Gnocchi

Gnocchi

Making gnocchi has been on my laundry list of things to make, but I never made it because I didn’t have a ricer. Do you need a ricer to make gnocchi? Nope. But to get the fluffy light gnocchi that everyone dreams of, a ricer is strongly recommended.

Once I got my ricer, I put on my game face to make some gnocchi. The result was leaps and bounds better than any store-bought. It’s worth the trouble to make and to be honest, it wasn’t difficult. Set aside some time on the weekend and make some. If you want to make enough to freeze for future use, you’ll need a few hours.

You can either boil or bake the potatoes. I boiled mine, but some prefer to bake them so there isn’t any extra moisture added). Once done, you wait until you can handle peeling it (but don’t wait too long because they still need to be hot) and them put them in the ricer. Afterwards, put the riced potatoes in the fridge. This will help in forming them.

The trick here is the amount of flour you’re using. I found that more flour made for a more dense dumpling. A lot of recipes advise against over-kneading to avoid something gluey, but don’t be too afraid because you don’t want it falling apart in the water. Make sure you work it enough so that when you hold a clump of dough it doesn’t crumble.

I used the recipe from Making Artisan Pasta. It looks like a great book, but I haven’t tested other recipes so I can’t give a full review. The recipe makes a small batch making it easy to get your feet wet before you decide you want to double the recipe.

I made SimplyRecipe’s arugula pesto to go with it.

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