Design Eat Play » jewelry photography cooking life

Masthead header

Gnocchi and a sauce you shouldn’t try

Years ago I was watching Mario Batali roll Gnocchi dough down a fork. What was Gnocchi? Potato Pasta? (As a semi-Norwegian person we grew up eating Lefse, potato flatbread, so I knew it would be yummy). I had never heard of it before, wasn’t completely sure what it was but made a mental note to try it sometime in my life. This past year I finally did. About 6 times. It is has the most addicting, dense texture. I have had sweet potato gnocchi, butternut squash gnocchi, plain and rosemary. All with delectable sauces. I was hooked. This weekend I decided to try to tackle it.

I made a slight adaption to Mario Batalli’s recipe. See source here. I should have used his sauce, I say with a slight sob. I tried to make a Gorgonzola, Goat Cheese cream sauce. What? I’m watching my figure. It was not good with this recipe. Please don’t try it. Thankfully I saved PLENTY of the Gnocchi in the freezer. Next time I will be smarter. The recipe also recommends you use a potato ricer or vegetable mill which I don’t have. I was pretty confident in my mashed potato silkiness skills and thought I could pull through. They really do need to be VERY smooth with no chunks. I had chunks. It still tasted great but it made the dough more challenging to work with.

I wanted to add a little nutmeg to the dough. Not enough so that people would be like, “Woah, who invited nutmeg to the party?” More for just a subtle little sump’n sump’n. The gnocchi itself turned out great, flavor-wise. I still need to practice my rolling/flicking technique. Next time it will be sweet potato gnocchi.

Source: Mario Batali on the Food Network

INGREDIENTS:

  • 3 pounds russet potatoes
  • 2 cups all-purpose flour
  • 1 extra large egg
  • Pinch salt
  • 2 tspn ground nutmeg

DIRECTIONS:

  1. Peel the potatoes and cut into chunks
  2. Boil the potatoes until soft
  3. Mash with a vegetable mill or potato masher
  4. Pour potatoes on a floured surface, pour flour over the top
  5. Make a well in the top of the mixture and add egg, salt and nutmeg
  6. Start mixing it all together with your hands
  7. Continue kneading for 4-5 minutes until a nice sticky dough forms
  8. Roll into tennis ball sized balls
  9. Roll each ball into a 3/4″ log and cut 1″ sections
  10. Roll each section into a ball
  11. Roll your gnocchi down a fork (click here to watch tutorial)
  12. Boil until gnocchi floats then strain. It cooks quickly
  13. Cover with sauce of your choice

NOTE: If you don’t use all of this gnocchi in one sitting, and I doubt you will…just freeze it! Lay your gnocchi in a single layer on a cookie sheet and place in the freezer. Once frozen, put your goods into freezer safe containers and store.:)

FB+TWEET+PIN+LINK+SUBSCRIBE
Tuesday, April 6, 2010 - 9:44 am

Brook - I love gnocchi – i mean love. It is probably one of my favorite foods ever. Next time you make it I am inviting myself over. Because when I say I love it I really really mean it, but not enough to go to all the work of making it. Oh man. I really want some now.

Tuesday, April 6, 2010 - 10:23 am

Crissie McDowell - Ha ha. You are so funny! Ok we will have you over for sure! It’s been too long anyway. But not with this sauce.

Tuesday, April 27, 2010 - 1:22 am

david - make a heavy cream reduction with roasted garlic and fresh rosemary chopped up its amazing on gnocchi not the healthiest but omg!!!!

Thursday, May 6, 2010 - 8:07 pm

Haley Falconer - I LOVE lefse!! We will totally have to make some sometime. I peeled 15 pounds of potatoes at Christmas and made lots of lefse.

Thursday, May 6, 2010 - 9:34 pm

Crissie McDowell - Are you serious??? No way! Yes, let’s do!!!! We are a big lefse fam.

Thursday, April 21, 2011 - 12:55 pm

Alie - Tried this tonight with cilantro-lemon pesto and a parmesan and lemon sauce. . . even with replacing flour with gluten-free flour, my husband was raving! Thanks for the recipe via Mario:).

Your email is never published or shared. Required fields are marked *

*

*