Until recently, I had only had it one other time. I bought an Archer Farms vacuum sealed package from the Target shelf about 3 years ago. It was disgusting. So gross that I had taken one bite and spit it out (there is very few things I will waste good calories on), taking the disgusting dish off the table.
A few months ago I had made lefse, and had a few cups of leftover riced russets. I thought I'd give gnocchi a try. It was amazing, and so simple.
Ingredients
- 1 1/2 pounds russet potatoes, scrubbed
- 1 cup (or more) all purpose flour
- 1 large egg yolk, beaten to blend
- 1 teaspoon coarse kosher salt
- Large pinch of freshly grated nutmeg
- 1 tablespoon olive oil
In a medium saucepan, place the potatoes and cover with cold salted water by 1 inch. Bring to a boil, lower the heat, and simmer, uncovered, until tender, about 10 minutes. Drain.
Using a ricer, rice the potatoes onto a parchment-lined baking sheet in an even layer (don’t pile the riced potatoes into mounds). Set aside to cool.
Transfer the potatoes to a large bowl and, using a rubber spatula, gently mix in the flour, yolks, salt, nutmeg, and pepper until just combined and a soft dough is formed. Don’t over mix the dough or the gnocchi will be unpleasantly dense.
On a well-floured work surface, turn out the potato dough, and divide into 6 equal parts. With the palms of both hands gently roll each part into a “rope” 3/4-inch in diameter. Using a sharp knife cut each “rope” on an angle into 3/4-inch-long pieces.
Transfer to a lightly floured baking sheet pan. Store in the refrigerator for at least 1 hour and up to 24 hours before cooking.
When ready to serve, bring a large pot of salted water to a boil. Add half the gnocchi to the boiling water and cook for 1 1/2 minutes or until they rise to the top. (Take care not to overcook the gnocchi or they can disintegrate during cooking.) Using a slotted spoon or strainer, transfer the gnocchi to the bowl with your favorite pasta sauce, good olive oil, pesto or cream sauce and gently toss. Repeat with the remaining gnocchi. If the sauce seems too “tight”, add some of the cooking water a tablespoon at time until a saucy consistency is reached. Season with pepper to taste. Divide among warm bowls and serve immediately.
Using a ricer, rice the potatoes onto a parchment-lined baking sheet in an even layer (don’t pile the riced potatoes into mounds). Set aside to cool.
Transfer the potatoes to a large bowl and, using a rubber spatula, gently mix in the flour, yolks, salt, nutmeg, and pepper until just combined and a soft dough is formed. Don’t over mix the dough or the gnocchi will be unpleasantly dense.
On a well-floured work surface, turn out the potato dough, and divide into 6 equal parts. With the palms of both hands gently roll each part into a “rope” 3/4-inch in diameter. Using a sharp knife cut each “rope” on an angle into 3/4-inch-long pieces.
Transfer to a lightly floured baking sheet pan. Store in the refrigerator for at least 1 hour and up to 24 hours before cooking.
When ready to serve, bring a large pot of salted water to a boil. Add half the gnocchi to the boiling water and cook for 1 1/2 minutes or until they rise to the top. (Take care not to overcook the gnocchi or they can disintegrate during cooking.) Using a slotted spoon or strainer, transfer the gnocchi to the bowl with your favorite pasta sauce, good olive oil, pesto or cream sauce and gently toss. Repeat with the remaining gnocchi. If the sauce seems too “tight”, add some of the cooking water a tablespoon at time until a saucy consistency is reached. Season with pepper to taste. Divide among warm bowls and serve immediately.
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