Here’s my story about gnocchi. The first time I made gnocchi was about five years ago. I still pronounced it ga-no-chi. Not that I had ever said it out loud, luckily. I was just starting to really get into cooking and even though I had never had gnocchi before, I really wanted to try to make it. So I did.
And, I think I did a pretty good job. It’s hard to say because I had also made a blue cheese sauce that went with it. Both dishes were out of cookbook I was working through at the time, and I quickly realized that I am not the biggest blue cheese fan. Like, at all.
So, I really didn’t eat much of the gnocchi, and I kind of just tried to push that whole experience from my mind.
I am happy to report that my love of gnocchi has been rekindled. And, I couldn’t be more happy. The truth is, gnocchi is right up my alley. I love pasta in general. And, this is the perfect blend of pasta meets tiny potato dumplings. Oh yes.
I won’t lie to you. Gnocchi is a little fussy to make. My least favorite kitchen activity is pushing a cooked potato through a ricer. Get your muscles out. This is serious. But the result are these tiny little pillows of ultimate comfort food. Just don’t make a gross sauce to go with them (like I did the first time).Homemade Gnocchi, makes 5-6 servings. My favorite resource for pasta making tips in this book.
3 large russet potatoes (or 4-5 if your potatoes are on the small side)
1 3/4 cups flour (I used all purpose)
1 tablespoon salt
generous pinch of pepper
In a large pot boil some water (enough to cover the potatoes). Add the unpeeled potatoes, reduce to a simmer and cook for 45 minutes. Drain and peel the potatoes carefully with a knife, removing any eyes as well. Be careful as the potatoes will be quite hot.
Cut each potato into four pieces and press through a ricer. Lay the potato out over paper towels.
Sprinkle 1 and 1/2 cups flour and 1 tablespoon salt over the surface of the potatoes. Gently mix together so that flour begins to coat all the potato pieces. Transfer to a large bowl and add an egg plus another 1/4 cup flour. Knead into a ball.
Knead for 3-4 minutes. To test the dough break off a small piece and roll it out into a long snake. The dough should not break. If it does break apart easily knead for another minute or two. If the dough doesn’t seem to be holding together well add another tablespoon of flour.
Cut the dough into eight pieces. Roll out one piece into a long snake. It should be about the width of your ring finger. Cut into one inch pieces and press the edge with a fork (the fork part is optional). Place the ready gnocchi on a baking sheet or cutting board sprinkled with flour until you have them all ready.
To cook gnocchi first bring a large pot of water to a rolling boil. Lightly salt the water. Add the gnocchi, just enough at a time so they can float.
You don’t want to over crowd the pot. Gnocchi should float after about 2 minutes of cooking. Remove with a slotted spoon and continue to cook in batches until you have prepared them all.
For the tomato pesto I added 1/2 cup sundried tomatoes and 6 large basil leaves to the bowl of my food processor. While the processor was on low I then drizzled in 1/4 cup olive oil. Easy, no?
In a shallow pan cook the gnocchi in a little butter with a the tomato pesto until everything is warmed through.
Serve warm topped with a little Parmesan cheese. Enjoy! xo. Emma
I love ghocchi, I’m def trying this!
emma i envy your cooking skills! this looks delish xoxo Sydney
Until you’ve had homemade pasta, you don’t know what you’re missing!
This looks amazing!! I’m adding this to my list of foods to try this winter. 🙂 Also… now I’m off to google the proper pronunciation, ha!
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We don’t have a ricer so we just mash the potatoes and it seems to work just fine.
Also I wanted to mention, just for funsies, that when my husband lived in South America for a couple years people in Uruguay, Argentina, and Brazil had a tradition of eating gnocchis on the 29th of each month. The tradition came from all of the Italian immigrants. Plus potatoes are cheap and at the end of the month some of us need cheap meals!
My husband and I aren’t big potato fans, but we love gnocchis and we try to keep this tradition alive every month. It’s nice to get rid of those leftover potatoes that we’d otherwise never eat. The sauce possibilities are practically endless with gnocchis, too.
I don’t know about gnocci, but for potato dumplings we often cooked the potatos the night before.
Yum! Looks fantastic.
I lived in Italy last year and pretty much existed on gnocchi and cappuccini!
The “fork part” is not for pressing them… it’s for rolling them…
Potatoes have more flavour when they are boiled in the skin. You can let the potatoes cool down before peeling…
Looks so yummy, and I love pesto in all its beautiful forms! But even still, this recipe looks kind of intimidating. I’m not good at making food into shapes…darn :/ – Leith
Beautiful! I agree– ultimate comfort food.
Just a quick FYI: The pronunciation is actually “nyo-key.” The “gn” combo in Italian is much like the “ñ” in Spanish. 🙂
I was wondering the same thing, is there a specific reason to boil the potatoes and then peel them?
Yum….sage butter sauce is my favorite with gnocchi, but I’ve never tried making it with sweet potatoes. Thanks for the idea, will be trying that this fall:)
I love making homemade gnocchi. I gotta try that pesto!
You can process the potatos a lot easier if you don’t use a standard ricer. We use a ricer/strainer thingy (no idea what the actual name is) to make potato dumplings at thanksgiving and its not nearly as much work. It looks like a large metal cone on a rack. You can find them on etsy under ricer/strainer. (I’d post links but I can’t get to etsy at work.)
thanks for the recipe. and my does that look yummy as i sit here eating my peanut butter and jelly sandwich for lunch. gnocchi has been on my list of things to try and make for a long time. i need to just bite the bullet and give it a go.