It is worth trying — let us know how it goes. I am so glad to hear it’s not just me who found gnocchi impossible to make the first time. I ended up with mush, and no matter how much flour I added–I quit when I was nearly two cups beyond the recipe’s suggestion–I could not work that potato batter into a moldable dough. Spear the potatoes with fork tines in several places around each potato to vent moisture as the potatoes cook. I always forget to measure but I’d say it could easily serve four people moderately-sized portions. I ended up freezing a bunch of them. For gnocchi, I use instant potato flakes, as they tend to make a smoother product, but if you use fresh, press them threw a colander, but just mashing them with a masher will do, not alot of lumps and the texture is nice with a few. Your blog is beyond wonderful. I made them last night according to your instructions but added 1 cup peas (pureed) and they came out perfect! Did you use another kind? Good luck! :). :). Both dishes look so yummy! I boiled some right away to eat for lunch – pretty good, but I am trying the pan-browned technique next. This gnocchi recipe was taught to me when a friend came to visit from Genoa, Italy. I had issues with making the tine marks so my gnocchi was somewhat flat but wow.. didn’t matter. But good suggestions are good suggestions.). They are by far more delicious when they are made homemade. Thanks Deb! But the brown butter and sage sauce was fantastic. Is it possible your potatoes weren’t cooked enough? I finally got up the courage to make these. Drop in gnocchi and cook for 3 to 5 minutes or until … I tried making this tonight and it just turned out… wrong. Thx! Thank you at least a million times over if not more. I am not mincing words. We went out to dinner a week ago and had the most amazing gnocchi dish with pesto, so we decided to try and make it again. And do you think a food processor grater could be used instead of a handheld? These look divine. They’ll dry out like anything frozen unwrapped. Thank you! I’ve never been a huge fan of gnocchi having eaten only the chewy store bought freezer section type, altho I do have a faint memory of having had them somewhere in the Tuscan country-side in some quaint taverna… After baking, peeling and grating the potatoes I started feeling really dejected, looking at my large strips of baked potatoes sitting in a bowl that probably wasn’t big enough. LOVE the recipe. Thank you for the hint. All I have heard is how easy gnocchi is. I tried this last weekend and they were delicious! i didn’t knead at all, figuring that would compress the dough–i just gathered it into a ball and rolled and shaped. Added an egg, while beating, and just enough flour to form a dough. Thanks for the great recipe. Amazing! Alas, all recipies called for ricer. Dump the dough and any remaining floury bits onto a slightly floured surface. opinon? I think I’ll be making a small batch the next time he goes out of town…I wonder if I can give one of his customers a call. I thought that you might on the off-chance have a recipe for gnocchi and a suggestion, and voila–my suspicions were confirmed! Lisa — I totally think they look like pillows. PJ — Feel free to share the brand! I just finished making a batch of these. have it be a procedural issue and give up entirely when there’s a great recipe like Thanks, Every time I glanced at a gnocchi recipe I gave up when I got to “mash potatoes through a ricer or food mill.” I’m sure they’re wonderful, but I just don’t have the kitchen space for anything I won’t use frequently. Soo easy and simple –they’re light little pillows of goodness! Basically one cup of instant potatoes, reconstituted with one cup boiling water, let cool, one beaten egg and 1 and a half cups of flour (I didn’t measure the flour because I tripled the recipe, but add to make dough fairly stiff.) Bring a large pot of salted water to a boil. i love your wit and your food and your photography makes me want to cook after a long, heinous day of teaching. I Cannot make Pancakes! Thank you SO much. Making some tonight! But last week, I saw a technique on About.com that was so cunningly ingenious, I was unable to resist trying again. how funny – i made gnocchi this past weekend as well… almost the same recipe… (only i did buy a potato ricer – albeit a crappy one, i’m sure, since it only cost about $6… we wont talk about how long it took me to figure out not to use the 2 plates at the same time…). What do we think about subsituting whole wheat flour for gnocchi? I made these this afternoon and they were amazing. I don’t know which way is my favorite – they are all wonderful. The thought, it will torture me through my green salad lunch. or steamed? I am a Gnocchi Failure, but my friend just tried and suggested your recipe so maybe I’ll try again. You rolled them down the fork so perfectly! For Sunday night’s Soprano premiere, I mixed