Potato Gnocchi

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Potato Gnocchi are pillowy- soft Italian dumplings that may be served as a side dish, appetizer, or main dish, depending on the sauce. This can even be served as an alternative to pasta.

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♦Prep time:1Hour ♦Cook time:10Min ♦Yield:5 Servings.

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Ingredients:

Russet potatoes		1 Kg
All-purpose flour		2 ½ cups
Egg		1
Salt		½ tsp
Any store-bought pasta sauce of choice Or homemade.		As needed (see notes)

Method:

1. Score the rinsed potatoes lightly around the center. This helps to peel them after cooking. Pressure cook for 7-8 steam whistles or if cooking them in a pot boil for 30-40 minutes till tender.
2. Peel the potatoes once cooked if using a grater to finely grate them or if you have a potato ricer, you can just cut them in half and press them through. The skin will be retained in the ricer.
3. Leave the fluffy grated potatoes to cool off and all steam to escape.
4. Now, add flour and mix to incorporate evenly.
5. Make a well in the center of this coarse mix and add the egg and salt.
6. Mix from the center and knead like pasta dough. The dough should become elastic and bouncy. If you find it sticky, add a bit more flour till you have a smooth, soft dough.
7. Portion the dough and roll each portion into long ropes on the countertop. About the thickness of your thumb. Now, use a dough cutter to cut into 1-inch pieces.
8. Roll each piece gently over the back side of a fork to get the signature gnocchi shape. This shape improves gnocchi’s ability to adhere to the sauce to which it is added.
9. Rest the prepared gnocchi on a tray lined with paper that has been also generously floured. Make sure they don’t touch. You can freeze the gnocchi now if making it for later use.
10. Boil water in a wide pan, add salt, and add the gnocchi in batches. Give it a gentle swirl and boil till they float, like dumplings. (Generally around 2-3 minutes). Use a slotted spoon to promptly remove the cooked gnocchi, we don’t want to overcook them.
11. Warm up any pasta sauce in a separate skillet till steaming. Drain cooked gnocchi and add to the hot sauce gently coating them thoroughly.
12. Plate hot and add freshly grated Parmigiano Reggiano cheese on top. Serve immediately. Buon Appetito!

Potato Gnocchi

 

Notes:

• Russet potatoes are best for their starch content. Try not to use waxy potatoes which are more sticky.
• If freezing, the gnocchi will keep up to a month. Frozen gnocchi can be boiled without thawing in smaller batches to regulate the heat better.
• Any type of pasta sauce goes well with potato gnocchi. For an individual serving, about 160g of sauce should do. Some examples of suitable sauces are tomato-based sauce(tomato basil), tomato cream sauce, cream and mushroom alfredo sauce, tomato meat sauce, tomato vegetable sauce, cream vegetable sauce, pesto cream sauce, cheese, herb and cream sauce, Thai Curry sauce, Sage and butter sauce, gorgonzola sauce.

Key Ingredients: Potato, Flour, Egg, Salt,( Pasta Sauce of choice).

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