Remember when I held your hand and we ventured into gnocchi world with my vegan recipe? We had a lesson about how to pronounce these “pillows of yum.” And we had a lesson on how to form the precious little dumplings. In the end, those little babies were victims of over-boiling…
So here I try again, with a new (non-vegan) recipe. I did a little research before attempting again. I thumbed through the 14 cookbooks my mom gave me for Christmas (what a deal!), wandered around some blogs, and consulted Google. Apparently, as it turns out, vegan gnocchi is more difficult to master than recipes containing eggs.
The imaginary cooking audience in my head was going crazy. The oooohs, the aaahhhs, the jealous stay-at-home moms who only WISHED they could accomplish such a feat.
And then the omnivore asked, “Is those one of those acquired-taste things?”
Potato Gnocchi (4 servings)
2 medium russet potatoes, baked
1 medium egg, beaten
3/4 + cup AP flour
1/4 tsp salt
Peel baked potatoes and rice. Or, alternatively, mash well with a fork. If potatoes are warm, spread shreds onto a cutting board until at room temperature. Incorporate salt and medium egg. Add 1/2 cup flour and work with hands until a dough forms. Add remaining flour, 1/4 cup or more, depending on the weather, to form a stretchy, non-sticky dough.
Separate dough into 4-5 balls. Roll each ball into a long rope on a flour-dusted surface. Cut rope into 3/4″ increments and form ridges with a fork, if desired. Repeat with remaining dough. Sprinkle gnocchi with flour and refrigerate covered with plastic wrap until ready to cook.
Bring a large pot of water to a rolling boil. Reduce heat. Add gnocchi, 20 or less at a time, careful not to crowd pan. Once dumplings rise to the surface, allow to boil 10 seconds and remove from water. After all gnocchi have been cooked, saute with butter, bake in pasta sauce, or drench is pesto as desired.