There’s a good reason when I say that the Gnocchi gods must be smiling upon me, as there have been relentless attempts at making a Potato Gnocchi in my kitchen.
The compulsive behavior stemmed from a love for a good Gnocchi and numerous rounds of disasters ranging from a magnitude of 7.5 to 9 on the Gnocchi Richter scale. The first time around the potatoes were over cooked. The next time I just decided to mash them with a fork ,didn’t bother with potato ricer (despite having bought one just for the Gnocchi making event) and had a lumpy mess. Then there were the eggless recipes which fell apart and went straight into the trash can and the list went on,too dense, undercooked, hard and so and so forth. Well until last week I made a batch of the perfect plump and pillowy textured Potato Gnocchi. My trials and tribulations in Gnocchi making as I’d like to say. Now if you were to study a recipe, it actually looks like a rather easy one to make, but I’ve been a bit skeptical the last couple of times as they just never measured up to being what I’ve eaten so often at some of the Italian Bistros. What really helped, is making several notes along with the failed attempts, as there is enough said about the type of Potatoes to be used in Gnocchi making as that makes a huge difference in the end product. Some even offering tips on the best way of cooking the potatoes to the method of measuring the flour and its variety and then the eternal question of whether to use an egg or not?
The key to a Good Gnocchi Is Persistence and Patience.
Having Said That Here Are Some Tips And Tricks That I Have Noted As I Go Along:
- Ideally Russet Potatoes work best for a good Gnocchi.As the drier and starchier the potato the lighter and fluffier the Gnocchi and perhaps older potatoes in comparison to newer ones for the same reason. Yukon Gold should do as well.
- I have boiled the potatoes in salted water but perhaps may resort to baking them as that may increase some moisture loss in the potatoes.
- All Purpose Flour worked well while making this recipe but certainly will look out for the authentic Tipo 00 flour for my next batch.
- A good Ricer is key to mashing the potatoes VS using a fork.
- Try not kneading the dough but using a Bench Scraper to combine the dough together or your hand, the key is not to over -work the dough at all as then the dough tends to get sticky.
- For this recipe the egg yolk worked like magic as it gave a firmer and smoother ,yet easier dough to work with.
- I have used a simple fork to roll the Gnocchi however you may use a board as well.
Small Equipment That Makes A Huge Difference:
- A Potato Ricer ( to Rice/ Blend the Potatoes)
- A Bench scraper ( to combine the dough)
- A Fork or A Gnocchi Board to roll out the Gnocchi
Some More Italian Favorites From My Kitchen:
With endless researching on recipes on “Perfecting the art of Gnocchi making” and Youtube tutorials, I’ve finally adapted this recipe from Jamie Oliver. I find his recipes fairly easy to follow and very methodical. This one is a winner! Do try it out. This is probably my first attempt at Pasta making. I do have the Pasta attachment with my wonderful Kitchen Aid Food processor that’s been shouting out for attention for some time now. So that’s next on the cards, perhaps a Ravioli or maybe even Fettuccine, but for now this gorgeous Gnocchi that is a homemade pasta dream come true.
And of course a huge shout out to my fellow blogger theparmigianawhisperer for all the inspiration from her kitchen!
This is an absolutely fool proof method and perhaps my best attempt at Gnocchi making!
On that note I will leave you with an Italian proverb that resonates with our home:
A tavola non si invecchia.
Translation: At the table with good friends and family you do not become old.
Ingredients: (Serves 6-8 people)
- 6 potatoes
- Olive oil
- 1 large egg yolk
- ½ nutmeg, grated
- 3 handfuls of plain flour or tipo 00 flour
- 1 tbsp chopped parsley
- Semolina flour
1. Wash the potatoes well and prick them with a fork and rub them with olive oil.
2.First place the unpeeled potatoes in a pan of slightly salted water, bring to the boil and cook until the potatoes are tender. Keep the potatoes whole while boiling.
3. Remove and allow to cool for a few minutes, then cut in half. Ideally cut the potatoes only when you’re ready to rice them – hotter potatoes rice more smoothly and don’t produce lumps. 3.Pass the potatoes through a ricer and ensure they have no lumps
3. Separate an egg, and place the yolk in a bowl. Add some freshly grated nutmeg to the bowl along with a splash of water to bind the mixture. Season with sea salt and freshly ground black pepper.
4. Add the parsley and mix everything together. If the mixture is too wet, add a little more flour, or if it’s too dry, add a little more water. You could test a small piece of dough by popping it in a pan of salted boiling water – if it falls apart, add a little more flour.
5. Divide the dough into 6 pieces and roll each piece into a long sausage do not overwork the dough or it will become tough and you want gnocchi to be like little pillows.
6.Cut each sausage into 2–3cm pieces with a blunt table knife and place on a bed of semolina on a tray. Pop in the fridge for about 10 minutes to set.
7. Cook the gnocchi in a pan of salted simmering water for about 2–3 minutes, or until they float to the top. 8.Once cooked, use a slotted spoon to lift them out of the pan.
Sauce for the Gnocchi: (Sauce measurements are for individual Gnocchi servings)
1.Heat a pan and drizzle with some olive oil.
2.Add some chopped garlic and sauté.
3.Add about 2 tablespoons of cream and stir.
4.Add a dash of white wine.
5.Season with salt and pepper.
6.Grate some parmesan cheese and garnish with chopped parsley or basil.
7.Gently toss in the gnocchi.