2 purple potatoes (or 1/2lb)1 cup bread flour
directions:
Bake the potatoes. As soon as the potatoes come out of the oven, remove the foil and then peel them. Put the hot potatoes through a ricer as soon as you can. The hotter the potatoes are during this step, the better the gnocchi will be. Rice them over a wide, flat surface to maximize contact with the air to help them dry out better. You can also grate them or shred them with a fork.
Let the potatoes cool/dry for 10-15 minutes. During this time, make sure you have everything in place you’ll need for shaping, cooking, dressing, and plating the gnocchi.
Gather your cooled potatoes into a flat disc and sprinkle 1/2 of the flour over it. Work the dough with your hands, adding more flour if needed. You probably won’t need the whole cup of flour. I had about three tablespoons leftover. If in doubt, use less as opposed to more.
Work your dough until just combined. Do not overwork it! It should be soft, not sticky or crumbly. You’re not even going to really knead it, just mix it together. You must shape the dough immediately.
Roll some of the dough out into a long snake, about as thick as your tumb. Cut the snake into little “pillows” and dust them with flour. To shape, simply roll one of the pillows down a ridged gnocchi board (or the tines of a fork!).
Gently place the gnocchi in to salted, boiling water. After a minute or two, the gnocchi will float to the surface. About 30 seconds after they begin floating, use a slotted spoon to remove them from the water, draining them well.
Let the potatoes cool/dry for 10-15 minutes. During this time, make sure you have everything in place you’ll need for shaping, cooking, dressing, and plating the gnocchi.
Gather your cooled potatoes into a flat disc and sprinkle 1/2 of the flour over it. Work the dough with your hands, adding more flour if needed. You probably won’t need the whole cup of flour. I had about three tablespoons leftover. If in doubt, use less as opposed to more.
Work your dough until just combined. Do not overwork it! It should be soft, not sticky or crumbly. You’re not even going to really knead it, just mix it together. You must shape the dough immediately.
Roll some of the dough out into a long snake, about as thick as your tumb. Cut the snake into little “pillows” and dust them with flour. To shape, simply roll one of the pillows down a ridged gnocchi board (or the tines of a fork!).
Gently place the gnocchi in to salted, boiling water. After a minute or two, the gnocchi will float to the surface. About 30 seconds after they begin floating, use a slotted spoon to remove them from the water, draining them well.
paraphrased from vegan yum yum
about the recipe: the gnocchi looks so good right? i mean i followed the directions to the best of my ability and they looked scrumptious! unfortunately when i put them in the pot the same thing happened to me that had previously happened to my roommate... they turned to mush. pretty much liquified in the pan of water! not appetizing to say the least. i had baked the potatoes à la lazy microwave style, maybe that had something to do with it. had i conventionally baked them in the oven they would've been dryer... maybe?
i did manage to salvage some of them. my other roommate suggested that i bake the rest and then i covered them in my favorite mushroom gravy. next time i get some free potatoes from work i'm going to conquer this recipe!
have you ever made your gnocchi?
how did it go? any helpful suggestions?
if you try this recipe out, let me know how it goes!
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