Gnocchi is my all time favorite Italian food. Ever. If we ever go to a good Italian restaurant it’s always the dish I order. We went to Cleveland this past year and visited their little Italy. I had the best gnocchi while I was there and have been craving it for the last 6 months. We don’t have any really good Italian restaurants near us, so I just gave up. Until one day I realized I should just make it on my own. It’s been years since I made it, but I knew those skills were in there. Duh… So here’s the recipe-
Boil potatoes in salted water until soft (somehow that photo got deleted).
Once they are cool enough to touch, peel. You’ll want them to be as hot as you can stand though.
This is what I’ve been working out and preparing for! This ricer took a lot of muscles. After 3 potatoes I had to hand it off to my son. Dang!
Mound on counter top and form a center well. Add flour and salt in center. On top of this add the egg and start mixing, starting from the center out.
It will quickly become to thick to mix with the fork. At this point, change to your hands.
There is something so satisfying to me about getting my hands dirty!
Knead it for just a minute or 2 until fairly smooth.
Divide dough into 8 portions. Don’t stress about these being totally equal, it’s not important.
Roll each portion into a log 1/2-1 inch thick.
From here, cut each log into 1/2 inch pieces.
I formed my gnocchi with fork tines. Although I did just order a board!
You can see I’m not exactly a pro at it yet. There’s a little inconsistency in each piece:).
Drop 15-20 pieces into boiling salted water. It cooks quickly, my pieces were taking 3-5 minutes.
Strain and prepare with method desired. I used a red veggie sauce.
I topped it with just a touch of parmesan and fresh basil. It was so good, it hardly needed anything else!
You can also freeze your gnocchi, looks I did. Don’t boil them. Just mix the dough, form the gnocchi and place them single layer on a parchment lined baking dish. When you are ready to use, pull them out and thaw to room temperature and boil as shown above. Simple!
Now, sit back and enjoy. You deserve it!
- 5 medium potatoes This is a variable, it depends on the size of potato. I have read in several places you need 1/2 cup flour per 1 medium sized potato
- 2 1/2 cups whole wheat pastry flour hard wheats are also great too if you prefer.
- 1/2 teaspoon salt
- 1 egg
- Boil potatoes in salted water until soft. Drain. While the potatoes are still hot, as hot as you can stand, peel. At this point, you can either mash the potatoes or use a ricer. I like the fine consistency of the potato ricer, so that's what I used. Mound riced potatoes on counter top. Make a well in the center and add flour and salt. Add the egg to center of the well. Mix the egg, starting at the center and working your way out. Once it gets to thick to mix with the fork, use your hands. Knead for several minutes until it is smooth.Divide dough into 8 portions. These don't need to be perfectly divided, it's not necessary. Roll each section into a log about 1/2 to 1 inch thick. Start cutting each log into 1/2 inch pieces. I made my gnocchi a little bigger, I like them that size. You can make the gnocchi any size you are in to. I formed the gnocchi with a fork. Take each piece you have cut, and push it down the tines of the fork. as you slide fold it over on itself. Prepare a pot of boiling salted water. Drop gnocchi into water about 15-20 at a time. It doesn't take long for them to cook, maybe 3-5 minutes. From here,drain and serve them as desired. This makes a large batch, if you don't them all for the meal you have planned, simply freeze. To freeze, mix the dough. Form gnocchi and place on a parchment lined baking sheet, don't boil yet. Freeze. Once frozen, move to a ziplock bag or other container. When you are ready to use, bring them to room temp. Then boil and prepare as desired. Now, sit back and enjoy. You deserve it!