Tuesday, September 28, 2010

Simple Potato Gnocchi

Well let's just say this recipe is time consuming, but the steps are pretty simple.  You do need some special tools such as a potato ricer, but otherwise if you follow the directions and take your time even the beginner cook can master gnocchi!  Even better, take advantage of yourself and double the recipe, like I did, to make tons of gnocchi to stock your freezer!  Try preparing them with various sauces, like this one!  I got this recipe from the September issue of Martha Stewart's Everyday Food Magazine. Instead of russet potatoes I used yukon gold.

Simple Potato Gnocchi
serves 8

2 1/2 pounds russet potatoes (about 5 small)
2 teaspoons salt
1 3/4 cups all-purpose flour, plus more for dusting
1 large egg

In a large pot, bring potatoes to a boil in salted water; reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 35 to 40 minutes. Lightly dust two parchment-lined rimmed baking sheets with flour; set aside. Drain potatoes and peel while still hot with a paring knife (use a thick, dry kitchen towel or pot holder to hold them). Immediately pass potatoes through a ricer into a large bowl. Let cool completely.

Sprinkle potatoes with flour and 2 teaspoons salt, then top with egg. With your hands, work flour and egg into a dough. Knead dough until smooth but not elastic, dusting with flour if it becomes too sticky, 4 minutes. Do not overwork dough.

Divide dough into 8 portions. Roll each portion into a rope (1/2 inch thick and 24 inches long). Cut each rope into 1/2-inch pieces.  Gently roll each dough piece against the back tines of a fork to make ridges, (This step is not necessary but does make the gnocchi look more authentic although it's very time consuming.) then arrange in a single layer on prepared baking sheets.

Bring a large pot of salted water to a boil. In batches, add a few handfuls gnocchi and cook until most have floated to top, 2 minutes. With a wire-mesh spider or a slotted spoon, transfer gnocchi immediately to a sauce.  

Make Ahead:  Place boiled gnocchi on a rimmed baking sheet, drizzle with olive oil, cover, and let sit, up to 2 hours. Freeze it: Freeze raw gnocchi on baking sheets until firm; transfer to freezer bags and freeze, up to 1 month. Thaw at room temperature on parchment-lined sheets, 30 minutes, before boiling.


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