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Gnochi (Potato Dumplings)

What you need: 

2 pounds large baking potatoes
1 cup all purpose flour, sifted
1/2 teaspoon salt
sauce, to serve

What you do: 

1 Steam the potatoes in their skins until tender. When they are cool enough (but still warm) to handle, peel and run them through a ricer or mash with a potato masher until free of lumps. Do not use a food processor because it tends to make the potatoes gluey. Do not use an electric mixer because it adds too much air.
2. Immediately add the flour and salt. Knead on a lightly floured board until smooth. Sprinkle on a little more flour if the dough sticks.
3. Form into ropes about the thickness of your thumb. Cut into 3/4" sections and press down lightly with a fork. Although not essential, I like to press them against a grater to give it a ridged appearance for presentation.
4. Bring a large pot of lightly salted water to a boil. Add the gnocchi and boil until they rise to the top, about 5 minutes. Do not crowd the dumplings. Drain and place in a bowl. Mix the gnocchi with enough sauce to thoroughly coat them.'

Preparation Time: 
Cooking Time: 
Servings: 

SO HOW'D IT GO?

I had to use quite a bit more flour than the recipe recommended, but I really appreciated having a place to start since I had no idea how to make gnocchi.  Who knew it was just mashed potatoes and flour?! Once I got the ratio down (no idea how much flour I ended up adding, but the dough felt a lot firmer than when I started out), the finished gnocchi looked and tasted great! I'd love to experiment with adding spinach, garlic, arugula, etc.  Thanks!

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;)b
I made this tonight for Thanksgiving dinner. I had purple potato's from the farmers market I went to a couple of weeks ago, so I just used those. I used more then 1 cup of whole wheat flour though. I kept mixing in a quarter of a cup at a time, I used my hands at first to knead the dough. I switched to my Kitchen Aid mixer & used the hook to mix it all the way. I kept adding flour until the dough wasn't so sticky. I rolled it out into thin logs, & then cut pieces & then rolled them across a a fork to make the gnocchi design. I put them in a pan with some Earth Balance & olive oil, thyme, garlic powder, lemon rhine & lemon juice. I added a little water & corn starch to make a "creamy" sauce.
It was good, even my dogs loved it.
I have a bunch left over because it made a lot, it could probably serve about 6 people. I'm going to freeze the left overs.
Yum    :>

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I thought these were delicious, but my texture was unlike any gnocci that I'd ever tasted before... can anyone give me tips and how to properly form the dough, proper consistency and kneading methods?  This recipe is a bit vague and as someone who's never made pasta before I've rally no clue as to what I should be doing.

Thanks

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hmmmm... tasted alright but mine came out like gnocchi mush after i boiled mine...

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In response to Midapay, yes you can make these beforehand.  All you have to do is prepare the recipe like normal but don't boil them.  Gnocchi freezes very well, just pop them on a cookie tray until frozen and toss them in tupperware or other container.  Then all you have to do is take out however large (or small!) a portion you want, let them thaw, and then boil like normal.  It's so easy!

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OK Keda. You just have to know that ALL of your photos of the various recipes are AMAZING!!! I can't even tell you how many recipes I've tried because your pics drew me in, so thank you!

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Thanks for the recipe. They were great! I felt like I was in Italy again. By they by, it's spelled gnocchi. but that doesn't change how great they tasted. with some homeade tomato basilc and garlic sauce....wonderful!

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YUM:)

I don't have a lot of fancy tools in my kitchen, but i was able to "rice" the potatoes using a slotted spoon and a wooden spoon.

I mixed some fresh basil and roasted garlic into the dough, and made them into balls.  Also (i read this on another website) after they floated, i  dropped them in an ice water bath until they sank -- and the sauce stuck to them well even though they were in balls with no fork-grooves.

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just made these. added 2 teaspoons of ground flaxseed to work as an 'egg'. i served them with eggplant-tomato sauce. they were pretty tasty, but i didn't like how soft they were and the feeling in my mouth.. maybe i'm just not the dumpling person, you know..

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