Gnocchi
This classic Italian dish is one of the very best. Although it's a bit time consuming, the finished product is so worth it!
Servings: 15
Ingredients
- 5 medium potatoes This is a variable, it depends on the size of potato. I have read in several places you need ½ cup flour per 1 medium sized potato
- 2 ½ cups whole wheat pastry flour hard wheats are also great too if you prefer.
- ½ teaspoon salt
- 1 egg
Instructions
- 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 ½ to 1 inch thick. Start cutting each log into ½ 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!