Easy, Wonderful Gnocchi
We are still happily eating away at the last of our homegrown potatoes. However, when we received 5lbs of potatoes in one of our Bountiful Baskets the potato bags were overflowing and the cupboard didn't want to close. This seemed like a sign that it was time to transform those spuds into some fabulous gnocchi!
Gnocchi is the most fabulous little potato pasta ever! If you've never made it you should! Easy to make, easy to freeze, easy to cook. They are one of my favorite foods.
And after you've made gnocchi you must also make baked potato skins! I mean, you'll have skins leftover so I don't see how there is any other option! We went pretty simple on ours--a dab of olive oil, salt, and nooch. Mmmmmmmm...good! As if the yummy gnocchi wasn't good enough!
Spread the uncooked gnocchi on baking sheets and freeze. They can then be transferred to a jar. Then, next time you want something awesome for dinner, but are lacking in motivation to cook, that jar will be there and oh, won't you be happy?!? I know I am!
Gnocchi
2 lbs russet potatoes
1/2 teaspoon salt
2 Tablespoons olive oil
1 1/2 - 1 3/4 cups flour
Preheat oven to 400 degrees F.
Poke potatoes all over with a fork.
Bake the potatoes for about 45 minutes, until very tender.
Let them cool completely before peeling them.
Mash potatoes with the salt and olive oil. You want to mash them well, but not puree them. That makes the gnocchi sticky. A few lumps are okay.
Begin to add flour.
When you've added about half the flour you should be able to turn the dough out on a floured surface to knead.
Knead in the rest of the flour, until it's smooth and not sticky, but not dry and crumbly.
Divide the dough into thirds.
Roll the dough out to ropes about 1/2 inches thick.
Cut the ropes into pieces about 3/4 inch long using a pizza wheel or knife.
If you feel fancy about it lightly roll each piece down the tines of a fork to create the classic gnocchi look. I don't do that though because I like smooth gnocchi just fine.
To cook just boil in salted water for 2-3 minutes. They should start to float to the top when finished.
Remove with a slotted spoon and serve!
Gnocchi is the most fabulous little potato pasta ever! If you've never made it you should! Easy to make, easy to freeze, easy to cook. They are one of my favorite foods.
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| Potato skins, baked tofu, and roast vegetables. |
Gnocchi
2 lbs russet potatoes
1/2 teaspoon salt
2 Tablespoons olive oil
1 1/2 - 1 3/4 cups flour
Preheat oven to 400 degrees F.
Poke potatoes all over with a fork.
Bake the potatoes for about 45 minutes, until very tender.
Let them cool completely before peeling them.
Mash potatoes with the salt and olive oil. You want to mash them well, but not puree them. That makes the gnocchi sticky. A few lumps are okay.
Begin to add flour.
When you've added about half the flour you should be able to turn the dough out on a floured surface to knead.
Knead in the rest of the flour, until it's smooth and not sticky, but not dry and crumbly.
Divide the dough into thirds.
Roll the dough out to ropes about 1/2 inches thick.
Cut the ropes into pieces about 3/4 inch long using a pizza wheel or knife.
If you feel fancy about it lightly roll each piece down the tines of a fork to create the classic gnocchi look. I don't do that though because I like smooth gnocchi just fine.
To cook just boil in salted water for 2-3 minutes. They should start to float to the top when finished.
Remove with a slotted spoon and serve!
Wonderful. Maria and I are looking for some new ideas! These seem like great winter food.
ReplyDeleteI may have to give this a try; thanks for sharing the recipe.
ReplyDeletemmmh that looks very delicious.thanks for the recipe! i will it try.
ReplyDeletehave a wonderful week,
love regina
Gnocchi would make splendid winter food!
ReplyDeleteBut, they are tasty just about any time. I hope you make and enjoy them as much as I do!
Have a wonderful day, all of you!