Friday, December 17, 2010

homemade gnocchi

For a lovely week night dinner my husband (and I... kinda) made homemade gnocchi.  From Scratch!!  It doesn't seem hard but then again I didn't make the dough or do any of the hard work.  For me the most challenging part was shaping them into little pillows of their correct shape.  Cooking them and eating them of course were totally easy!

This meal was of course semi organic (and probably vegan... is canola oil vegan? Wait eggs aren't vegan.) and semi vegan.  With 5 ingredients plus our sauce it was easy but not quick to make.  It's not just a 'place in pot and come back later' meal.  But totally worth it!!  Our sauce included store bought (maybe organic) pasta tomato sauce, cooked spinach, frozen (maybe organic) broccoli and organic edamame.

Recipe Courtesy of Mario Batali


  • 3 pounds russet potatoes
  • 2 cups all-purpose flour
  • 1 egg, extra large
  • 1 pinch salt
  • 1/2 cup canola oil


Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board.

Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water.

Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.

Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork or concave side of cheese grater until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.
gnocchi source


  1. I love gnocchi, although I've never tried actually make them. Although I'd imagine that if I knew how it could be a bad thing, but only because I couldn't stop eating them!

  2. Oh my yum!!! Jen and I have GOT to make that one day!

  3. Wow! This looks amazing!!

    By the way, how do you like Raleigh? Was one of the places we were considering moving.


  4. Canola oil is totally vegan, but you're right, eggs aren't. I've been contemplating a vegan version of gnocchi, but I'm always a bit intimidated...


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