Potatoes In Boiling Water
Butter Melting On Warm Stove
Making The Dough
Quartering The Dough
Gnocchi In The Boiling Water
Adding The Butter Sauce
Cheese, Butter & Gnocchi
Gnocchi, Pesto & Cheese
Hope everyone had an enjoyable Memorial Weekend. I helped plan for, cook for and throw a birthday party for our one-year-old, took a bit of relaxing time and then helped friends dig mud out of their pool after some flooding last year. I could probably use a three day weekend for my three day weekend, but what are you gonna do?
I would have thought making gnocchi would have been as complicated as my weekend, but it was actually relatively simple (sorry for the clunky transition, it’s been a looooong week followed by a longer weekend). Anyway, a week or two back I was flipping through my copy of Francesco Ghedini’s Northern Italian Cooking and came across his recipe for Gnocchi (page 70). I’ll be honest, I’ve been skipping this book in my rotation lately because so much of it involves making sauces and not only is that time consuming, but winter’ s not a good time to make tomato sauce. It turns out, gnocchi only calls for seven ingredients: potatoes, butter, Parmesan cheese, two egg yolks, flour, salt and boiling water. If you have those things and some kind of sauce, you’re good to go.
You start off by boiling three quarts of aqua and then dropping five or so medium potatoes in there for 30 minutes. While those were bubbling, I decided to whip up a basic pesto sauce without pine nuts (those things are way too expensive). I basically just tossed some basil, garlic, Parm and olive oil in our smaller food processor and was good to go. I also placed six table spoons of butter in a pan on the stove near the boiling water pot, but didn’t not put heat under it. I didn’t want to burn the butter, but figured this would be a good way to melt it without having to worry and I turned out to be right!
Once the potatoes are done in the water, you pull them out and mash them in a pan that’s on the fire to help get rid of excess water. I personally didn’t bother peeling the potatoes at any point, figuring the skin has good nutrients we could use. Once everything was good and mashed, I threw the potatoes in a mixing bowl for my wife’s KitcheAide, used the dough hook and added in the egg yolks and flour. I probably could have done that by hand, but if you’ve got a good tool, use it.
Left with a nice dough ball, I got out my dough cutter which I usually just use to scrape up chopped veggies. I quartered the dough and froze half of it and worked with the other two quarters. I rolled them out on the counter and chopped them into little nuggets with the cutter. There was something in the recipe about rolling the nuggets down a fork to get that ribbed look we all know and love, but I wasn’t quite understanding it until I found the following video on YouTube, which clarified things for me.
So, once I had my nuggets of gnocchi properly forked, it was time to get them in another pot of boiling water. Much like pierogies, you drop these potato concoctions into the boiling water and they’re ready when they float to the top. I must admit, it’s a little hard to tell when something is actually on the top under it’s own powers and not the roiling boil, but I think I got the hang of it. Once they were done, I combined the gnocchi in a bowl with the melted butter and some grated Parmesan.
I thought the gnocchi turned out really good, but the mistake I made was using the amount of butter and cheese for the full recipe when I had actually only made half of the gnocchi. I didn’t realize this until well after I ate a plateful in pesto sauce and came away with the kind of stomach ache that comes from eating overly rich food. That’s when I remembered I essentially doubled the butter. Wah, wah.
This will definitely be a recipe I come back to down the line. As I mentioned over in one of my photo diary posts on The Monkee Diaries, I tried thawing out the frozen dough and making them again but they turned out really watery and gross. Adding in more flour didn’t seem to do anything and the whole thing wound up being a bust. I think what I might do next time is actually make all the gnocchi and then freeze half. Would that work?