In my cooking experience thus far, i have made potato gnocchi (with skins was a disaster), sweet potato gnocchi, and ricotta gnocchi. the ricotta gnocchi was tasty, but so rich and heavy that i don’t think i will ever make it again. Sweet potato gnocchi is probably my favorite, but i always struggle with what SAUCE to make for it. certainly not tomato, and i have an aversion to white sauces. tonight i was cooking for four guys and myself, so this regular potato gnocchi was a simple, filling, and cheap dish to make.
- 3 lbs potatoes, peeled (i used russet because they were on sale and we bought a big bag)
- 2 1/2 C all purpose flour (i substituted 1 C with white wheat and it was still good)
- 2t salt
- 1 1/2 eggs, lightly beaten (i hate being wasteful like this…)
- steam potatoes for 26 min, or until fully soft.
- mash them while they are still warm, getting out all the lumps you can.
- mix in eggs, flour, and salt.
- roll dough out on well floured counter, with floured hands, to form a 1/2″ diameter rope. cut into 1/4-1/2″ wide pieces and press dough into shape using a long-pronged fork.
- bring a large pot of salted water to rapid boil. cook the gnocchi just until they bob to the top – about 2-3 minutes. scoop them out with a slotted spoon and let them drain.
i have always struggeled trying to keep gnocchi warm after cooking them, and let them drain long enough so they don’t get soggy. i just do the best that i can to shake off extra water as i scoop them from the cooking pot.
wow. these are so good. i can’t take all the credit here. joe found this recipe in a GQ magazine. ohhh, i’m so glad he did!
- 2 C all purpose flour
- 1 t baking powder
- 1/2 t baking soda
- 1 t salt
- 1 1/2 C buttermilk
- 1/2 C milk
- 2 eggs, beaten
- 4 t sugar
- 2 t vanilla
- 3 T butter, melted
- combine dry ingredients in a large bowl, and wet ingredients in a small one.
- heat a large skillet over medium heat till water sizzles in it. preheat the oven to 25o°.
- when the pan is ready, add wet ingredients to dry, and gently mix, leaving good clumps (trust me – they mix a bit in the pan and it’s better this way)
- pour about 1/3 C batter at a time, storing the done ones in the oven to keep warm.
strawberry compote – see below the old recipe