Gnocchi!!!!

Last night I was getting cravings for some authentic Argentine food...so we made gnocchis. In Argentina this is a classic meal, and they actually have "Gnocchi Day" on the 29th of every month, because it's a cheap, easy meal to make at the end of the month when the money is a little tight. This particular recipe has bacon and mushrooms in it and then you sprinkle fresh parsley and mozzarella cheese.

Here's the recipe:
Gnocchi - 1lb small baking potatoes (I used 4)
1 large egg
1 teaspoon sea salt (or just regular salt)
3/4 cup all purpose flour
Sauce - 2 Tbs olive oil
2 oz bacon, chopped (I actually used half the package, or 8oz)
1 Small red onion
1/4 lb fresh chanterelle mushrooms (I just used regular mushrooms, about 5 large ones)
"Sea" salt and freshly ground pepper
2 cups chicken stock
1 Tbs chopped fresh parsley
1/2 cup grated romano cheese (we used an italian blend w/ romano, mozzarella and asagio cheeses and it was really good)

The instructions are quite involved but just in case you want to try...

Boil potatoes, unpeeled in water for about 40 minutes over medium heat, or until tender. Drain them and let cool slightly. Then peel them and pass them through a potato ricer. (we used the fine side of the cheese grater) Spread the potatoes out on a cookie sheet lightly dusted with flour. In a small bowl, lightly beat egg adding a little salt. Drizzle over potatoes, and then sprinkle the 3/4 cup flour over the egg. Mix together gently by hand, being careful not to overwork the dough, until flour is incorporated. Scrape the dough onto a lightly floured work surface. knead a fewe times just until smoot, adding a little more flour if needed to arrive at a dough that is not sticky yet is till moist. Set the dough aside, and scrape the work surface clean, discarding any bits of dough.

Lightly dust 2 rimmed baking sheets and the work surface. Cut the dough into 4 pieces, cover 3 pieces with an overturned bowl, and put the remaining piece on the floured surface. Using your palms, roll the dough into a long rope about 1/2 inch in diameter. Cut the rope crosswise into 1/2-inch pieces. Place the gnocchi onto the prepared pans, being careful they don't touch. Repeat with the remaining 3 dough pieces.

To make the sauce, in a large frying pan over medium heat, heat the oil and bacon and cook, stirring occasionally, until bacon begins to turn golden...about 5 minutes. Add the onion and saute until softened...another 5 minutes. Add the mushrooms, and season with salt and pepper, and cook stirring occasionally, until the mushrooms are tender, about 5 more minutes. Remove the pan from the heat while you cook gnocchi.

Bring large pot three-fourths full of water to a rolling boil. Add 2 TBSP salt and then drop in the gnocchi a few at a time (I actually found you can do about 10-12) making sure they do not lump together. Cook stirring once or twice, until they rise to the surface...about 3 minutes.

When the gnocchi are almost ready return the frying pan with the sauce to medium heat, add the stock, and bring to simmer. Using a slotted spoon, transfer the gnocchi to the sauce. Raise the heat to high and cook for 1 minute, stirring very gently. (Don't break gnocchis) Divide gnocchi among warmed bowls and sprinkle with the parsley, cheese and some freshly ground pepper and serve immediately.

- Williams & Sonoma (Essentials of Italian)

Enjoy for one meal what I ate probably once a week in Argentina!