Se vuoi I gnocchi

Se vuoi I gnocchi: Togli lo cascio fresco e pestalo: poscia togli la farina et intridi con tuorla d’uova a modo di magliacci. Poni il paiuolo al fuoco con acqua e quando bolle, poni lo triso in su in uno taglieri, fallo andare colla cazza nel paiuolo, e quando, sono, cotti, poni sopra li taglieri e getta su assai cacio grattugiato.

If you want some Gnocchi, take some fresh cheese and mash it, then take some flour and mix it with egg yolks as in making magliacci. Put a pot full of water on the fire and, when it begins to boil, put the mixture in a dish and drop into the pot with a ladle. And when they are cooked, place them on dishes and sprinkle with plenty of grated cheese.

Niccolo's Recipe
serves 6 to 8

1 pound cream cheese
2 cups flour as needed
salt to taste
6 egg yolks
6 to 8 tablespoons grated cheese
pepper to taste

Beat cream cheese into a creamy paste (a stand mixer does this very well). If it is too stiff, then push it through a ricer, food mill or sieve. Completely mix in the flour using your hands or paddle on your mixer. Salt and pepper to taste and add in the egg yolks one by one. Mix well before adding next yolk.

For accurate portion control: Gently but firmly knead the dough until it is supple and smooth and no longer overly soft. Chill for at least 2 hours in refrigerator to let rest and hydrate.  Cut into 4 equal pieces and roll with your hands into a “rope” about the diameter of your index thumb. Cut off dumplings every half inch and set aside in a single layer.
* * * For a more accurate preparation, place the whole glob of dough on a plate and use a teaspoon to drop small dumplings directly into the water * * *

Bring large pot of water to boil. Salt so that it is almost the taste of sea water. Drop a bunch of the dumplings (do not crowd the pan) into the water and allow the dumplings to simmer until they rise to the surface. Cook for 45 to 60 seconds more.  Remove with a skimmer and drain well.

Sprinkle liberally with grated cheese and serve immediately. These can hold for 30 to 45 minutes in a warm pan in a single layer, but will decline in quality and get gummy as they sit longer.

Frammento du un libro di cucina del sec. XIV by Olindo Guerrini as
found in The Medieval Kitchen: Recipes from France and Italy, by Odile Redon et al.


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