If you've ever wanted to try making gnocchi at home, you might feel a little intimidated at first. But I promise, once you get the first few gnocchi made, you figure out the routine real fast and while it still takes some time, it's not difficult at all.
Prep Time40 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr20 minutesmins
Course: Main Course
Cuisine: Italian
Servings: 8servings (Makes approximately 8 cups)
Calories: 316kcal
Author: Tiffany McCauley
Ingredients
4largerusset potatoes
3cupswhole wheat pastry frlou+ extra on reserve as needed
In a large pot, boil the potatoes until they are soft and easily poked with a knife or fork.
Prep (when the potatoes are almost done cooking):
Set up an ice bath using two pots or bowls. One larger bowl with ice in it, and one smaller bowl, sitting on top of the ice, with cold water in it. This should sit within arms reach of the stove where you are cooking the gnocchi.
Next to the ice bath, have a large holding bowl to hold the finished gnocchi.
Using tongs or a slotted spoon, remove the potatoes from the hot water and set on a plate.
Dump the potato water and (in the same pot) bring some fresh, clean water to a soft boil as you make the dough.
Using a thick kitchen towel (so you don't burn yourself!), hold each potato and peel while they are still hot.
Put each potato through a potato ricer (pictured here.). If you don't have one, you can use a fork too. But it won't leave the potatoes as light and fluffy (not a huge deal).
Spread out the potatoes in the bowl so that they come up the side. The idea is to spread them out so they can cool off. If you can't get them spread out enough in the bowl, you can also spread them out on a cookie sheet. They will cool off pretty quickly that way.
Once the potatoes are cool, add the other ingredients into the middle of the bowl and knead. This is a very sticky dough, but it really is best to do it with your hands (at least that's my experience). Keep in mind you may need to add some extra flour to get the dough to the point where it is no longer sticky. You will also have to wash your hands to get the dough off to test if the dough is truly no longer sticky. If you have any on your hands, it will continue to stick, even with more flour.
Take a small portion of the dough, and roll it into a long cord so it is approximately 1/2 inch in thickness.
Cut the cord into 1/2 inch sections.
Holding each little section between your finger, pinch the opposite corners together (as if you were pulling somebody's arms behind their back), pinch to seal. Note that you can skip this step if you like, but I have found that when I do, I end up with a gnocchi that looks more like a large dog kibble that soaked up too much water. So if aesthetics are important to you, pinch, pinch, pinch!
Drop into the hot, boiling water (don't get splashed with the water!) It will sink to the bottom at first. The gnocchi is done cooking when it floats all the way to the top. Remember to keep your water at a soft boil. A vigorous boil will make it tough to figure out which of the gnocchi is actually done, and which are just getting tossed around by the boiling water. Watch for any that may stick to the bottom of the pot.
Remove from the boiling water with a slotted spoon and place immediately in the ice bath water. Let it sit there for about 10 seconds.
Using the slotted spoon, transfer the gnocchi to a holding bowl.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.