Friday, December 31, 2010

gnocchi

In a bizarre fit of making excruciatingly complicated foodstuffs right before a big trip, Christmas, and several deadlines, I rolled out some gnocchi. You know, to use up the last of those potatoes in a simple, quick, and easy way. Le sigh.

Anyway.

They're tasty! And really not so hard after all. I'd recommend sauteeing them up in some olive oil or butter afterwards, and serving them up with some wilted spinach, garlic, mushrooms, and cheese. Mmm. This recipe makes four generous servings.

Homemade Gnocchi
1. Boil or bake roughly 2 pounds of russet potatoes until tender. Then peel and run the potatoes through a ricer (I kinda mashed mine through a sieve and it worked fine) while still hot. Let cool a little before adding 1 beaten egg and about 3/4 cup all purpose flour and incorporating very gently. Add more flour little by little just until the dough is no longer tacky.
2. Separate into 8 equal pieces, and roll them into little snakes about 1/2-inch in diameter. Then cut the logs into 3/4-inch pieces and dust with a bit more flour to prevent sticking.
3. To shape the gnocchi, roll each piece along the tines of a fork with a little flick.
4. Bring some salted water to a boil and add the gnocchi in batches of about 20, then scoop them out again about 10 seconds after they float to the top and bob around a bit. Enjoy!

1 comment:

  1. Delicious recipe - but this makes really a lot of gnocchi. Two of us only used about 1/3rd this amount (with a nice green salad to start), so you may want to adjust accordingly. We added a couple of teaspoons of fresh pesto to each portion as well (gently pulse 2 cu. basil with 1/3rd cu. pine nuts; drizzle in ~1/2 cu. olive oil (slightly less, actually) and pulse occasionally. Add 3 cloves garlic and ~1/2 cu. finely grated paremesan/reggiano; pulse until it's nice and coarse and pesto-y. Salt & pepper to taste.)

    Thanks again for this tasty recipe! YUM!

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