Thursday, January 26, 2012

Gnocchi

We finally got around to using one of our Christmas gifts - a potato ricer (similar to this one) - to make homemade gnocchi. It's something that most people probably don't make at home from scratch on a regular basis - or at all, but we've made it a few times in the last year or so and love it! It's a little labor intensive but we enjoy a good cooking adventure.

To start we found this video (which is strangely hilarious):

We followed that basic recipe with I think about 3-4 potatoes we had on hand. We boiled them and used our new potato ricer to get those tiny potato curls. Combine with some flour, water, an egg, and a little salt and you've got gnocchi dough. See video for full recipe (or just Google around). It makes a lot so we saved half the dough for another day.


I'd say it looks like an exact science - even for amateurs like ourselves but honestly it was easy. It just came together. Must have been luck or something or perhaps it's dummy proof. Prepare to get your hands dirty though. It's a messy fun. Be sure to generously flour your clean surface first.


These are the big lumps of gnocchi dough. We saved 3 for another day. Side note: when I went to make them later that week the dough had gone all weird in the fridge. I'm not sure what the best way to save the dough is - perhaps freezer. I did end up being able to reuse the dough but it took a little drying out, reshaping and lots of flour.


I rolled out each dough ball into a long thin roll then sliced off little pillows. Each were about 1". Then the fun/challenging bit comes. The goal is to make each gnocchi into a very specific shape - of which I find impossible! Seriously they do it so easily in videos and photos. I cannot get my gnocchi to form in cute shapes.  Here I am using a grater to get a textured side in the dough:


There are other ways of forming the gnocchi - forks, graters, special wooden rolling tools from William Sonoma, and more. We did our best. Take a look:


Um fail? I really don't think these came out the exact right shape. How important is that? Well regardless... into boiling water they go. We have this wide skimmer tool that works perfectly for pulling the gnocchi out of the water. They're done after a few minutes in the boiling water. You'll know they're done when they float to the top.


We made a 'gimme lean' fake sausage sauce with butter and peas. Pour lots of Parmesan on top and its a great dinner!


1 comment :

  1. The first time we made gnocchi we did it without a ricer. Which basically means my fiance spend a good hour or so ricing potatoes with a fork. They turned out great, but just a little too much work. We did buy a ricer recently, so he was able to make them for a second time, but with a lot less work.

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