Today the writers and cooks at MLK are delighted to welcome guest Leslie Karst! We love her books and can't wait for the new one. Meanwhile, enjoy her gnocchi recipe and add a comment to be entered in the giveaway for DEATH AL FRESCO!

Happily for me, this research is ongoing. So when I was asked
by a friend if I wanted to come to his house for a gnocchi-making demo by
90-year old Aurora Leveroni, I readily responded “Si, certo!” (This recipe has yet to appear in any of my books, but
is sure to turn up soon.)
yours truly with Aurora
and the finished product
The word “gnoccho”
(the singular form) most likely derives from either “nocchio” (a knot of wood) or “nocca” (knuckle). These small
dumplings have been eaten on the Italian peninsula since at least the days of
the Roman Empire, when they were made of semolina and eggs. [See here.] After the potato was brought to Europe from the New World, the Italians
incorporated it into their dumplings, creating what we now think of as the
traditional potato gnocchi.
Aurora, who grew up in San Francisco, learned this technique
from her mother—née Marie Dell-Era—who was born in the Lake Como region of
Northern Italy.
We made a recipe for 30 servings, using five pounds of
potatoes, but my directions here cut that amount in half. These are the
ingredients:
2 ½ lbs. Idaho or Russet potatoes
1 whole egg, lightly beaten
½ tsp. salt
½ tsp. baking powder
½ tbsp. olive oil
2-3 cups unbleached flour
Boil the potatoes with the skins on, until well done. (Waxy
varieties such as Yukon Gold should not be used, as they have too much water
content.) Do not pierce them or cut them in half, because you want as
little water as possible to be absorbed (you could roast the potatoes at 400
degrees till tender instead—in which case you should pierce them first with a
fork—but Aurora uses the boiling method and hers came out great).
As soon as the potatoes are done, peel them and put them
through a ricer while still hot (or you can grate them over the large holes of
a box grater):
Add the egg, salt, baking powder, and olive oil to the riced
potatoes, and mix well. Using your hands is best. Then slowly mix in unbleached
flour. The amount of flour will vary, depending on the weather, moisture
content of the potatoes, type of flour, and other unknowable variables, but you
want to keep adding it until the dough stops being sticky and is easy to work.
Transfer the dough to the counter to knead as you would for
bread, three to four minutes.
The next step is to cut off pieces of the dough and roll
them into long “snakes,” about ½ inch thick. Work from the center out, as you
would if rolling out a baguette:
Next, cut the snakes into ½ inch pieces:
You can use the gnocchi as they are now if you like, but
Italian gnocchi are typically made with ridges. To shape her gnocchi, Aurora
uses the fork method, rolling the uncut, rounded sides of the pieces lightly on
the back of a fork to make indentations:
Here’s a close-up of what the gnocchi look like after being
shaped:
At this point you can either cook the gnocchi or freeze them
for later use. If you’re not going to eat them right away, spread them (not
touching) on a lightly-floured cookie sheet, sprinkle a little more flour on
top, and put the sheet in the freezer. (See photo at top of this post.) After
they are frozen, they can be transferred to zip-lock baggies and kept in the
freezer until use.
Cooking the gnocchi is easy. Simply drop the frozen morsels
into boiling, heavily salted water. Stir them once so they don’t stick to the
bottom, and then wait until they rise to the top, which means they’re done.
Drain them, and they’re ready to eat.
Gnocchi are best served with a simple sauce, so as not to
overwhelm their delicate flavor. I served the bag that Aurora gave me drizzled
with brown butter and topped with crispy sage (fried in the butter) and grated
Romano cheese:
Buon appetito!
Leave a comment for a chance to win a hard cover copy of Leslie’s
newest Sally Solari mystery, Death al Fresco!
About Death al Fresco
It’s early autumn
in Santa Cruz and restaurateur Sally Solari, inspired by the eye-popping
canvases of Paul Gauguin, the artist for whom her restaurant is named, enrolls
in a plein air painting class. But the beauty of the Monterey Bay coastline is
shattered during one of their outings when Sally’s dog sniffs out a corpse
entangled in a pile of kelp.
The body is
identified as Gino, a local fisherman and a regular at Sally’s father’s
restaurant, Solari's, until he disappeared after dining there a few nights
before. But after witnesses claim he left reeling drunk, fingers begin to point
at Sally’s dad for negligently allowing the old man to walk home alone at
night. From a long menu of suspects, including a cast of colorful characters
who frequent the historic Santa Cruz fisherman’s wharf, Sally must serve up a
tall order in order to clear her father’s name.

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You can visit Leslie on Facebook https://www.facebook.com/lesliekarstauthor/
, and you can go to her author website to sign for her newsletter—full of recipes and fun Italian facts!—and to purchase
all her books.
I love gnocchi! I hope to make these at home, thank you for sharing the recipe. I look forward to reading your series. Have a great week!
ReplyDeleteSteelers4Sandi(at)yahoo(dot)com
I'm not an author but I love doing research & your research "chores" sound wonderful! I love Italian food so I'm looking forward to trying the gnocchi & I love a good culinary mystery so I'm looking forward to reading Death al Fresco. As luck would have it my favorite wine is Reunite Lambrusco Emilia & my favorite place to eat lunch is Olive Garden so I'm all ready to go a step further & get into an Italian sleuth's adventures! lnchudej@yahoo.com
ReplyDeleteSuch an awesome dish; and I would love to read the book! EMS591@aol.com
ReplyDeleteI have enjoyed this series. I’d love to continue.
ReplyDeletesuefoster109 at gmail dot com
Loved Measure of Murder. And great tip about keeping the water out of your potatoes--I don't think I've ever seen that mentioned in a recipe. (All potatoes are not created equal!)
