May 28, 2016

Homemade Potato Gnocchi

There is nothing like the taste of freshly made potato gnocchi….They are lovingly made by hand and if done properly….these little dumplings will taste like soft clouds of deliciousness in your mouth..

I bet many of you have ordered them in Italian restaurants and were disappointed because they were heavy and doughy…..That often happens when too much flour is used in the dough or when they are made commercially. Once you have homemade gnocchi, you will become a gnocchi snob and you will recognize the ones made with the “hands of love” and ones made with a machine.

You will be pleasantly surprised how easy it is to prepare this dough. It is just cooked potatoes that have been riced… And the “ricing” is key as it transforms the potato into a light a fluffy mass. Then you just add the eggs and flour….and gently combine them by hand to form into a beautiful dough.. I like to use russet or idaho potatoes, they are a drier potato and work well in the ricer..

Homemade Gnocchi Dough

5 large russet or idaho potatoes, boiled or baked until fork tender

3 large eggs

All purpose unbleached flour

Boil or bake potatoes with skin on until fork tender. Drain or remove from oven and let cool before peeling
Rice potatoes using a ricer utensil ( can be found in most kitchen supply stores)
Make a well in the center of the riced potatoes and add eggs
Scramble eggs and gently combine the potatoes with the eggs.
Sprinkle approximately 1 cup of flour onto potato/egg mixture and gently mix until it forms into dough…Adding small amounts of flour (12 cup at a time) as needed to form a dough.
When dough is formed, let it rest for a few minutes. Slice dough into 1″ slice and sprinkle dough with more flour if sticky.
Roll the piece of dough into a long rope and then cut into 1″ pieces – That is your gnocchi. Then roll each piece over the fork tines to make ridges in each dumpling and to form a little cavern in middle of each dumpling…. Continue until all dough is used.
Place each gnocchi on a cookie sheet lined with parchment and sprinkled with more flour to keep them from sticking.
Bring a large pot of water to a gentle rolling boil, salt water and then drop in gnocchi one by one…They will float to the top of the water when they are done. Remove cooked gnocchi with a slotted spoon and add immediately to your favorite sauce!