Home Made Gnocchi

Home made gnocchi with tomato sauce and Parmesan cheese

Home made gnocchi with tomato sauce and Parmesan cheese

Ingredients

3 large baking potatoes

3 egg yolks

1½-2 cups flour (or as much as you need to get to a soft rolling consistency) – use “00” flour, which is available in supermarkets in Israel now.

1 teaspoon salt

Freshly grated Parmesan cheese (as much as you want!)

How to do it

1. Take a deep breath and believe that this isn’t as difficult as you think.

Very soft dough

Very soft dough

2. Preheat the oven to 200°C (400°F) and place the unpeeled, washed and dried potatoes on a baking tray. Bake for about 1 hour or until completely soft – a fork should very easily slide into a potato. If you have time, allow the potatoes to cool and refrigerate overnight (recommended).

3.  Cut the potatoes in half and scoop the potato out of the skin. Place in a bowl and mash until smooth. Add the yolks and salt and mix, and then add the flour, slowly mixing with a spoon until the dough reaches a soft but pliable consistency, and then use your hands to mix (the dough may be a little uneven, and not necessarily completely smooth like bread dough – this is fine.)

Cut the gnocchi into small pillow shaped pieces

Cut the gnocchi into small pillow shaped pieces

4. Divide the dough into four pieces. Dust a rolling surface and a wooden rolling pin with flour, and dust your hands with flour as well. Roll each piece into a long sausage of about a 2cm (just under 1 inch) diameter. The dough should be quite soft, so be gentle. With a small, sharp knife cut pieces that are about 1 cm long (half an inch). Don’t stress about exact sizes – this is a rustic dish and doesn’t have to look magnificent. Repeat the process for all the dough.

On a baking tray and ready for cooking

On a baking tray and ready for cooking

5. Place the gnocchi pieces on trays lines with baking paper and place in the freezer for about an hour (or longer as needed – they freeze well for a few days).

6. In a large pot, bring about 2 liters of salted water to the boil. Drop about half the gnocchi in the water. When they all rise to the surface of the water, remove them carefully with a slotted spoon allowing all the water to drain, and place in a dish. This will take only a few minutes. Repeat with the rest of the gnocchi.

7. Serve with a simple tomato sauce.

Serves about 4.

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