Given the large supply of potatoes in our pantry from our CSA, it was about time I tried my hand at making gnocchi. Step one was purchasing a potato ricer at Kitchen Kapers (love that store!). Making gnocchi was actually much easier than I thought it would be: just combine the riced potatoes, some flour, and an egg, and voila! Gnocchi! Given their simple ingredients, these potato dumplings were rather basic in flavor. I think next time I would like to amp up the flavor factor a bit with the addition of garlic, rosemary, or Parmesan cheese.
Yukon Gold Gnocchi (printer-friendly version)
makes 4 servings
1 pound organic Yukon gold potatoes, washed
2/3 cup unbleached all-purpose flour
1 farm fresh egg
olive oil
1. Bring a large pot of water to a boil.
2. Add the unpeeled whole potatoes to the water. Boil the potatoes for 20 minutes, or until fork tender.
3. Once the potatoes are cooked, remove them from the water. (I just saved the water to cook the gnocchi in a later step.) Let the potatoes cool until they can be handled, about 10 minutes.
4. Remove the skins from the potatoes (the skins should easily tear off).
5. Use a potato ricer to rice the potatoes into a large bowl.
6. Add the egg and use your hands to evenly combine the ingredients.
7. Turn the potato-egg mixture out onto a prepped floured surface.
8. Add the flour to the mixture, about 1/3 of a cup at a time. Gently knead the dough between additions. Drizzle the dough with olive oil and gently form the dough into a ball.
9. Separate the dough into two portions.
10. Roll one half of the dough at a time into a 1" rope. Use the side of a fork to cut the rope into 1" portions.
11. Gently roll the tines of a fork over each gnoccho to make an indentation on one side.
12. Place the prepped gnocchi on a plate and chill in the refrigerator until ready to cook.
13. Bring a large pot of water back to a boil.
14. Add the gnocchi to the boiling water. The gnocchi will immediately fall to the bottom of the pot; once they are done they will float to the top.
15. Once they are cooked, use a slotted spoon to remove the gnocchi from the water, place them on a paper towel, and pat dry.
16. Serve with your favorite sauce. (I served mine with a store-bought marinara sauce that I doctored up with some sauteed red and green peppers and eggplant.)
17. If you have excess uncooked gnocchi, place them on a baking sheet lined with parchment or wax paper, and chill in the freezer until just set up, then place in an airtight container; you can store the gnocchi in an airtight container in the freezer for up to one month.
makes 4 servings
1 pound organic Yukon gold potatoes, washed
2/3 cup unbleached all-purpose flour
1 farm fresh egg
olive oil
1. Bring a large pot of water to a boil.
2. Add the unpeeled whole potatoes to the water. Boil the potatoes for 20 minutes, or until fork tender.
3. Once the potatoes are cooked, remove them from the water. (I just saved the water to cook the gnocchi in a later step.) Let the potatoes cool until they can be handled, about 10 minutes.
4. Remove the skins from the potatoes (the skins should easily tear off).
5. Use a potato ricer to rice the potatoes into a large bowl.
6. Add the egg and use your hands to evenly combine the ingredients.
7. Turn the potato-egg mixture out onto a prepped floured surface.
8. Add the flour to the mixture, about 1/3 of a cup at a time. Gently knead the dough between additions. Drizzle the dough with olive oil and gently form the dough into a ball.
9. Separate the dough into two portions.
10. Roll one half of the dough at a time into a 1" rope. Use the side of a fork to cut the rope into 1" portions.
11. Gently roll the tines of a fork over each gnoccho to make an indentation on one side.
12. Place the prepped gnocchi on a plate and chill in the refrigerator until ready to cook.
13. Bring a large pot of water back to a boil.
14. Add the gnocchi to the boiling water. The gnocchi will immediately fall to the bottom of the pot; once they are done they will float to the top.
15. Once they are cooked, use a slotted spoon to remove the gnocchi from the water, place them on a paper towel, and pat dry.
16. Serve with your favorite sauce. (I served mine with a store-bought marinara sauce that I doctored up with some sauteed red and green peppers and eggplant.)
17. If you have excess uncooked gnocchi, place them on a baking sheet lined with parchment or wax paper, and chill in the freezer until just set up, then place in an airtight container; you can store the gnocchi in an airtight container in the freezer for up to one month.
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