Episcopal Gnocchi

Introduction to Episcopal Gnocchi

Episcopal Gnocchi is a dish that brings together the delicate pillow-like pasta of Italy with a rich, creamy sauce. The origins of gnocchi can be traced back to Roman times, with the word "gnocco" meaning "knuckle" in Italian, a fitting description for the small, soft dumplings. Traditionally served with tomato sauce or butter and sage, this version takes a different turn, incorporating a creamy sauce that is both luxurious and satisfying. Named "Episcopal" for its rich texture reminiscent of elaborate ecclesiastical feasts, this gnocchi recipe provides a delightful culinary experience.

Ingredients

• Potatoes - 2 large
• All-purpose flour - 1 1/2 cups
• Egg - 1, beaten
• Salt - 1 teaspoon
• Nutmeg - A pinch
• Butter - 4 tablespoons
• Heavy cream - 1 cup
• Parmesan cheese, grated - 1/2 cup
• Black pepper - To taste
• Fresh parsley, chopped - For garnish

Preparation

Step 1: Preparing the Potatoes

Begin by boiling the potatoes in their skins until tender, about 20 minutes. Once cooked, peel them while still warm. Using a potato ricer or a fork, mash the potatoes until smooth and let them cool.

Step 2: Making the Gnocchi Dough

On a clean surface, form a mound with the mashed potatoes, creating a well in the center. Add the flour, salt, and a pinch of nutmeg. Pour the beaten egg into the well and gradually incorporate all the ingredients, gently kneading until you have a smooth dough that is slightly sticky. Be careful not to overwork the dough.

Step 3: Shaping the Gnocchi

Divide the dough into four pieces. Roll each piece into a long rope, about 3/4 inch in diameter. Cut the ropes into 1-inch pieces. If desired, roll each piece over the back of a fork to create ridges which help the sauce cling to the gnocchi.

Cooking Process

Step 4: Cooking the Gnocchi

Bring a large pot of salted water to a boil. Add the gnocchi in small batches. They are cooked once they float to the surface, which should take about 2-3 minutes. Remove them with a slotted spoon and transfer to a warm platter.

Step 5: Making the Sauce

In a large saucepan over medium heat, melt butter. Add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until it's melted and combined with the cream to form a rich sauce. Season with salt and black pepper to taste.

Step 6: Combining and Serving

Add the cooked gnocchi to the cream sauce, gently tossing to coat. Transfer the gnocchi onto serving plates and garnish with freshly chopped parsley and additional Parmesan cheese if desired.

Enjoying Episcopal Gnocchi

Serve the Episcopal Gnocchi immediately for the best texture and flavor. The dish pairs beautifully with a crisp white wine or a light red, such as Pinot Noir. The richness of the cream sauce complements the tender, fluffy gnocchi, creating a comforting yet sophisticated meal that is sure to please.

Using a cooking timer can be helpful to ensure that both the gnocchi and the sauce are perfectly timed for optimal texture and taste, delivering an unforgettable dining experience for yourself and your guests.