J – Why in the world do I struggle with gnocchi?
What’s wrong with me? Gnocchi are delicious, heart-warming and oh-so-addicting. When we made it the first time, Luke reminded us to pace ourselves when eating.
Too much gnocchi and you are flat on the couch in food coma. A delicious food coma, but food coma none the less.
So, what’s my struggle? First, I didn’t know how to make it. This post solves that! Second, I didn’t understand its value as a supporting player in a flavor profile. Done!
Gnocchi adds the rich, rounded texture and flavor where pasta falls short. Gnocchi is a basic comfort food.
| How To Make Gnocchi |
- 3 russet potatoes
- 2 whole eggs
- All-purpose flour as needed. Start with a 1½ cups
- Salt and pepper to taste
- Boil potatoes until fork tender, but not falling apart. Cool slightly and peel.
- In a large pot, boil water for cooking gnocchi. Roughly 10 quarts, so gnocchi will not be crowded.
- Rice potatoes into a bowl
- Add eggs, salt, pepper and flour. Combine well and knead. Add more flour if necessary. Texture should be like a fluffy pillow. Do not over knead.
- Cut into manageable-size pieces.
- Roll out into a long “snake” about ½ inch in diameter. If it gets too long, just divide it.
- Cut with paring knife into ¾ inch pieces. Dust with flour as you go.
- In small batches (one snake per batch), boil gnocchi until they all float. Wait another 30 seconds and then remove with slotted spoon.
- Transfer to a sheet pan and coat lightly with oil to prevent sticking.
- Set aside.
This technique is way simpler that my mind makes it. And, you can easily freeze the cooked gnocchi to use any time you want.
Combine with your favorite sauces and enjoy!
Love gnocchi!!!! However, once you learn to make them yourself (and it’s simpler than making pasta), it will spoil you for eating them in a restaurant. A potato ricer is definitely a great help in getting them nice and light.
what is a potato ricer?
A potato ricer presses cooked potatoes through small holes in preparation for mashing or making gnocchi. The middle image in the first group of three shows a side view. They are very handy. They really help keep the potatoes light and fluffy.