Gnocchi

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I have never made Gnocchi before, but love it when I order it at restaurants. This was the easiest and most delicious recipe. I would definitely make this again. We made it with a Alfredo sauce, but would be great with any sauce.

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This was my first time making gnocchi and ever eating gnocchi. The dough was fabulously easy to work with. I tossed it with a garlic chicken stock sauce and chopped zucchini. Yum!

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Made a batch earlier today and stuck them in the freezer until dinner. Just cooked off a couple and added some butter and parmesan to test them. Like little creamy potato pillows. Going to cook them up, brown them in butter and bake them off with some meat sauce and mozzarella later. Just remember that not all potatoes cook in the same time. Test them after about 30 minutes and you might need to take them out one at a time and leave others in longer.

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Never Had It before, Thought It was awesome :

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Agree more salt is needed which I added along with a nice shaving of nutmeg (1/8 tsp over the potatoes. I had more to feed so I used almost 4 lbs of potatoes, but only 1 1/2 C flour and 1/2 a beaten egg. I didn't do a 'well' as I really did not want to risk "overworking" the dough. Instead, I put potatoes through food mill in a mound on pastry board. I made sure they cooled (barely warm, then drizzled the 1/2 beaten egg over it. Let the potatoes cool- this is key! Steam is water and you'll have mush or heavy marbles if you don't! Then, in 3 or 4 separate "dustings", I added flour and folded the mixture together with pastry cutter, scooping from bottom to top. Dough was light, slightly moist (but i used a bit more flour on making the "ropes" to cut.. In the end, (I did a trial run they were awesome. I will use a bit more flour next time for the amount I made (just to be safe, but these were light and delicious!

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This recipe was fun to make. Weighed the potatoes and measured the flour as suggested. No problem. I was disappointed in the lack of salt in the recipe though. Next time I would use more salt and salt the water as some other recipes have suggested. I used a food mill and cooked the potatoes as suggested. The potatoes were large so 45 min. worked. I served the gnocchi with a meat sauce. I gave the recipe three stars because of the lack of salt. Could have been tastier.

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Using a food mill is an absolute must! Don't fret if it does not take all of the flour...the dough comes together nicely...

Simply Perftect!

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We followed the recipe to a T, although scaled down a bit to prevent an excess of gnocchi. Huge mistake, and yes I'm blaming my wife. It was terrific. As a pleasant side effect, I'm completely addicted to the potato ricer. Kids tired of the same old veggies? Rice them! Cat thumbing his nose at the tuna? Rice it? Boss wants a new spin on the monthly report? The ricer may be the answer.*

Definitely a great Saturday night recipe with friends, and a very versatile base for any number of creative sauces to bring the gnocchi to life.

*Future employment not guaranteed.

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I had my grandmother-in-law's gnocchi in Italy a couple of years ago and have been meaning to try to make them for my husband ever since. I watched Mario make them on TV and he inspired me finally make them. They actually came out great even though I didn't follow the recipe exactly. First of all I didn't have russet potatoes, I just had a bag of Idaho potatoes that were getting kinda old. I peeled them first and cut them in quarters to shorten the cooking time down to about 15 mins. When they were tender I put them in a colander to cool and actually let them sit there for hours because something came up and I had to run some errands. That step was a bit of a lifesaver because it helped dry out the potatoes that were probably too moist otherwise. Also, I cooked them in batches. The first batch was too mushy so I kneaded more flour into the remaining dough and the rest were perfect. Anyway, I served them with a meat sauce my husband loved them. They tasted almost exactly like his Nonna's :

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Tip:
Use idaho potatoes