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| Gnocchi Waiting for Tomato Sauce and Grated Cheese! |
Any kind of good tomato sauce would work. Or how about pesto. You need good parmesan cheese to grate over it, and parsley offsets the bland color of the gnocchi. Capers are an extra add-on, very tasty. The ridges in the gnocchi hold the sauce.
We conclude that smaller gnocchi are better!
Fill a 3 quart pot with water, cover, and if you have an induction cooktop, put it on a minute or two before you're ready to drop the gnocchi in. If it's a conventional stove, start the boiling before the dough.
1 c. very hot water
1 c. potato flakes
1 c. flour
1/2 c whole wheat flour
1 egg
1 T oil
1/2 t salt
Fill a 3 quart pot with water, cover, and if you have an induction cooktop, put it on a minute or two before you're ready to drop the gnocchi in. If it's a conventional stove, start the boiling before the dough.
1 c. very hot water
1 c. potato flakes
1 c. flour
1 egg
1 T oil
1/2 t salt
fresh pepper
15 or so leaves sage
Butter
Red Sauce or Pesto
Grated Parmesan
Minced parsely if you have it
Capers (optional)
Red Sauce or Pesto
Grated Parmesan
Minced parsely if you have it
Capers (optional)
Lemon zest and juice (optional)
In a medium mixing bowl combine the very hot water (hottest tap water, or instant hot, or microwaved to near boil) with the potato flakes. Dump in the flours and mix. Add the egg, oil, and salt and mix until it's a smooth dough. This is easiest to do by hand. The dough doesn't need much attention, just squeeze/knead until the flour is all incorporated.
Divide into four. On a large board, roll into four long coil about 1" wide and flatten. Use a sharp knife and slice the coil into 1/2" pieces, wetting the knife if necessary. If you want to be more efficient, you can line them up and slice across all four coils at once. Keep these small, like the size of a small grape. (The gnocchi expand when cooking.) You could also cut them, and then pinch off half, making two. That nice small size is more effort but they're good.
Use a ridged gnocchi board. I just bought one, and it's really fun Will show you next time you're around. It doesn't take any longer and they come out neater. Take a pinch of dough, press it into the grooved board, and coil it so it has a hollow center.
By now the water is likely boiling.
Dump the first gnoccho [I looked up the singular of gnocchi] into the boiling water. They quickly float to the top, like matzah balls - fun to watch. While they're cooking, repeat the process. When the next 1/4 are ready, use a slotted spoon remove the floating gnocchi from the boiling water and set them in a bowl or plate which you can cover to keep them warm. This makes enough for 2-3-4 people, depending on how much else you serve.
In a medium mixing bowl combine the very hot water (hottest tap water, or instant hot, or microwaved to near boil) with the potato flakes. Dump in the flours and mix. Add the egg, oil, and salt and mix until it's a smooth dough. This is easiest to do by hand. The dough doesn't need much attention, just squeeze/knead until the flour is all incorporated.Divide into four. On a large board, roll into four long coil about 1" wide and flatten. Use a sharp knife and slice the coil into 1/2" pieces, wetting the knife if necessary. If you want to be more efficient, you can line them up and slice across all four coils at once. Keep these small, like the size of a small grape. (The gnocchi expand when cooking.) You could also cut them, and then pinch off half, making two. That nice small size is more effort but they're good.
Use a ridged gnocchi board. I just bought one, and it's really fun Will show you next time you're around. It doesn't take any longer and they come out neater. Take a pinch of dough, press it into the grooved board, and coil it so it has a hollow center.
Dump the first gnoccho [I looked up the singular of gnocchi] into the boiling water. They quickly float to the top, like matzah balls - fun to watch. While they're cooking, repeat the process. When the next 1/4 are ready, use a slotted spoon remove the floating gnocchi from the boiling water and set them in a bowl or plate which you can cover to keep them warm. This makes enough for 2-3-4 people, depending on how much else you serve.
To make the sage brown butter gnocchi, use a cooling rack over a tray to let the gnocchi dry after removing.
Salt and fresh pepper it.
Serve with some red sauce on the side. With a little parmesan, I don't think it needs sauce, but DAT always likes some.
The sage came from Zach and Becca's. Yum! Sender and Shula are here at Allens Lane and Circus Camp, along with Zach. Summer 2023.
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