
Now, while Mom has made gnocchi many times, I have not. Not ever. This was going to be an adventure for me. I did have the presence of mind to tape the gnocchi show, which made it all a bit easier.
At America's Test Kitchen, they try out different ingredients and methods of preparation to see what works best. There aren't many ingredients

The other key to good gnocchi appears to be keeping it light. They used a few interesting tricks to keep the potatoes fluffy, including spreading them out on a sheet of aluminum foil to cool off. If they're in a bowl, the potatoes will weigh themselves down. They also found that ricing the potatoes yields the best results because it produces light fluffy bits of potato to work with. I used my handy dandy old-fashioned potato ricer.
This recipe makes enough for 4-6 servings. I will say that when I make them again, I'll probably make them in the morning, ahead of time, because while they weren't difficult to make, they are time-consuming since each one has to be handmade. Then I'll toss them in the sauce just before serving.
The results were magnificent. Light, lovely gnocchi with the simple browned butter sauce they recommended. Mom was very happy!
Gnocchi
(from America's Test Kitchen)
1 pound (cooked) russet potatoes (roughly 4 medium)
1 large egg
4 ounces flour (weighed, not measured)
extra flour
1 teaspoon salt
Peel russet potatoes and cook in water. Rice with a ricer, spreading the potatoes on a baking sheet covered with aluminum foil and allow to cool.
Measure the cooled potatoes by weight. You need exactly one pound.
Whisk the egg well. Add to the potatoes and mix in very gently until just coated. Don't over-mix or let it get gooey.
Using a fork and a light hand, toss in the 4 ounces of flour (weighed, not measured!) and the salt.
Gently mix until there are no patches of dry flour.
On a lightly floured board, gently knead together the potato mixture for about 1 minute. It should be smooth but moist.
Divide the dough into 8 pieces. On a lightly floured board roll each piece out into a rope about 1/2 inch in diameter.
Cut into pieces about 3/4 of an inch long.
Place the cut side against the back of a fork.
Gently press against the tines.
Using your finger, roll the gnocchi off the fork, thus creating a little curve.
Voila! Gnooci!
Browned Butter Sauce
(from America's Test Kitchen)
1 shallot (I used 2 cloves of garlic, minced)
1 teaspoon fresh sage (or a pinch of dried sage)
1/4 teaspoon salt
1 1/2 teaspoons lemon juice (optional)
Melt the butter in a pan large enough to accommodate the gnocchi. Add the shallot (or garlic), sage and salt. Allow the butter to cook until it just begins to turn golden brown. Remove from heat, add the lemon juice and gnocchi. Turn to coat.
I love gnocci, but I admit, I've never made them myself. I'm not sure about the sauce though-I'm sure it's delicious, but I love my gnocci with pesto sauce!
ReplyDeleteI love pesto sauce. Can't wait until the basil is big enough to harvest!
Delete~Krista
What a good daughter you are!!! The Gnocci look wonderful, great pictures. I enjoy watching America's Test Kitchen and occasionaly reading their magazine; but I find they do get a little anal about some stuff. I love Gnocci, too, but usually buy them and of course I know that they are not as tender. Maybe I'll give them a try now. Hope your weekend trip was fun.
ReplyDeleteMalice was wonderful, as always. The Board puts on such a lovely seamless event. The best part, of course, is seeing all my friends, many of them from Mystery Lovers' Kitchen!
DeleteTry these on a weekend when you have some time. They're delicious.
~Krista
Gnocci are my favorite pasta ever. I can't resist when I see them on a menu, though they are often disappointing! These I'm going to try. And maybe serve them with my favorite Bolognese sauce...drooling...
ReplyDeleteThey really go with almost any sauce. Bolognese sounds good. They came out very light and tender. Hope yours do, too, Lucy.
Delete~Krista
Krista, I admire your pluck and courage to try something new like this. What fun. Potato pasta...I think I could even work with this and potato flour as my flour, don't you think?
ReplyDeleteHugs,
Daryl / Avery
Since the flour acts as a binder, I don't see why potato flour wouldn't work. Try it and let us know!
Delete~Krista
Terrific food! And thank you SO much for emphasizing the importance of weighing the flour, not cup measuring it.
ReplyDeleteI, too have an antique potato ricer. They are great. The only challenge is if you like to mash your potatoes with the skins.
Libby, years ago I fell in love with Boston Market's mashed potatoes with peels on them. I love potato peels, so I know exactly what you mean. That old potato ricer does come in handy sometimes, though.
Delete~Krista
What happens if you don't do the fork trick, other than having atypical gnocchi? Is it purely tradition and esthetics?
DeleteHonestly, I don't think much would happen. I think that cute little indented curve that results on the back side helps the sauce cling to them. I'm willing to try it, though. That's the most time-consuming part of making them!
Delete~Krista