Fante’s Cousin Liana’s Gnocchi Board

FANTE’S ITALIAN HOME COOKING COLLECTION

Make authentic Italian gnocchi with this easy to use rolling board. The ridges in Cousin Liana’s Gnocchi Board give the pasta its traditional shape so it holds more of your most delectable sauces.

#7110 Fante's Cousin Liana's Gnocchi Board

8″ long
2.4″ x 4.75″ rolling area
Natural finish
Renewable beech hardwood
Made in Italy

Sprinkle flour generously to keep the gnocchi from sticking to the board. To clean, use a toothpick or fork to remove any stuck dough, and brush off flour. Do not wash, since it’s made of natural wood.

How to Order


Basic Potato Gnocchi

Liana Making GnocchiMakes 1-1/2 Lbs, and serves 4

1 lb potatoes
2 tbs melted crisco shortening
1-1/2 cups all purpose flour

Slice potatoes into one-inch slices and boil only long enough to soften for mashing. Drain as much water as possible from potatoes, peel and mash with a hand masher or potato ricer. Do not use any powered appliance for mashing. Do not boil too long, as the potato will absorb too much water.

Place mashed potatoes in a bowl, add melted and cooled crisco and follow with the flour. Mix until all together and transfer to a dough board. Hand knead until it can be formed into a uniform ball. If mixture is granular and will not stay together, add a tablespoon of warm water and re-knead. Continue adding the small amount of water until a smooth ball is formed. Surface of the dough should not stick to your finger. If too sticky, dust with flour and re-knead the dough.

Gnocco on Cousin Liana's Gnocchi BoardDivide the ball of dough and keep half under a bowl to keep moist. Roll other half into a 3/8 inch thick sheet and wish a sharp knife cut into strips 1/2 or 5/8 inches wide.   Dust the strips with flour to prevent sticking.

Cut into 1 inch lengths and shape with the gnocchi board. Lay gnocchi out on a cloth covered table or counter surface in one layer. After all the dough has been formed, gnocchi can be cooked immediately, refrigerated for use the next day or so, or frozen and used at some future date.

When cooking the fresh or frozen gnocchi, bring a pot of water to a rolling boil and place gnocchi into the pot. In 2 to 3 minutes, the gnocchi will rise to the surface and will be cooked. Remove the pot from the range and drain into a colander or remove the gnocchi with a slotted spoor or skimmer. Do not leave in water longer, or they will absorb water and become too soft. They can be served simply with melted butter and grated Parmesan cheese, or with any sauce of your choice, such as creamy cheese, tomato, meat sauce, or pesto sauce.

Liana's Cooked Gnocchi

Nonna’s Secret to Perfect Gnocchi Every Time
A Traditional Italian Recipe from the Fante Family of Philadelphia


Lola’s Potato Gnocchi With Potato Flakes

4 cups boiling water
6 cups potato flakes
4 cups flour
3 eggs
1/2 cup cold water

Pour boiling water over potato flakes. Mix and let potatoes cool at room temperature.
Mix potatoes, flour, eggs, water, and knead potato dough well.
Roll into finer-thin roll and cut into pieces 1-1/2″ long.
Place gnocchi in salted boiling water. When they come to the surface the second time, remove them from the water with a strainer and place them in a serving dish.
Add red meat sauce, grated pecorino cheese, mix well, and serve.

By Lola Rozzi, Ascoli-Piceno, Marche Region, from La Grande Tradizione Della Cucina Italiana, compiled by the Culinary Arts Committee of the Columbus ’92 Commission.

Potato Gnocchi With Eggs

Makes 1-1/2 lbs and serves 4

1 lb potatoes
2 tbs melted crisco shortening
2 beaten egg yolks
2 cups all purpose flour

Follow the same step-by-step procedure as with the basic potato gnocchi, adding the beaten egg yolks to the mashed potatoes before adding the flour.

Ivana’s Potato Gnocchi With Eggs

5 lbs potatoes
5 cups flour
1 egg
Pinch of salt

Cook potatoes, mash and cool.
Add egg and flour, and work into a dough.
Cut off pieces and roll into strips 1″ wide.
Then cut strips into 1″ pieces.
Boil until they rise to the top, drain, top with sauce, and serve.

By Ivana Pantaloni, Abruzzo Region, from La Grande Tradizione Della Cucina Italiana, compiled by the Culinary Arts Committee of the Columbus ’92 Commission.

Ricotta Cheese Gnocchi

Makes 2 lbs and serves 4 to 6

2 cups all purpose flour
1 beaten egg yolk
1/4 tsp salt
2 cups ricotta cheese

Put flour into a mixing bowl and add the egg and salt. Fold flour into the egg and add the ricotta cheese. Mix it all together very thoroughly to form a ball of dough. Add flour to get proper consistency and ball shape. Transfer to a dough board, knead, adding flour as necessary until surface of dough does not stick to your finger.
Because ricotta cheese is usually very moist, and to avoid adding too much flour, refrigerate the dough for several hours. Follow the same step-by-step procedure as with the basic potato gnocchi for forming.

Spinach Gnocchi

Makes 1-1/2 lbs and serves 4

1-1/2 cups all purpose flour
1 pkg frozen chopped spinach
8 oz ricotta cheese
1 beaten egg yolk

Put flour into a mixing bowl and add the egg yolk. Drain spinach thoroughly after it has been chopped finely and cooked. Squeeze out the water between your hands, or saute it lightly to evaporate the water. Add the spinach and the ricotta cheese. Mix it all together very thoroughly to form a ball of dough. Transfer to a dough board and knead. Add flour as you knead since the dough will still be quite sticky. It is important that the spinach be as dry as possible to avoid adding too much flour to get proper consistency. More flour makes gnocchi less tender when cooked.
Knead for about 8 to 10 minutes, adding flour as needed. Surface of dough should not stick to your finger. Divide the ball of dough and proceed to form gnocchi as in the basic potato gnocchi recipe. They can be served simply with melted butter and grated Parmesan cheese, or with any sauce of your choice.


How to Order Cousin Liana’s Gnocchi Board


Fante’s Italian Home Cooking Collection

Fantes Logo - The Italian MarketFor over 100 years, the extended Fante’s family have lived, worked and most importantly, cooked and eaten in the heart of Philadelphia’s historic Italian Market. Years of experience helped to create our signature line of Italian Cookware where old school craftsmanship and today’s technology come together in a collection of favorites that would make generations of Fante’s very proud. We hope they inspire you and your family to gather, to cook and to enjoy a wonderful meal. – The Fante’s Family

Fante’s Italian Home Cooking Collection is produced by HIC. Inquiries for Warranty Service and Wholesale Purchases should be directed to:
HAROLD IMPORT COMPANY – Lakewood NJ USA
800.526.2163 – www.hickitchen.com