Ever since our trip to Italy last year, I’ve been on a “mastering gnocchi” kick. Making gnocchi is one of those recipes that can come across as both easy and difficult to make. It only has 4 ingredients and a few steps. It shouldn’t be that hard right? Again, yes and no. If you are wanting Italian grandmother gnocchi that reminds you of pillows, it’s hard. You need develop a feel of sorts with the dough — You are also going to need 00 flour.
However, how many of you actually have time or are willing to spend countless hours destroying your kitchen and yelling at globs of potato starch? I’ll admit that I didn’t exactly handle my mess ups in exactly the most graceful way. The last time I made it (which was also the time I mastered it) Dwight asked before “are you going to make it without yelling at it?”. I got angry and frustrated at potatoes and flour. I sometimes question my sanity 😉
Luckily for you guys though – I managed to come up with some tips and ratios that will get you gnocchi’s that anyone would be proud of.
First: Bake the potatoes. Do not boil them.
Second: Move fast. Work with the potatoes while they are still hot.
There’s also one important meal planning tip you should keep in mind with these, they are PERFECT to put in the freezer! Make the whole batch, roll out the dough, cut it and then place on a flour dusted baking sheet to place in the freezer for 15 minutes. After 15 minutes you’ll remove, place in a large zip lock bag and put back in the freezer. Now you have homemade gnocchi for one serving or 4 servings or 2 :). This makes dinner super easy when it’s Wednesday night at 8pm and you’ve just rolled in from track practice or your weekly crit series.
Related Recipe: Spinach and Gnocchi Casserole
- 4 pounds of Idaho potatoes
- 2 cups of all purpose flour but if you can buy some, 00 flour
- 1 egg
- pinch of salt
- Turn the oven on 425F.
- Place the potatoes on a baking sheet and place in the oven for 1 to 1 1/2 hours. It depends on the size of your potatoes and oven. You want them soft.
- While they are baking, get your ingredients together and set aside. Remember, you are moving fast.
- Once the potatoes are soft, remove from the oven. With a towel in hand, cut them in half and scoop out the flesh and into your food mill or your ricer. Go in batches.
- Once riced, form a circle with a whole in the middle. Break the egg in the middle. Take 1 1/2 cups of flour and sprinkle all around. Now start mixing from the in out with a fork. Once it's kinda incorporated, start using your hands and adding in the rest of the flour. Once a ball forms, start rolling out and cutting. Either boil right away or freeze them. If you don't, it will turn into one giant ball of sticky potato gluten. Trust me on that.