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Have ever tried to make the inimitable Italian gnocchi (pronounced ‘nyokey’)? You may get the feeling there is a code to crack to achieve the lighter than air puffs. The light pillows that are poetry to the mouth.
But there is no secret code to the making, just some simple rules to follow. Follow these tips when making gnocchi and crack the ‘secret or not so secret code’.
Older Potatoes Only Please
You can use any color potato but the ones with the highest starch content require less flour and achieve that lighter than air consistency. So new potatoes are not the best choice since their starch content is lower.
Boil Potatoes Carefully
Don’t overboil the potatoes. Leave the skin on the potatoes when boiling if not the potatoes will become mushy quickly and result in having to add in more flour making the gnocchi heavy. So only boil potatoes till they are soft enough to mash.
Cook Gnocchi Soon
So cook gnocchi no more than an hour after they are made. But if you have leftovers once cooked you can store them for a day with lots of sauce in a container and eat the next day..no longer.
Can I Freeze Gnocchi?
Yes you can freeze them uncooked. So once you make them dust a container with semolina or regular flour, place gnocchi in the container and cover. Place in freezer for 2 hours. Remove, they should be frozen solid. Then place in a freezer bag and place in freezer till ready to cook.
A Pasta with a Story
Gnocchi with potatoes originated in Italy in the 1500’s when America began exporting potatoes to Italy. But before then they were called zanzarelli, prepared with breadcrumbs, almonds, milk and sometimes vegetables were added in for flavor.
Facebook Live 6PMEST- October 23rd,2020 #FridayFavorites
Tonight I will be on Facebook Live to do give quick fresh pasta tips on making gnocchi and a short demo. And follow me on instagram
Here is the recipe:
2 lbs of potatoes- boiled with skin on. Once cooked, remove skin and mash while still warm
2 cups flour
1 egg
pinch of salt
Place flour on a wooden board or large bowl and make a well in the center, place the eggs in, add in pinch of salt and work in the mashed potatoes. Work the dough by hand till smooth but just a little sticky. If it sticks to your hand add in a little bit more flour just enough so it does not stick to your hands. Once you have the smooth consistency, flour a wooden board and place the dough on the board. Break off small pieces ,the size of a snake, break off small pieces and roll with your fingers or run a fork across the tops. Place on a dish and boil a pot of salted water. When all gnocchi are formed place in boiling water, cook for 3-5 minutes or till they rise to the top, drain, Serve with your favorite sauce and a dash of parmigiana or pecorino cheese..
Check our my Fresh Pasta Adventure on The Maria Liberati Sho
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- Tag someone that would enjoy the book in the comment section
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For more recipes and tips get your copy of the Gourmand World Award Winning Book The Basic Art of Italian Cooking: Holidays and Special Occasions- 2nd edition
