Tag Archives: Amanda Hesser

Homemade Gnocchi: Channeling My Italian Grandmother with Food52

Some of my first memories of food involve going to my Grandma’s house on Sundays for a meal with all the cousins. Sometimes it was a roast, sometimes she was cooking the handmade pasta that she dried on a rack in the basement, but on my favorite Sundays, Grandma was making her Homemade Ricotta Gnocchi.

She originally made this recipe with potatoes, which make for a heavier, denser gnocchi. In fact, we used to call them belly bombs {although I think that had more to do with the fact that she gave us very generous second and third helpings}. Eventually Grandma realized it was so much easier to make gnocchi with fresh ricotta cheese and these potato pillows and our bellies were lighter for it.

I credit my love and respect for hand-prepared food to these memories. I believe strongly that a good meal is a great meal when shared with friends and family — it’s why I started my blog and supper club in the first place. So when Amanda Hesser and Merrill Stubbs asked me to film a recipe in the food52 kitchen, I knew Grandma’s Ricotta Gnocchi was the recipe to share. I hope you enjoy the simplicity of this traditional meal. Go on, channel your inner Italian Grandmother, and give it a try — I’d love to hear your stories, so leave me a comment if you do. Buon Appetito!

Grandma's Ricotta Gnocchi

Grandma DiLaura’s Ricotta Gnocchi

Serves 4 | Prep Time: 10-15 minutes

1 lb fresh ricotta cheese
1 egg
1 tablespoon olive oil
¼ cup parmesan cheese, grated, plus extra for serving
grated fresh nutmeg to taste
2 cups of flour, sifted, plus extra for rolling dough

  1. Add egg to ricotta cheese and oil and mix thoroughly.
  2. Add grated parmesan cheese to mixture and sprinkle with freshly grated nutmeg to taste.
  3. Add sifted flour a little at a time and continue to mix thoroughly.
  4. Dump onto generously floured surface and work with hands to bring together into a smooth ball. Keep adding flour until dough no longer sticks to your hands as you gently knead it.
  5. Cut off slices of dough like cutting a loaf of bread and roll into ropes thumb size thick by spreading hands and fingers and rolling from center out to each edge of the rope.
  6. Line one rope parallel to another and cut 2 at a time into 1-inch pieces.
  7. Roll each gnocchi off the back of a fork to make imprints to help hold the sauce.
  8. Put gnocchi pieces on a lightly floured or non-stick baking sheet so they don’t stick together and put tray in the freezer while making the rest of batch.
  9. If not cooking immediately, let gnocchi freeze completely on baking sheet before transferring to ziplock bags or containers and keep in freezer until ready to make.
  10. When ready to prepare, bring large stockpot of generously salted water to a boil.
  11. Add gnocchi and gently stir once with a wooden spoon to prevent sticking to the bottom of the pot. As gnocchi rise to the top {a sign they are done cooking} scoop them out with a mesh strainer or a bamboo wire skimmer and immediately place in serving bowl shaking off excess water.
  12. Continuously scoop some sauce on top of each layer of gnocchi as they are placed in the bowl to eliminate the need to stir them with sauce in the end and risk damaging or smashing the pasta.Generously grate parmesan over the top and serve.

TIP: Gnocchi can be made ahead and completely frozen until dropped into water for cooking. Great for pulling a meal out mid-week without having to worry about defrosting. I always double this recipe when I make it and save some for later!

Grandma DiLaura’s Tomato and Meat Sauce

12-14 servings | 2-3 hours

1 28oz can tomato sauce
3 12oz cans of tomato paste
8 cups of water {fill each can used}
1 lb. of browned ground beef
2 teaspoons dried basil
salt & pepper taste
1 medium size yellow onion, peeled
1 teaspoon of baking soda

  1. In a large pot add the tomato sauce and paste. Fill each can used with water and add to the sauce with basil and salt & pepper and stir.
  2. Brown the ground beef, drain off the fat and set aside.
  3. Bring the pot to a boil on medium-high heat and then turn down to a slow simmer {caution: if you let the sauce boil too long it will burn}. Cook 2-3 hours until thick, stirring occasionally.
  4. After 1 hour, add browned ground beef and whole peeled onion.
  5. In last hour of cooking add 1 teaspoon baking soda to eliminate some acidity and stir.
  6. When ready to serve remove whole onion and cut in half or quarters to serve.

TIP: Sauce freezes well in small containers to pull out for mid-week dinner.

My Mom, Aunt Marilyn and Grandma DiLaura Making Gnocchi {Love the 70s!)

