Making Gnocchi has always been on my list of things to make since living in Italy when I was in pastry school. These soft, pillowy pieces of pasta make the perfect vessel for any sauce imaginable, including the popular butter, sage and parmesan. I went with a simply tomato sauce, but you can definitely get creative here with your sauce choice.
Most recipes for a potato based Gnocchi use a potato ricer to get a smooth texture without releasing too much water from the potatoes. Since I do not own a ricer, I used a cheese grater and baked the potatoes, instead of boiling them.
- 2lbs Russet Potatoes
- 1 tsp Salt
- 1 Egg
- 1 1/2 Cups Flour
- 2 tbsp Olive Oil
- 1/2 tsp Salt
- 1-2 Garlic Cloves (Minced)
- 1 tsp Oregano
- 1 tsp Dry Basil or 5 fresh leaves
- 400g Canned Crushed Tomatoes
- Water to thin out sauce (Optional)
- Wash and clean potatoes. Prick with fork all over so that they don't explode in the oven.
- Bake at 400°F for 45mins-1hour, turning the potatoes halfway through the cooking time.
- Peel potatoes while still warm so the peel doesn't trap moisture inside.
- Grate using the large hole side of a cheese grater.
- In a bowl, mix together the potato, egg (lightly beaten), salt.
- Add flour to the mixture, a little at a time, using just enough until the dough will not stick to the touch (you might not use all the measured flour).
- Knead dough for 3-4mins and then we are on to shaping the Gnocchi.
- Cut dough into 4 pieces and roll 1 piece at a time into long ropes (3/4" thick).
- Cut 1" pieces of dough from the long rope and press against a fork to form a pretty design or leave as is.
- Continue this process with the 3 other pieces of dough.
- You can cover and freeze at this point.
- To cook from fresh or frozen, place Gnocchi in boiling, salted water.
- Once they float to the top, cook for 1 more minute and remove with a slotted spoon.
- Add oil and minced garlic to hot pan. Cook until fragrant.
- Add the remaining sauce ingredients.
- Simmer on medium-low heat until desired consistency (I like my sauce a little thinner, so at this step I added a bit of water)
- Add Gnocchi to sauce, toss and enjoy!
PRINT THE RECIPE HERE
This recipe was adapted from www.smittenkitchen.com and www.anitalianinmykitchen.com