Gnocchi is one of those things that many people only get at restaurants, partly because store-bought is usually not-so-good and partly because they have no idea how easy it is to make at home. Way easier than pasta, easier even than bread. More on par with cookies. That easy. Here we go:
Potato Gnocchi for Two
-1 lb. Russett or Idaho potato (since it’s hard to get an exact amount of potato, go with anything between 14-16 oz.)
-1/2 cup all purpose flour
-pinch of nutmeg, if you like
-I don’t add salt because I salt the water pretty heavily.
First things first, if you have such a thing as a ricer in your kitchen, this is what its for. If not, that’s fine, we’ll use a regular potato masher. If you don’t know what a ricer is, click here.
Boil the potatoes whole, until you can break them with a fork and the skin slides off. While they’re still hot, mash them up super-fine or put them in the ricer which is basically a giant garlic press. Scramble the egg(s) in a bowl and add to the potatoes and stir up real good. Now add the flour and stir until just combined. You don’t want to develop too much gluten or you’ll end up with hard gnocchi. A chef I used to work for said, “Don’t knead it, want it.” I’ve always liked that.
Once it’s all mixed in, take a hunk (depending on how much counter space you have) and roll a snake about one to one-point-five inches wide. Cut into sections of a similar length and toss onto a well-floured sheet. Continue in this manner until all the dough is cut. There’s a cool (but not strictly necessary) maneuver you can do with a fork to make ridges, but I’ve found it very hard to describe. Therefore, here is a link with a video of a lady teaching others how to do it. Also some good looking sauces. Watch the video.
While cutting the dough, get a big pot of water on to boil. Salt it like you would for pasta. Toss maybe twenty in at a time and be ready to take them out in about two minutes. You’re going to see them bob at the top for a few seconds, then start floating determinedly, this is when they’re ready. In another 30 seconds will be over-done and start to fall apart, so be quick. Using a slotted spoon, remove them to a bowl very quickly and toss in some olive oil or melted butter. Cook the rest in batches like this until they’re all done and switch to a different serving dish or serve on plates, so they’re not sitting in a pool of oil and water at the bottom of your bowl. Serve with pesto, marinara or whatever sauce you like.
- Gnocchi, by hand. (amyperone.wordpress.com)
- Homemade Gnocchi (with Tomato Pesto) (abeautifulmess.com)
- Gnocchi with Sage Butter (twinleeks.wordpress.com)