Wednesday, November 19, 2014

Potato Gnocchi

Potato gnocchi is of the easiest pasta to make at home. I have posted the recipe for buckwheat gnocchi in this space in the past. The process of shaping potato gnocchi is the same. Shaping gnocchi is therapeutic and calming. I enjoy it a lot.


Making fresh pasta is as easy as making everyday bread. The biggest advantage is you know exactly what goes into it. Just like flat breads there are a lot of different types of pasta Austrian noodlesspaetzle to name a few.


Potato gnocchi can be kept real simple and served in a butter and cheese sauce. I needed something more filling so I used marinara sauce instead. My daughter loved the pasta and asked for it as packed lunch. I made an extra batch and put it uncooked in the freezer.

You will need
1 large russet potato
1/4 tsp. olive oil
1/2 cup + 1 tbsp. all purpose flour
1 egg
1 tsp. salt

2 cups Marinara sauce
1 tbsp. butter

To make the gnocchi
Preheat oven to 400 F. Wash the potato and scrub the skin to remove dirt. Prick with a fork all over and rub the olive oil over it. Bake in a baking sheet for 50 minutes turning once half way. Cover with aluminium foil and keep aside for 20 minutes or until needed.

Unwrap the foil, remove the peel and shred the potato. Separate the egg white and yolk. Mix in all of the yolk and half of the egg white. Next mix in the flour and salt. Knead to form a soft dough. Keep aside.


Put a pan full of water over heat and bring to a boil. Meanwhile make the gnocchi. Flour a working surface and transfer the dough to it. Cut it in to 4 equal parts.


Then divide each part equally again. Work with each portion separately. Using the palm of your hand roll the dough until you form a thick rope. Using a sharp knife cut the rope in one inch pieces.


Press each of the pieces over the back of the tines of a fork to transfer the fork pattern. Roll over to make the dough curl.


Keep aside in a parchment paper covered baking sheet. Repeat for all the pieces. Continue working until all the dough is gone.


If you want to prepare the gnocchi at a later date freeze the tray for a few hours then transfer to a plastic baggie. Freezes for a month. Use without thawing. To prepare gnocchi right away, heat butter in a pan on low heat. Add the gnocchi to the very hot water. Initially they will sink.


Then slowly they will rise to the top. Let them cook for about 3-4 minutes after they rise to the top.


Using a slotted spoon scoop out the gnocchi and add then to the heated butter. Let them sizzle. Crush some black pepper over the top. Transfer to serving dish and top with marina sauce. Shred some cheese over the top if desired.


Enjoy!




This is my entry for week three, day three of BM #46 for the theme Pizza and Pasta. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#46.

Also sending this to Kid's Delight hosted this month by Mir.


13 comments:

  1. very helpful stepwise clicks!!! they have come out perfectly..

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  2. I always want to give a try to potato gnocchi, it is in my to do list since ages, dunno when am going to make,urs looks stunning.

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  3. This surely sounds so interesting Varada, must try!..

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  4. wow perfectly made potsto gnocchi dear , looks irresistible :)

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  5. Gnochi has been on my mind since long ..but most of the recipes call for egg...but it surely looks delicious.

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  6. A yummy dish on my list to make it.

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  7. Your daughter must have loved this as she is potato lover.. :)

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  8. I've seen gnocchi being made on cooking shows and was tempted to try but I'm worried that they may not turn out good. Your step by step instructions are very helpful -- will try them some time.

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  9. Very well explained...Perfectly done, looks so good

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  10. I tried making gnocchi making once and we loved it, your post brought back memories of my time with the girls in the kitchen. Lovely post .

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  11. Should try an eggless version. This sounds like something my kids will love.

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  12. this has been on my to do list. Yours came out so good

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