Wednesday, July 21, 2010

homemade gnocchi

Since I started making homemade gnocchi it has become a staple and simple meal in our home. Although it involves a few steps, it's fairly straightforward to make and is such a wonderful comfort food on a cold winter's night.

4-5 large starchy potatoes (like russets)
1 egg, lightly beaten
approx. 3/4 cup of unbleached all-purpose flour
fine grain sea salt
**a potato ricer**


* Fill a large pot with cold water and add salt.

* Peel, and cut potatoes in half and place them in the pot.

* Bring the water to a boil and cook until tender throughout (approx 40-50 minutes)

* Remove the potatoes from the water one at a time with a slotted spoon.

* Place potatoes through a ricer and let sit in a soft mound on the counter.

* Let the potatoes cool long enough that the egg won't cook when it is added.

* Drizzle the mound with the beaten egg and sprinkle 1/2 cup of the flour across the top. Use you hands to gently mix the ingredients together and very lightly knead, adding the rest of the flour if the dough is too sticky. The dough should be moist but not sticky and feel almost billowy.

* Separate into 8 pieces and gently roll each piece into snakes the thickness of your thumb.

* Use a knife to cut pieces every 3/4-inch (see photo).

* Dust with a bit more flour and set each gnocchi aside until they are ready to boil.

* Bring a pot of salted water to boil.

* Cook the gnocchi in batches by dropping them into the boiling water about 15-20 at a time

* They are cooked when they float back up to the top.

* Scoop them out of the water a few at a time with a slotted spoon ten seconds or so after they've surfaced

* Place them on a platter or large plate that has been drizzled with olive oil so they don’t stick to one another or the plate.

* Continue cooking in batches until all the gnocchi are done

* Add sauce- pesto or tomato are hits here, but I am sure a cream sauce would be nice also

* Makes 2 very large serves



LJ said...

Yum! We eat a lot of gnocchi in our house too...but ours is either semolina gnocchi or polenta gnocchi. So yum!! Will give your recipe a try.

Bianca said...

Gnocchi is great (or ganooochi as my husband insists on calling it) We mostly make ours with pumpkin.

I've been told by my Italian GF's Gran that old potatos are the best to use -when they start to go wrinkly and shriveled. -apparently the mix comes together easier and the texture is better. -Compared to store bought, she is definately right.

I've got to ask, what the heck is a potato ricer!?


Rebecca The Greeniac said...

Your recipe looks very similar to the traditional one that was handed down to me by my Italian grandmother. The only difference is that we use a bit more flour to make a stiffer dough. We also "roll" them after cutting them into pieces. Grandma had a special device for doing this... it's basically a piece of wood with grooves in it and you roll them up it like this: But you can also just use the back of a fork. I think the idea is that it helps them to cook more evenly? Anyhow, they end up almost dumpling-like in texture.

I think there are regional differences in gnocchi preparations. My grandmother's family is from rural central Italy (Forli del Sanio) and we NEVER made anything but a traditional tomato sauce. But I lived with an exchange student from Venice for a while, and she served it with a cream/prosciutto sauce which was to die for! Almost enough to make me want to stop being a vegetarian!

OK... since my dad's birthday is coming up, you've made me think that perhaps a big gnocchi feast is in order!

Leslie said...

i think that these sound just amazing...i love gnocchi

kathryn said...

Hi there,
I was so surprised to win the lovely modern little munchkins giveaway. It has just made my day. Sorry to have taken so long to realise it! (and I hope I'm not too late.

I am pretty new to your blog and I find it very inspirational. What a lovely mum you are.

My address is:

Kathryn Hall
3 Britton Street

Look after yourself and your lovely belly

I tried to email, but for some reason it wouldn't go through


nocton4 said...

oh my goodness, yum yum.
love and care to you xx

Sandrine said...

They look delicious, thanks for sharing your recipe! x

Maxabella said...

I'm putting this on the menu for next week. I love how you are always coming up with recipes I'm desperate to try. I'm getting addicted to your site, popping in whenever I can. Thank you!

michelle said...

i love making gnocchi and your recipe sounds like a good one . thanks. i might just give it a run tomorrow

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