I've eaten Gnocchi many times in restaurants and really enjoyed it. I have no idea why I have never tried to cook it myself.
It is a lighter option than pasta and if it is cooked fresh it is absolutely delicious. I found a great recipe online and it was so easy to make and it produced enough dough that I froze some for another day. (I have since used that and it defrosted and cooked without any problem)
I'm not going to lie, It is a time consuming recipe but I just did it on a day when I had lots of other chores at home. My husband loved it. I served it with a pork and mushroom stroganoff. Give it a try, its well worth it.
250g rock salt
1.25kg potatoes (I used ones for baking/Rosti/fries - we don't have the same names in CH as the rest of the world)
200g plain flour
1/4 tsp pepper
200g parmesan finely grated.
1/2 tsp grated nutmeg
2 egg yolks
100g unsalted butter
Pre-heat the oven to 180 degrees. scatter the rock salt on a baking tray and put the potatoes on top. Bake for 1 hour / until tender. This will depend of the type of potato and their size. Remove and allow to cool.
Slice the potatoes in half and scoop out the flesh. In a bowl mix the flesh with parmesan, flour nutmeg, salt, and egg yolk. Using a potato masher helps to also ensure there are no potato lumps. Mix into a lump and divide the lump into 4 smaller balls.
Roll the balls out on a floured surface to form a roll about 2 - 2.5 cm wide and slice. See the picture below. Use a fork to flatten, this also gives them the indents on top.
In batches cook the gnocchi in boiling water until they float to the top (about 1 minute). Remove and plunge into iced water then transfer to a plate with kitchen towel to dry.
Leave these to dry for anywhere between 1 - 4 hours. I put mine on trays in the fridge but you can keep them anywhere cool.
When you are ready to cook them heat the oven to 200 degrees.
Melt butter in a large fry pan and cook the gnocchi in batches turning them to ensure they are a nice light brown on both sides (about 4 minutes).
Transfer to a baking tray and bake in the oven for about 5 mins until they are puffed and golden.
Serve with a nice meat ragu or a mushroom stroganoff... whatever you feel like.
I just use them wherever I would normally add potato or pasta to a creamy sauce dish.
If you want to freeze them you can do so at the stage where you have a dough. I did this and defrosted it, rolled them and continued from that stage and they were just as delicious.
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