Fresh gnocchi recipe
A gnocchi recipe is a MUST in any Italian cook’s “easy pasta recipes” repertoire. These little meatballs go well with a number of different sauces and can be made and stored for up to 48 hours before serving.
Ingredients:
– 3 pounds of red potatoes, washed and peeled
– 2 cups of all-purpose flour
– 1 extra large egg
– Salt
– 1/2 cup vegetable or canola oil
First things first, boil the potatoes in a large pot until soft (test this by sticking a fork into one; if it goes in without resistance, they’re done!) This usually takes about 40-45 minutes. Press through a potato masher into a large glass bowl and set aside.
In a large pot, bring about 5-6 quarts of water to a boil. While the water is heating up, make an ice bath in another large pot or bowl, containing about 5-6 cups of water and 5-6 cups of ice. Transfer the potatoes to a clean, hard surface such as a table, counter, or large cutting board. Make a hole in the center of the potatoes and then sprinkle everything with the flour. Break the egg into the well, then add a pinch of salt.
Take a fork and start mixing and stirring the ingredients. After you’ve mixed in the egg, begin to gather the dough from the outside in, gently kneading it with your hands until you have a ball of dough. Continue to gently knead for another 3-4 minutes until the dough is dry to the touch.
Separate the dough into pieces the size of an orange. On a lightly floured surface, roll them into long dowels, about 3/4 to almost 1 inch wide. Using a fork, cut the gnocchi off the dowel at 1-inch intervals. Place each pasta piece in the boiling water and cook for about 1 minute each, or until they float. Then take each gnocchi and throw it into the ice bath to stop the cooking process.
Repeat these steps until all the pasta is cut, boiled, and cooled. Let them sit in the cold water for a few minutes, then move to a new container. At this time you can add them with the oil so they don’t stick together and store them covered in the fridge for up to 48 hours. If you prefer to serve them right away, have a serving bowl of your favorite red or white sauce hot and ready to go, then simply transfer the boiled pasta to the bowl, mix and serve immediately. Hmm!
