Saturday, November 10, 2012

The Weekend Chef: Gnocchi I

Because of Hurricane Sandy and the lack of mass transit down to the city, my husband was home with us for several days.  I needed gnocchi for a recipe that I wanted to make (see tomorrow's post) and had some potatoes that needed to be used up.  I asked my husband if he wanted to help make dinner and he gladly agreed.  He was in charge of making these gnocchi while I got the rest of the dish ready.  I don't make home made ever!  It seems like way too much work for what you get.  However, I don't know why we don't make gnocchi more often.  Gnocchi is my husband's favorite patsta (although can you really call it pasta if it's made with potato?!) We've made ricotta gnocchi before but I don't think we've ever made traditional potato gnocchi.  This was really easy to make and tasted so good! Although these would be great with red sauce or even just some butter and cheese, I used them in tomorrow's featured recipe!

Gnocchi I
recipe from by Anna

2 potatoes
2 cups all-purpose flour
1 egg

1.Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.

2.Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.

3.Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.  

Family Rating: 2 thumbs up!

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