Over the past 2 years, gnocchi has come up on our list plenty of times, however it has never made the menu. Why? Well, for starters who wants gnocchi as hard as a rock.
For anyone that has tried to make gnocchi before, you know this isn't the easiest pasta to make. Having finally conquered my nemesis, here is the method I used. Hopefully this works for you too.
Ingredients
3 medium or 2 large russet potatoes
1 - 1.5 cups all-purpose flour
1 egg, extra large
1 pinch salt
1/2 cup parmesan cheese (finely grated)
nutmeg to taste (optional)
Directions
Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean counter top.
Make well in center of potatoes and sprinkle all over with parmesan, nutmeg, and 1/2 cup of flour. Place egg and salt in center of well and using your fingers gently stir into flour and potatoes. Once egg is mixed in, bring dough together, add flour 1/2 cup at a time as needed, kneading gently until a ball is formed. Do not add anymore flour at this point.
Knead gently another 4 minutes until ball is dry to touch. Let the dough rest for a few minutes.
If you are going to cook the gnocchi immediately, bring a large pot of salted water to boil.
Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Roll the pieces on the concave side of a cheese grater (or a fork if you find that easier).
If you are not ready to cook the gnochhi yet, cover and store in the fridge for upto 6 hours. Be sure to dust them with plenty of flour so they don't stick.
Things to remember:
For anyone that has tried to make gnocchi before, you know this isn't the easiest pasta to make. Having finally conquered my nemesis, here is the method I used. Hopefully this works for you too.
Ingredients
3 medium or 2 large russet potatoes
1 - 1.5 cups all-purpose flour
1 egg, extra large
1 pinch salt
1/2 cup parmesan cheese (finely grated)
nutmeg to taste (optional)
Directions
Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean counter top.
Make well in center of potatoes and sprinkle all over with parmesan, nutmeg, and 1/2 cup of flour. Place egg and salt in center of well and using your fingers gently stir into flour and potatoes. Once egg is mixed in, bring dough together, add flour 1/2 cup at a time as needed, kneading gently until a ball is formed. Do not add anymore flour at this point.
Knead gently another 4 minutes until ball is dry to touch. Let the dough rest for a few minutes.
If you are going to cook the gnocchi immediately, bring a large pot of salted water to boil.
Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Roll the pieces on the concave side of a cheese grater (or a fork if you find that easier).
If you are not ready to cook the gnochhi yet, cover and store in the fridge for upto 6 hours. Be sure to dust them with plenty of flour so they don't stick.
Things to remember:
- Do not cut your potatoes into pieces before boiling, boil them with the skin on since the starch is necessary for the dough.
- Potatoes must be run through the food mill while they are still hot, and the dough should be mixed while potatoes are still warm. Use a kitchen towel to hold the potato as you peel it.
Gnocchi Gratin with Gorgonzola Dolce
