Gnocchi
I've been eating a lot of gnocchi lately- and thought- let's try and make it. But, I wasn't buying a ricer... it WORKED! I might try the food processor next time. (And to be honest, I got sick of rolling and cutting these... I might make half this next time- as 1/2 served 3 people.)
...added to a Pomodoro sauce and fresh ricotta. YUM!
Gnocchi:
5 Russet potatoes
1 egg
1 1/2 c flour
1 t salt
Poke fork holes into the potatoes. Bake the potatoes for an hour at 400 degrees, turning after 30 minutes.
Once done, add the potatoes to ice water. Once cool, pull the skins off.
Then, use a cheese grater to grate the potatoes into a bowl.
Add an egg and salt. Mix the egg so that it coats the potatoes a bit. Add 1/4 of flour at a time and mix (hands works well).
Lightly flour your counter- and ball up the dough. Kneed the dough for 3 minutes- like bread dough- turning 1/4 turns and turning over repeatedly. Add more flour as it gets too sticky.
Once done, ball the dough and divide into 6 parts. Roll each part into a long "snake"- about 1/2 inch wide. Then, cut the "snake" into 1/2 inch pieces.
Roll the individual pieces on the back of a fork.
(If freezing, place these pieces on a lightly floured tray for about an hour- then put in a bag.)
To cook, boil heavily salted water. Add the gnocchi. Boil until they float to the top. Then, add to the hot sauce to coat.
...added to a Pomodoro sauce and fresh ricotta. YUM!Gnocchi:
5 Russet potatoes
1 egg
1 1/2 c flour
1 t salt
Poke fork holes into the potatoes. Bake the potatoes for an hour at 400 degrees, turning after 30 minutes.
Once done, add the potatoes to ice water. Once cool, pull the skins off.
Then, use a cheese grater to grate the potatoes into a bowl.
Add an egg and salt. Mix the egg so that it coats the potatoes a bit. Add 1/4 of flour at a time and mix (hands works well).
Lightly flour your counter- and ball up the dough. Kneed the dough for 3 minutes- like bread dough- turning 1/4 turns and turning over repeatedly. Add more flour as it gets too sticky.
Once done, ball the dough and divide into 6 parts. Roll each part into a long "snake"- about 1/2 inch wide. Then, cut the "snake" into 1/2 inch pieces.
Roll the individual pieces on the back of a fork.
(If freezing, place these pieces on a lightly floured tray for about an hour- then put in a bag.)
To cook, boil heavily salted water. Add the gnocchi. Boil until they float to the top. Then, add to the hot sauce to coat.
Comments