Gnocchi
Ingredients
- 1 1/2 Lbs Potato Peeled and Chopped
- 1 C Flour Additional if needed
- 1 Egg Lightly beaten
- 2 Tbsp Salt For the water to cook the Potatoes
Instructions
- First Peel and cut the Potato. Try to keep the Potatoes pieces as close to the same size as you can, this way they will all cook evenly.
- Once the Potatoes are cooked strain the pot in to a colander and return the drained potatoes back into the warm Pot. The warmth of the pot will help steam some of the remaining moisture out of the Potatoes.
- Next Rice the Potatoes. Do not mash this will make the dough much tougher. Either use a devise call a ricer to rice the Potatoes or use a mesh sieve and the back of a wooden or serving spoon. Gently push the potato though onto a lightly Floured cutting board.
- Sprinkle the Flour around the Potato, make a well in the middle and add the lightly beaten Egg.
- Here is the key, with a fork gently pull the Potato and Flour into the Egg gently mixing as you go. The less you mix and knead the lighter your Gnocchi will be.
- Mixing only enough to form a cohesive ball. Lightly knead once or twice to pull the dough together and you are ready to roll.
- Take a palm size of the dough and roll into a log about an inch thick. Cut the log to make pieces about as wide as a fork, toss them in a little Flour so they don't stick to each other.
- Using the back of a fork, start by placing a piece of Gnocchi at the top of the tines. Use your thumb to roll the Gnocchi down the fork push hard enough to leave the fork imprint on the side of the Gnocchi. If you leave a small thumb imprint as well that is perfectly fine.
- Now that you have gone to all this trouble to make beautiful light fluffy Gnocchi, don't pile them onto each other. These will not be like store bought Gnocchi that are firm and slightly rubbery. Treat with care and place them in the fridge until you are ready to cook.
- A little butter, a little browning, a little Rosé Sauce and savour each one as it melts away in your mouth.
Notes
I have been asked before how many Potatoes to use instead of giving a weight. I do understand that not everyone has a kitchen scale sitting around just to weigh Potatoes. Having said that, I am reluctant to give a number to the potatoes because they vary so much in size.
My best suggestion is to weigh the Potatoes at the grocery store when you buy them, at least you will have a general idea which is better than no idea at all :).