Homemade gnocchi. Seriously yummy. And seriously easy! Don’t be intimidated by the marking process, you can even completely skip that part if you want. And I know what you’re thinking… “Holly, how can I possibly focus on learning how to make gnocchi when I am so distracted by your gorgeous green fake marble counter tops?!” I know, I know, but just try.
GNOCCHI
2 1/2 lbs russet potatoes (about 5 large)
2 egg yolks
1 T olive oil
1 1/2 cups flour
Place potatoes, unpeeled, in a pot of water and bring to a boil.
Boil for 20-30 minutes, or until easily pierced with a paring knife. (Alternatively, you could bake or steam them as well, you just need them cooked through.)
Let cool enough to handle, then peel with a knife and pass through a potato ricer. (If you don’t have one you could use a fork or push through a fine sieve. You just don’t want any lumps.)
Lightly beat egg yolks with oil and add to potatoes.
Sprinkle with flour and stir in with a wooden spoon, just until somewhat incorporated.
Use your hands to gently knead until it comes together in a soft dough. Don’t overwork the dough.
Divide dough into 4 parts, and on a lightly floured counter top, roll into a 3/4 inch thick rope.
Cut into 3/4 to 1 inch sections. If you’re using a gnocchi paddle, roll one piece at a time down the ridges..
folding the gnocchi onto itself to make a U shape.
Use same technique if using a fork to mark gnocchi. (This is optional, you can just leave them in the little pieces, but the grooves and U shape help them hold sauce better… and they look pretty.) : )
As you finish each piece, lay out on a lightly floured cookie sheet or tea towel.
TO FREEZE: At this point you can lay single layer on a baking sheet or tray in the freezer and after frozen, about an hour or two, put all together in a zip lock in the freezer. Boil straight from freezer.
TO COOK: Bring a medium to large pot of salted water to a boil and add a couple hand fulls of gnocchi at a time. They are done when they float, which should only take 1 1/2 to 2 1/2 minutes. Remove with a slotted spoon and either serve as is with sauce of choice, or saute in butter or olive oil with some herbs, etc.
Gnocchi
February 3, 2011
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Ingredients
- 2 1/2 lbs. russet potatoes (about 5 large)
- 2 egg yolks
- 1 T olive oil
- 1 1/2 cups flour
Instructions
- Place potatoes, unpeeled, in a pot of water and bring to a boil.
- Boil for 20-30 minutes, or until easily pierced with a paring knife. (Alternatively, you could bake or steam them as well, you just need them cooked through.)
- Let cool enough to handle, then peel with a knife and pass through a potato ricer. (If you don’t have one you could use a fork or push through a fine sieve. You just don’t want any lumps.)
- Lightly beat egg yolks with oil and add to potatoes.
- Sprinkle with flour and stir in with a wooden spoon, just until somewhat incorporated.
- Use your hands to gently knead until it comes together in a soft dough. Don’t overwork the dough.
- Divide dough into 4 parts, and on a lightly floured counter top, roll into a 3/4 inch thick rope.
- Cut into 3/4 to 1 inch sections. If you’re using a gnocchi paddle, roll one piece at a time down the ridges..
- folding the gnocchi onto itself to make a U shape.
- Use same technique if using a fork to mark gnocchi. (This is optional, you can just leave them in the little pieces, but the grooves and U shape help them hold sauce better… and they look pretty.) : )
- As you finish each piece, lay out on a lightly floured cookie sheet or tea towel.
TO FREEZE: At this point you can lay single layer on a baking sheet or tray in the freezer and after frozen, about an hour or two, put all together in a zip lock in the freezer. Boil straight from freezer.
TO COOK: Bring a medium to large pot of salted water to a boil and add a couple hand fulls of gnocchi at a time. They are done when they float, which should only take 1 1/2 to 2 1/2 minutes. Remove with a slotted spoon and either serve as is with sauce of choice, or saute in butter or olive oil with some herbs, etc.
