Easy, Fluffy, Pillowy, homemade gnocchi

I have been in love with gnocchi for a very, very long time. In fact, I craved these little pasta clouds of potato and flour served with tomato sauce throughout a pregnancy. But till recently, my love for gnocchi was satiated by buying the best Italian brands on supermarket shelves and eating it on my forays into Italian restaurants. But just recently, I decided to make these on my own. The process is easy (albeit a little messy), but feels at every moment like you are creating a work of art. I am so in love with this home made version that I have sworn to never really buy gnocchi ever again. Okay, with that said, here’s how I created these divine works of art.

Ingredients:

  • 2 large russet potatoes
  • 1/3 heaped cup all purpose flour
  • 1/4 tsp of kosher salt

How to:

1. Wash the potatoes, scrub them and pierce holes. Cook in a microwave at the potato setting till completely cooked. Peel the potatoes and rice them in a ricer over a wooden board. If you don’t have a river, you can grate the potatoes with a grater that has small holes. Spread the potatoes over the board using a fork. Sprinkle the kosher salt. 

2. Sprinkle or sift the flour over the potatoes and using a bench scraper just chop all over the potato/ flour mixture.  Gather the mixture into a ball. Flatten the ball with your hands, bring the ends of the dough together and press it down again. Just repeat this gently till the potato flour mixture is seamlessly blended. 

3. Dust the work area with more flour, pinch off two inch rounds of dough and gently roll it into a rope. Cut into one inch pieces using a knife and lay down each gnocchi on a baking tray covered with parchment paper. Once all the gnocchi are made, press down the surface of each gnocchi with a fork to create ridges that will help the sauce cling to to the pasta well. 

4. Repeat process till all the dough is used up. 

5. Freeze tray of gnocchi for 15 minutes.  

6. Now you could bring a pot of salted water to a boil, add the gnocchi and cook just for a minute or two till the gnocchi floats to the top or alternately use my preferred method and sauté the gnocchi in a bit of butter or oil till they are moderately browned. 

7. Serve with your favorite sauce. 

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