GNOCCHI PASTA
POTATO'S BEST PASTA
Gnocchis were a favorite of uncle Paul and mine when we were kids. Nonna would make gnocchi for us on various occasions throughout the year just because she knew we loved them so much. She would invite the whole family so it would end up being a really fun time for all the kids to get together and play. She usually made pork rib Ragu and served them with lots of Parmesan cheese. We’d hear all about how this time around the potatoes were ‘too wet’ or that she had to add more flour to make up for it, the eggs were ‘too big’, or having to add water because the weather was so dry. The lesson for me here was that gnocchi are finicky, the potatoes you use, the weather, the eggs all can affect the texture, and to have ideal gnocchi you need to strike the right balance. I have a couple recipes with different potatoes we’ve tried in the past:
NOTES ON POTATOES:
The type of potato used to make Gnocchis makes a difference. Different potato types will hold different amounts of water and will contain different amounts of starch. To accommodate this you need to adjust your potato:flour ratio as well as the amount of eggs you use as a binder. The ingredients below will include what I consider to be the 'middle-of-the-road' ratios that I've tested by combining equal amounts of Russet, Golden, and Red potatoes with flour and egg. The same ratios have worked for Russet potatoes alone, but Golden potatoes will require more flour by themselves, while the opposite could be said for red potatoes. Consider this whenver you're preparing to make some and you'll always get good results.. Now for the recipe:
INGREDIENTS:
| | RATIO: | ||
| 1000g | Potato (peeled, boiled, and riced) | | 1 |
| 500g |
All Purpose Flour (King Arthur Preferred) |
| 0.5 |
| 1 | Egg | | 1 Per kg |
| 1 tsp | Sea Salt | |
| 1/8 tsp | Ground Nutmeg |
INSTRUCTIONS:
- Prepare the potatoes by boiling them in salted water until you can easily poke a fork into the center of the potato. Cooking times will vary depending on the size of potato you use, but it is a good idea to leave them whole so as to avoid excess water getting into the mix later.
- Once boiled, the skin should easily pull off the surface. Allow the potatoes to cool, or dip them in cold water so you can peel the potatoes.
- Once peeled, mash them or dice them, so you can then run them through a potato ricer or a strainer to ensure they turn into a evenly riced mash. The riced lumps can be around 1/16" - 1/8" in size without being a problem. Set aside and allow to cool.
- In the meantime, set large pot of water to boil with salt, as well as a smaller 1-2qt saucepan with the same salted water.
- Combine the eggs salt and spices then incorporate into the riced potatoes and flour in a large bowl and knead by hand until a uniform dough forms.
- The dough will feel wet, this is normal. The raw gnocchi dough is quite tender and in order to keep the gnocchi from being chewy after cooking you need to strike the right balance of tender dough that is still workable. Sprinkle four as you go to further solidify the dough until it feels like it can hold its shape, it is not sticky, yet it feels like a delicate dough.
- Let it rest for 10 minutes and work the dough by kneading it a little bit once again, adding flour as needed.
- Taste the dough to ensure there’s enough salt. The flavor should be that of potato, raw dough, and undertones of nutmeg. Quite neutral, with enough savoriness and aroma from the spice.
- As you wait for the large pot of water to reach boiling temperature, use the small saucepan to boil test batches of gnocchi until you feel you’ve got the right texture. I’ve yet to create the perfect texture for gnocchi in one shot without testing, like I said the gnocchi are finicky and without the right balance you’ll end up eating either hard balls of dough or mashed pasta. Neither are fun.
- Gnocchi are easy to make in small batches with a single potato. It doesn’t have to be a complicated all day thing like Nonna’s was. You can enjoy gnocchi or fresh pasta for that matter far more often than you’d think if you only keep them in mind as an option.
MAKING THE GNOCCHI:
DIVIDING THE DOUGH:
Once you've mixed the dough and let it rest, divide it into equal parts, roughly the size of a baseball. Take one of the balls of dough and wrap the remaining ones in plastic wrap or place them in an airtight container.
ROLL IT:
Working on a lightly floured surface and using the palm of your hands work the dough into a long cylinder that is about 1/2" - 3/4" thick. Dust flour on the work surface as you go to keep the dough from sticking.
CUTTING AND SHAPING THE GNOCCHI:
Using a knife or a dough scraper start to divide the cylinder into evenly sized pieces about 3/4" wide. The pieces should be a little smaller than what you might consider 'one bite' of pasta. Shaping them and boiling them will cause them to expand slighly.
To shape them use a fork or a Gnocchi board to impart ridges onto the gnocchis. The method involves grabbing one piece of cut dough that's been dusted with flour to keep it from sticking, place it between your thumb and the surface of the teeth on the fork or gnocchi board. Then lighly slide your finger down the length of the surface (along the ridges) while applying gentle pressure on the dough. It should freely slide past the back and onto the top of your thumb, now having the ridges inprinted onto its surface. Gently move the now shaped gnocchi to a surface where it can wait to be boiled.
VEGAN OPTIONS:
We’ve tried Bob’s Red Mill Egg replacer and it has worked well if used to their specifications to replace the egg. Keep in mind an egg is approx 50-60g so make the amount that corresponds.
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