Gnocchi (with video)
Gnocchi (with video)
Description


After hearing Rocco DiSpirito divulge his secrets to perfect gnocchi at the SOBE Food and Wine Festival, I came home and created my own version.

Ingredients
At a glance
Pasta Dishes and Sauces
Serves
406






2 Baking Potatoes or 4 Boiling Potatoes
1/2 Cup Pastry Flour or Cake Flour
1/2 Cup All-Purpose Unbleached Flour
1 – 1-1/2 Tablespoons Kosher Salt

Methods/steps


Preheat oven to 410 degrees Fahrenheit.

Wash and dry the potatoes and then slice a cut down the center of each potato and place directly on the rack, no foil, no pan, just directly on the rack and bake for 1 hour and 15 minutes. When the potatoes are done, remove from the oven and carefully peel the potatoes while they are hot. Once they are peeled, process the potatoes through a potato ricer. Allow the potato to cool for about 5-10 minutes or until cool enough to handle.

Place both flours in the bowl with the potato and then with your hands gently blend the flour and potato together. DO NOT OVER MIX, this will cause the gnocchi to be gummy after they are cooked. This process takes no longer than 1 minute. After the ingredients are blended together, quickly make a ball with the dough; this doesn’t need to be a perfectly round ball. Place a towel over the bowl so the dough doesn't become dry.

Place a pot of water on to boil while you finish preparing the gnocchi. Once the water is boiling, and only after it comes to a boil, add 1 to 1-1/2 tablespoons of salt and bring the water back to a full boil.

Pinch off a small amount of dough and roll in the palms of your hands or roll it on a lightly floured surface, making a piece of dough resembling a cigar. Again, do not over work the dough. When you have rolled the piece into a cylinder, place under a kitchen towel, this will keep the dough from becoming dry; repeat this process with the rest of the dough.

Once you have finished rolling out the dough into cylinders, cut each cylinder in 1” pieces with a knife and place on a parchment or wax paper lined cookie sheet and sprinkle with flour LIGHTLY, again cover with a kitchen towel until all the gnocchi is made.

When all the gnocchi has been made, and your water is at a full boil, add a small amount of the gnocchi to the water, no more than 10-12 at a time depending on the size of the pot. Once the gnocchi comes to the top of the pot allow them to boil for an additional 30 seconds and then promptly remove from the pot with a slotted spoon. Repeat this process until all the gnocchi is cooked.

Cover with your favorite sauce; I prefer with potato gnocchi to serve with a gorgonzola or bolognese sauce, but you can’t go wrong with any sauce, toss to make sure all the gnocchi is covered and serve immediately.

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