Gnocchi

 

Since dabbling with potato dough to make pierogies last week, I’ve been wanting to try my hand at gnocchi, so we gave it a whirl for tonight’s dinner.

Rolling out the dough

I love gnocchi. Really, there’s probably no dumpling I’d turn my nose at, but gnocchi are kind of magical in their yumminess. The gnocchi you get in most restaurants and grocery stores tend to be small, dense dough balls. I certainly don’t claim to be an expert on making gnocchi, but the most delicious examples I’ve tasted are fairly light and never chewy.

Cutting into pieces

The dough I made was very similar to the pierogi dough: ~2 pounds potatoes, egg, salt, and flour (except I used two egg yolks instead of a single egg). Following several sources on the Web, I rolled the dough out into ropes and cut them into 1-inch pieces. Then Ted and I rolled them on forks to produce the distinctive, grooved shape, and voila! Lovely little gnocchi.

Prepared gnocchi

A quick dip in boiling water, tossed with some fresh pesto made earlier in the week… they are amazingly good. Soft, buttery, and practically melting in your mouth. Yum!

Tossed with pesto

 

Posted by bpod at Saturday ~ July 07, 2008 |

Category: yum

 

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