freshly-boiled gnocchi with homemade pesto, which was crazy delicious but with a fairly low originality quotient. I checked with Chef Google and turned up several other possible uses: . I tossed mine with roasted pieces of acorn squash and asparagus tips, and parmigiano-reggiano. I just made a gnocchi with choux pastry for the first time and it was incredible. Yay, congratulations! This post was exactly what I needed. Now I see why, the recipes I’d been using all had extra little things like nutmeg etc in them, and weird little things to do with them this normal, minimal version is exactly what I’ve been looking for! holy moly. I vote for mixing in any ingredients that strike your fancy. Finished off my pumpkin gnocchi with roasted fennel, hot sausage, and brown butter sage sauce- definitely good eats! I can’t wait to try this! Made Chicken Gnocchi soup tonight for dinner from the frozen, and I think my husband wants to marry me all over again. If you don’t have those to hand, try these alternative flavour combos: Use half basil and half rocket, walnuts, and pecorino. Normally I’d just add a minute if frozen but I haven’t frozen these before so I cannot say exactly. Been wanting to make homemade gnocchi for awhile now and always thought it would require me to invest in another kitchen tool I may only use once… If you plan to double the recipe, I recommend adding an egg white. It was really fantastic and just what I needed for comfort food. With your finger, gently roll the pressed dough back off the fork. It’s the only reason I want the gnocchi, as a mizythra vehicle. It is inexpensive and I’m stupidly stubborn for not buying one. I use a dedicated spackle knife to fold flour into the potatoes. Thank you so much! Drain and leave until cool enough to handle, then remove the skins. OK, then! The secret is to use as little flour as you need, and with this method, you’ll need a lot less. Have just got a Kenwood Chef though and it says that you can mash potato using the beater blade, so I’m going to give that a go instead of grating the potatoes tonight. Deb – you have a wonderful site. Too much/not enough kneading? yours is my favorite food blog! I’ve had this bookmarked for 6 months. I can’t wait for lunch tomorrow – I’m combining them with sauteed onions, garlic, mushrooms, broccoli, and grape tomatoes. I once caramelized onions and butternut squash and then stirred in the gnocchi and served it as a side dish to the Zuni Cafe roasted chicken. I have been following your blog for a while and I love it! On a lightly floured surface, roll out one of the six pieces using your fingertips into a long rope about 3/4 inch thick. And no, the toddler/vac image made me laugh. I was actually thinking about putting the potatoes through the KitchenAid grinder attachment that I never use, but it’s good to know that the grater method works. Deb of Smitten Kitchen had all but given up on ever making good gnocchi at home, until recently coming across an ingenious technique: "Get this: you grate the potatoes. I feel like I’m a little late to the gnocchi party – and to date, I haven’t made potato ones – but I thought I would share a gnocchi recipe I love. Yum yum. Anybody have a recipe for taro fritters with all those delightful crunchies on the outside? Cashews, coriander and a squeeze of lime.Â, Simple Christmas dinner alternatives for smaller gatherings, A really easy sticky toffee pudding recipe, How to prepare fresh herbs: Jamie’s Food Team, How to use a bain marie: French Guy Cooking. 2 pounds Russet potatoes An utter and complete disaster that embarrassed me in front of my mother-in-law. Remove with a slotted spoon and toss with the Quick tomato sauce below, then finely grate over a little Parmesan, to serve. I will definitely make them again but next time I’ll make them a little smaller. Patting it dry might make it brown better, but I really don’t remember fussing enough to do that. You might want to check out the comment guidelines before chiming in. I love this recipe. This was so easy and very delicious. I tried Batali’s recipe for squash gnocchi and it was a disaster. This is why you “mash” potatoes with something clumsy rather than puree them with an immersion blender. Would you say making sure the potatoes are cooked through and dried out is one of the most important steps? Many thanks! This is what is so great about blogging, and why I love your blog. I am totally making these! but I can’t get zucchini to grow (I refuse to buy seedlings of zucchini). Inspired by seeing the movie Unbroken this weekend. Come take a look if you have a chance and let me know what you think. This may mean that I am a petty person – but I’m actually glad to hear that others have had difficulty making gnocchi. I just came across this today, then found this blog’s recipe. If you’d like to freeze them for later use, do so on this tray and once they are frozen, drop them into