ReplyDeleteThanks for an enticing & easy recipe. Thanks for the chance to win your new book. I am looking forward to reading this series, as I have it on my Wish & Must Read List. doward1952(at)yahoo(dot)com
ReplyDeleteI’ve never had gnocchi but the recipe looks good
ReplyDeletesgiden at verizon(.)net
I tried gnocchi in the past, and I didn't like it a lot, but your recipe is appealing. And, thanks for the opportunity to win the book!
ReplyDeletebrowninggloria(at) hotmail (dot) com
Thank you for the chance to win your new book. The gnocchi is similar to the Czech Potato dumplings that I make, except we don't add the olive oil or baking powder but otherwise the same, then rolled and cut and boiled in water. They are served with gravy. dbahn(at)iw(dot)net
ReplyDeleteThis series looks wonderful and the gnocchi looks delightful! How lucky are you to have been taught by someone who has been making it her entire life! Thank you so much for sharing the recipe and for the chance to win!
ReplyDeletemagicgirl2357@yahoo.com
Welcome, Leslie! I adore gnocchi but have never tried making them. That's going to have to change soon! Thanks for visiting the Kitchen.
ReplyDeleteThanks for the recipe and tips from Miss Aurora. I like gnocchi but this looks pretty labor intensive! I will be looking out for your books.
ReplyDeletepatdupuy@yahoo.com
My husband and I love gnocchi but we buy it frozen and then prepare it. To our limited palettes it tastes good. Have never had it at a restaurant. Looking forward to your newest book. pgenest57(at(dot)com Thank you for this chance.
ReplyDeleteHave never tried gnocchi but reminds me of dumplings I make..will try them first chance I get.....terrysaunders29@hotmail.com
ReplyDeleteI've never tried gnocchi before and I'm anxious to try it your recipe now. Looks delicious. Your research sounds very tasty. I'm going to have to look for your series, I love foodie cozy mysteries. Thanks for the chance to win.
ReplyDeletescarletbegonia5858(at)gmail(dot)com
Yes, it is indeed rather labor intensive, so the thing to do is have a gnocchi-making party with a bunch of friends! And then you can all sit down with a glass of wine afterwards and eat the fruits (or in this case, tubers) of your labor!
ReplyDeleteThanks to all for visiting the Mystery Lovers' Kitchen today and leaving your comments!
I've made homemade gnoochi. We love it! lkleback at hotmail.com
ReplyDeleteThis looks like a easy enough recipe to follow. I can't wait to try it.
ReplyDeleteYou and Aurora have wonderful matching hair!
ReplyDeleteI like the simplicity of the "sauce".
libbydodd at comcast dot net
I've never eaten gnocchi, but it sure looks delicious! I'm going to have to give making it a try. I bet my family would love it! Shipley1990(at)gmail(dot)com
ReplyDeleteThe recipe sounds wonderful. Would love to win a book to read. I love these type books. Thank you so much for the opportunity to win.
ReplyDeletethanks for the chance. maceoindo(at)yahoo(dot)com
ReplyDeleteGnocchi is my ultimate comfort food...and this is a great recipe! I love the addition of pictures. Thanks for the recipe and the giveaway! aut1063(at)gmail(dot)com
ReplyDeleteI have not tried gnocci before. Sounds good! Leslie Karst is a new author for me! Thank you for the chance!
ReplyDeleteI love that this recipe has been handed down to family & friends. I've never made gnocchi before. I'll need to give it a try.
ReplyDeleteturtle6422(at)gmail(dot)com
I've not eaten gnocci--but I think it's time for me to try it. Thanks for the recipe.
ReplyDeletesuefarrell.farrell@gmail.com
I'm not much of a pasta person, but I love gnocci. Looks like a great recipe to try, handmade has to be the best. Looking forward to reading the newest book in the series.
ReplyDeletediannekc8(at)gmail(dot)com
This looks delicious, although I'm not sure I would have the patience to make it myself! mbradeen@yahoo.com
ReplyDeleteMy papa would't have gnocchi in the house , he was born in rice country,so I'd go up the next block to my papa's sister in law and eat there.Three of my four sons all make gnocchi but I don't think they put baking powder in theirs.Gnocchi is my grandsons favorite while the rest of the family love malfattis. I've enjoyed the first two books and can hardly wait for this one and thanks for the chance to win a book. RUTH NIXON ruthenixon(at)sbcglobal(dot)net
ReplyDeleteThe gnocchi looks delicious! I’d love to win.
ReplyDeleteThe book looks great--ty for the recipe! legallyblonde1961@yahoo.com
ReplyDeleteThis is a new series for me! Thanks for the chance to win this book!
ReplyDeleteBook looks so good! Thanks for a chance at the giveaway!
ReplyDeletefaithdcreech at gmail dot com
Congratulations on the release. This book sounds wonderful. I WILL be making the gnocchi very soon. Thank you for the recipe but mostly for your great series!
ReplyDeleteCynthia B
I love this series! Also thanks for the gnocchi recipe. I have some gluten free ones and am never sure what kind of sauce to pair with them - so thanks for the idea of a browned butter one! Thanks for a chance to win a book! ljbonkoski@yahoo.com
ReplyDelete
ReplyDeleteThanks for sharing this gnocchi recipe.I love how you plated the gnocchi,they look delicious! I like that it can be frozen.I already found a recipe,I would use it in.
From cookinglight.com ,Chicken & Butternut gnocchi (It has Chicken thighs,butternut squash & gnocchi. )
Congrats on the upcoming release of your new book!
Aurora looks incredible,she definitely does not look 90!
myndirene (at) Yahoo (dot) com
This would be a new series for me and would love to check it out.
ReplyDeleteits a delicious recipe.
ReplyDelete