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Hand-made Gnocchi

AuthorJackie DeKnockCategory,
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Yields1 Serving
 4 pounds Russet ‘riced’ or mashed potatoes (or use mealy baking potatoes such as Idaho)
 4 cups organic all-purpose flour
 1 teaspoon sea salt
 1 teaspoon finely ground white pepper
 4 organic eggs beaten
 4 tablespoons truffle oil or extra virgin olive oil (if you don’t happen to have truffle oil…who does?)
1

Steam the potatoes in their skins in a large sauce pan (rather than boiling them). Place the potatoes into a metal colander or bamboo steamer, add water to cover the bottom of the pan to just underneath the potatoes and bring to a boil. Check water levels periodically. The potatoes will be done in 30-45 minutes 30 Minutes, when a fork penetrates and they are still slightly firm. Strain the water, place potatoes in a metal bowl and cover with a cloth to retain their heat – potatoes must be used while they are still very warm.

2

Peel them and mash them while they’re still hot (a potato ricer works very well here or just use a potato masher). Mash potatoes so that the potatoes are quite ‘fine,’ almost rice-like texture.

3

Mix flour, salt and pepper in a medium-sized bowl. In another bowl, beat eggs and add oil.

4

Add salted flour to mashed potatoes, followed by the egg mixture. Roll your sleeves up and start hand mixing, slowly knead together about 8 times so that the dough is holding together (no more than 8 times though)! There should be enough flour to obtain a fairly firm, smooth, non-sticky dough -- exactly how much flour will depend upon how moist the potatoes are.

5

Roll the dough out into long ‘snakes’ about as thick as your finger, cut into one-inch pieces, pinching dough as you go, making gnocchi 'pillows'.

6

Cook the gnocchi in salted boiling water, removing them with a slotted spoon a minute or two after they rise to the surface. Drain well and serve with your favourite sauce. Mmmm.

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Ingredients

 4 pounds Russet ‘riced’ or mashed potatoes (or use mealy baking potatoes such as Idaho)
 4 cups organic all-purpose flour
 1 teaspoon sea salt
 1 teaspoon finely ground white pepper
 4 organic eggs beaten
 4 tablespoons truffle oil or extra virgin olive oil (if you don’t happen to have truffle oil…who does?)

Directions

1

Steam the potatoes in their skins in a large sauce pan (rather than boiling them). Place the potatoes into a metal colander or bamboo steamer, add water to cover the bottom of the pan to just underneath the potatoes and bring to a boil. Check water levels periodically. The potatoes will be done in 30-45 minutes 30 Minutes, when a fork penetrates and they are still slightly firm. Strain the water, place potatoes in a metal bowl and cover with a cloth to retain their heat – potatoes must be used while they are still very warm.

2

Peel them and mash them while they’re still hot (a potato ricer works very well here or just use a potato masher). Mash potatoes so that the potatoes are quite ‘fine,’ almost rice-like texture.

3

Mix flour, salt and pepper in a medium-sized bowl. In another bowl, beat eggs and add oil.

4

Add salted flour to mashed potatoes, followed by the egg mixture. Roll your sleeves up and start hand mixing, slowly knead together about 8 times so that the dough is holding together (no more than 8 times though)! There should be enough flour to obtain a fairly firm, smooth, non-sticky dough -- exactly how much flour will depend upon how moist the potatoes are.

5

Roll the dough out into long ‘snakes’ about as thick as your finger, cut into one-inch pieces, pinching dough as you go, making gnocchi 'pillows'.

6

Cook the gnocchi in salted boiling water, removing them with a slotted spoon a minute or two after they rise to the surface. Drain well and serve with your favourite sauce. Mmmm.

Notes

Hand-made Gnocchi
IngredientsDirections

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