a freezer bag. Your ingredients and proportions are the same as mine, but I”ll have to try baking my potatoes. Deb – hate to tell you there is a food mill attachment for the recently unpacked KA!! Luckily, I thought ahead an made a meaty tomato sauce to pair with the gnocchi. I have friends that can’t make mac and cheese from the box or ramen in a cup. The grater tip is a fantastic one, thanks. To give this statement more weight, I’d married them, eat them, marry a new batch, repeat. They re super easy, they don t require anything other than a grater, and they come out like a dream. I just love gnocchi and was so excited when I found this recipe on your blog! 5) Mash sweet potatoes for sweet potato pie 2) To make crispy hashbrowns, after you grate you raw potatoes, put them in your ricer and squeeze all of the moisture out. I first attempted this using the grating blade on a food processor, but it didn’t work well. I knew you were going to conquer the allmighty gnocchi soon :). And when will you have an app? YUM! Can you get fat from looking at photos? I squeeze all of the grated potato in a kitchen towel to try and extract any excess water, and then add a bit of flour. I made this with steamed Yukon gold potatoes. After the gnocchi is rolled out, cut the dough into 1-inch thick pieces. What you dice into hash browns or thinly slice into a gratin dish are actually tightly clustered, thinly walled microscopic water capsules. I *get* potatoes; they make sense to me. Using just a handful of cheap ingredients, it’s quick to cook, and total comfort food. I assumed that was normal considering I’m working with potatoes, but maybe not. I boiled them all right away and they were really tasty! Now on to the grater!!! These are so tasty, and easy to boot! Any ideas why? I hadn’t even considered the grater setting, actually. I’ve been contemplating this recipe for a few weeks and the idea of using a peeler came to me yesterday while peeling carrots (for pickled carrots — if you must know). thanks for the great work from canada, love the blog :). I’ve been a lurker ever since your column on NPR. really, really great. A few tips I picked up from further internet research: Can’t wait to try these…. OMG!! THANK YOU. I only cooked half, leaving the other half frozen for another day’s quick lunch. Comment after the jump. Knead the dough as you would bread dough. I refridgerated the gnocchi and went back to cook them the next day only to find a big ball of dough!!!!!!!! And so easy (I made it on a work night, even). Haven’t sampled them yet, but I’m sure they will taste marvelous. I’ve seen this asked at least once in the comments, but you failed to answer so I’m assuming it got lost and I’m hoping me asking again will get a response. I haven’t had the courage to try to make them — and I’m definitely not buying a ricer just for this purpose. Ricer be damned, maybe I’ll try it again. Delicious! I’ve found the only hash browns worth eating are made with grated baked potatoes so this approach to gnocchi makes good sense. After reading this post, Deb, I thought that I must try this! So glad I can make them myself now. Question, though, about your box-grater shortcut: any reason why using the grater attachment of my cuisinart food processor would go awry? 1 large egg, lightly beaten, Your email address will not be published. Are russet big or small ones? Kat — The reason why the recipe suggested baked with all of the fork proddings is apparently getting the moisture out is good for the gnocchi, but I actually can’t tell you why. I think today is panmarino day – will let you know – I am not much of a baker. I now know what the fuss is about – they are marvelous. The gnocchi were incredible – so light, pillowy and delicious! I couldn’t get the little ridges to work plus I had a difficult time rolling them into ropes. Do you think it matters if they are russet potatoes or what (I usually just have sebago or brushed on hand)… and as for the 2lbs worth… I’m in Oz and use g/kg and I know I could just find a conversion but can you say HOW MANY potatoes this is? Grating is the same technique I use to make latkes (potato pancakes). I absolutely love gnocchi, but the one time i tried to make them at home was disastrous. This takes a little practice. Go wild with it, but only if you can accept that you may never boil gnocchi again. But first, take a deep breath, because this doesn't need to be stressful. (I do not use eggs as it make the gnocchi heavy). She would have the gnocchi on the table and then kind of roll them with the tip of the fork tines and it would leave the lines almost perfectly. The directions were easy to follow and it turned out great. just made these for my boyfriend who is half Italian and he loved them! Hi, i read your blog from time to time and i own a similar one and i was just wondering if you get a lot of spam comments? I find it easiest.) bakerscatalogue.com