Potato Gnocchi
3
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From the Vegetarian Times March 2007 issue, I have been through 3 bags of potatoes making this recipe in the 2 weeks since I got the magazine...making even MORE tomorrow to freeze...just thought I would share!
- Ready In:
- 2hrs
- Serves:
- Units:
Nutrition Information
3
People talking
ingredients
- 3 lbs russet potatoes
- 2 cups all-purpose flour
- 1 large egg, lightly beaten
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 2 -3 tablespoons vegetable oil (optional)
directions
- Preheat oven to 400 degrees F. Prick potatoes all over with fork. Bake 70 minutes or until soft. Cool 10 minutes or until easy to handle.
- Lightly flour baking sheet. Slice potatoes in half and scoop flesh into large bowl. Mash until no lumps remain, but potatoes are still fluffy. Fold in flour, egg, salt and pepper. Divide dough into 8 balls and transfer to lightly floured work surface.
- Roll 1 dough ball into long strand about 3/4" thick. Cut into 1" pieces, and place pieces on prepared baking sheet (although this is not mentioned in magazine, now is the time to get fancy making indentations with a fork if you so choose, so that your gnocchi will have the pretty, familiar pattern -- just roll each 1" piece between your palms a bit then press with the tines of a fork before placing on baking sheet). Repeat with remaining balls of dough.
- Bring large pot of water to a boil. Drop quarter of cut gnocchi into pot and cook 2 minutes, or until gnocchi rise to surface (my gnocchi were extremely fat, so I let them boil about a minute after they popped to the surface and they seemed to come out fine). Transfer to serving bowl, and repeat with remaining gnocchi. If serving later, toss with vegetable oil to keep gnocchi from sticking together. Otherwise, top with desired sauce and serve.
- I found that I only needed half of these for a VERY FILLING dinner for two. The other half kept quite well in the fridge tossed with oil to be served with another sauce on another night; I just reheated them by boiling for a couple of minutes. The good news is that these can be frozen quite easily. While they are spread on their baking sheet, freeze them through, then pop them in freezer bags until needed. To heat, place frozen gnocchi in boiling water for 7 to 8 minutes. Make a lot and have homemade yumminess whenever you want.
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RECIPE MADE WITH LOVE BY
@drbecca26
Contributor
@drbecca26
Contributor
"From the Vegetarian Times March 2007 issue, I have been through 3 bags of potatoes making this recipe in the 2 weeks since I got the magazine...making even MORE tomorrow to freeze...just thought I would share!"
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First time making gnocchi. Absolutely loved them.<br/>Even had them with our turkey dinner, instead of potatoes.<br/>Will make these again and again!
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Prepare to get your hands dirty. Once you get the potatoes fluffed just dig your hands in to fold in the egg, flour, salt and pepper. You can get lumps out and will end up with a more dough like texture. Once I cut the dough into pieces I rounded them into balls before using a fork for texture. Mine were about the size of a half dollar. The fresh ones didn't look as pretty as the picture, but they were very tasty.<br/><br/>Recommended serving size is about 5 pieces (which is very filling). I used a pesto cream sauce (Knorr sauce packet) with some shredded mozzarella on top. I cooked a full 5lb bag and have about 10 servings.
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Excellent gnocchi recipe! These have a fantastic texture. I froze half the recipe, and served the rest in an Arrabiata sauce with a side salad, which still gave us 4 servings. Hearty and filling! Thanks drbecca 26! Made for PAC Fall 2009.
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From the Vegetarian Times March 2007 issue, I have been through 3 bags of potatoes making this recipe in the 2 weeks since I got the magazine...making even MORE tomorrow to freeze...just thought I would share!
