If you feel intimidated by the thought of attempting to make gnocchi, you are not alone. I have made plenty of pots of mushy potato glue in my efforts to learn the art of gnocchi. Like anything else, it takes practice. Of course there are people who are can make a perfect batch of gnocchi on their first attempt. I am not one of those people and I am glad about that. The challenge of learning a new technique makes cooking all the more enjoyable.
Here are some tips that I have picked up:
- Use starchy potatoes- Russet and Yukon Gold potatoes are the best. If you want to change things up a bit, you can use Purple potatoes. Purple potatoes contain extra nutrients and are a tiny bit sweeter than Russet potatoes, but they make a fun alternative.
- Baking the potatoes instead of boiling them ensures that they do not absorb too much water. This is a good way to absorb mushy, sticky gnocchi.
- Try to avoid straight mashing the potatoes. If you have a ricer, that is your best option. If you do not have a ricer, a small-holed grater will work perfectly.
My favorite way to eat gnocchi is with pesto. I included a recipe for a Gorgonzola Pesto Sauce.
Recipe:
Gnocchi-
- 2 pounds potatoes
- 1 egg- beaten
- 1 teaspoon salt
- 1 1/2 cups flour
Gorgonzola Pesto Sauce-
- 1 cup heavy cream
- 3 TBSP Parmesan cheese
- 1/3 cup Gorgonzola crumbles
- 1 TBSP pesto (or to taste)
- Fresh parsley
Instructions:
1. Preheat your oven to 400 F. Line a cookie sheet with aluminum foil.
2. Wash and pierce the potatoes with a fork. Place the potatoes onto the cookie sheet.
3. Bake the potatoes in the oven for about 1 hour, or until tender.
4. When the potatoes are done, remove the potatoes from the oven and let them cool.
5. Peel the potatoes.
6. Mash the potatoes with a potato ricer or grate them with a small-holed grater. Place the potatoes into a bowl.
7. Mix the egg with the potatoes. Gradually add the flour to the potato mixture and knead until the dough forms a ball. (Be careful not to overwork the dough- it should still feel delicate).
8. On a floured surface, roll small sections of the dough into “snakes”. Cut the dough into half inch pieces. Use the tines of a fork to make small grooves on the gnocchi pieces.
9. Allow the gnocchi to rest for 20 to 30 minutes.
10. Bring a pot of salted water to a boil. Add the gnocchi and cook until they float to the surface of the water. This should only take a few minutes. Very carefully drain the gnocchi and toss with sauce. Serve immediately.
For the sauce-
1. Bring the heavy cream to a boil. Add the gorgonzola and parmesan cheeses- mix until everything is melted. Slowly mix in the pesto (since the gorgonzola and pesto are both strong flavors, you will want to add the amount that suits your taste. I found that 1 TBSP worked for me. You may want more or less than that).
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