Potato Gnocchi

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While the potatoes for gnocchi can be boiled or baked in the oven, I prefer to use the microwave. They tend to be more evenly cooked and I can easily monitor their progress. You want them to be just barely done, not over cooked.

2 pounds russet potatoes
1 tsp salt
1 extra large egg, well beaten
1 cup white whole wheat flour
1 cup all-purpose flour, divided use

1. With a fork, prick the potatoes all over with a fork and microwave until just softened, turning several times.
2. When the potatoes are cool enough to handle, peel and grate them onto a large baking sheet and sprinkle evenly with the salt. Allow to cool.
3. Transfer the potatoes to a large bowl and gently fold in first the egg and then the whole wheat flour. Add just enough all-purpose flour to form a workable dough, then turn it out onto a floured work surface and knead just until smooth. Resist the temptation to over work the dough, making the gnocchi tough.
4. Divide the dough into eight pieces, return to the bowl, and cover with a tea towel. Dust a baking sheet with flour.
5. Working with one piece of dough at a time, roll it into a rope about 1/2 ” thick and cut the dough into pieces that are about 3/4 of an inch long. Roll the tines of a fork over each gnocchi to form little grooves for the sauce to cling to, then remove to the baking sheet and cover with plastic wrap.
6. When all of the gnocchi have been formed, bring a large pot of heavily salted water to a gentle boil. Cook the gnocchi a few at a time until they float to the surface, then allow to cook about 30 seconds more, or until just firm. With a slotted spoon or spider remove the gnocchi to your sauce of choice.
7. If you would like to freeze gnocchi for later you may do so by flash freezing them on the covered baking sheet before transferring them to a more secure freezer wrap. Cook the frozen gnocchi in smaller batches to avoid dropping the temperature of the boiling water. This will cause the gnocchi to fall apart before the water can come back up to temperature.

Servings: 8



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