Potato Gnocchi

Meep is a huge fan of gnocchi. If there is gnocchi on the menu, he usually ends up ordering it (unless I was doing the ordering for him). The first time I made gnocchi has to be over 1.5 years ago… it didn’t turn out great because I did not have a potato ricer (trust me, it makes a whole lot of difference). Bern got me a ricer & jaccard meat tenderiser for my birthday this year (yay! thanks!!) so I decided to give gnocchi a try again.

A very basic potato gnocchi recipe! Hard to describe the exact amounts because I kind of went by touch..

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Ingredients:

1 lb Russet potatoes

4 large egg yolk

1/2 cup grated Parmesan

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup All Purpose flour

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Step 1: Place potatoes on a bed of coarse sea salt.

Bake potatoes for 45 minutes in 425F oven.

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Step 2: Peel potatoes while it is still hot. Use a kitchen towel to hold it, and peel with tongs. The skin should be a little blistered so it would be easy to peel off.

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Step 3: Cut into pieces that fit into a potato ricer. Pass potatoes through ricer. Make sure to do this while potatoes are still hot.

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Step 4: When potatoes cooled a little (warm but able to handle with bare hands), form a mound on the counter.

Add egg, cheese, salt and pepper in middle of mound.

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Step 5: Fold and mix with fingertips. Careful not to knead, this will make it lose its airiness/fluffiness.

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Step 6: Sprinkle flour 1/2 cup at a time. Mix well with finger tipos.

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Step 7: After 1 cup of flour is used, check consistency of the dough. I t should not be wet or heavy. But dense enough to roll into rod and hold its shape.

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Step 8: Scrap off any bits of dough that might be stuck on the work space. Dust it with flour to begin rolling dough. Keep a bowl of flour handy, you need to constantly use it while rolling and cutting the dough.

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Step 9: Roll into strips, about 2/3 of inch thick.

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Step 10: Cut into 1 inch pieces.

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Step 11: Dust with flour well and keep cutting. Leave to dry out in cool area.

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Step 12: you can cook it at its pillow form, or roll it off the back of a fork to give it some ridges.

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Step 13: Cook in boiling salted water for about 1 minute. It willfloat to the surface when ready.

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Step 14: Toss in sauce (that is warm and ready to use in a pan). Recipe for a mushroom cream sauce coming up next!

You can toss in a simple pesto, marinara and even pan fried in some brown butter. I tried some spinach gnocchi in Monterey that was sooo amazing, I am gonna try that next!

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Notes: This recipes makes quite a bit, so I placed them on a cookie sheet, popped it in the freezer. Once frozen, popped them in a ziploc freezer bag. It keeps for months in the freezer and too cook just boil them in their frozen state.

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