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The Road to Gnocchi

roadtognocchi

The Olympic Games are a mere two days away and the excitement is palpable. But how did the athletes make it there? Clearly, it was thanks in large part to a diet of lots of carbs. So in anticipation of the show, why not whip up some gnocchi, using this recipe.

Ingredients

  • 2 lbs whole baking potatoes
  • 2 beaten egg yolks
  • 1 1/2 cups flour
  • Pinch of salt
  • Your favorite pasta sauce

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1 Preheat oven to 350°F. Poke some holes in the potatoes and then pop them into the microwave for 6 minutes (this will shorten your baking time by a lot, but if you’re a hippie who hates the microwave you can just bake them for an hour.) Transfer to the over and continue baking until skins are tender to the touch. Remove from the oven and cool on a wire rack.

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2 Scoop out the potatoes from their skins. Pass the potatoes through a potato ricer and into a large bowl. (If you don’t have a potato ricer you should get one. It is also the secret to perfect hashbrowns.) Don’t wait too long, it’s best to work with the potatoes when they are still warm.

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3 Add the flour, egg and a pinch of salt. Mix by hand until you have a nice pliable ball of dough. Do not overmix, ya jerk.

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4 Clean all the gunk off your counter and dust it with flour. Take the dough, a piece at a time, and roll it out gently with your hands until you have rolls about 3/4 inch in diameter. Don’t use too much muscle, you want the rolls to be soft. Think about making snakes out of Play-doh.

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5 Cut the tubes of dough into pieces about one inch long. Using either the tines of a fork or your finger, press against a piece of the dough and roll it slightly to form an indentation to give the sauce a home. As the gnocchi are made, place them on flat baking pan, lightly dusted with flour or lined with wax paper. (At this point you can freeze the gnocchi if you want. Freeze them first on a floured or lined tray, then once frozen you can put them into a freezer bag for more easy storage.)

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6 Bring at least 6 quarts of salted water to a boil in a shallow saucepan. Gently drop the gnocchi, a few at a time, into the water. As soon as they rise to the surface, remove them with a slotted spoon, draining well. Arrange on a warm serving dish. Repeat.

7 As soon as all the gnocchi are ready, pour heated pasta sauce over them and sprinkle with the parsley. Serve dat shit right away. Bon Appetite!

Recipe via Simply Recipes

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Comments (8)

  1. Why did I just read this?

    Like or Dislike: Thumb up 23 Thumb down 2
  2. Gnocchi is so fucking delicious throw some marinara on it with some little chunks of mozzerella and you’re golden honestly this is the most important thing yobeat has posted in a decade

    Like or Dislike: Thumb up 40 Thumb down 1
  3. THIS IS NOT THE COOKING NETWORK! WTF YOBEAT

    Like or Dislike: Thumb up 2 Thumb down 12
  4. gnocchi love this stuff. Also make gnocchi out of ricotta its bomb yo

    Like or Dislike: Thumb up 3 Thumb down 0
  5. We in the kitchen nigga. Making gnocchi nigga.

    Like or Dislike: Thumb up 21 Thumb down 0
  6. but how do you make dis for like 50 people? and can we addz the cannabutter to it?

    Like or Dislike: Thumb up 20 Thumb down 0
  7. I knew Brooke and I were meant to be together.

    Like or Dislike: Thumb up 3 Thumb down 0
  8. If you’re boiling gnocchi you’re only halfway there. Put a little bit of oil in a pan, put in gnocchi, and saute. Crispy delicious outside, puffy potato inside. Drop some pesto on that shit and BAM!

    Like or Dislike: Thumb up 2 Thumb down 0

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