9/27/09 - Homemade Gnocchi with Fresh Tomato Sauce

When I was considering dinners for the other night the idea of a little gnocchi making party appealed to me but in the end I decided that something that was more drinking and less working would be a better option. However I didn't forget about it and tonight I decided to break out the left overs from the 5 lb of potato I bought on Friday and go to it. Making the gnocchi is actually quite easy though it does take a bit of time with the whole boiling and mashing of the potatoes. Once the potatoes were all boiled and soft, Mary and I mashed, mixed and rolled them out in about 30 min or so for 3 full trays (serves 6+).
I will suggest using either a good masher or a ricer (what my grandmother used) as its very hard to get put all the lumps of potato otherwise. I might try using the immersion blender next time but you do have to be careful they don't get gummy. This sauce (diced fresh tomatoes, garlic, oil, parsley, basil, salt and pepper) was just made up from a few things that I had in the house and wasn't anything amazing but it did let the delicate dumplings shine through. You also might notice my love for cheese.... this pasta dish is no exception I like it all ooey-gooey!

Homemade Gnocchi
6 russet potatoes - peeled and cubed
2 eggs - beaten
3-4 c flour
1 tbsp salt

1) Boil potatoes until soft about 35-45 min
2) Mash or rice and let sit until cool enough to handle
3) Make a mound on the counter and for a well in the center
4) Combine egg, potato, salt
5) Add flour until dough is dry enough to work
6) Take about 1/8th of the dough and roll into a long rope (about 1/4" thick)
7) Cut into 1" chunks and roll with thumb to curve or over a fork (there are a few ways to do this -- this video is pretty decent)
8) Place on a cookie sheet covered with wax paper (at this point you can freeze them, place in a zip top bag and save for later)
9) To cook, boil salted water and add gnocchi
10) When they float to the top (2-4 min) remove from water and toss with sauce