I’ve been watching cooking shows and competitions five-ever. There are three things that I have simply never attempted because I imagined Gordon Ramsay looming over my kitchen and judging every step. Beef Wellington. Risotto. Gnocchi.
Today, I bit the bullet and decided to attempt gnocchi. I, however, do not own a food mill or potato ricer. I love kitchen gadgets but I have to rationalize its use. I can’t convince myself to buy gadgets that I’ll use once a year, hence, no ricer or mill. I hit the Googles to find out if it was possible to achieve this without those tools. Apparently, there is. I was skeptical but I figured I’d give it a shot.
2 lbs potatoes
1 egg, lightly beaten
1 tsp kosher salt
- Preheat oven to 400 degrees.
- Pierce your potatoes with a fork and spread on a cookie sheet.
- Bake for 45-60 minutes, or until fork tender.
- Allow to cool
- Peel the potatoes
- Using a ricer, food mill or grater (large holes) break down your potatoes
- Add salt and egg
- Add flour a little bit at a time; you do not want to over flour.
- Using a wooden spoon, your hands or a silicon spatula combine the dough. It should not stick to your hands.
- Flour your surface and knead your dough for 2-3 minutes.
- Cover with a towel as you work
- Cut a portion of the dough ball and roll into a snake, about 1/2” in diameter
- Cut little pillows
- I am no expert. I used YouTube to find out how to roll the dough on fork tines. You can try this or just leave them as pillows
- If you’re going to cook them right away, one option is to cook them as you would pasta. Much like fresh pasta, these will float to the top. Once they float, allow them to cook for about a minute before draining.
- If you’re going to freeze them, flour a cookie sheet and spread the gnocchi there. Allow them to freeze then store them in a ziplock bag.
Who knew gnocchi wasn’t that scary after all?