Gnocchi
- cryptaed
- Feb 14, 2021
- 2 min read
Updated: Feb 19, 2021
When I went to Italy for my Latin class in highschool, we had quite a lot of unique, amazing food, but the main one that stood out to me was gnocchi. Gnocchi is a potato based "dumpling" that originated in Italy, and it really is just great. I decided to try it based off what I remember, so here goes nothin'.
Ingredients:
- 1/2 teaspoon pepper
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 2 teaspoon dried chives
- 1 egg*
- 1 1/2 cups all purpose flour*
- 2 large potatoes
*For any substitutions you may need, click here!
Recipe:
- Peel the potatoes, and boil a large pot of water and add the potatoes; let them boil until soft but not mushy, which is about twenty minutes. Save the water and set aside for later.
- Remove the potatoes from the water and mash so that there are no hard chunks. If you miss a few, this won't hurt.
- Making sure the mashed potatoes have cooled, in a large bowl, add the flour, seasonings, and chives together and add in the mashed potatoes.
-Whisk the egg, then add into the mixture and mix it until it becomes a dough. Separate the dough into smaller sections to make it easier for the next step.
- On a floured surface, roll the dough out into thin lengths, or snakes. You may want to go thinner than I have here.
- Cut the lengths into smaller, bite sized pieces.
- Roll the pieces with your fork, creating small indentations for a more "traditions" look, or leave them as they are. Either works, it's really just preference!
- Boiling the water you set aside from earlier, add the gnocchi into the water and let it cook. This should only take a few minutes.
- When the gnocchi floats, it is ready to be removed.
- Serve with whatever sauce you'd like and you're done!
Notes and things I learned along the way:
It is important for the potatoes to have cooled before adding the egg so that the potatoes do not start to cook the egg.
Making sure the gnocchi was not sitting in any bit of water after cooking seems to be important, as the gnocchi got a tiny bit more mushy the longer it sat in water. I added all my cooked gnocchi to a bowl, so the bottom
There is also a method that appears to negate the risk of sogginess completely, and this is the baking method when making gnocchi! Perhaps I will do this in the future when I make some again.
This can also be made with sweet potatoes!
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