I know i’m no Italian Grandma but I made some gnocchi the other night and they were quite delicious!
I love potatoes and I love pasta so you can only imagine me when, a few years ago, I learned that Gnocchis existed!
I didn’t know whether I should cry of pure joy or move to Italy and find myself a new Grandma that would make me Gnocchis everyday!
I voted for the crying since I was still a student and I had no money for the plane ticket to Italy. Too bad, I’m sure Grandma Giovanna would haved love me and my hungry stomach!
Enough with the sad talk about the Italian grand mother I always wanted!
Here is how you make some fresh and delicious Gnocchi!!!
You’ll need a ricer (like the below pic) this instrument will make this task extremely easy!
“Riced” Potatoes
Wilted and Chopped Spinach
Whisk the egg and drizzle it all over the potatoes
Sprinkle the flour on the potatoes
Gently fix everything together and gently knead the dough for a few minutes and make into a ball.
Divide in 8 pieces and make logs with each piece. Each log should be about 1/2 to 3/4 inch wide.
Cut at every 1/3 to 1/2 inch to make your gnocchis.
With a fork, gently rock the gnocchi from side to side, pressing so very gently on it to form the “gnocchi design” on each piece. Look at the following pictures to make sure you understand how to do it 🙂
See how the gnocchi is now on it’s side.
To cook them you will need a big pot with salted boiling water. Once the water is boiling, add a couple of gnocchis at a time to the water and cook them until the gnocchi are floating on the surface. With a hand strainer, grab the cooked gnocchi and place them on a plate after draining well.
Recipe based on: http://www.101cookbooks.com/archives/how-to-make-gnocchi-like-an-italian-grandmother-recipe.htmlCourse: Dinner Yield: 6 servings Prep Time: 40 mins Cook Time: 65 mins
Ingredients
- 2 Pound of starchy potatoes
- 2 Cup of spinach
- 1 large egg
- 1 Cup of all purpose flour
- A pinch of salt
Instructions
- Start by filling a large pot with cold water. Take a good pinch of salt and salt the water, then cut potatoes in half and place them in the pot. (Do not peel them right now since the potatoes flavor will be much better if you leave the skin on!
- Bring the water to a boil and cook the potatoes until tender throughout, this takes roughly 40-50 minutes but test them every once in a while.
- When the potatoes are cooked, take them out one at a time and place them on a large cutting board. Make sure you peel each potato as quickly as you can, keeping in mind to be careful not to burn your fingers! You should be able to peel them easily with a knife. Reason being is that you want the potatoes to be hot when you mash them. Now if you don't have a ricer, deconstruct the potatoes with a fork on your cutting board. You want to have a fully texture so mashing them is not what you want to do. Just run the fork down the sides of the peeled potato creating a nice, fluffy potato base to work with, just like the above pictures.
- Let the potatoes cool spread out across the cutting board for abut 10 minutes. Long enough that the egg won't cook when it is incorporated into the potatoes. Drizzle with the beaten egg on the potatoes, as evenly as you can and sprinkle 3/4 cup of the flour across the top. Get ready to get your hands dirty! With the help of a large pastry scraper (if you don't have one, use both fo your hands) you want to incorporate the flour and eggs into the potato mixture thoroughly. Scrape underneath and fold, scrape and fold until the mixture is a light crumble. Very gently, with a feathery touch knead the dough. At this point, you can add the rest of your flour. . The dough should be moist but not sticky!! If it is still ver sticky, add a tiny bit of flour at a time. It should feel almost billowy. Divide your dough into 8 pieces. Now gently roll each portion into logs like I am showing you in the above picture, about 1/2 wide. Use a knife to cut pieces every 1/2 to 3/4-inch (see above pics). Dust with a bit more flour.
- To shape the gnocchi hold a fork in one hand (see photo) and gently rock the fork from one side to the other. . Set each gnocchi aside, dust with a bit more flour if needed, until you are ready to boil them. This step takes some practice, don't get discouraged, once you get the hang of it it's easy.
- Once you are done, fill a large pot about 2/3 full, salt your water and bring it to a boil.
- Now that you are on the final stretch, either reheat your potato water or start with a fresh pot (salted), and bring to a boil. Cook the gnocchi in batches by dropping them into the boiling water roughly twenty at a time. They will let you know when they are cooked because they will pop back up to the top. Fish them out of the water a few at a time with a slotted spoon ten seconds or so after they've surfaced. Have a large platter ready with a generous swirl of whatever sauce or favorite pesto you'll be serving on the gnocchi. Place the gnocchi on the platter. Continue cooking in batches until all the gnocchi are done. Gently toss with more sauce or pesto. Don't put too much sauce, the dressing should be light.
- You can serve it family style or in individual portions.
