One of my best memories living with my old roommate Marissa was making homemade gnocchi from her grandmother’s recipe. It was a lot of fun, and ever since then I have loved fresh handmade gnocchi. This recipe is from the book Cook with Jamie (one of my favorite cookbooks, I’m a huge fan of Jamie Oliver.)
What you need (for 6 servings):
- 6 medium potatoes
- olive oil
- salt and pepper
- 1 large egg yolk
- all-purpose flour
First, preheat the oven to 425 F and rub the potatoes with olive oil, pricking them with a fork to let steam escape. Bake the potatoes for about an hour until they are fluffy on the inside.
Cut the potatoes in half, and scoop out the inside putting it through a potato ricer (I bought mine at Homesense but you can get one at most kitchen supply stores).
When you have all your potatoes… riced? (I don’t know the technical term, sorry) add a dash of nutmeg, salt (1 tablespoon) and pepper (just a pinch), the egg yolk and a few handfuls of flour. Mix thoroughly. Now this is the tricky part about gnocchi and you might have to try it a few times before you get it just right. You need to add enough flour to make a dry dough, if it’s too dry add a bit of water and if it’s too wet you’ll need to add more flour. Aim for the texture of play dough and you’ll be fine.
Once you have the dough, roll it our on a floured surface in little tubes and cut them into 1 inch pieces or half inch pieces. To test your gnocchi place one in a pot of boiling water. If it falls apart you need to add more flour to your dough. These are basically potato so you need to be careful with them, they aren’t noodles!
Once your gnocchi is rolled and cut, place it on a floured tray in the fridge for 10 – 20 minutes to set. After setting you can cook them right away, or put the tray in the freezer to freeze the gnocchi then put them into bags to be cooked another day. I doubled the recipe and made some for dinner, and froze a few bags to use whenever we have gnocchi cravings.
The sauce that you use it up to you really; tomato, cream, pesto etc. Oh, and make sure to clean up all the flour from the kitchen. There will be a lot, unless you’re a lot neater than I am. (It was like a flour bomb went off in there!)
If you give it a try, let me know how it turns out!