Recipe: Gnocchi
Ahh, one of my favorite Italian dishes. For this potato-lover, gnocchi is the bee's knees. What could be better than little potato dumplings in a tasty pesto or a simple tomato sauce?
And surprisingly, they're quite easy to make,* and not all that time-consuming once you get into a rhythm. If you can make mashed potatoes, you can make gnocchi.
- Potatoes (1 LB)
Direction
- Peel and quarter the potatoes.
- Cook them in salted boiling water til' a fork goes through it easily.
- Peel, and then mash the potatoes.
- Let the mashed potatoes cool slightly.
- On floured surface, roll 1/4 cup mashed potatoes (the dough) to form 1/2" thick rope.
- Using a knife, cut rope into 1" pieces. To make those traditional gnocchi ridges, use a gnocchi mold or gently press a fork flatly on each piece.
- Toss into boiling water and cook for about 3-5 minutes. You'll know the dumplings are done when they float to the top.
- Add pesto or a basic tomato sauce (a meat sauce might be too heavy, as the potato pasta is pretty heavy in itself)
* I learned this recipe in a Wooden Spoon cooking course.
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