 1/2 pounds russet potatoes, scrubbed
• 1 cup (or more) all purpose flour
• 1 large egg yolk, beaten to blend
• 1 teaspoon coarse kosher salt
• Large pinch of freshly grated nutmeg
• 1 tablespoon olive oil

SPECIAL EQUIPMENT

• Potato ricer or food mill

PREPARATION

• Preheat oven to 400°F. Pierce potatoes in several places and bake until soft, about 1 hour. Cool slightly. Cut potatoes in half. Working in batches, scoop hot flesh into potato ricer or food mill. Rice potatoes onto rimmed baking sheet; spread out and cool to room temperature.
• Line large baking sheet with parchment paper. Transfer potatoes to large bowl.
• Add 1 cup flour; toss to coat. Form well in center of potato mixture. Add egg yolk, coarse salt, and nutmeg; stir with fork until mixture is evenly moistened (mixture will look shaggy). Turn mixture out onto lightly floured work surface. Knead until dough comes together, sprinkling dough with flour very lightly only if dough is very sticky. Form dough into ball; divide into 4 pieces. Roll each piece between hands and work surface into 3/4-inch-thick rope. Cut each rope into 3/4-inch pieces. Place gnocchi on prepared baking sheet.
• Working in batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to surface of water. Continue to simmer gnocchi until cooked through and tender, stirring occasionally, about 4 minutes. Using slotted spoon, carefully transfer gnocchi to bowl. Drizzle gnocchi with olive oil and toss to coat.

Serves 6-8.

Notes: Gnocchi can be made up to 2 days ahead. Cover and refrigerate.

Smashed Potatoes - Final Product

These pan-fried new potatoes are so quick and easy to make that you can served them any night of the week.  This recipe works well with leftover potatoes that have been refrigerated.

Ingredients:

• 8 small red-skinned new potatoes, boiled until just tender – about 10 minutes
• 2 tbsp olive oil
• 2 tbsp butter
• 1 tsp fresh parsley, chopped

Directions:

1. Placed a cooled potato on a piece of paper towel.
   

   Smashed Potatoes - Step 1

2. Fold a second piece of paper towel over the potato.  Press down on the potato with the palm of your hand, causing the potato to flattened slightly.
   

   Smashed Potatoes - Step 2A

   

   Smashed Potatoes - Step 2B

3. Add oil and butter to a large, non-stick frying pan over medium-high heat.  Place smashed potatoes in the pan in a single layer and pan-fry for 4 minutes on each side.
   

   Smashed Potatoes - Step 4

4. Add parsley and serve.

2 Servings.

• 6 bacon slices, chopped
• 1 1/2 large onions, chopped
• 1 1/2 pounds russet potatoes(2 large), peeled, cut into 1/2-inch pieces
• 1 large red bell pepper, chopped
• 3 10-ounce cans baby clams, drained, liquid reserved
• 2 cups milk
• 1/2 cup bottled clam juice
• 2 15-ounce cans cream-style corn
• 1 Tbs. Thyme

Cook chopped bacon in heavy saucepan over medium heat until fat is rendered and bacon begins to brown.  Add onions and sauté 10 minutes.  Add potatoes and red pepper and sauté 1 minute.  Add reserved liquid, milk, and bottled clam juice.  Simmer chowder uncovered until vegetables are tender, 15 minutes.

Add corn and clams to chowder; simmer 5 minutes.  Mix in thyme and salt and pepper.

4 Serving