Gnocchi
Serves: 3
Manley Abshire
1 January 1970
Based on User reviews:
52
Spice
63
Sweetness
43
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Place the potatoes in a large pot with enough cold water to cover
2
Bring the water to a boil and cook, partially covered, until the potatoes are easily pierced with a skewer but the skins are not split, about 35 minutes
3
(Alternatively, the potatoes can be baked in a preheated 400°F oven until tender, about 40 minutes
4
) Drain the potatoes and let them stand just until cool enough to handle
5
(The hotter the potatoes are when they are peeled and riced, the lighter the gnocchi will be
6
) Working quickly and protecting the hand that holds the potatoes with a folded kitchen towel or oven mitt, scrape the skin from the potato with a paring knife
7
Press the peeled potatoes through a potato ricer
8
Alternatively, the potatoes can be passed through a food mill fitted with the fine disc, but a ricer makes fluffier potatoes and therefore lighter gnocchi
9
Spread the riced potatoes into a thin, even layer on the work surface, without pressing them or compacting them
10
Let them cool completely
11
In a small bowl, beat the egg, salt, pepper, and nutmeg together
12
Gather the cold potatoes into a mound and form a well in the center
13
Pour the egg mixture into the well
14
Knead the potato and egg mixtures together with both hands, gradually adding the grated cheese and enough of the flour, about 1 1/2 cups, to form a smooth but slightly sticky dough
15
It should take no longer than 3 minutes to work the flour into the potato mixture; remember, the longer the dough is kneaded, the more flour it will require and the heavier it will become
16
As you knead the dough, it will stick to your hands and to the work surface: Repeatedly rub this rough dough from your hands and scrape it with a knife or dough scraper from the work surface back into the dough as you knead
17
Wash and dry your hands
18
Dust the dough, your hands, and the work surface lightly with some of the remaining flour
19
Cut the dough into six equal pieces and set off to one side of the work surface
20
Place one piece of dough in front of you and pat it into a rough oblong
21
Using both hands, in a smooth back-and-forth motion and exerting light downward pressure, roll the dough into a rope 1/2 inch thick, flouring the dough if necessary as you roll to keep it from sticking
22
(When you first begin making gnocchi, until your hands get the feel of the dough, you may find it easier to cut each piece of dough in half to roll it
23
) Slice the ropes into 1/2-inch-thick rounds
24
Sprinkle the rounds lightly with flour and roll each piece quickly between your palms into a rough ball, flouring the dough and your hands as needed to prevent sticking
25
Hold the tines of a fork at a 45-degree angle to the table with the concave part facing up
26
Dip the tip of your thumb in flour
27
Take one ball of dough and with the tip of your thumb, press the dough lightly against the tines of the fork as you roll it downward toward the tips of the tines
28
As the dough wraps around the tip of your thumb, it will form into a dumpling with a deep indentation on one side and a ridged surface on the other
29
Set on a baking sheet lined with a floured kitchen towel and continue forming gnocchi from the remaining dough balls
30
Repeat the whole process with the remaining pieces of dough
31
At this point the gnocchi must be cooked immediately or frozen
32
Place the potatoes in a large pot with enough cold water to cover
33
Bring the water to a boil and cook, partially covered, until the potatoes are easily pierced with a skewer but the skins are not split, about 35 minutes
34
(Alternatively, the potatoes can be baked in a preheated 400°F oven until tender, about 40 minutes
35
) Drain the potatoes and let them stand just until cool enough to handle
36
(The hotter the potatoes are when they are peeled and riced, the lighter the gnocchi will be
37
) Working quickly and protecting the hand that holds the potatoes with a folded kitchen towel or oven mitt, scrape the skin from the potato with a paring knife
38
Press the peeled potatoes through a potato ricer
39
Alternatively, the potatoes can be passed through a food mill fitted with the fine disc, but a ricer makes fluffier potatoes and therefore lighter gnocchi
40
Spread the riced potatoes into a thin, even layer on the work surface, without pressing them or compacting them
41
Let them cool completely
42
In a small bowl, beat the egg, salt, pepper, and nutmeg together
43
Gather the cold potatoes into a mound and form a well in the center
44
Pour the egg mixture into the well
45
Knead the potato and egg mixtures together with both hands, gradually adding the grated cheese and enough of the flour, about 1 1/2 cups, to form a smooth but slightly sticky dough
46
It should take no longer than 3 minutes to work the flour into the potato mixture; remember, the longer the dough is kneaded, the more flour it will require and the heavier it will become
47
As you knead the dough, it will stick to your hands and to the work surface: Repeatedly rub this rough dough from your hands and scrape it with a knife or dough scraper from the work surface back into the dough as you knead
48
Wash and dry your hands
49
Dust the dough, your hands, and the work surface lightly with some of the remaining flour
50
Cut the dough into six equal pieces and set off to one side of the work surface
51
Place one piece of dough in front of you and pat it into a rough oblong
52