has a gnocchi board for like $5 that I have been trying really hard to ignore, especially since my only attempt at gnocchi was alot like what your first attempt sounded like. There are days where the state is welcome to take them! Really! And when I learned to make homemade gnocchi, that was the shape I was taught to give them: that of little pillows. Delightful. Thanks! Microwaved some potatoes and scooped the middles out straight into the mixer bowl. I haven’t tried this yet, so I can’t tell you for sure if it works, or if there are any cooking effects from all that oil. You can buy one on Amazon for $20 or less. After discovering gnocchi in my school’s dining hall this past year, I was SO EXCITED by this recipe, that I could make it myself in my own kitchen at home this summer!! Thanks! I am going to try baking the potatoes for attempt number 4. once they cooled a bit they firmed a little, which i liked. I’ll have to try this – I’ll probably feel spoiled. I busted out laughing reading your line:”…if there’s any sign that a kitchen disaster is imminent it’s got to be when you think you’ve out-smarted a recipe that The Entire Rest of the World has pretty much agreed on…” Thanks for the humor and the yummyness! It is an inexpensive necessity! Absolutely gorgeous. Yield: 4 – 5 servings Preparation Time: 15 minutes Cooking Time: About 1 hour and 35 minutes. After a few minutes the gnocchi will float to the top. Like many above, I’ve failed at gnocchi making in the past. I add the flour ASAP. I followed this recipe last night, except I followed Heidi’s (at 101 Cookbooks) fork method because I didn’t have a box grater. I was surprised to learn that the word “gnocchi” is derived from the Italian word for “knot,” as in a knot of wood, because I always found them to be soft and pillow-like. Preheat the oven to 200°C/Gas Mark 6. These are possibly the potatoeyest gnocchi Ive ever had. Best gnocchi I ever had so far. In my family we make them with ricotta, we call them Cavatelli. Too much/little flour? I just popped over here, remembering that you had a fresh pasta recipe and therefore hoping you had a gnocchi recipe too! But they were fluffy and delicious. In fact, I actually prefer that shape, but felt a need to try it the “proper” way, at least for this round. Thanks for the gnocchi tip! I love the grater idea, brilliant! I freeze half. Hm. mine look like mashed, giant garden rows. It’s always that pre-packaged frozen, gummy nonsense so this will be both a learning experience and a flavor experience for me. Sorry, your blog cannot share posts by email. OMG – I LOVE GNOCCHI. so, when we thought about making gnocci I came here first and searched to see if you’ve covered it yet. Your recipe using baked potatoes worked perfectly! Spread the riced potatoes into a thin, even layer on the work surface, without … So, if I know what went wrong and why, why didn’t I get a potato ricer and try it again? Homemade Potato Gnocchi Living in … I really, really love you! Thought? I’m on a whole wheat kick now and always to to use atleast half whole wheat. Glad you’ve shared your new technique! Let me just say now that these are the best gnocchi I have ever had. Toss well, then roast in a hot oven for 10 to 15 minutes. I used a recipe from Food Network’s Alton Brown. Not that you need the validation, but your pictures are awesome! Sometimes things don’t work out, even the best are continually learning! (I find gnocchi fantastically filling, so it was PLENTY.) Thanks for the inspiration. These are absolutely wonderful. And with all of that arrogance, I decided that although I didn’t have a food mill–I mean, really, lord knows I don’t have any issue buying food-related gadgets, but I first need to be convinced that I’d use it more than once each year–I would simply press the potatoes through a small-meshed strainer, bringing them to the proper consistency. What I meant to say: This is by far my favourite foodie site out there in the ether. I really like these gnocchi. Against a white backdrop, I practically become invisible. As a side note, I’m recently Celiac (no gluten) so does anyone know what flour can substitute? Drop in potatoes and cook until tender but still firm, about … We used to sit at the kitchen/dining table for hours…. Put the finished gnocchi on a flour-dusted tray. The texture is the lightest gnocchi I’ve ever made. I will make them from scratch however, because my husband can’t eat wheat, I will be using sweet rice flour in its place. I cooked them in boiling salted water then I fried them a little in butter and some pub cheese that was in the refrigerator and then added some Parmesan cheese with each plate. My husband ate a bunch and I froze the rest. i don’t think i baked the potatoes long enough (made the gnocchi a little textured) and i added 1/4 cup grated pecorino romano to the dough (lidia from kqed’s suggestion) but for the life of me, i cannot do the fork thing. Lol – I’m obsessed!!!!! Because I’m pretty sure I’m gaining weight dreaming of little potato pillows. oh, my, god. Miserably. 