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(make riced potatoes: clean russet potatoes, quarter them, boil them until they are tender. Then run them through a potato ricer)
Mix potato and flour together to form a dough. Add more flour if it’s needed. Try not to work the dough too much or it will get tough.
Pull off a slightly-larger-than-golf-ball piece of the dough and roll it out into a snake that’s about as big around as your thumb. Cut off little pieces and then roll them into little football shapes. Press them on a fork to add indentions from the tines (the indentations are not strictly necessary.. but supposedly they help the sauce to stick to the gnocchi).
These can be frozen to be used at a later time or can be used immediately. If you freeze them, lay them out on a sheet pan so they aren’t touching. After they’re frozen, store them in a zip top bag. Do not allow them to defrost when you use them. Just drop frozen gnocchi into the boiling water.
Boil a lot of water with a generous amount of salt. When you have a rolling boil add a large handful of the gnocchi. Watch the pot carefully. When the gnocchi float to the top of the water, use a ladel and move the gnocchi to a plate to drain (if you let the gnocchi boil to long they’ll get slimy and disintegrate). Let the water return to a boil and bit-by-bit, cook the rest of the gnocchi.
To serve: Gnocchi are very versitile. My favorite way of serving them is to boil them and then to fry them up in a little butter. When they start to get a little color, cover them with heavy whipping cream. Warm throughout and serve with garlic bread. Sort of like a Gnocchi Alfredo
Another option is to cover them with a tomato sauce.
I’ve also seen them served in a little bit of olive oil with parmesian cheese and peas.
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