Gnocchi
"For those of you who've made pasta, it's much easier to make these bits of potatoey goodness."
photo by Late Night Gourmet
- Ready In:
- 1hr
- Ingredients:
- 4
- Serves:
-
12
ingredients
- 3 lbs russet potatoes
- 2 cups all-purpose flour
- 1 egg, extra large
- 1 tablespoon kosher salt
directions
- Peel potatoes and boil until they are soft (about 30 minutes). Retain hot water for use later.
- While still warm, press through a potato ricer into a large mixing bowl.
- Reheat water use to boil potatoes and return to a boil. Set up ice bath with 6 cups ice and 6 cups water near boiling water.
- Make well in center of riced potatoes and pour flour on the potatoes.
- Make a well in the middle of the flour using the back of the measuring scoop. Place egg and salt in center of well and using a fork, stir into flour and potatoes.
- Once egg is mixed in, kneading gently until a ball is formed. Knead gently until fully blended and ball is dry to touch.
- Roll baseball-sized ball of dough into 3/4-inch diameter dowels.
- If desired, create a crease down the middle of each dowel.
- Cut dowels into 1-inch long pieces.
- Drop these pieces into boiling water and cook until they float (about 1 minute). Make sure not to put more than a single layer worth of gnocchi in the water at a time.
- As gnocchi float to top of boiling water, remove them to ice bath using a slotted spoon.
- Only put the amount of one potful in the ice bath at a time. As the next batch of gnocchi forms, remove gnocchi from ice bath and place in storage container.
- Continue with remaining dough, forming dowels, cutting into 1-inch pieces and cooking until all dough is used.
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RECIPE SUBMITTED BY
Late Night Gourmet
Harrison Township, Michigan
I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited.
I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe.
I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".
