Went to a local cooking class today and made this yummy and very easy gnocchi. We made the gnocchi in class, then I came home and finished it for dinner. It was a bit hit with the husband. Gnocchi is so very easy to make and so yummy to eat.
Today we all brought 1-3 baked potatoes. ( Bake not boil ) I boiled mine and my potato ricer is now being replaced by a new industrial one. It sort of leans to the right in the trash right now. A very nice man in the class strong-armed a bit too much. My potatoes were too hard, even after microwaving them.
1-2 russet potatoes
2-3 cups of white flour
Nutmeg – a little dab will do
Make a basin for the egg in the middle of the riced potato and mix with hands. You can do this with the potato or the flour. Blend it with your hands till looks like the picture in the middle and kind of medium soft to the touch. If it is too wet, add more flour. It just has to feel right. Roll it into cigar shapes and cut into 1/2 lengths.
Flour your gnocchi board if you have one. I bought mine on Amazon (of course) for about $6.00.
Putting a little flour on the board makes all the difference. I like to roll my little cigar segments at an angle across the board.
You can do this with your fingers and a spoon and fork, but the gnocchi board cuts the time, so you can do a whole batch in under five minutes with a little practice. The one I have has a stand, so you can just put it right on the counter and roll the little gnocchi on to a piece of parchment.
Heat a pot of water and when it is boiling, just drop them in the water. When they float to the top they are just about done. I let them float about a minute, then take them out with a Chinese Strainer
Sauce is up to you. Tonight I sautéed some pancetta, add a few sliced garlic cloves, some sliced cherry tomatoes and after I added the gnocchi to the sauce, I added a handful of fresh basil. I grated fresh parmesano regiano cheese on top, threw some spinach in another bowel, added some good oil and citrus vinegar and dinner was wonderfully ready.