Fresh or frozen gnocchi is expensive and gluten-free gnocchi is essentially non-existent. (I’ve heard it’s available in the U.S. now, but it’s been so long since I’ve lived there that I haven’t seen it.) Making gnocchi from scratch, however, is easy and delicious. Gnocchi is very forgiving because it can look a little “rustic,” or, not exactly all the same size, without losing its appeal, and it’s nearly impossible to make them taste bad -- nothing a good sauce can’t cover up. Potatoes are available almost everywhere in the world, whereas ricotta or other cheeses (which are called for in many gnocchi recipes), are not. Gnocchi dough is easy and fun for kids to help out with. This recipe doesn’t use egg, which means it’s safe for little helpers to “test-taste.” And you can freeze gnocchi for a quick dinner later on.
2 cups mashed potatoes
2 Tbs butter – if there is none in the mashed potatoes
1 cup flour or all-purpose gluten-free flour mix (If you are using a gf flour mix that does not have xanthan or guar gum included but you have some on hand, add ½ tsp gum to the flour mix. It will improve the chewiness of the gnocchi. If you are using regular flour, you don’t need to add anything.)
½ tsp salt
Beat the mashed potatoes and butter until smooth, preferably with an electric mixer or food processor. If the potatoes are dry, add a little milk or extra butter. Mashed potatoes made from baked potatoes rather than boiled will be dryer. Do not mix for too long; over-mixed mashed potatoes start to turn gray. If the potatoes are still warm from cooking, place them in the refrigerator for at least 30 minutes to chill.
Once the potatoes are chilled, add the salt and then add the flour in small amounts at a time, kneading it into the potatoes, squeezing the dough as you go. It should be firm but stick together. You may not need all the flour or you may need more than one cup, depending on the moisture level.
Roll the dough into ropes of 3 to 6 inches long and about a ½ inch in diameter, either between your hands or on a floured surface. The dough should hold together and feel firm without being too sticky. Let the ropes rest for a few minutes, allowing the flour to absorb the moisture from the potatoes.
While the dough is resting, boil a large pot of water. Cut the ropes into one-inch pieces then mark each with the tines of a fork. If you end up with any little nubs from the ends, roll two or three of them together into one gnocchi.
One at a time, in batches of about twenty, add the gnocchi to the boiling water. When they float to the top, after about three minutes, remove them with a slotted spoon.
Most instructions will tell you to flash-freeze them -- freeze them in a single layer on a baking sheet, then once they are frozen solid transfer to Tupperware or Ziploc bags. But my big freezer is in the basement and I’m not coordinated enough to carry a tray of gnocchi down the stairs and open the door and our kitchen freezer isn’t wide enough to accommodate a tray. So I go ahead and throw them all into a Tupperware or Ziploc bag and take my chances. I’m usually interrupted so many times during the dough-rolling process that by the time I get the gnocchi into the freezer they are slightly dried out and I have not had a problem with them sticking together. Add the frozen gnocchi to boiling water for a few minutes, as you would pre-packaged frozen gnocchi. They’ll float to the top when cooked.
This is a hearty meal with simple ingredients that satisfies the whole gang.
I write and run in Hyderabad, India. I blog at Where in the World Am I? and I'm on Pinterest and dailymile.com. All photos are my own.2 cups mashed potatoes
2 Tbs butter – if there is none in the mashed potatoes
1 cup flour or all-purpose gluten-free flour mix (If you are using a gf flour mix that does not have xanthan or guar gum included but you have some on hand, add ½ tsp gum to the flour mix. It will improve the chewiness of the gnocchi. If you are using regular flour, you don’t need to add anything.)
½ tsp salt
Beat the mashed potatoes and butter until smooth, preferably with an electric mixer or food processor. If the potatoes are dry, add a little milk or extra butter. Mashed potatoes made from baked potatoes rather than boiled will be dryer. Do not mix for too long; over-mixed mashed potatoes start to turn gray. If the potatoes are still warm from cooking, place them in the refrigerator for at least 30 minutes to chill.
Once the potatoes are chilled, add the salt and then add the flour in small amounts at a time, kneading it into the potatoes, squeezing the dough as you go. It should be firm but stick together. You may not need all the flour or you may need more than one cup, depending on the moisture level.
Roll the dough into ropes of 3 to 6 inches long and about a ½ inch in diameter, either between your hands or on a floured surface. The dough should hold together and feel firm without being too sticky. Let the ropes rest for a few minutes, allowing the flour to absorb the moisture from the potatoes.
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| Cutting the ropes and pressing with a fork. |
One at a time, in batches of about twenty, add the gnocchi to the boiling water. When they float to the top, after about three minutes, remove them with a slotted spoon.
Most instructions will tell you to flash-freeze them -- freeze them in a single layer on a baking sheet, then once they are frozen solid transfer to Tupperware or Ziploc bags. But my big freezer is in the basement and I’m not coordinated enough to carry a tray of gnocchi down the stairs and open the door and our kitchen freezer isn’t wide enough to accommodate a tray. So I go ahead and throw them all into a Tupperware or Ziploc bag and take my chances. I’m usually interrupted so many times during the dough-rolling process that by the time I get the gnocchi into the freezer they are slightly dried out and I have not had a problem with them sticking together. Add the frozen gnocchi to boiling water for a few minutes, as you would pre-packaged frozen gnocchi. They’ll float to the top when cooked.
This is a hearty meal with simple ingredients that satisfies the whole gang.
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| Fresh gnocchi with (homemade) pesto and cherry tomatoes. |
Oh my goodness this looks delicious and really not that hard to make! I also really love that you can freeze it to eat later. Always love that. I think I'm going to try it out next week.
ReplyDeleteWho doesn't love an easy-to-do recipe that you may freeze for your hungry kids?? I've got 3 always-hungry little ones, and one big one with quite an appetite! The photo looks so yummy!
ReplyDeleteLove it!
ReplyDelete