Wednesday, October 17, 2012

Gnocchi - FAILED

I love gnocchi!  Whenever we go out to any Italian restaurant I either get gnocchi or tortellini, all other pasta is something I can make at home and not worth my time or money if I'm eating out.  Until today.  It wasn't until recently that I took the time to see how gnocchi was made, and boy was I surprised to find out that it's made with potatoes.  I love potatoes and we had a huge bag under the sink that we needed to use.   P2 is awesome at making dough, so he was charged with making the gnocchi dough. 
I was charged with peeling the cooked potatoes.  After all was said and done instead of happily floating to the top, our dumplings exploded with only little bits of potato filling the pot.   At that point, we decided to fry the rest of gnocchi, as well as making a giant potato pancake for breakfast. 
After picking up the counter full of flour, we've decided to try again, next time we'll need more egg and flour and need to make sure that the dough is a little less chunky.
 
Good luck!
 
Gnocchi

Ingredients
  • 2 pounds potatoes
  • 1/4 cup egg, lightly beaten
  • 1 cup unbleached all-purpose flour (we only used 1/2)
  • fine grain sea salt
Directions
  1. Fill a large pot with cold water. Salt the water and place unpeeled potatoes in the pot.
  2. Bring the water to a boil and cook the potatoes until tender throughout (roughly 40-50 minutes).
  3. Remove potatoes one at a time with a slotted spoon. We're saving the potato water so don't throw it out.
  4. Now, be careful and peel each potato as soon as you can. (Maybe this is where the game hot potato came from?).
  5. Mash the potatoes while they're still hot. If you have a ricer, that would come in handy right now. We used a fork. Just be careful not to over mash.
  6. Let the potatoes cool spread out across the cutting board - ten or fifteen minutes.
  7. Once cooled, construct a small mound with the potatoes and drizzle with the beaten egg and sprinkle 3/4 cup of the flour across the top.
  8. Fold the mixture until it is a light crumble.
  9. Lightly knead the dough. Sprinkle with flour, if the dough is too tacky.
  10. Gently roll each 1/8th of dough into a snake-shaped log, roughly the thickness of your thumb.
  11. Use a knife to cut pieces every 3/4-inch and dust with a bit more flour.
  12. The gnocchi should curl into a slight "C" shape. Take the back of your fork and gently press the tines leaving a mark but not "smooshing" the dough.
  13. Set each gnocchi aside, dust with a bit more flour if needed, until you are ready to boil them.
  14. Reheat the potato water from earlier (or start with a fresh pot of salted water) and bring to a boil.
  15. Cook the gnocchi in batches by dropping them into the boiling water.
  16. When they float back to the top, they are ready to be taken out of the water.
  17. Place on a plate and continue cooking in batches until all the gnocchi are done.
  18. Gently toss with more sauce or pesto and serve immediately.

Stay hungry my friend!