Welcome back to Pasta A-Z where I’m making pasta dishes from every letter of the alphabet. Today is G for Gnocchi. I’ve been super excited for this one. Originally, gnocchi was made with flour and water. When potatoes were introduced to Europe, the potato gnocchi we all know and love was born. It’s a popular dish in Veneto, a region in northeastern Italy, because they have good weather for growing potatoes. Most commonly they’re with tomato sauce or pesto, but they are great with any sauce. I love them in a nice brown butter sauce too. This was my first time making them, it definitely wasn’t as hard as I expected once I got the hang of shaping the dough.
INGREDIENTS
-1 lb of potatoes*
-1 cup flour
-1/2 tsp salt
-1 egg
*the recipe I based this off of said to cook w/ the skin on then remove after boiling, but, in my opinion, that’s annoying so I prefer to peel before.
DIRECTIONS
-Boil potatoes, let cool, and put them through a potato ricer**.
-Mix flour and salt then dump onto a surface (I like to just line my table with wax paper) and form a well in the center. Add the egg and potatoes in the center then mix with your hands until it forms a dough. It shouldn’t be too sticky.
-Dump dough onto a floured surface and cut pieces to roll into snakes. Then cut into 1-2 in pieces and roll over a fork to form the classic gnocchi shape (see video below). Sprinkle them with some flour and let rest in cool temp for around 30 min.
-Boil salted water, then add the gnocchi to the pot. Once they float, they’re ready.
-You can just drain and add the gnocchi to your sauce or you can sauté them in a pan with butter to brown them then add to your sauce.
-Top with grated parm and enjoy!
**I’m a new owner of a potato ricer and I’m a big fan if you don’t have one go get one.
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