One Potato, Two Potato, Three Potato GNOCCHI!!

Photo: Quyen's Gnocchi with Pancetta and Sage and her favorite Brunello di Montalcino. Try a simple brown butter and sage sauce for a lighter first course.

What do you do with a couple potatos? Hmm...do you slice them, boil them for roughly 7 minutes, pour sherry vinegar and olive oil over them and toss them with fresh herbs? Or, do you make gnochhi???

I'm not really good at listening to and following directions. When I was in elementary school, I received an "O" (for Outstanding) in every category except this one, where I got big, fat, ugly "N's" all the time (for NEEDS IMPROVEMENT.) Screw you teachers! I still went to college, and even graduate school!! Don't let discouraging marks stop you from pursuing your dreams, kids.

With that said, I hardly ever follow recipes, except when I bake because you kinda need to follow those carefully, baking being a science and all. But even in baking I tend to deviate.

Anyway, what I'm trying to say is...go by FEEL and TOUCH. The humidity in your house can change how much or little liquid or dry ingredients you need when you cook (and even bake!) So, live freely and it'll get you into grad school. I guarantee.

To make gnocchi, boil some potatoes, peel them, and while still warm, rice them. If you don't have a ricer, use a cheese grater. Works like a charm. (Ricing potatoes gives them a light, fluffy texture, perfect for "mashed" potatoes as well.)

Make a well in your potatoes, crack an egg yolk in it, add a pinch of salt(or full egg if you have several potatoes), sprinkle some flour over everything, and using a fork, start to combine everything, like making pasta. Add flour if too wet. Soon you'll have a lovely soft dough. Let rest, form into dowels, cut, and flick off a fork. You're ready to rock.

Wish you could have a bite,
Quyen