1kg floury potatoes, such as Maris Piper, King Edward (all a fairly even size, as you’re going to cook them whole) But on Monday, oh Monday, I browned them in a frying pan and tossed them with blanched haricot vert, quartered grape tomatoes, fresh cranberry beans, olive oil and parmesan for, seriously, the best pasta salad I’ve ever eaten. They are light and airy and delicious. If your sweet potatoes are fibrous, the stringy parts will stay in the ricer. ), she does not deserve your self-criticism. We’re eating this now, with butter-onion tomato sauce, and it is beyond fabulous. Sarah — No, I can imagine it would be to die for. Have a great time in Mexico – be careful with that thing in the sky that you haven’t seen in a while. It remains, four years later, my favorite way to prepare gnocchi. Sometimes they look as if someone poked a finger into the little pillow which helps hold the sauce. It cooked very quickly. Thought I’d have to throw the whole thing out, but I persevered and currently have somewhere around 50 gnocchi sitting in my quick freeze tray YAY! But this recipe fell apart when I did that. If you’d like to store them in the refrigerator, Batali suggests that you first toss the fresh gnocchi with a half-cup of canola oil. I totally get how you felt about making gnocchi. I actually hope that people will come by and leave a ton of zucs on my porch, but no one ever has. When I saw this recipe I decided I could take matters into my own hands. :). Add the egg to the potatoes, then add the flour mixture. I haven’t quite mastered the little shapes you make with a fork, but rest assured that this has no effect on the final dish. You can speed up your tomato sauce by pressing seeded tomatoes through the ricer, and as a bonus, the skin stays behind. First published April 12, 2007 on smittenkitchen.com |, Adam mentioned that he’d gone out and bought a ricer for the express purpose of making gnocchi but was still disappointed in the results, This dish was entirely inspired by Heidi at 101 Cookbooks, http://www.gianni.tv/potato-gnocchi-with-three-sauces/, http://www.foodwhine.com/2010/12/leftover-mashed-potato-gnocchi.html. Good enough to eat cold, right out of the fridge (yeah, I’m weird), though I sometimes make a tomato or cheese sauce and serve it over my gnocchi. Beautiful gnocchi! For best results, turn the potatoes over halfway through the baking time. Top with a couple of quick sauces rustled up using whatever’s in the fridge, you’ve got dinner sorted. Freeze in a single layer on a baking tray. Peel the potatoes, and then pass them through a potato ricer, food mill or grate them over the large holes of a box grater into a large bowl. *shrug*. The recipe was intended for all-purpose flour. Can you imagine it with brown butter and sage? Not exactly beautiful, as I couldn’t seem to manage the whole fork decor operation very well but no one minded. Great recipe, turned out delicious, what fun to roll out the little balls and so much easier than rolling out pasta or ravioli! The recipe makes about 4 small bowls but is very easy to double. Any thoughts on how to keep them without cooking them all at once? Do it right, and they're light and tender. That despite what seems like The Entire Rest of the World being able to cook something flawlessly, even going so far as to boast, “This is so EASY to make!” each and every time you try it, you fail? I’m sure scratch would be even better. I’m another new visitor to your site. once done I put them in a serving dish with about 1/2 cup of cooking liquid and homemade sauce, seemed watery at first but by the time we served, was perfect. They were still tender this way. Place the grater in a bowl to catch the riced potato as you grate. It’s a traditional Puglian pasta, and I eat mine slowly as to savor the texture and flavor. Form the dough into a ball and then divide it into 6 smaller balls. I used a gnocchi recipe from Project Chef – an amazing children’s cooking program in Vancouver, BC where the recipes are easy to prepare and tasty. Let the potatoes cool slightly. 1 whole nutmeg, for gratingÂ, To rustle up a quick tomato sauce, simply fill a baking dish with ripe cherry tomatoes on the vine, leaving the vine on to add flavour as they cook. Thank you, thank you! Now you can gently roll each piece down a butter pat, the back of a fork or a fine grater to add grooves, which will help your sauce to stick, or simply roll into balls. For Russets…I ’ m going to have these again a weird combination of and. Result was great…this is another great option if frozen but I never find uses for it – I. Type of post new and aspiring cooks need to be cooked one minute then remove and set aside will marvelous... 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