My family loves Gnocchi.
Well, that may be an understatement. If given one food to eat for the rest of our lives, gnocchi would be one of the top choices for my family.
Today, I decided to surprise my cherished family with some homemade gnocchi in browned butter and garlic.
Making gnocchi is a fairly easy process, albeit a bit time consuming. It is a combination of 2 parts mashed potatoes to one part flour, and an egg to bind.
Since I didn’t have potatoes left over (we don’t typically eat mashed potatoes), I decided to bake about 6 medium Idaho russets until they were fork tender.
After they had cooled enough to handle, I scooped out the insides and mashed them with some butter and milk (using my hand masher).
I placed them in a container and stored in the refrigerator until I was ready to begin making the gnocchi.
I mentioned before that gnocchi is an easy recipe, and it is. I measured out 2 cups of the potatoes, one cup white flour, got my egg and brought it all to room temperature before starting.
(I didn’t get pictures of these parts)
I floured the counter with about 1/4 – 1/2 of the flour, and dumped out the potatoes onto the floured counter, then created a potato mound with a well in the center.
Into the well, I cracked the egg (do that in a separate bowl and then add it into the well. That way, if you get a bad egg the entire mixture is not runid!) and added the remainder of the flour.
Mix this with your hands until a dough forms.
Divide the dough into 3 parts, to make it easier to work with, and create a roll with each part out until they are about an inch thick.
Using a pastry scraper or a knife, cut each one into one inch segments, and roll along the times of a fork to create ridges.
These are crucial, because they will hold all the yummy sauce!
Once all of the gnocchi is completed, boil in salted water 2-3 minutes or until they float. The gnocchi will float when they are done.
Cover with whatever sauce you like! (I browned some butter and garlic for ours!)