small browned dill gnocchi 311.
(photo credit: Courtesy)
I can think of very few things more comforting and cozy than light and soft
potato dumplings swimming in a bowl of melted butter and cheese. With winter
finally taking hold of the Midwest, I am craving comfort food and like a
favorite pair of slippers, a bowl of dumplings hits the spot. Gnocchi is
Italian pasta that varies in recipe from region to region throughout the
country, with potato being a fairly recent addition. The dumplings are served as
a pasta course, an addition to soups, as a side dish or as an entrée.
matter how you serve gnocchi, it’s delicious and versatile. Gnocchi can be
served simply with a generous sprinkle of extra virgin olive and grated cheese
for a dairy preparation or with meatballs for a meat preparation or sautéed
vegetables……you get the idea, gnocchi is adaptable to a variety of
I teach a lot of cooking classes and gnocchi is often on the list
of most requested items. Gnocchi is also fairly easy to make with no special
equipment necessary. All you need is boiling water, an ice bath and some
organization. The best part about making gnocchi is that the gnocchi can be made
several days ahead of serving. The cooked gnocchi is cooled in an ice bath, to
stop the cooking process, and then tossed with olive oil and can be refrigerated
for up to two days before serving. Potato Gnocchi
3 pounds russet potatoes
cups all-purpose flour
1 extra large egg, lightly whisked
1 pinch kosher salt
1/2 cup extra virgin olive oil
Freshly grated nutmeg
1. Boil the whole potatoes
until they are soft (about 45 minutes) Chef’s hint: Whenever you boil potatoes,
place the potatoes, unpeeled, in cold water. The potatoes will heat gently and
the skins will not crack, making the potatoes soggy.
2. While still warm,
peel and pass through vegetable mill or potato ricer or grate on a box grater.
Do not mash them or process in food processor as they will be gummy.
3. Make a
well in center of potatoes and sprinkle all over with flour, using all the
flour. Place egg and salt in center of well and using a fork, stir into flour
and potatoes, when the egg is mixed in, bring dough together, kneading gently
until a ball is formed. Knead gently until ball is dry to touch.
six quarts of water to boil in a large saucepan. Make an ice bath with six cups
of ice and six cups of water.
5. Roll the dough into 3/4-inch diameter
logs and cut into 1-inch long pieces. Flick pieces off of fork to make
indentations (the indentations will help hold the sauce).
6. Drop the
gnocchi into boiling water and cook until they float, about a minute. As gnocchi
float to top of boiling water, transfer them to ice bath. Continue until all
have been cooled off. Let sit several minutes in bath and drain from ice and
7. Toss with extra virgin olive oil and store covered in refrigerator up
to 48 hours until ready to serve.
8. Before serving, heat a large sauté
pan over medium heat. Lightly coat the pan with olive oil. Brown the gnocchi, in
batches, until crispy and browned on each side. Sprinkle with freshly grated
9. Serve with favorite pasta sauce, grated cheese, melted butter
or sautéed vegetables.