This month's recipe
GNOCCHI PROCESS GENERAL GUIDE
Moisture is the enemy. The more moisture, the more flour required. The more flour, the tougher the gnocchi. Our goal is Tender potato tasting gnocchi.
Tools: Potato ricer, dough scraper, flour sifter
Potato- I use Yukon Gold potatoes, baked for consistency. About 1-2 potatoes per person. If made right, they go fast!
Flour- I like Fairhaven Organic Fine milled Bread flour because it’s local grown, unbleached, milled in Burlington and high quality.
Before baking potatoes, pierce them with a fork on both sides.
Bake whole potatoes @ 350F for 1 hour, then let cool.
Peel potatoes and cut into smaller pieces that will fit into your ricer.
Rice all potato
Begin adding sifted flour, folding and kneading into dough. I find that about 1 Cup flour per 1 Cup riced potato is about what it comes out at so have flour on hand.
When dough is firm, but still tackie, roll out into snakes about finger thickness on floured counter.
Lightly dust with flour then
Cut into 1”, bit size pieces
Put thumb or finger tip into gnocchis to form a dimple, (cup to hold sauce).
I flour a cookie sheet and place each gnocchi onto pan. Pan then goes into freezer and, when frozen, gnocchi go into zip lock bag.
Or, gnocchi can be set out and covered with a light dish cloth and cooked soon.
Cook like pasta in salted, oiled boiling water. Slow rolling boil, not hard boil
Frozen gnocchi go directly into slow boiling water from freezer.
Gnocchi are cooked when they float to surface. Remove with a slotted spoon and enjoy!
Traditional Gnocchi sauce is Bolognese. My favorite is Pesto. Experiment!