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 Gnocchi | Status Approved | | Name |  Gnocchi | | Category | Pasta, Italian | | Serves/Yields | 8 main dish servings | | Source | Kate | | Difficulty | Moderate | | Prep. Time | 1 hour | | Cook Time | About 10 | | Introduction | | I have a hard time pronouncing this but I sure love to eat it.
This is a simple potato gnocchi that can be topped with almost any sauce. This is the traditional method of preparing gnocchi where the potatoes are first boiled. The trick to gnocchi is to not overwork the dough, and to use only as much flour as is needed to create a soft, workable dough. This recipe creates gnocchi that holds up well to freezing which can be accomplished by spreading the completed gnocchi on a lightly floured baking sheet and placing in the freezer. When completely frozen break apart and place in meal sized portions in zip lock bags. When you want to prepare the gnocchi, drop frozen into boiling water. When they rise to the surface they are done. Just top with your favorite sauce and you are ready to serve! | | Ingredients | | 8 Medium Sized Potatoes
6-8 Cups Of Flour
Salt
| | Directions | | Step: 1 | Peel and quarter the potatoes. Boil in salted water until tender, and then mash. While still warm, place the prepared potatoes on a large board forming a mound with a hole in the center. Slowly start adding the flour a cup at a time, mixing well with your hands and continue until you have created a soft workable dough. Knead gently only briefly until you have achieved a smooth, pliable if slightly sticky dough. Be careful not to overwork the dough which will make it tough, but you do need a smooth dough that isn't too sticky.
To shape the gnocchi, first break the dough into fist sized pieces, and roll each piece into a log about the thickness of your thumb. Cut into 1 inch pieces. To finish, take a fork and place it against your work board. With it's back towards you, press each piece of dough with your index finger firmly up the length of the fork tines. Let the gnocchi fall back onto the board and continue with the remaining pieces in this manner. Place the prepared gnocchi on a lightly floured baking sheet and either freeze as instructed above, or keep refrigerated until ready to use. To cook, drop carefully into salted boiling water and remove immediately as they have all floated to the surface. Drain and top with your sauce of choice.
Cooking Tip: Almost any sauce could be used to top gnocchi, but I prefer a simple tomato, basil and cheese sauce.
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Time submitted: Friday, November 05. 2004 at 20:39:48 Contributed By: Kate
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No Comments Allowed for Anonymous, please register Re: Homemade Gnocchi (Score 1)
By guido on Sunday, November 07, 2004 @ 12:14:26 CET
(User Info | Send a Message) | You can try gnocchi with pesto sauce, with a generous sprinkle of grated pecorino cheese... Buon Appetito!! |
Re: Gnocchi (Score 1)
By guido on Monday, March 27, 2006 @ 11:09:05 CEST
(User Info | Send a Message) | It may take a while before you can find the exact amount of flour for perfect, soft but firm gnocchi.
In the meanwhile, you can "cheat" adding one egg yolk to the dough... ;-)
It will keep the potatos and flour togheter easily.
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