Let's Have Gnocchi Tonight

Gnocchi with Basil Pesto If you’re tired of the same old for dinner, why not consider gnocchi? They’re soft dough dumplings made from semolina, flour, egg, cheese, potato or even bread crumbs. These puffy, billowy pinch of dumplings are...

Gnocchi with Basil Pesto
Gnocchi with Basil Pesto

If you’re tired of the same old for dinner, why not consider gnocchi? They’re soft dough dumplings made from semolina, flour, egg, cheese, potato or even bread crumbs. These puffy, billowy pinch of dumplings are delicious when toss with a light sauce. Traditionally, it’s served as a first course as an alternative to soup or pasta. Although, you can find them in most grocery stores, frozen, dried or refrigerated; nothing beats freshly-made gnocchi. If you love everything and anything homemade and enjoy cooking, you may want to try this recipe:

Basic Potato Gnocchi

Ingredients:

  • 2 large russet potatoes
  • 1 egg, beaten
  • 1 cup of all-purpose flour
  • A pinch of sea salt

Method:

  1. Cut each potato into halves.
  2. Spread out the potato halves in a baking tray and bake them at 425 degree F for 40 to 45 minutes or until soft. Alternatively, you may boil them in lightly salted water for about 45 minutes.
  3. Once they’re cooked through, scoop out the flesh and drop them in a large bowl. Smash them with the back of a fork until no large lumps are found. If you’ve a potato ricer, you can use it instead.
  4. Allow the smashed potatoes to cool for 10 to 15 minutes.
  5. Lightly dust your working counter. Put potatoes in a mound. Create a well in the middle and add the beaten egg. Sprinkle ¾ cup of flour on top. Add salt and pepper to taste.
  6. Use your hands to knead the mixture until it is firm yet yielding to touch. Depending on the texture, you may have to use a little more flour if dough is too tacky.
  7. Cut dough into 8 pieces. Roll each piece out until it resembles a rope, ½ inch in diameter.
  8. Use a knife to cut into ¾ inch long pieces. Lightly dust with flour.

    Use a knife to cut into ¾ inch long pieces.
    Use a knife to cut into ¾ inch long pieces.

  9. To shape the gnocchi, place gnocchi on one hand and use the underside of the fork to gently make indentations, creating lines to better catch the sauce later.

    Use the underside of the fork to gently make indentations, creating lines to better catch the sauce later.
    Use the underside of the fork to gently make indentations, creating lines to better catch the sauce later.

  10. In a large pot, bring water to a boil. Lightly salt water if necessary.
  11. Gently drop dusted gnocchi into water in batches of 20. Once they float to the top, fish them out with a slotted spoon. Place them in a large platter.
  12. Once all the gnocchi are cooked, toss with your favorite sauce and enjoy them while warm.

Suggested Sauces to Go with Gnocchi:

  • Lemon, butter, salt and pepper
  • Pesto
  • Olive oil, parmesan cheese, pepper
  • Light tomato sauce
  • Finely chopped fresh herbs, olive oil, salt and pepper

Gnocchi with Tomato Sauce
Gnocchi with Tomato Sauce

As you can see, homemade gnocchi have none of the preservatives that go into store-brought ones. They’re fresh with all the wholesomeness of nature’s ingredients. Surprise your family or friends tonight with homemade gnocchi. For more information,contact us.  We carry a wide assortment of kitchenware and spices to help you with your culinary adventures.