Gnocchi is about the potato.  It is not pasta. I played with these last weekend and had some luck.  The general consensus for ingredients is a pound of baked potato (flesh only), an egg, pinch of salt and 1 C flour.  Here's a few shots of my second attempt.  I used 550 grams baked potato flesh (russets baked at 425 for an hour and scooped out while warm), 2 eggs, 1/2 t salt, and 3/4 C flour.

The baked potato and don't toss the skins! Rebake the skins and top them with stuff for a separate meal.  A friend of mine uses yukon gold for gnocchi but my preference is the russet.

I plopped the potato on the counter, made a well and dropped my scrambled eggs inside.

In order not to work the dough too much, I used my trusty spackle knife.  I cut in the eggs...
Sprinkled flour on the mass and cut in the flour using the spackle blade.  Once the flour was cut in, I'd squash the mass a little, cut it in half, stack the halves and squash them lightly again.  No real kneading, just pushing it all together.  It's more of a biscuit dough than anything else I can describe.

The dough was cut into little chunks, shaped into a small cylinder, rolled in some flour and *gently* rolled into a rope.  This dough is sticky!  Use flour as needed to make it not stick in order to get the rope.
With the tines of a fork, crimp the rope like the edge of a piecrust and then chop into small sections.  My gnocchi look like chex.

A few more ropes about to be scored and cut.

Toss these in the freezer to prevent them from being sticky.
Dump in gently boiling water to cook.  When they rise to the top, they're done.  I served them with ham, peas, olive oil, salt, pepper.

In retrospect, I should not have crushed the potato so much, a more coarsely crumbled potato gave a better gnocchi (taste and texture) and I would've used the full 1.2 C of flour this amount of potato would've called for. 


SelimaCat said...

After scooping, did you put the potatoes through a ricer or just mash them up a bit with a fork, masher, etc?

Dave said...

I didn't rice them, and I struggled with that. The first batch I made I used a potato masher to squash them crudely, the finished gnocchi had perceptible potato chunks in them and Trish loved it! The next time, this post, I worked at making them smaller by just repeatedly cutting them with the spackle blade. This left them finer but not riced-small.

The convention is definitely to rice, but I'm liking the more coarse potato a lot.