Monday, December 21, 2015

Homemade Gnocci

Gnocci has always been somewhat of a mystery to me. Like, how they get those doughy pillows to be so fluffy and light, yet dense enough to hold a bit of a bite? I found out the secret to homemade gnocci, is actually no secret at all. After a little research on different methods on homemade gnocci, I decided to go the mashed potato route. I love having mashed potatoes in my house, so what better reason to make the deliciously buttery, creamy side dish. That, plus a couple of other household staples like an egg and flour, and you are on your way to rolling homemade gnocci. 

Homemade Gnocci

  • 1 cup all-purpose flour
  • 2 cups leftover cold mashed potatoes
  • 1 egg
  • pinch of salt

Add 1/2 cup flour to your clean work surface. Add the mashed potatoes on top of the flour and create a well in the middle. Add the egg. Then sprinkle with salt and add the other 1/2 cup of flour on top.

Use your hands to mix the ingredients together until smooth. Sprinkle a little more flour if the mixture is too wet (be careful not to add too much). Knead the dough 5 or so times and form into a ball. Cut the ball into 4 even-sized pieces.

Take each piece and roll it out into a 1/2-inch thick rope. Repeat with the remaining dough. Cut the dough ropes into 1/2-inch thick pieces.

Roll each piece of dough down a large fork to create ridges (this gives all the yummy sauce something to cling onto).

Bring a pot of salted water to a boil and add the gnocci to the water. Once they float to the top they are fully cooked. Drain and then serve with your favorite pesto, marinara, or cheese sauce. 

**If you plan on freezing these for future use, add the gnocci to a baking sheet and sprinkle lightly with flour. Pop into the fridge to set for 30 minutes. Add to a large ziplock bag and freeze. To serve, remove from freezer and add to boiling water. Do not allow them to thaw. 

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