Gnocchi Recipe

Gnocchi Recipe: I learned how to make these gnocchi when an Italian buddy from Genoa paid me a visit. Her mother accompanied her, and one evening she shared her recipe for handmade gnocchi with us next to a little mound of fragrant, gorgeous basil.

As promised, I followed up with a post about the gnocchi and talked about the pesto we made to go with it. Are you prepared?

Gnocchi Recipe

INGREDIENTS

INSTRUCTIONS

Prepare the Potatoes

• Add enough cold water to a big pot. After adding salt to the water, cut the potatoes in half and add them to the saucepan. After bringing the water to a boil, simmer the potatoes for around 40 to 50 minutes, or until they are soft throughout.

• Using a slotted spoon, take each potato out of the water one at a time. Remove any extra water. Before going on to the next potato, place each piece on a large chopping board and peel it. Hold onto the potato water. Additionally, peel every potato as quickly as you can after taking it out of the water (without being burned). A paring knife works well for this. Remember that you want to mash the potatoes while they’re still hot, so you should move quite rapidly.

• You may either use a ricer to do this or, as I do, use the tines of a fork to break the potatoes apart one at a time on a chopping board—mash isn’t quite the correct word for this.I create a wonderful, fluffy potato basis to work with by running the fork down the sides of the peeled potato (see photo). You only want an even texture with no discernible lumps, so don’t over-mash.

• Spread the potatoes out on your work area and let cool for ten or fifteen minutes. Long enough, though, so that when the egg is mixed into the potatoes, it won’t fry.

Make the Gnocchi

• When it’s time, remove the potatoes and pile them into a soft mound. Drizzle with the beaten egg, then dust the top with 3/4 cup of flour. I’ve discovered that a metal spatula or a wide pastry scraper work well for blending the flour and eggs into the potatoes, allowing the yolk to show through. Once the mixture has become a light crumble, scrape below and continue to scrape and fold. Knead the dough very lightly, using a feathery touch. If the dough is too sticky at this point, you can also add a little more flour at a time.

• Depending on a number of factors, including the potatoes, flour, season, and whether or not the gnocchi gods are smiling on you, I usually end up utilizing the majority of the leftover 1/4 cup flour. The dough needs to be somewhat wet but not sticky. It ought to feel nearly voluminous.

• Cut it into eight pieces. Proceed to carefully roll each 1/8th of dough into a log that resembles a snake and is about the thickness of your thumb. Cut pieces every 3/4-inch using a knife (see photo). Add a little extra flour on top.

• Gnocchi can be shaped by holding a fork in one hand (see photo), pressing a gnocchi pillow against the fork’s or gnocchi board’s tines, and then cutting off the ends. Using your thumb, press in and down the length of the fork with a confident and assertive (but light) touch. The gnocchi should form a little “C” shape, with their backs giving the appearance of having tiny ridges that will later catch sauce. Until you are ready to boil them, set each gnocchi aside and dust with a little more flour if necessary. It takes some getting used to, but once you get the hang of it, this process is quite simple.

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NUTRITION 

FAQs AND QUESTIONs

Gnocchi with Egg, or No?

• If you are committed to trying an eggless version, try this version first. After that, perhaps the next time around, use half the egg or an egg yolk, and the time after that go for no egg. By that time, you should have all the other steps figured out and you’ll have a better vantage point and level of experience from which to work You’ll also have a better sense of how to handle and work with the dough.

Can You Freeze Gnocchi?

• Yes! You can freeze gnocchi. After shaping them, prior to the cooking step, arrange them in a single layer on a baking sheet. Place in the freezer. Once the gnocchi are frozen, transfer to a bag or container for a future meal. Drop directly into boiling salted water and proceed with the recipe.