Since my trip to Italy in college, I've seemed to hold a spot in my heart for some good gnocchi. Gnocchi is basically a potato dumpling that is a really versatile ingredient to cook with. Not only is it super easy and fun to make, it also freezes very well. I like to make a big batch and freeze the rest to use in other dishes. You can toss them with any kind of sauce, bake them, saute' them, put them in soup, etc. You can also make them any flavor you would like by tossing in some herbs or cheese. Tips:
Roast it - Roasted bell peppers are available in jars, but you can roast your own peppers by popping them under the broiler until the skins start to burn. Yes, it's a good and tasty burn. It's simple; core, remove the seeds and cut the pepper in half and put them under the broiler for 5-10 minutes.
Salt - It makes a difference to the taste of pasta when you salt the water before boiling.
Fresh herbs - I know that dried herbs keep A LOT longer, but fresh herbs on top of any pasta makes a huge difference.
Prep Time: 25-45 minutes
Cook Time: 5 minutes
Servings: Approximately 50-60 gnocchi
Gnocchi
2 pounds Russet potatoes (about 3 large)
Gnocchi
2 pounds Russet potatoes (about 3 large)
1 1/2 cups flour
1 teaspoon salt
1 large egg, lightly beaten
Directions:
1) Fill a large pot half-way with water (salt if you'd like).
* You may also bake the potatoes (skin on) in a 400 degree oven for 40-45 minutes. After the potatoes cool, hollow them out. If you choose to do this, skip to Step 4.*
2) Peel the potatoes and leave them whole in halves. Add the potatoes into the pot of water. Boil the potatoes until fork tender (15-20 minutes).
3) Drain the potatoes and allow them to cool until they're able to be handled.
4) If you have one, you can pass the potatoes through a potato ricer, food mill or I grate them over the large holes of a box grater into a large bowl (a potato masher can work, but it is hard to get out all of the lumps). Allow the potatoes to cool.
5) On a lightly floured surface, make a mound of the potatoes, flour, and salt and slightly mix together.
6) Form a well in the center of the mound and add the lightly beaten egg. Carefully knead the egg into the dough and continue for three or four minutes (like bread dough).
7) Form the dough into a ball and then divide it into six. On a lightly floured surface, roll out one of the six pieces into a long rope about 3/4 inch thick. Cut the dough into 1 inch pieces.
8) Place the gnocchi in a single layer on a lightly floured or parchment-lined dish. If you’d like to freeze them for later use, do so on this tray and once they are frozen, drop them into a freezer bag.
9) To cook the gnocchi, place them into a pot of boiling and well-salted water. After a few minutes the gnocchi will float to the top. Continue to cook for one minute then remove and set aside.
Directions:
1) Fill a large pot half-way with water (salt if you'd like).
* You may also bake the potatoes (skin on) in a 400 degree oven for 40-45 minutes. After the potatoes cool, hollow them out. If you choose to do this, skip to Step 4.*
2) Peel the potatoes and leave them whole in halves. Add the potatoes into the pot of water. Boil the potatoes until fork tender (15-20 minutes).
3) Drain the potatoes and allow them to cool until they're able to be handled.
4) If you have one, you can pass the potatoes through a potato ricer, food mill or I grate them over the large holes of a box grater into a large bowl (a potato masher can work, but it is hard to get out all of the lumps). Allow the potatoes to cool.
5) On a lightly floured surface, make a mound of the potatoes, flour, and salt and slightly mix together.
6) Form a well in the center of the mound and add the lightly beaten egg. Carefully knead the egg into the dough and continue for three or four minutes (like bread dough).
7) Form the dough into a ball and then divide it into six. On a lightly floured surface, roll out one of the six pieces into a long rope about 3/4 inch thick. Cut the dough into 1 inch pieces.
8) Place the gnocchi in a single layer on a lightly floured or parchment-lined dish. If you’d like to freeze them for later use, do so on this tray and once they are frozen, drop them into a freezer bag.
9) To cook the gnocchi, place them into a pot of boiling and well-salted water. After a few minutes the gnocchi will float to the top. Continue to cook for one minute then remove and set aside.
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 1 1/2 cups
Sauce
2 teaspoons olive oil
1/2 cup onion, chopped
1 chopped roasted red bell pepper, jarred or read tips above
1 teaspoon garlic, minced (2 cloves)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1- 16 oz can (2 cups) diced or whole tomatoes
Fresh basil and Parmesan cheese (garnish)
Directions:
1) In a large skillet over medium heat, heat olive oil.
2) Add onions and red pepper. Cook until the onions are translucent (8-10 minutes).
3) Add in garlic, red pepper flakes, salt and pepper; cook for another 2 minutes.
4) Add in the tomatoes and cover the pan. Cook for 8-10 minutes.
5) Carefully transfer all of the ingredients into a blender (or use a stick blender) and blend until smooth.
6) Return the sauce to the pan and heat until the sauce begins to bubble.
7) Add in gnocchi or other pasta and serve.
2 teaspoons olive oil
1/2 cup onion, chopped
1 chopped roasted red bell pepper, jarred or read tips above
1 teaspoon garlic, minced (2 cloves)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1- 16 oz can (2 cups) diced or whole tomatoes
Fresh basil and Parmesan cheese (garnish)
Directions:
1) In a large skillet over medium heat, heat olive oil.
2) Add onions and red pepper. Cook until the onions are translucent (8-10 minutes).
3) Add in garlic, red pepper flakes, salt and pepper; cook for another 2 minutes.
4) Add in the tomatoes and cover the pan. Cook for 8-10 minutes.
5) Carefully transfer all of the ingredients into a blender (or use a stick blender) and blend until smooth.
6) Return the sauce to the pan and heat until the sauce begins to bubble.
7) Add in gnocchi or other pasta and serve.
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