HOMEMADE GNOCCHI WITH FRESH CREAMY PESTO
I always adored gnocchi but never made it myself from scratch. Even though it is hard to find a pre-packaged gnocchi I really liked, I shied away from trying. So, after some soul searching and serious food cravings I decided to give it a try. I went through a bunch of recipes online, and I realized that portions of the ingredients largely depend on personal taste. I do not like my gnocchi too mushy or soft, but with a bit of a "bite" to it, still keeping it light. I am not going to lie, it took me a couple tries to achieve the desired consistency, but you are in luck as I am sharing with you my experience and my measurements for the perfect Italian potato dumplings. One important tool you will need to make the process easier is a potato ricer. If you do not own one, don't throw the recipe away, you can always mash your potatoes with a fork, it just takes a little longer. A pastry cutter is also handy, but you can use a regular sharp knife instead. Are you ready to get your hands sticky and make your own delicious gnocchi? Let's do it!
Ingredients:
- 3 large russet potatoes, about 1 & 3/4 lbs
- 2 egg yolks
- 1 & 1/2 to 2 cups of flour
- 1 teaspoons of salt
Place your cleaned potatoes into a large pot of water, bring it to a boil on high heat. Turn heat down to medium and cook potatoes until they are soft when inserting a fork, for about 35 to 45 minutes. Remove potatoes from water and peal them right away using a fork to steady each potato while pulling the skin off with a small sharp knife. Skin comes off easily while potatoes are hot, but be careful not to burn your fingers.
Using a potato ricer, distribute potatoes on a clean, wooden pasta board. Let it cool completely (if you do not have a ricer, mash potatoes directly on pasta board with a fork). Beat two egg yolks in a bowl and sprinkle it over potatoes. Start sifting your flour over potatoes using a small strainer and season it with salt. Do not use all the flour yet, see how your dough forms and how much you actually need. Using a fork or a pastry mixer, start incorporating all ingredients. Gently kneed potato dough with your hands to form a large ball. You can always add a little more flour as needed. Pasta should be a little sticky but not too soft. Remember, you do not have to use all the flour. Clean off your pasta board and dust it with flour.
Using a pastry cutter, divide dough into 4 equal parts. Working with one small ball at a time, roll it out into a 1/2 inch diameter long rope using the palm of your hands. Cut rope up into 1/2 inch pieces. You can leave them as "little pillows" or you can try to make them look like "classic gnocchi" shapes.
Now, don't be discouraged, it takes a little practice to achieve the desired design. I promise you, your last gnocchi piece will look much better than your first. I do not own a gnocchi board so I used the back of a fork's twine. First roll the cut up pieces on the board back and forth really quick with your fingers to form a little "cylinder", then pick up each piece and roll it down on the back of the fork by pressing in one side with your thumb to achieve a little indent and at the same time indenting it with the pretty looking ridges on the other side. Don't give up, go slow and be confident! They will taste too good for anyone to care whether they are the perfect shape!
Bring a large pot of water seasoned with salt to a boil and drop a small batch of gnocchi into the water. When gnocchi comes up to the top of the water, let it cook for a minute, then remove it with a slotted spoon and place them directly into your desired sauce.
Coat it with melted butter with sage, or as I prepared it tonight, bring a couple of tablespoons of fresh pesto mixed with a 1/4 cup whipping cream to a quick boil to create a creamy but not too heavy sauce to complement your potato gnocchi. Garnish it with fresh basil and grated Parmesan cheese. Buon Appetito!
