DIY Date Night: Potato GnocchiPosted: January 24, 2012 | |
I love date nights, but I love DIY date nights even more! For last (last) week’s date night, we wanted to learn to make pasta. It was one of our 2012 resolutions!
Did you know that this DIY gnocchi only requires 3 ingredients?! 3 simple ingredients that I’m sure you all may already have in your kitchen. That’s right! With only a few potatoes, flour, and eggs you can have homemade gnocchi.
Keep in mind that there are no exact measurements when making gnocchi or any type of pasta for that matter. Just remember that the amount of flour used varies. We made our gnocchi based off of Food Wishes’ One Potato Gnocchi video, please check it out for reference.
So, for potato gnocchi you will obviously need potatoes! First, you’ll want to wash and dry your potatoes and then nuke them in the microwave until they are fork tender. Here we used 3 medium russet potatoes…
Be careful, hot potatoes!! Don’t say I didn’t warn you! :)
Once they are cool to the touch, use a spoon to scoop the insides and discard the potato skins. Using a spoon and a very fine sieve, push the potatoes through. This step requires a little bit of arm muscle, so ladies take a break and let your boyfriend do all the work :)
Once all the potatoes have gone through the grueling mashing process, you’ll now have a big bowl of grainy potatoes. Crack and whisk one egg and pour that into the potatoes.
Now slowly incorporate flour into the egg-potato mixture. We started off with 3/4 cups of flour, but the amount of flour need really depends on a lot of varying factors such as small eggs vs. large eggs and the amount of potatoes. In actuality, I think only less than half of the flour that was reserved went into the gnocchi.
KITCHEN TIP: Don’t forget to add salt! Add lots of salt! Being super heavy-handed! That was our only mistake…always add more salt than you think you really need.
Once you’ve got your ball of dough, shape it into a loaf…
Be sure to keep a light touch when rolling the dough. I found that it’s best to roll the dough with your fingertips while using slight pressure to push the dough outwards. If you find yourself having trouble, like me, just roll them into smaller ropes.
Now cut the ropes into 1-inch pieces…
Now on to the last step! This last step was actually pretty difficult for me, but my boyfriend was a pro at it! He’s going to demonstrate it below :)
The key is to gently roll down a piece of gnocchi on the back of a metal fork while pressing a small dimple with your finger. The gnocchi should be slightly curved with marked ridges. The beautiful ridges allow the gnocchi to hold the sauce.
Once you get the hang of it, this last step is a breeze! As you shape the gnocchi, be sure to dust it with some more flour.
And that’s how you make gnocchi! Pretty easy and fun, right?
- If the gnocchi starts to fall apart in the boiling water, then you need more flour.
- If the gnocchi doesn’t float within two minutes or is hard, then you’ve used too much flour.
- To freeze gnocchi, line baking sheets with parchment paper and dust with some flour. Spread the gnocchi on the baking sheets and freeze until hard. Remove to individual portion-sized plastic freezer bags. Gnocchi can be frozen for up to 1 month. To cook the frozen gnocchi, simply drop them into a pot of salted boiling water. Cook for about 2 minutes or until they rise to the surface.
Will you be giving DIY gnocchi a try for date night this week? :)
ps. Stay tuned for some gnocchi recipe ideas! xo
Potato Gnocchi (via Food Wishes)
- 3 medium russet potatoes
- 1 egg
- 1/2 to 3/4 cup flour (varies)
- Clean and dry potatoes. Microwave the potatoes until they are fork tender, about 7 minutes. Let cool.
- Push the potatoes through a fine meshed sieve. They should be grainy in texture. Season with salt.
- In a small bowl, whisk one egg. Pour the egg and stir it into the potatoes.
- Slowly incorporate the flour in the egg-potato mixture until you are able to form a dough ball. Shape the dough ball into a loaf and cut into 4 equal sections. Roll each section into ropes. Cut the ropes into 1-inch pieces.
- Using the back of a fork, gently roll the gnocchi down the back of a fork. Dust the gnocchi with flour.
- Cook and serve.