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potato gnocchi

30 Apr

On Easter weekend we visited the house of my sister’s friend, John, to celebrate her baptism.  John made homemade gnocchi that knocked our socks off. Of course, I was inspired to make it myself.

They were relatively easy to make and I gave my children the task of helping me shape them. We’ll continue to work on our technique with the next batch.  Because there will be a next batch.  These pillows of goodness are calling my name again.  Serve them with your favorite tomato or white sauce.  I used Marcella Hazan’s tomato and onion sauce which I will post tomorrow.

Potato Gnocchi

  • 1 1/2 lbs. boiling potatoes
  • 1 egg, beaten
  • 1 1/2 cups all-purpose flour

Put the potatoes in a large pot with water and bring to boil.  Cook until tender.  When done, drain and pull off their skin while hot.  Puree through a food mill and onto a work surface while they are still warm.

Add most of the flour and the beaten egg to the potato pile and knead into a smooth mixture.  Stop adding flour when the mixture has become soft and smooth, but slightly sticky.

Dust the work surface lightly with flour.  Divide dough in half and form into a sausage-like roll about 1 inch thick.  Slice the rolls into pieces 3/4 inch long.  While working with the gnocchi, dust work surface and hands with flour as needed.

Take a dinner fork and holding it parallel to the counter, concave side facing you.  With the index finger of your other hand hold one of the gnocchi against the inside curve of the fork, just below the tips.  At the same time that you are pressing the piece against the prongs, flip it away from the tips and in the direction of the forks handle.  It should have ridges on one side from the tines and a depression on the other side formed by your fingertip.

Bring a large pot of water to a boil.  Drop 2 into the water and remove 10 seconds after they have floated to the surface.  Taste.  If the flavor is too floury, add 3 seconds to the cooking time.  If they are nearly dissolved, subtract 3 seconds.  Drop in a batch of 2 dozen gnocchi.  When done, remove with a slotted spoon and transfer to a serving platter.  Spread some of the sauce that you will be serving them with on top.  Repeat with remaining gnocchi.  Add remaining sauce and grated Parmesan cheese and serve at once.

Recipe from Marcella Hazan’s Essentials of Classic Italian Cooking.

Using the Weight Watcher’s Recipe Builder, the entire recipe has 32 PointsPlus.

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1 Comment

Posted by on April 30, 2012 in points plus, vegetarian

 

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One response to “potato gnocchi

  1. Leigh

    April 30, 2012 at 12:48 pm

    They are pillows of yumminess, aren’t they! John uses egg in his recipe, FYI. How did your taste compared to his?

     

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