Nothing Beats Homemade Gnocchi
Being Irish with the DNA test to show I have no southern European genes, pasta came out of a box and the sauce from a jar growing up. Fresh pasta was unknown. In the late 70s and early 80s, my mom learned how to make tomato sauce and meatballs from our Italian-American neighbors who wanted to share their love of food with us. That was the beginning of the love of Italian food.
Fast forward 30 or so years, I got the nerve to make pasta. I have been making my own sauces for years so it shouldn’t be too much of a leap for me to make my own pasta. Gnocchi is a versatile pasta working with many different sauces and soups. It is a potato dumpling.
The Gnocchi Process
Gnocchi is easy to make if you follow the recipe. There is a process to this humble food. Make it a family affair getting kids in involved in making their dinner.
Here is the low down on making them:
- The potatoes are key. Boil them with their skins on until fork tender about 20 minutes. This helps the potato not to absorb access water. Remember dry potatoes are good and water potatoes are bad. Over-boiling the potatoes causes them to become mushy.
- Invest in a potato ricer. I wish I did. I mashed my potatoes and they weren’t fine enough leaving the gnocchi lumpy.
- When you go knead the dough, be careful not to over-knead. Also be careful at this point of adding flour. By adding too much flour will give you hard gnocchi.
Maybe I will attempt to make another type of pasta.
Gnocchi Making in Photos
- - 2 1/2 lbs. of potato, approx. 4 lg. potatoes
- - 2 1/2 cups all-purpose flour, 1/2 cup or more for working dough
- - 1/2 tsp. salt
- - 1 egg
- - Boil potatoes with their skins on a large pot with just enough water to cover them, boil potatoes with their skins on for about 20 minutes or until fork tender. Don't over-boiling will cause potatoes to become mushy and too wet.
- - Drain the potatoes well allowing them to cool in a colander.
- - Peel the potatoes removing any brown spots that might be below the skin.
- - Using a potato ricer, rice the peeled potatoes.
- - Mound riced potato on the middle of a wooden board or a clean, dry countertop. Top with flour.
- - Sprinkle with salt.
- - Make a well using your hands, scoop out the center of your mound.
- - Add the egg into the center of the well the beat the egg with a fork.
- - Incorporate ingredients using the fork, slowly start to pull in flour and potato to mix ingredients.
- - Begin to form the dough using your.
- - Knead the dough by pulling together ingredients and knead to form dough. Be careful not to over-knead. Be weary of adding flour at this point. Too much flour will give you hard gnocchi.
- - Shape the dough into a long, wide rectangle for cutting.
- - Cut dough into 8-10 pieces, about 4 inches long.
- - Roll into ropes by gently pushing with fingers spread.
- - Cut dough ropes using a pastry cutter or non-serrated knife into 1-inch pieces then cut ends at an angle.
- - Ridges or indents using a fork to create ridges or indent gently with your thumb.
- - Cook the gnocchi until they float to the top in a pot of boiling water for about 2-4 minutes. Gently remove them with a slotted spoon, drain very well. Toss them in a saucepan with your favorite sauce and cook together for about 2 minutes.