Homemade Gnocchi

16 May

gnocchi 3gnocchi

Special Guest post from Jess P! 

Homemade Gnocchi 

5-6 small to medium sized potatoes (you want the mealy, dry kind. I used Russet, but Idaho, Yukon Gold, etc. are recommended too – I really don’t know too much about potatoes)

1 C. flour
1 egg (beaten, room temperature)
– Boil about 5/6 small to medium size potatoes for about a half hour or until they are soft and you can poke them easily with a fork. You can peel them first or just let the ricer do the work.
– When they are still boiling hot (temperature is important here) press through a potato ricer (I’m pretty much banking on this tool being essential to making the gnocchi fluffy). Rice the potatoes directly onto a baking sheet and cool evenly before proceeding.
– Then, in a big bowl, mix a un-heaping cup of flour and about half of the potatoes.
– Add the beaten egg with some salt and two shakes of nutmeg and mix in by hand, adding the potatoes until the potato-flour ratio feels right. You want to use as little flour as possible since this will weigh the gnocchi down.
– Knead for about 4 minutes by hand (but less kneading is better). I have not had to add additional flour at this step. The dough should be only slightly sticky at this point.
– Divide into sections and roll on a extremely lightly floured surface. I barely need to use any flour at this point. Cut into 3/4 – 1″ bits.
– Shape gnocchi by pressing the center with your pointer and middle fingers (or a fork) while simultaneously rolling the dough towards you (you want the dough to roll back on itself.)
– Lay out on wax paper or a dish towel and then place into salted, boiling water in batches until they float to the top of the water. Strain to remove.

One Response to “Homemade Gnocchi”

  1. jacobsjj1982 May 16, 2014 at 12:39 pm #

    Jessica P? Jessica freaking P?

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