Cathy Whims Shares Her Cookbook ‘The Italian Summer Kitchen’ + Her Potato Gnocchi Recipe
Cathy Whims, a celebrated Portland chef and six-time James Beard award nominee, encourages us to slow down, cook, and savor the flavors of the seasons in her new cookbook, The Italian Summer Kitchen: Timeless Recipes for La Dolce Vita. Here, she shares her insights on making perfect potato gnocchi.
Creating Ethereal Potato Gnocchi
You may have cooked shelf-stable gnocchi that can sink like lead in your stomach. This gnocchi recipe aims to provide the kind of pillowy, light texture that brings joy in every bite, a lesson learned from the late Marcella Hazan.
Ingredients:
- 1 1/2 pounds Yellow Finn or Yukon Gold potatoes (not newly dug)
- 3/4 to 1 1/4 cups (90 to 150 g) all-purpose flour
- Flaky sea salt
- Sauce (Marcella Hazan’s Tomato-Butter Sauce or Basil Pesto)
- 1 cup finely grated Parmigiano-Reggiano for garnish
Cooking Instructions:
- Boil the potatoes until tender.
- Press through a potato ricer or mash well, then incorporate flour gradually.
- Knead until the dough is soft yet not sticky.
- Roll into logs, cut pieces, and shape using a fork for grooves.
- Boil in batches and serve with your preferred sauce along with grated cheese.
This recipe emphasizes using the right potato and mastering the technique, proving that good potato gnocchi is all about the details.