Homemade Gnocchi

 

 

 

 

 

 

 

 

  

 

Do I make my own Gnocci?  Yes!  Why?  Because it’s so easy to make and tastes so much better than store bought.  They are very simple to make using mashed potatoes, flour and egg.  But the real secret to the lightest, most tender potato gnocchi is to bake the potatoes instead of boiling them. A baked potato is dryer than one that has been boiled, which means you avoid having to add more flour to the dough to account for excess moisture.

 

 

 

 

 

 

 

 

 

 

 

How simple is it?  You add mashed potatoes, flour, and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into 1/2-inch After baking the potatoes, peel, rice or mash them when they are just cool enough to handle. Then let them release steam and fully cool before preparing the gnocchi dough.  That simple.

 

 

 

 

 

 

 

 

 

 

 

 

 Homemade Gnocchi 

 2 pounds baking potatoes (about 4)

2 large egg yolks

Salt

1 cup all-purpose flour, plus more for dusting

6 tablespoons butter

black pepper

Freshly grated Parmigiano-Reggiano cheese

 

Preheat oven to 350°F. Place potatoes directly on middle rack in preheated oven. Bake until very tender when pierced with a paring knife, 1 hour and 15 minutes to 1 hour and 30 minutes. Carefully cut potatoes in half lengthwise; let stand until cool enough to handle, about 20 minutes. Using a paring knife, peel potatoes, and discard skins.

 

 

 

 

 

 

 

 

 

Thoroughly mash the potatoes in a bowl until they are smooth with no lumps.  Then dump them onto a clean work surface and  spread them into an even layer. Let cool until almost room temperature, about 8 minutes. 

 

 

 

 

 

 

 

 

 

 

 

 

  

Drizzle egg yolk evenly over potatoes. Sprinkle salt and 1/2 cup of the flour evenly over potatoes and egg yolk. Using a bench scraper or a rubber spatula, very gently fold mixture over onto itself several times, gradually folding in remaining 1/2 cup flour just until all flour is incorporated and dough comes together in a mass. Do not knead or overwork. 

 

 

 

 

 

 

 

 

 

 

Line a baking sheet with parchment paper, and lightly dust with flour; set aside. Divide dough evenly into 4 pieces. Roll 1 piece of dough into a 3/4-inch-thick rope, about 9 inches long. Cut rope crosswise into 3/4-inch-long gnocchi pieces. Roll each piece against tines of a fork to make ridges; transfer to prepared baking sheet. Repeat process with remaining 3 dough pieces.   Roll each piece against tines of a fork to make ridges; transfer to prepared baking sheet. Repeat process with remaining 3 dough pieces.

 

 

Bring salted water to a boil in a 4-quart stockpot over high. Add half of gnocchi to boiling water, and gently stir once. Cook until gnocchi rise to surface, about 2 minutes, and then gently boil 1 more minute, reducing heat as necessary to maintain a gentle boil.  

 

 

 

 

 

 

 

 

 

 

While gnocchi cooks, melt 3 tablespoons of the butter in a large skillet over medium-high. Using a slotted spoon, transfer cooked gnocchi to skillet; add 3 tablespoons gnocchi cooking liquid. Cook, stirring constantly, until a creamy and loose butter sauce forms and coats gnocchi, about 1 minute. Remove from heat, and season with salt and pepper to taste. 

 

 

 

 

 

 

 

 

 

 

 

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