Wednesday, August 1, 2012

Homemade Gnocchi Tutorial

Homemade Gnocchi Tutorial - ButterYum

One of my daughters recently discovered a love of gnocchi so I thought it would be a great opportunity to get her in the kitchen and teach her how to make them from scratch.  We had a really fun time and managed to capture a few photos along the way.  Enjoy!


I start with hot baked potatoes that are passed through a food mill or potato ricer (skins removed).  The riced potatoes are allowed to cool and dry out a bit; then egg, salt, and flour are added until a dough forms.


The dough is kneaded a few times.  Then take a hunk of dough and roll it into a snake that's 3/4-inch thick.


 The dough is then cut into 1-inch wide bits.  You can cook the pieces as is, but it's more fun to do the following.


Using the back side of a fork, roll each dough bit over the fork tines.


Stop rolling when you get to this point, then let the gnocchi fall to the counter.  The finished gnocchi will have ridges on one side, and the other side will have a depression from your finger.


This is the back side.  The gnocchi puff up a bit when they're cooked, so the depression won't stay that big.


Place the gnocchi in a single layer on a floured sheet pan and repeat the process until you've used up all the dough.  The gnocchi are now ready to be cooked.


To cook the gnocchi, bring a large pot of salted water to a boil.


 The gnocchi cook for a short time, maybe 3 minutes - they're done when they float to the top of the water.


You can see that they've puffed up a bit.  Serve them with your favorite pasta sauce, pesto, or brown butter and sage sauce.


Homemade Gnocchi with Brown Butter and Sage Sauce - ButterYum
 
Homemade Gnocchi
Printable Recipe
adapted from America's Test Kitchen
serves 2 to 3 as a main dish, or 4 to 6 as an appetizer

2 pounds baked Russet potatoes, skins removed and potato flesh passed through a food mill or potato ricer
1 egg, beaten
1 teaspoon salt
at least 4 ounces of all-purpose flour (more may be needed)

Remove hot skins from freshly baked potatoes and pass through a food mill or potato ricer; spread riced potatoes in a single layer on a sheet tray and allow to cool.

Bring 4 quarts of salted water to a boil.  Combine cooled potatoes, beaten egg, salt, and enough flour to form a dough that just holds together when you squeeze some in the palm of your hand.  Knead dough on a flowered surface for about a minute.

Cut off a enough dough to roll into a 10-12 inch long snake that is 3/4-inch thick.  Using a knife or pastry scraper, cut the snake into 1-inch wide bits.  Form each gnocchi by rolling the 1-inch bits over the tines of a fork or gnocchi board and place them on a flour dusted sheet pan.

The gnocchi can be cooked in boiling water right away.  Boil them for 1-3 minutes - the gnocchi are done cooking when they float to the surface of the water.  Remove from the water with a slotted spoon or wire "spider".


Brown Butter and Sage Sauce
Printable Recipe
adapted from America's Test Kitchen
makes enough sauce for one whole batch of gnocchi above

8 tablespoons unsalted butter
4-8 fresh sage leaves, chopped fine
1 shallot, finely minced
salt and pepper to taste
a few grates of fresh nutmeg

In a small saucepan or frying pan, gently melt the butter and add shallots, nutmeg, and sage.  Heat until butter solids turn brown and smell nutty.  Remove from heat - add salt and pepper to taste.  Pour over cooked gnocchi.










24 comments:

  1. two of my favorites, fresh pasta and sage.. what's not to love. I think we'll be having this on Saturday.. looks so yummy and your directions are great.. xo marlis

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  2. Waaaaaaaaaaaaaaaaaaaah this is making me drooool :-o

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  3. This is on my 'to do' list for fall! I've always wanted to make them and you make it look easy-thanks:@)

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  4. I totally have to try this recipe- last time I made them they were a bit eggy lol.

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  5. This is a lovely tutorial..Love Gnocchi:)

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  6. Yummy! I'm going to try this one. Thanks for stopping by my blog. It's always a pleasure to meet new bloggers.

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  7. This looks absolutely delicious. I know we'd love this dish.

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  8. Patricia, Gnocchi are such a weakness with me! Thanks for this really detailed and easy tutorial. Your photographs are very helpful and so artistic... especially the gnocchi rolling on the fork!
    Thanks so much for joining TUTORIALS TIPS AND TIDBITS!!! I am making YOUR recipe in the next couple of weeks!

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  9. You make it look so easy! I've never had this before but I think my husband would really like it!

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  10. I made this recipe from ATK when it came out. I discovered that I'm not a huge gnocci fan (it's the semi-slimeyness of the things), but I absolutely adored the brown butter sage sauce. I wish I had seen your tutorial back when I tried mine. Yours look perfect (mine, not so much).

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  11. What a great tutorial! This would be fun to make with older kiddos! Thanks!
    Rainey @ The Project Table

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  12. Oh those look yummy. I want to try that!

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  13. Several thoughts – your daughter is very lucky to have a personal gnocchi lesson. You are an excellent instructor. Finally, I have been researching foodmills for a long time. AllClad is so expensive I don’t know if my use could justify the expense, but I do not want to buy a cheapy only to have it break or not work well. The one you recommend sounds like the one for. Oh, and these looks delicious.

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    Replies
    1. I have been exceedingly pleased with all the Oxo brand items I own. I wouldn't hesitate to get more.

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  14. I absolutely adore gnocchi! My mother made it all the time, it is a cheater recipe that uses instant potatoes (I know, I know, but it is actually very good. You served gnocchi just like I like it with a bit of butter and herbs. I would sing for gnocchi, and your tutorial is tops! Your photos are lovely. Good luck with your move, and I hope you home sells quickly. Thanks for your kind words. Joni

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  15. Beautiful pasta and the patience of a saint I may add :)
    Take care..

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  16. It looks wonderful! I have made it, a labor of love!
    Great pics, Patricia, hope the move goes well! Wish it was back to LI!

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  17. This is making my mouth water! Your gnocchi look so perfect and the photos are very helpful!

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  18. Great tutorial! I've always wanted to make homemade gnocchi!

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  19. Looks absolutely beautiful! Nice step by step guide. I'll have to give it a try.

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  20. I have been wanting to try make gnocchi. This is a great tutorial. Thanks for sharing.

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  21. My grandma a''h used to make these for us on passover when we could not have anything made with flour. They pretty much looked just like that and they were a real treat!

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  22. How much gnocchi does this make? Thanks for the tutorial, I think I will be making this sometime in the next couple of weeks!

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    1. Great question - the recipe serves 2 to 3 as a main dish, or 4 to 6 as an appetizer. I'll add that info to the recipe. Thanks!

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