5 Hour Cooking Experiment Part 3: Gnocchi

Last Saturday, D and I spent the day cooking. In the previous entry I discussed how we made homemade pesto and tagliatelle. We also made lots and lots of gnocchi and froze them so we have homemade gnocchi to eat throughout the summer.

Gnocchi, a potato pasta, is one of my favorite Italian dishes. Gnocchi can be paired with any sauce, and trust me...no matter what it is paired with, it is incredibly tasty! Homemade gnocchi is a bit of a project, but is fun for a rainy afternoon.

Gnocchi
3 or 4 large potatoes
350 grams of flour for every 500 grams of potatoes

To get started, peel the potatoes and boil them. Boil them for approximately 40 minutes, ensuring they are extra soft and easy to mash. After the potatoes are soft, use a potato masher to mash them. In a bowl, begin adding the flour gradually, and mix until the flour and potatoes are one consistency. You should continue adding flour until the mixture is not sticky (which may require that you add more flour than the recipe calls for)

After the mixture is ready, begin rolling the gnocchi into small strips and cut into pieces with a knife. Roll the pieces over a fork to create the true gnocchi look, and place on a floured baking sheet.Unless cooking for a large group, you should have plenty of gnocchi to freeze and use for future use!

When cooking, place gnocchi in boiling water. You will know the gnocchi is ready when it rises to the top of the pan.

We did it! Hoorah!