Using both hands, in a smooth back-and-forth motion and exerting light downward pressure, roll the dough into a rope 1/2 inch thick, flouring the dough if necessary as you roll to keep it from sticking
53
(When you first begin making gnocchi, until your hands get the feel of the dough, you may find it easier to cut each piece of dough in half to roll it
54
) Slice the ropes into 1/2-inch-thick rounds
55
Sprinkle the rounds lightly with flour and roll each piece quickly between your palms into a rough ball, flouring the dough and your hands as needed to prevent sticking
56
Hold the tines of a fork at a 45-degree angle to the table with the concave part facing up
57
Dip the tip of your thumb in flour
58
Take one ball of dough and with the tip of your thumb, press the dough lightly against the tines of the fork as you roll it downward toward the tips of the tines
59
As the dough wraps around the tip of your thumb, it will form into a dumpling with a deep indentation on one side and a ridged surface on the other
60
Set on a baking sheet lined with a floured kitchen towel and continue forming gnocchi from the remaining dough balls
61
Repeat the whole process with the remaining pieces of dough
62
At this point the gnocchi must be cooked immediately or frozen
63
To cook gnocchi: Bring six quarts of salted water to a vigorous boil in a large pot over high heat
64
Drop about half the gnocchi into the boiling water a few at a time, stirring gently and continuously with a wooden spoon
65
Cook the gnocchi, stirring gently, until tender, about 1 minute after they rise to the surface
66
(You can cook the gnocchi all at once in two separate pots of boiling water
67
If you make a double batch of gnocchi, I strongly recommend cooking them in batches in two pots of water
68
) Remove the gnocchi from the water with a slotted spoon of skimmer, draining them well, and transfer to a wide saucepan with some of the sauce to be used
69
Cook the remaining gnocchi, if necessary
70
When all the gnocchi are cooked, proceed according to the directions for saucing and serving in each recipe
71
When saucing gnocchi, remember this tip: If the sauce is too dense or the gnocchi seem too dry, use some of the gnocchi cooking water to thin the sauce and moisten the gnocchi, as you would with pasta dishes
72
Bring six quarts of salted water to a vigorous boil in a large pot over high heat
73
Drop about half the gnocchi into the boiling water a few at a time, stirring gently and continuously with a wooden spoon
74
Cook the gnocchi, stirring gently, until tender, about 1 minute after they rise to the surface
75
(You can cook the gnocchi all at once in two separate pots of boiling water
76
If you make a double batch of gnocchi, I strongly recommend cooking them in batches in two pots of water
77
) Remove the gnocchi from the water with a slotted spoon of skimmer, draining them well, and transfer to a wide saucepan with some of the sauce to be used
78
Cook the remaining gnocchi, if necessary
79
When all the gnocchi are cooked, proceed according to the directions for saucing and serving in each recipe
80
When saucing gnocchi, remember this tip: If the sauce is too dense or the gnocchi seem too dry, use some of the gnocchi cooking water to thin the sauce and moisten the gnocchi, as you would with pasta dishes
81
To precook gnocchi: Cook the gnocchi as described above, remove them with a skimmer, and spread them out in a baking pan lightly coated with melted butter
82
When ready to serve, return the gnocchi to a large pot of boiling salted water until heated through, 2 to 3 minutes
83
Drain thoroughly and sauce and serve according to the particular recipe
84
Cook the gnocchi as described above, remove them with a skimmer, and spread them out in a baking pan lightly coated with melted butter
85
When ready to serve, return the gnocchi to a large pot of boiling salted water until heated through, 2 to 3 minutes
86
Drain thoroughly and sauce and serve according to the particular recipe
87
To freeze gnocchi: It is best to freeze gnocchi uncooked as soon as they are shaped
88
Arrange the gnocchi in a single layer on a baking pan and place the pan in a level position in the freezer
89
Freeze until solid, about 3 hours
90
Gather the frozen gnocchi into resealable freezer bags
91
Frozen gnocchi can be stored in the freezer for 4 to 6 weeks
92
It is best to freeze gnocchi uncooked as soon as they are shaped
93
Arrange the gnocchi in a single layer on a baking pan and place the pan in a level position in the freezer
94
Freeze until solid, about 3 hours
95
Gather the frozen gnocchi into resealable freezer bags
96
Frozen gnocchi can be stored in the freezer for 4 to 6 weeks
97
To cook frozen gnocchi: Frozen gnocchi must be cooked directly from the freezer in plenty of boiling water, or they will stick together
98
Bring 6 quarts salted water to a boil in each of two large pots
99
Shake any excess flour from the frozen gnocchi and split them between the two pots, stirring gently as you add them to the boiling water
100
It is important that the water return to a boil as soon as possible; cover the pots if necessary
101
Drain the gnocchi as described above and sauce and serve according to the specific recipe
102
Frozen gnocchi must be cooked directly from the freezer in plenty of boiling water, or they will stick together
103
Bring 6 quarts salted water to a boil in each of two large pots
104
Shake any excess flour from the frozen gnocchi and split them between the two pots, stirring gently as you add them to the boiling water
105
It is important that the water return to a boil as soon as possible; cover the pots if necessary
106
Drain the gnocchi as described above and sauce and serve according to the specific recipe