Tuesday, May 24, 2011

Potato Gnocchi

I know what you are thinking....that is the same picture from yesterday.  Well, you are wrong.  It is ever so slightly different.  I swear.  This gnocchi is from the Mark Bittman How to Cook Everything Vegetarian Cookbook.  It turned out perfectly, light and pillow-y.  I was very pleased and it was so simple to make.  I have included salt and pepper in the ingredient list, but I did not add any salt to the gnocchi.  The sauce I used for this recipe was salty enough, so the gnocchi needed not addition salt. 

1 pound baking potatoes
1 1/4 to 1 1/2 cups all-purpose flour
salt and pepper to taste
  1. Place the potato(es) in a large pot of boiling water and boil for 45 minutes or until the potato is VERY tender. 
  2. Remove the potato(es) from the water and set aside.  Pour out the water, clean the pot and re-fill it with fresh water and return it to the stove.  Bring the new pot of water to a boil over medium heat. 
  3. Using a pot holder to protect your hand, peel the potato with a small paring knife. In a bowl,  mash the potato(es) with a ricer, a fork or a potato masher.  Add the flour starting with one cup to the mashed potato and combine with a spoon until a dough is formed. 
  4. Take the dough and on a floured surface roll it into long 1/2 wide dough ropes, then cut into the individual 1 inch size pieces.  Use the back side of a fork to make the gnocchi appear ribbed.  Set the gnocchi aside onto a piece of parchment paper, but do not allow them to touch. 
  5. Place small batches of the gnocchi into the boiling water.  As they float to the top, remove them from the water with a slotted spoon and place them on another piece of parchment paper.  Again do tn allow them to touch. Repeat until all the gnocchi is cooked.   
  6. Serve with the sauce of your choice and enjoy. 

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