Wednesday, February 6, 2013

Gnocchi at home

So for the holidays my mother got me Smitten Kitchen Cookbook, which I think is amazing since she really emphasizes the fact that you do not need fancy gadgets, a huge kitchen or crazy ingredients to be a really good cook and serve up beautiful dishes. I feel the same way-- cooking is all about sharing the love and making it accessible!

I loved her gnocchi with tomato broth recipe mostly because it taught me that gnocchi is not hard to make; quite the contrary, after making it once I'm now confident I (and you) can whip up some gnocchi in no time! 

2 pounds (905 grams) Russet potatoes (3 to 4)
1 large egg, lightly beaten
1 teaspoon table salt

1 1/4 to 1 1/2 cups (156 to 190 grams) all-purpose flour, plus more for dusting surface

1. Bake potatoes for 45 minutes at 400 F or until they are done (when a knife can be easily inserted) 

2. Let potatoes cool for 10 minutes, then peel them with a knife or grater. seriously let them cool or you'll probably burn yourself with hot potato steam.

3. Grate the potatoes, using the largest holes on the grater - or run them through a potato ricer if you have one, but really not necessary!  Let them cool again then add the egg and salt and combine.

4. Now add 1/2 cup flour, mix, then add the next half. Watch for the consistency. The dough should not be sticking to your hands (photo below, you can see it is still very sticky) If it's sticky then add the last 1/4 cup flour and if needed continue to add in very small amounts to get the right consistency.  Kneed the dough on the counter briefly; it should hold it's shape.
5. Divide into quarters and then roll it out into a long rope about 3/4 inch thick

6. Cut and lay them on a parchment paper lined baking tray (at this point you can also freeze these on the trays and keep for later- if you put them in a bag they will all stick together!).
cute little gnocchi pillows!

7.  Place in boiling water and cook for 2 minutes or until they float to the top. Then drain and enjoy with your sauce of choice! I made the tomato broth that's in her book, but we opted to keep the veggies in so it was more like a soup; a bit more "rustic" would you say? 

Have fun and enjoy your homemade gnocchi! 

1 comment:

  1. It was truly delicious and now I am hungry for this!!