Tools of the Trade: Chef Arturo Perez

Arturo's Ristorante Executive Chef/owner Arturo Perez demonstrates how he uses the unique gnocchi roller gizmo he created to make the traditional ridged shape on the dumpling dough.

Jenine C. Ouillette/Special to the Eagle

Arturo's Ristorante Executive Chef/owner Arturo Perez demonstrates how he uses the unique gnocchi roller gizmo he created to make the traditional ridged shape on the dumpling dough.

Arturo's Ristorante Executive Chef/owner Arturo Perez demonstrates how he uses the unique gnocchi roller gizmo he created to make the traditional ridged shape on the dumpling dough.

Jenine C. Ouillette/Special to the Eagle

Arturo's Ristorante Executive Chef/owner Arturo Perez demonstrates how he uses the unique gnocchi roller gizmo he created to make the traditional ridged shape on the dumpling dough.

Arturo's Ristorante Italiano

844 Bald Eagle, Marco

Arturo’s Ristorante, 844 Bald eagle Drive, Marco Island. Phone: 642-0550

Q: What is your favorite kitchen gizmo — the one you reach for most of the time?

A: It’s my gnocchi roller. I have always cooked my own gnocchi: Twenty-seven years ago, when I started my career in New York City, I discovered this great, easy to use gizmo to create the ridges on my dumplings. It’s surprising how cost-effective, efficient and easy-to-use is this small piece of the inner layer of corrugated brown cardboard cut from the sides of sturdy cardboard packing case.

Here’s the recipe:

To prepare enough dumplings dough to serve 6 to 8 people, boil two pounds of Genuine Idaho Potatoes until easily pierced with a fork. Drain and peel when cool enough to handle. Mash the potatoes or put them through a food mill or ricer into a large bowl and incorporate one pound of all-purpose flour, two egg yolks, 2 ounces of parmesan cheese, 1½ teaspoons of nutmeg, 1 tablespoon salt, and mix well. Let the dough cool before you start shaping the dough into little balls. Then roll each one of them on the gnocchi roller and you have beautifully shaped dumplings. Cook in boiling water until they rise to the top and drain. Serve with butter and parmesan or a savory sauce for lunch dish or a side dish for meat or poultry dinner entree.

Where to buy it:

Chef Perez suggests you look around your home – any clean, unused cardboard box will do. You just need one little piece of that cardboard, peel off the top layer and start “rolling.” Note: Home cooks may also use a large, four-tined dinner fork to shape the gnocchi or shop the kitchen aisles at Linens & Things or the three B’s.

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