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Gnocchi Rollatini

Traditonal Potato Gnocchi are one of the most traditional Italian family dishes. It was only natural that readily available ingredients such as potatoes, flour and eggs ended up in the same mixing bowl and then in a big pot of boiling water. For my family, making Gnocchi was quick, easy and we loved them. It was old world perfection topped with red sauce and grated cheese.

Although the Rollatini style is unique for Gnocchi, it is a well known dish that uses various meats and vegetables for the roll up. Rollatini is an excellent Antipasti en Piedi, a Standing Appetizer. They are made in the fashion of a jelly roll with ricotta spinach filling, and are baked instead of boiled. The filling is similar to a traditonal Ravioli filling. A finished Gnocchi Rollatini is the Gnocchi version of a warm Chocolate Chip cookie, is easily eaten with one hand, and looks and smells delicious. When we make these at our Prima Festa parties, they rarely make it to the table. They can be served hot out of the oven, or can easily be frozen until heated and served.

Gnocchi Dough

2 cups riced potatoes
2 cups unbleached flour
2 medium egg yolks, room temperature
1.5 cups warm water. (Makes slightly firmer dough than traditonal Gnocchi)
1 teaspoon Baking Powder
Pinch of salt

Using riced potatoes is the traditional way to make Gnocchi. I recommend a large Russet potato. Bake the potato, let it cool, and then slice it in half length wise. Scoop out the inside with a large spoon and then rice it to a fine consistency. A Ricer is a must have tool for any Italian kitchen. Because some potatoes have more moisture than others, they may cause the batter to be too wet and mushy. If the batter is too wet and sticks to your hands, dust it with flour.

A modern and quicker adaptation would be to use potato flakes. The flakes may provide an easier consistency, but contain preservatives, so a good potato is still the best and traditional way to make great Gnocchi.

Combine potatoes, flour, baking powder and salt in a mixing bowl. Stir in beaten egg yolks, warm water, and mix with a large mixing spoon. Knead dough and dust with additional flour until the dough no longer sticks to your hands. My grand mother never used baking powder, but I use it to make the Gnocchi a little lighter. We refer to Gnocchi made with too much flour as Lead Sinkers.

Preparation

Roll out dough to a 16” square on either parchment or wax paper. Thickness should be less than ¼”. Spray the paper to keep the dough from sticking to the surface. Evenly spread out the Spinach filling, and then roll it up like a jellyroll. Lift the edge of the paper base to begin the rolling process. Wrap in plastic wrap and refrigerate it for at least thirty minutes so that the roll may be firmer for slicing. The roll will soften due to the moisture in all of the ingredients, so firming it even further by placing it in the freezer for 15 to 30 minutes will make it easier to slice.

Ricotta-Spinach Filling

1 cup cooked Spinach
2 cups Ricotta cheese
1 cup grated cheese. (Parmesan or Romano)
¼ teaspoon ground Nutmeg
Pinch of salt
Pinch of pepper

Cook spinach, squeeze and press out excess water and finely chop. You may even spread it on paper towels to soak up remaining water. Too much moisture will cause the roll to be too soft and difficult to slice and handle. You may also use chopped frozen spinach, but fresh is always best. Combine the spinach, Ricotta cheese, grated cheese, nutmeg, salt and pepper in a small bowl. Refrigerate until ready to use.

Finishing

1 stick of melted butter
½ cup shredded Parmesan or Romano cheese

Carefully cut rolled dough into ½” thick slices. Place them in a greased baking sheet. Spoon melted butter over the top and sprinkle with the shredded Parmesan or Romano cheese. Bake in the upper section of the oven at 350 degrees for 25 minutes or until golden brown. The mixing of the dough and filling, preparation and finishing is well worth an investment of your time and passion for cooking in the old world tradition.

Serve while warm and watch them disappear!