Gnocchi is a happy dish and here store bough gnocchi often are very sour… that is simply not right! So here is how I do my gnocchi: rigorously without measuring anything, because measuring would make me sour and as I said gnocchi is an happy dish!
- 1 large baked potato per person
- grated parmesan cheese
- nutmeg (optional)
- I have been handed down a useful secret: don't boil the potatoes bake them! I have to say it is a useful secret! If you bake the potatoes they don't turn watery, so you have to use less flour and the gnocchi turn out better. So I bake about 1 large potato wrapped in aluminum foil per person in the oven at 375F for about 1 hour. Once they are baked, peal them and put them in a bowl. Mash them up adding a pinch of salt, a couple of spoons of grated parmesan and a pinch of ground nutmeg. Let the mash cool down and when you can safely handle the dough start adding flour. You should add just enough flour to make the dough non sticky but still soft, probably that is less than 1/4 of a cup of flour per potato. If you overdo the flower you will have pretty hard gnocchi, if you add too few the gnocchi will dissolve in the water. Good news is when there isn't enough flour you won't be able to roll up the gnocchi dough into nice 1/1.5 inch thick rolls. So start with few flour and add little by little until the dough doesn't stick to the counter (or your hand anymore). When you have a nice soft dough roll it up into 1/1.5 inch thick rolls and then cut them up into gnocchi. At this point you are supposed to roll the gnocchi on a fork or on the back of a grater to decorate them: I usually skip this step.
- Cook the gnocchi in boiling water: this is how you do it. Bring the water to a boil and add salt. Proceed in batches: Drop some of the gnocchi in the water (no more than half a cup or so) and wait for the gnocchi to rise to the surface. Spoon the gnocchi out with a slotted spoon as soon as they come to surface and place them in a colander.When you are done with one batch and have just placed the new batch in the boiling water, transfer the gnocchi to a bowl and pour some sauce and some grated parmesan on top. Repeat untill you have finished the gnocchi and the sauce.
- For sauce I like a simple tomato sauce made with just oil, tomato and basil because it is light and refreshing and highlights fresh good gnocchi as opposed to cover their flavor. Other classics are pesto; melted butter and sage; or cheese melted in a bit of milk.
- Anyway try real potatoes gnocchi and you won't go back to those packaged imitation of gnocchi you find in most past aisles...
This entry was posted in Pasta
and tagged potatoes
. Bookmark the permalink