Recipe taken from: http://aseasyasapplepie.com/how-to-make-gnocchi/
Total time: 35 min
- 1 kg (2.2 pounds) russet or desiree potatoes
- 3 cups minus 1 tablespoon all-purpose flour
- Pasta sauce (tomato, pesto, rose, etc.)
- Semolina flour to dust the trays/baking sheets
- Wash the potatoes (don’t peel them!) and place them in a saucepan. Cover with cold water and bring to a boil.
- Cook for about 20 minutes after the water has come to a boil.
- Put the flour on a work surface.
- While the potatoes are still hot, mash them with a potato ricer and add them to the flour.
- Work the flour into the potato until it becomes a soft, pliable dough (if the dough is too soft add more flour).
- Roll out the dough into logs about 2 cm (3/4 inch) thick and cut them into pieces.
- You can either cook them this way or create the distinctive ridges.
- Place the gnocchi at the top of the fork tines and gently press down, rolling it across the fork with your thumb. It will be slightly curled with the indentations on the opposite side.
- Arrange the gnocchi on a tray dusted with semolina flour.
- To cook the gnocchi, bring a large pot of salted water to the boil and add the gnocchi. As soon as the gnocchi start floating, they are ready ( usually it takes 2 or 3 minutes).
- Remove them with a slotted spoon and put them in the pan with the sauce of your choice. Mix well and serve.
Lessons Learned: I followed this recipe to the T and it turned out wonderful (and delicious) for a first-timer making gnocchi. I used the pictures in the official post (link at top) to understand how to roll the potato dough. Other than that, my recipe yielded a lot of gnocchi (because 1/5 of this recipe makes about 20 gnocchi, so you can imagine how much gnocchi I have left)!
Pasta Tomato Sauce
Recipe taken from: http://www.texanerin.com/2013/04/gnocchi-with-lighter-tomato-cream-sauce.html
- 22 ounces (600 grams) gnocchi (use this gluten free potato gnocchi recipe for a GF version)
- 1 1/2 teaspoons olive oil
- 4 teaspoons garlic, minced
- 1 28-oz (800 grams) can of crushed tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 4 ounces (125 grams) cream cheese
- 1/4 cup fresh basil leaves
- 4 tablespoons Parmesan or Pecorino Romano
- Prepare the gnocchi according to the instructions on the package. For the kind I buy, all you do is put them in boiling water and let them boil about 2 minutes until they’re floating.
- Heat a large skillet over medium heat and add the oil. Then add the garlic and stirring occasionally, cook for 2 minutes or until fragrant.
- Stir in the can of crushed tomatoes, salt, and red pepper flakes and cook for 3 minutes, stirring occasionally.
- Add the cream cheese and basil, stir, and then add in the prepared gnocchi. Top with Parmesan and serve.
Lessons Learned: (that this is a delicious recipe for a tomato pasta sauce).