Ernesto’s Gnocchi

 Posted on November 27, 2016 by

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Ernesto's Gnocchi

Gnocchi is a potato dough dumpling which is served with any desired sauce as you would any pasta dish. As in most Italian cooking, a dash of this and a pinch of that is part of the recipe.
Print Recipe
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Course Pasta
Cuisine Italian
Servings 6 people

Ingredients
  

  • 6 cups potatoes (riced)
  • 2 cups flour
  • 3 eggs
  • 2 teaspoons vegetable oil
  • 1 pinch salt

Instructions
 

  • Boil about 6 pounds of potatoes with the skin left on until completely cooked.
  • Drain from water and let stand for 10 minutes.
  • While the potatoes are still warm peel the skin off. Use a hot pad to hold each potato and peel with a small knife.
  • Push the peeled potatoes though a ricer and into a large bowl. Make sure to discard the hard part of the potato left in the ricer.
  • Add the flour, eggs, vegetable oil and the salt to the riced potatoes in the bowl.
  • Using a large spoon fold the mixture until all ingredients are mixed. At this point the dough should be some what sticky.
  • Spread out a table cloth and chopping block and coat both with flour. Put the dough mixture on the chopping block and coat with flour.
  • By hand, roll out the dough into a long strand and cut into pieces about the size of your fist. Set aside these pieces of dough and sprinkle with flour.
  • Taking one piece at a time, roll out by hand into a smaller long strand about a half inch in diameter. If outside surface of dough gets sticky just add a little bit of flour.
  • Cut this smaller strand of dough into ½ to ¾ inch balls which are called gnocchi. Let stand on floured table cloth for about 15 minutes.
  • Prepare a large pot of boiling water and drop the gnocchi into the boiling water. As the gnocchi raise to the top of the water skim off with a slotted spoon making sure to drain as best as possible.
  • Put the gnocchi in a serving bowl and mix with your favorite sauce.

Notes

Be advised that it will take some practice in order to develop a feel for the correct hardness of the dough. The hardness of the dough will determine how you prefer your gnocchi. The recipe listed is a good starting point. The age of the potatoes will determine how much moisture they have. Newer potatoes have more moisture than older potatoes and there for will need a little more flour. Caution should be taken not to add too much flour: add the flour in small amounts.

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