Cathy Whims Shares Her Cookbook ‘The Italian Summer Kitchen’ + Her Potato Gnocchi Recipe
Cathy Whims, a celebrated Portland chef and 6-time James Beard award nominee, hopes her new cookbook, “The Italian Summer Kitchen: Timeless Recipes for La Dolce Vita,” will inspire us to slow down, cook a little, and enjoy the flavors of the season.
Magical Potato Gnocchi
You’ve probably cooked shelf-stable gnocchi from the supermarket—chewy, firm dumplings that sink to the bottom of your stomach like lead balloons. If that’s your preference, this is not the recipe for you. The best gnocchi should be pillowy and light, magically straddling the line between firm and falling apart, a technique perfected by the late, great Marcella Hazan.
To make these truly divine dumplings, start with 1 1/2 pounds of Yellow Finn or Yukon Gold potatoes, cover them with water in a large pot, bring to a boil, and simmer until tender—about 20 minutes. Drain and peel while hot, then press through a potato ricer or mash thoroughly.
Gnocchi Know-How
- Perfect potatoes: Choose medium-starch potatoes for a rich potato flavor without excess water.
- Add flour with caution: Aim for a dough that is smooth but not sticky, adjusting flour as necessary based on feel.
- Skip the egg: For light and fluffy texture, leave it out.
- Best made fresh: Cook gnocchi shortly after shaping for the best texture.
Gnocchi can be tossed in multiple sauces for a dinner party, offering a vibrant culinary homage to the Italian flag! This recipe isn’t just a dish; it’s a vibrant, fulfilling experience—one sure to linger in your memory long after the plate is cleared.