Tuesday, March 24, 2009

Today's Special: Potato Gnocchi

Gnocchi have taken their place amongst gourmet foodies as their pasta of choice and, believe it or not, they are not difficult to make. The key to these "pillow soft" gnocchi is to knead the dough as least as possible so that they do not become tough and "gluey".

This recipe comes courtesy of Saveur Magazine and are the brain-child of chef Barbara Lynch of Sportello Restaurant in Boston.

1 lb. russet potatoes (about 2), unpeeled
1 1⁄4 cup flour, plus more for dusting
3⁄4 tsp. kosher salt
1 tbsp. truffle oil
1 egg, beaten

Boil the potatoes in salted water until tender, about 20 minutes. (I used 3 potatoes, as they weren't large in size)

Drain the potatoes and set aside to slightly cool.

The potatoes will be soft enough to peel the skin off easily.

The recipe called for the potatoes to be worked through a "food mill or a potato ricer", but I used my food processor, being careful not to "over process", then transfer onto a floured surface.
Sprinkle the flour and salt over the potatoes and mix together with hands.

Forming a mound with the dough, create a well in the center.

Add the truffle oil and the egg into the well.

Gently knead the dough together to combine, adding a small amount of flour when dough becomes sticky, until your dough is complete. Do not over knead.

Line a cookie sheet with parchment paper and set aside.
Roll the dough to a 1/2" thick and cut into 1/2" wide strips. Roll the strips between your hands and the floured surface to form ropes, then cut the ropes into 1" pieces.

Working with one piece at a time, roll it down the back of a small fork so that the tines of the fork make ridges on the surface of the dough. This is important to help the sauce "cling" to the cooked gnocchi. Transfer rolled gnocchi to the floured baking sheet. When complete, cover with a kitchen towel and refrigerate until ready to cook.

Bring a 6-quart pot of salted water to a boil and add gnocchi cooking until they float; about 2 minutes.

Barbara's wonderful recipe calls for a delectable cream sauce with green peas and Chanterelle mushrooms (which I bought) and I HIGHLY recommend (see recipe link above), but of course, the crew at my house put the kibosh on the sauce the second they heard the ingredients. I had to go for my quick, famous old stand by, marinara sauce.
Gnocchi is so delicious, it can be served with any type of sauce; bolognese, marinara, pesto, pomodoro or whatever you like.
I chose a quick marinara so that everyone would be happy.

If everything goes as planned your dinner should look like this:

And if you are as good a chef as I think you are, when dinner is over your dish should look like this:

Thank you to Saveur Magazine and Sportello's Chef Barbara Lynch for the recipe for gnocchi-my favorite pasta. Rest assured, I will complete the recipe the way it was intended to be served eventually.
Better yet, I will take a road trip soon to experience your dish at Sportello and to thank you personally.

Good luck bloggers! Bon Appetit!


Bill Stankus said...

But ... they invented stores called groceries for this sort of thing!

And, my stomach is the only food processor I have (or want).

Bill Stankus said...

Oh, I forgot to mention another source: Restaurants.

Heff said...

That looks like fun. I'm putting Donna on it.

Candy's daily Dandy said...

Bill-as an artist you can certainly appreciate the art of creating an edible masterpiece.

I, sadly, do not get paid to showcase my talent's. Just an occasional, "that was good mom" serves as reward enough.

Candy's daily Dandy said...

Heff-I'm needing a new installment of my fave, "Iron Heff America". I think I have made two recipes of yours now.

Furtheron said...

Hmm now do I break out of my comfort zone of Chinese and Indian and try that?.... to be pondered on.

Heff said...


It's Just Me said...

Goodness girl! Chalk on up for you! What ambition. I should have come over ;) yum.

Sassy Britches said...

V. impressive! Beats homemade Lunchables at my house any day.

Slyde said...

That looks awesome! yum!

the iNDefatigable mjenks said...

This is a good post and all...but it gets better if you give it the "Filthy Shakespeare" routine. Heh heh heh...

Lisa said...

awww man, you're really motivated making your own gnocchi!!

I'm thinking I should have gotten to taste them before I can say how good they were! What? Your picture of the cleaned bowl should have been proof enough? Nope. Gotta taste 'em myself. ;)

Sass said...

I've seen these and...sadly...never tried them.

Perhaps I will now.


Cora said...

Mmmmmm. Now I'm hungry.

Fancy Schmancy said...

Wow, that looks delicious, and way too ambitious for me! Altho I do have a potato ricer hanging on my wall. My mom used to make home made spaetzle with it, then fry it up with onion and cinnamon and nutmeg. I may have to try them both this weekend!

In Search Of My Hip Bones said...

Can I just come over instead of going to all that trouble? I promise to make you my Butternut Squash/Bacon stuffed Ravioli with Balsamic Butter sauce when you come to mine! :)

THAT looks fantastic! And I would have SO loved that first sauce.

Real Live Lesbian said...

Oops...signed in under the wrong name.

It's me! And I AM still searching for my own hip bones. But GNOCCI ain't helpin' that any! lol

The Dental Maven said...

Perfect! I'm emailing your post to my husband so he knows what to cook tonight!

Elenka said...

hmmm, have to try this. I bought some gnocchi already made in the store and it all fell apart in the sauce. Have to try this!

Dr Zibbs said...

I made these once years ago. Yours look better.

slopmaster said...

OMG, that post was torture... with porn you can at least finish!

nothing hotter than a woman that can cook!

John said...

That looks seriously delicious Candy. And I'm sure it WAS! : ))

Bambi said...

I am starving now. Thank you. :)