Homemade gnocchi

I love gnocchi. Love it more than pasta because of the soft, dense but chewy texture. I found an easy enough looking recipe online, and I decided it would be a good place to begin my quest.

Homemade Gnocchi

1 or 2 medium baking potatoes
1 egg
1 to 1 1/2 cups flour (check the consistency of the dough, as more as needed)

Peel and boil potatoes until fork tender. Use mesh sieve or potato ricer to work potatoes through (I pushed mine through a mesh strainer). Mix well with egg. Add flour and mix. Once flour is incorporated, moved dough to well-floured surface and knead. Let dough stand for 15 minutes.











Take a section of dough, and roll out to an inch thickness, and cut 1/2 inch pieces. Press fork tongs into gnocchi pieces. Throw into salted boiling water for 2 minutes.

How did mine turn out? Pretty well, I think! I probably could have used a bit more flour in my dough, but I was pleased. Topping possibilites are endless. I topped mine with a tablespoon of butter, chopped fresh thyme and rosemary, squeeze of fresh lemon, and a tablespoon of Parmesan cheese. Tasted so clean and light despite the dense gnocchi. I served with roasted brussel sprouts. Yum!










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