POTATO GNOCCHI
Gnocchi should be made in one continuous process: cook the potatoes, make the dough, form the gnocchi. For more gnocchi serving suggestions, see our Gnocchi with Brown Butter and Sage and Potato Gnocchi with Wild Mushroom Sauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 5
Steps:
- Place unpeeled potatoes in a large saucepan, and cover by 2 inches with cold water. Add 1 tablespoon salt, and bring to a boil. Reduce heat to medium high, and cook until tender, about 40 minutes.
- Meanwhile, fill another large saucepan with cold water, add 1 tablespoon salt, and bring to a boil. Prepare an ice bath by filling a large bowl with ice and water. (These are for cooking and cooling the gnocchi.) Drain potatoes, and peel while still hot, holding them with a clean kitchen towel. Pass potatoes through a potato ricer or a food mill fitted with the finest disk onto a lightly floured work surface. Make a well in the center of the mound of potatoes, and sprinkle flour evenly over the potatoes. Break eggs into the well, and add 2 1/2 teaspoons salt and the pepper. Using a fork, lightly beat eggs, and incorporate the remaining ingredients to form a dough. Knead lightly on the work surface until the dough is soft and smooth.
- Lightly dust the work surface with flour. Divide dough into 4 balls, and shape each ball into a rope 3/4 inch in diameter. Cut each rope into 1-inch pieces. Shape the gnocchi: Hold a dinner fork in one hand, and use your index finger to hold a cut edge of a piece of gnocchi against the curved back of the tines of the fork. Press into the center of the gnocchi with your index finger to make a deep indentation. While you are pressing the piece against the tines, flip it away over the tip of the fork, allowing the gnocchi to drop to the work surface. If the gnocchi becomes sticky, dip fork and index finger into flour. The finished gnocchi will have ridges on one side and a depression on the other. At this point, gnocchi can be refrigerated on a lightly floured baking sheet for several hours before boiling and serving.
- To cook gnocchi, drop half of them into the boiling water, and cook until they float to the surface, about 2 to 3 minutes. Remove with a slotted spoon, and place in the ice bath for about 20 seconds. Transfer from ice bath, to a colander, and repeat process with the other half of the dough.
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Abdulaziz Alfarsi
[email protected]I'm allergic to potatoes. Can I use a different vegetable to make these gnocchi?
Rio Rico
[email protected]I've been looking for a good gnocchi recipe. I think I'll try this one.
Tsion Zenabu
[email protected]I'm not sure how to pronounce 'gnocchi', but I'm sure they taste delicious.
Nankayi Jaliirah
[email protected]These gnocchi look like the perfect comfort food. I can't wait to try them on a cold winter night.
Nirajan Bohora
[email protected]I'm going to make these gnocchi for my next date night. I think they'll be a hit.
Nikki Edwards
[email protected]I'm not a big fan of gnocchi, but this recipe might change my mind. The pictures look amazing.
Nirajan Bohara
[email protected]These gnocchi look so good! I'm definitely going to make them for my family this week.
Rosemary Chinaza
[email protected]I've never tried making gnocchi before, but this recipe seems easy enough. I'm going to give it a try this weekend.
Mahitab Dsmp
[email protected]I'm bookmarking this recipe for my next dinner party. It looks like a great way to impress my guests.
Anna Ratlala
[email protected]These gnocchi look delicious! I can't wait to try this recipe.
rahim 123
[email protected]I'm not sure what I did wrong, but my gnocchi turned out gummy. I'll have to try this recipe again.
Nathan Bulali
[email protected]The gnocchi were a bit too dense for my liking. I think I'll try a different recipe next time.
Saleh Hasan
[email protected]These gnocchi were a bit bland for my taste. I think I'll add more salt and pepper next time.
Beddii Malik
[email protected]I was a bit skeptical about making my own gnocchi, but I'm so glad I tried this recipe. It was so much easier than I thought it would be, and the gnocchi turned out perfectly.
Bijay Nama
[email protected]I love how versatile this recipe is. I've made it with different sauces and toppings, and it's always delicious.
Cynthia Chinda
[email protected]These gnocchi were a bit more time-consuming to make than I expected, but they were definitely worth the effort. They were so light and fluffy, and the sauce was amazing.
Najm Ud din
[email protected]I've never made gnocchi before, but this recipe was so easy to follow. The gnocchi turned out perfectly and tasted delicious.
NARAYAN PANDEY
[email protected]I made these gnocchi for a dinner party last night and they were a huge hit! Everyone loved them.
Dirontsho Pontsho
[email protected]These gnocchi were a delight! The texture was light and fluffy, and the flavor was perfectly balanced. I especially enjoyed the crispy sage leaves and the creamy Parmesan sauce.