Raised Bed Gardening Blog

Potato Gnocchi

Potato Gnocchi. Different than Gnudi, in that gnudi are made with fresh ricotta, and gnocchi are made with potatoes. I find the gnudi much lighter, and a great recipe can be found on my Grow Y'own facebook page with cherry tomatoes and fresh marjoram. To make gnocchi, put 1 1/2# Idaho or other baking potatoes in a large pot of water and cover with cold water. Bring the water to a boil and cook until the potatoes are easily pierced with a knife, about 20 minutes, then drain. When cool enough to handle, peel the potatoes and pass them through a potato ricer onto a lightly floured work surface. Using a fork, spread them out into about a 6 inch square to cool. Make a well in the center of the potatoes. Pour in 2 large beaten eggs, sprinkle on 1 1/2c flour, 1/2c freshly grated Parmigiano-Reggiano cheese, 2 tsps salt, 1/8tsp white pepper, and a pinch of freshly ground nutmeg. Using your hands, work from the outside edges, knead until the mixture is just evenly blended, adding flour by the 1/4c as needed, 3-4 minutes. Do not overmix or the gnocchi will become tough and gluey! Lightly dust your hands and the dough with flour. Form the dough into a log about 4 inches in diameter and sprinkle with flour. With a knife, divide the log into 6 equal pieces. Roll each piece into a cylinder about 1/2 inch in diameter. Cut into 1 inch pieces, put on a tray lined with waxed paper and dusted with flour, and set aside. Bring a large pot of salted water to a boil. Add the gnocchi and, when the water returns to a boil, cook until they rise to the surface, 2-3 minutes, then cook for an additional 30-40 seconds, until tender. Remove the gnocchi to a large bowl with a slotted spoon and drain well. At this point, you can add the gnocchi to a variety of sauces- tomato, basil, sage/butter, parsley/buter-, and toss in a skillet over low heat until the gnocchi are well coated. Remove the gnocchi, sprinkle with Parm/Regg cheese, and divide the gnocchi among 4 plates and serve. Buon appetito!

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