Read More About 8.ate@eight’s Supper Club:
Boozy Robert Burns Night w/ The Tippling Bros. & Highland Park Scotch
A+ 8.ate@eight Back to School Nite
8.ate@eight Went Whole Hog and Hog Wild @ the Big Southern BBQ
Who Cut the Cheese Didn’t Stink!
Silencing of the Spring Lambs was Lambtastic!

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8.ate@eight is Filming with Food52 Today

After working with food52 co-founders, Amanda Hesser and Merrill Stubbs on whipping up lots of mean excel spreadsheets, we decided it was time to direct some of that energy to the kitchen — a place we all love to work.

For those of you who don’t know food52, the company grew out of the insight that some of the best recipes come from home cooks. Each week they host a contest focused on one ingredient, allowing talented home cooks to show their stuff. The food52 team then vets the recipes and presents the best selections for the community to vote on, choosing a winner that will be published in an annual cookbook. How brilliant is that!

So this week they’ve asked me to come by their kitchen and film a video about my favorite food: My Grandma DiLaura’s homemade gnocchi. Stay tuned for more photos, videos and the secret family recipe! In the meantime, think about adding your own favorite recipe to this week’s contest, with the potential to be published in a cookbook and win a whole slew of prizes from Williams-Sonoma, Viking, OXO and TinyPrints. And you thought Christmas was in December.

Your Best Recipe with Citrus & Olives – BOOK 2 — WEEK 24

SUBMIT BEFORE 12am ET 02/11/11

Photo: Sarah Shatz

Winter citrus is at its finest, and most welcome, right about now. And when you add salty, briny olives — well, that’s practically a dance party. For this contest, pair them in any way you like, just make sure that both co-starring ingredients shine through mightily.

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Do This!: New York Times Cookbook Launch Party @ Chelsea Market

New York Times writers Amanda Hesser, of The Essential New York Times Cookbook and Melissa Clark, of In the Kitchen with A Good Appetite team up for a joint book launch event celebrating 20 of the city’s best chefs. Each chef will prepare delectable bite-size nibbles of their favorite New York Times recipe, while Sixpoint Craft Ales, Russ & Daughters, and Cienfuegos will quench your thirst with beer, egg creams, and good ol’ fashioned punch.

All proceeds  will benefit the Wellness In The Schools program, a New York City community based organization that works to improve the environment, nutrition, and fitness in NYC public schools.

When: Tuesday, Nov. 2nd, 7-9pm
Where:
Chelsea Market
How: Buy Tickets here {$50}

Who: Amanda Hesser
and Melissa Clark
Who Else: Read on!

Alex Raij * TXIKITO
April Bloomfield * THE BRESLIN
Ben Van Leeuwen * VAN LEEUWEN ICE CREAM
Bill Telepan * TELEPAN
Brian Bistrong * BRAEBURN
Bruce and Eric Bromberg * BLUE RIBBON SUSHI
Dan Barber * BLUE HILL
Dan Silverman * STANDARD GRILL
Dorie Greenspan * Author of “AROUND MY FRENCH TABLE”
Frank Castronovo & Frank Falcinelli * FRANKIES SPUNTINO
George Mendes * ALDEA
Karen Demasco * LOCANDA VERDE
Marc Murphy * LANDMARC
Michael Anthony * GRAMERCY TAVERN
Michael White * MAREA
Marco Canora * TERROIR
Pichet Ong * SPOT DESSERT BAR
Sara Jenkins * PORCHETTA
Sisha Ortuzar * RIVERPARK
Zak Pelaccio * FATTY CRAB
_________

BREAD by Amy’s Bread
CHEESE by Lucy’s Whey and Cellars at Jasper Hill
SNACKS by Martin’s Pretzels, Nuts + Nuts, & Food Should Taste Good
SWEETS by Valrhona Chocolate & Liddabit Sweets
_________

BEER by Sixpoint Craft Ales
EGG CREAMS by Russ & Daughters
PUNCH by Cienfuegos
_________

MEDIA SPONSOR by Edible Manhattan
BOOK SALES by Posman Books
BIODEGRADABLE TABLEWARE by Sustainable Party
MUSIC by Finger On The Pulse

Learn more on the event’s Facebook page and for more on Amanda’s book tour stops across the country, you can also follow The Essential New York Times Cookbook’s Facebook page.

What Else Is Happen’ @ Chelsea Market?
New York City Wine & Food Festival Kicked Off With Good Eats

NYC Best: Falafel @ Ruthy’s, Chelsea Market
Why Buy the Cow, When You Can Get the Milkshake for Free?
NYC Best: Take the Dull Out Of Cooking {Knives} with Samurai Sharpening @ Chelsea Market

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