Potato Gnocchi

This Gnocchi I made them with a tomato broth: simple and delicious. 

This Gnocchi I made them with a tomato broth: simple and delicious. 

I simply love Gnocchi! When I go out for dinner, and I see the restaurant has gnocchi nothing else matters. And yes, I do not share my gnocchi! Potato gnocchi, ricotta gnocchi, pumpkin gnocchi, give other variations and I love them all. 

The issue with gnocchi is that either they are great or they suck! One of those few things in life where there is no middle. 

As a kid I remember making gnocchi at home, although I do not remember the outcome. Lately I been craving gnocchi and decided it was about time I try it again. So I did. 

Read a handful of blogs about gnocchi. Most suggest that you buy a potato ricer, so I did. You can find the one I bought on Amazon. Truth been said it came out pretty good with it, but also I used the food processor and it work just fine. So it is totally up to you if you want o buy a ricer or not.

Gnocchi can be pair with a simple sauce, or just oil and parmessan cheese. 

As I make the Gnocchi i sprinkle with semolina flour so they do not get sticky

As I make the Gnocchi i sprinkle with semolina flour so they do not get sticky

 

Gnocchi


 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 

 
 
 


Makes: 500 grams
 
 
 
 
 
 
 
 
 

 
 
 
 Prep time: 
 
 
 
 
 
 
 
 
 

 
 
 
 Cook time:

Ingredients:
  • 905 gr Russet potatoes (4 big ones)
  • 190 gr all-purpose flour, plus more for dusting
  • 1 egg
  • salt and pepper
  •  

    Instructions:
    1. Pre heat oven to 400 degrees, bake potatoes for 45 minutes to 1 hour.
    2. Let the potatoes cool for 10 minutes after baking, then peel them with a knife or a peeler. Run the potatoes through a potato ricer or smash them. Cool them for another 10 minutes.
    3. Add the egg mixing to combine. Add ½ cup flour, and mix to combine. Add the next ½ cup flour, mixing again, continue adding to see if this is enough to form a dough that does not easily stick to your hands. If not, add 1 tablespoon at a time, until the dough is soft but only a little sticky, and able to hold its shape enough to be rolled into a rope. Knead the dough together briefly, gently, on a counter, just for a minute.
    4. Divide the dough into quarters. Roll each piece into a long rope. Then cut the gnocchi to desire size. Place the gnocchi on a pan with semolina.
    5. Boil water on a big pot, pour the gnocchis and cook for 2-3 minutes.

    ** TIP: The gnocchi can be frozen. As you make them line them in a try and freeze them. After 24 hours you could place them on a bag.