Gnocchi (from scratch!)
Gnocchi (from scratch!). I like this served with a simple garlic butter sauce and some oregano, basil, and black pepper. I might have an idea about why reviewers have disagreed on how much flour this recipe needs: It depends on how much water the potatoes absorb during cooking. A box of store-bought gnocchi is great in a weeknight pinch, but have you ever had homemade gnocchi?
Ingredients
-
You need 5 of medium russet potatoes
-
You need 2 of whole eggs
-
You need of Flour (about 2.5 cups)
-
Prepare of Salt
Steps
- Peel and cut potatoes into about 2 inch chunks. Then boil in salted water until soft. *Drain and LET COOL COMPLETELY before next step!.
- "Smush" potatoes as finely as possible. Regular hand masher may not be enough and may result in lumpy gnocchi. Recommend this weird devise of which I don't know the name..
- Add two whole eggs. Work in thoroughly with wooden spoon..
- Add flour and work in with spoon and hand-kneading to "dough-like" consistency..
- Form long rolls (about 1/2 inch diameter) to for across cutting board..
- Cut into bite-sized pieces..
- Drop them into more flour to coat completely, then place them in strainer and shake to remove excess flour..
- Take chunks and roll across cheese grater or fork-tines to make "fancy".
- Place all prepared gnocchi in a dry, sterile place. Store them in the fridge if needed to store in preparation for next step..
- Your raw gnocchi are ready! Drop them into salted, boiling water and LEAVE THEM ALONE until they float to the top on their own! This is the delicious little morsels telling you they're done!.
- Once finished, the gnocchi are ready to be paired with whichever sauce you have prepared, topped with delicious cheese, and served to the people you love the most. Pair with your favorite wine and the people in your heart..
I can't remember the last time I bought a pack of store-bought gnocchi, if ever. It is like pasta in a way – dried pasta is a quick, weeknight meal but fresh pasta is a luxury – reserved for friends, weekends. Remove the floating gnocchi with a slotted spoon and transfer to a clean, dry baking sheet to dry while cooking the remaining dough. When cooked, the gnocchi should puff up or swell and have a pillowy soft texture when eaten. Nevertheless, sinking my teeth into my first gnocchi was a revelation; a tender-yet-solid, Parmesan-scented bite.
