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Homemade Gnocchi

Monday, 21 June 2010

I never knew homemade gnocchi could be this good!

When I told the wild boar I was going to make gnocchi, he made this really sour face at me. He's not a huge fan of gnocchi as accoding to him, they are "starchy, stodgy, and heavy". But after eating his last bite of homemade gnocchi, he actually asked me when am I making it again. He even suggested making a huge batch for freezing! These homemade gnocchi were really delicate, very light and soft! The hardest part of the whole gnocchi-making process was passing the potatoes through a fine sieve. If you have a potato ricer, making gnocchi would be a breeze for you. Maybe I should invest in a potato ricer just for this *hint hint*

There are a few rules in making these pillow-soft gnocchi and here is a pretty good site for reference. To summarise:
  • Use waxy and nutty potatoes i.e. Russets, Yukon Golds...
  • Bake potatoes, don't boil.
  • Rice potatoes, don't mash (compressing will lead to dense and heavy gnocchi).
  • Use 2/3 plain/ all purpose flour to 1/3 cake flour.
  • To calculate how much flour to use, weigh potatoes AFTER baking and ricing as potatoes will lose almost half the weight. You'll need about 1 cup of flour for every pound (about 450g) of riced potato.
  • Use bench scraper or spatula to incorporate the potatoes and the flour. Try not to knead.
  • Try not to use eggs. But eggs hold the mixture together better. So if you intend to freeze the gnocchi, it is advisable to add eggs.
Gnocchi 5

Ingredients: serves 3-4
  • 690g potatoes
  • 1 egg yolk - beaten
  • 1/2 cups plain flour
  • 1/4 cup cake flour
  • Salt
Directions:
  • Preheat oven to 200°C.
  • Take a fork and pierce each potato a few times all over.
  • Bake for about 30 mins or until tender.
  • Leave to cool - until cool enough to handle with your hands.
  • Remove the skin with a knife and rice the potatoes with a fine potato ricer or, better yet, a sieve.
Gnocchi 1
  • Weigh potatoes again. This is to calculate how much flour to use. You'll need about 1 cup of flour for every pound (about 450g) of riced potato. Use two-thirds all-purpose flour to one-third cake flour. I got 320g of potatoes after passing through a sieve, so I used about 1/4 cup cake flour and 1/2 cup plain flour.
  • Add flour mixture, egg yolk and salt to riced potatoes. Combine with a rubber spatula. Form a ball with your hands, try to avoid kneading too much.
Gnocchi 2
  • Turn out onto a lightly floured surface, cut into 4 equal portions and shape.
  • Roll out each piece into a rope and cut into little pieces. Or you can shape them however you want.
Gnocchi 3
  • Sprinkle some flour to avoid sticking.
  • Boil in a large pot of salted boiling water until they float.
  • For freezing, place fresh gnocchi (not boiled) on a baking tray (put them apart so they won't touch each other) and freeze. After they are frozen, place them in freezer bags.

Gnocchi 4


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