Basic Potato GnocchiFrom applesomething 9 years ago
How to make it
- Bring 5 quartz of salted water to a boil and then adjust so that it boils very gently.
- Mix all ingredients.
- I use a big wooden board lightly floured to roll out small handfuls of dough into long snakes about 3/4 of an inch in diameter.
- You'll need plenty of flour in a cup nearby to keep re-flouring the board because the dough is very sticky. Some cooks say not to use too much flour because it will render a too-tough gnocchi but mine have always come out perfectly chewy and tender.
- I cut each snake into 1 inch pieces. This seems to make the perfect bite-size. Make 'em how big you want 'em.
- Then, take a fork and turn it upside down, holding it in one hand.
- With the other hand, take one uncooked gnocchi, roll it down and away from you across the fork tines. I use my index and middle fingers to start the roll and then end with my thumb, lightly pressing down to create indentations. I do this over the pot of boiling water and let the gnocchi drop right in. The gnocchi will drop to the bottom of the pot like an anchor.
- Continue doing this one by one to each gnocchi until you have about 10 or so cooking in the pot at once.
- A gnocchi is done cooking when it pops up to the surface of the water. I think its adorable! It also makes cooking them so easy since they practically TELL you when they're done.
- Some cooks wait another minute AFTER it rises to the top but I tried both ways and did not notice a difference, so I say the sooner the better!
- After you remove your first batch of finished gnocchis, place them in a collander over a towel or dish to drain. Cut up some more dough snakes and repeat the process over and over until you've cooked them all.
- The whole cooking process is like an assembly line that keeps on moving. You will not have a chance to do anything else whilst cooking the gnocchi, so don't let anything interrupt you.
- You may want to keep the finished gnocchis warm in a slow oven until you've cooked them all. I don't do this. I just reheat them by tossing them in whatever sauce I prepare.
- LIke I said above, gnocchi tastes good with a variety of different sauces. When I make gnocchi at home I hap-hazzardly throw together a simple sauce of browned butter, balsamic vinegar, minced garlic, olive oil, freshly grated parmesan and sometimes a little fresh rosemary. I do not offer a recipe for this cuz I literally just throw it together.
- A note: using the freshest potatoes possible has proven to be the key in nice smooth texture. I have made these a couple times with potatoes that I'd had in the pantry for over a week and could not mash them up smooth enough (maybe because "eyes" were forming) and the result was nice looking gnocchi with an unpleasant surprise of little random hard spots when I smushed one between my tongue and the roof of my mouth (a normally heavenly experience). Yuck.
The Cookapplesomething San Gabriel, CA
The Rating1 people
I made these tonight for family dinner and OMG they were great. I was a little unsure that I had the dough right-it was very soft. I added more flour and made them a little stiffer. The whole family loved them! Thanks for sharing this recipe.minkey in Denver loved it
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