Nyucky? Nyoky? I really don't know, but I don't want to hear yucky in something that I'm making, so I pronounce the latter. Anyway, Gnocchi are something that I've been making for a long time. I pride myself in my gnocchi, rather, I pride myself in executing Thomas Keller's gnocchi. With roots in Italian simplicity, it seems wrong to serve them with more than a few other ingredients. I didn't really plan what I was going to do with them beforehand. A sprinkling of good parmesan would be enough.
See that? That's my baby. Isn't she beautiful? I want my kid to look like this. This wooden cutting board was passed down from my great-grandmother, to my grandmother to me (not to my mom, she would have never used it) and I love it. No one touches this but me. It is one of the few things I will willingly clean, and I only use it for pasta and gnocchi, because that is what my great grandmother used it for (call her old reliable). It is quite difficult to clean, but I guess all babies have their ups and downs.
Ok, back to the dish. I baked my potatoes then peeled them and passed them through a strainer. I made a well in the center then added egg yolks and flour then "chopped" them into the flower. When this mixture came together I rolled it into a ball, then pulled off small sections and covered them with flour then rolled them into a snake. I cut 3/4 inch pieces then blanched them in boiling salted water.
After I blanched them, I took the ones that I wasn't going to use and put them in well sealed plastic bags to freeze them. When frozen, no defrostation (is that a word?) is necessary, just toss them in your pan heated with some oil till golden brown.This is great for the time crunched mom hint hint.
I put the gnocchi that I didn't freeze, in a hot pan with olive oil until they were golden brown. Afterwards I just tossed them with some parmesan and some julienned ham. "Parmesan and julienned ham!? That's all?" you might say. "Damn right," I might say, and the conversation would end awkwardly, until you tasted it for yourself, and discovered the elegant simplicity that is gnocchi. You will never call them Nyucky again.