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Classic Potato Gnocchi Recipe

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Ingredients

  • 2 Idaho potatoes
  • 1 1/2 to 2 cups organic all-purpose flour
  • 3 large organic eggs, beaten
  • 1 tablespoon cold-pressed extra-virgin olive oil
  • 6 tablespoons chopped fresh herbs (Choose your favorite: oregano, parsley, basil)
  • 2 tablespoons Parmesan cheese
  • 2 tablespoons toasted bread crumbs

Details

Adapted from yahoo.com

Preparation

Step 1

Tools:

A cake tester (optional)
Food mill or potato ricer or masher
Stand mixer with paddle attachment (optional)
Knife
Cookie sheet
Large saucepan
Pasta pot with strainer

Preheat oven to 325° F and roast the potatoes until fully and cooked through, about 50 minutes. (Tip: A cake tester makes a great potato tester. When it goes through the potato without resistance, the potato is done.) Allow potatoes to cool to room temperature.

Spilt the potatoes and scoop out all of the flesh, leaving the skin behind. Use a food mill, potato ricer, or potato masher to mash the potatoes.

Combine potatoes with 1 1/2 cups flour in the stand mixer or on a cutting board. If using the cutting board, shape the potato-flour mixture into a volcano shape to contain the eggs during the mixing process. Add eggs to the mixer or the “volcano” and stir until just combined. The dough should be slightly sticky, but if it is too sticky, add more flour.

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Think of toothy fresh linguine as a nice chewy Parisian baguette bread, and airy potato gnocchi as tender southern biscuits. When you are making linguine or a baguette, you are trying to develop gluten, which gives them their structure. With gnocchi, however, you don’t want lots of gluten to develop. To avoid it, be careful not to knead the batter more than absolutely necessary.

Shape the dough into a rectangle and allow to rest for 15 minutes.

Dust a wooden cutting board with flour. Cut a 1-inch-wide piece from the dough rectangle and roll the piece of dough with your hands on the cutting board to make a long cylinder or snake about as thick as a roll of quarters. Cut the cylinder into 1-inch pieces. Place on a flour-dusted cookie sheet and store in the freezer.

STOP (if you want)! At this point, the gnocchi can be frozen until you are ready to use them.

Otherwise, warm up your sauce of choice while you cook the gnocchi. Bring a pot of salted water to a boil over high heat. Blanch the gnocchi in small batches until they bob to the top and float there for a minute.

Transfer each batch of gnocchi to the sauce and simmer for an additional 3 minutes to allow the noodle and sauce to become one. Garnish with olive oil, herbs, bread crumbs, and Parmesan and enjoy.



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