For dinner last night I decided to make potato Gnocchi to go with our Chicken Soup. After making the Gnocchi I decided they should be called little pillows of potato goodness 🙂 These Gnocchi reminded me of my mom’s Potato Dumplings, which she normally makes for New Years Day and Peach Dumplings in the Summer. From now on whenever I have a taste for Mom’s Potato Dumplings but do not have the time to make them I will be making these Gnocchi! I love this recipe so much that I have made it twice in the last two days! I used Easty’s recipe but sized it down, here is the link to the original recipe Eatsy: How to Make Homemade Gnocchi.
2 Russet potatoes
1/2 teaspoon fine-grain sea salt
1/2 cup Unbleached All-purpose flour, plus more if needed
Preheat the oven to 400 degrees Fahrenheit. Place the potatoes on a baking sheet covered with foil and bake until they are tender when poked with a fork. This should take about one hour. When the potatoes are done, immediately slice them open to let the steam out. Bring a large pot of water to a boil; add a few pinches of salt. Peel the potato skin off and scoop out the potato, transfer the potato to a potato ricer or food mill. Push the potato ricer down and repeat until you’ve passed all of the potato through the ricer. Sprinkle the potatoes with the salt and adjust according to your liking. Sprinkle 1/4 cup of flour onto your clean counter or cutting board. Knead the potatoes with it, sprinkling in the remaining 1/4 cup flour, until the dough just comes together. If it’s still pretty loose, add more flour one tablespoon at a time. Now for the test! Pinch off a piece of dough and roll into a tube. Cut it into a few pieces and boil it to make sure it holds its shape. If it falls apart in the water, this means you will need to knead the dough a bit more. When it is the right consistency, the gnocchi will float to the top and look a little ragged but hold together. Roll the rest of the dough into ropes that are about 1/2-inch thick, then cut the ropes into 1/2-inch lengths. If desired take the gnocchi in between your thumb and index fingers and gently pinch all four sides of the gnocchi, this will give the gnocchi the more distinguished look. Add the gnocchi to a boiling water a few at a time. Adjust the heat so the mixture doesn’t boil too vigorously–it should be more like an aggressive simmer. When the gnocchi rise to the surface of the water, they are done. Remove them with a slotted spoon or mesh strainer and transfer them to a colander to fully drain. When they first come out of the water they will look a little mushy but as they sit they will become more firm.