Wish me luck.
Gonna try making gnocchi this weekend!
Started by
Tim the Beek
, Feb 04 2011 04:35 PM
19 replies to this topic
#4
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- VibeTribe
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- LocationJersey Fresh
#5
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- VibeTribe
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Posted 05 February 2011 - 02:44 PM
thanks erin!
my basic advice is to either mash it like you mean it or get a ricer --- I have since invested (only like $6) and it works like a charm! a food mill will also work
the basic idea is getting all the lumps out of the potato and having it be cool before you try to make the dough
other than that its not too hard!
just takes some time since you literally have to roll each one by hand
my basic advice is to either mash it like you mean it or get a ricer --- I have since invested (only like $6) and it works like a charm! a food mill will also work
the basic idea is getting all the lumps out of the potato and having it be cool before you try to make the dough
other than that its not too hard!
just takes some time since you literally have to roll each one by hand
#7
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- VibeTribe
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Posted 06 February 2011 - 01:44 PM
They came out pretty well - the missus and my folks all loved 'em, though I thought maybe a little more flour might have been in order - they were almost too light for me, and a hint of chewy and not quite so much melt in yer mouth would have been better.
Or maybe I should have made them a little smaller. Seemed to me that the big potato flavor got in the way of the other flavors at times.
The topping was great - brown butter, sage, a little diced mushroom, just a touch of onion, a dusting of crushed walnut and salt n' peppa.
Looking forward to toying with them again in the future, and over all, I'm happy!
Or maybe I should have made them a little smaller. Seemed to me that the big potato flavor got in the way of the other flavors at times.
The topping was great - brown butter, sage, a little diced mushroom, just a touch of onion, a dusting of crushed walnut and salt n' peppa.
Looking forward to toying with them again in the future, and over all, I'm happy!
#13
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Posted 07 February 2011 - 02:51 PM
glad that it came out well.... first time is always more of a rest run and then you get a feel for how the dough should feel and can adjust from there
I haven't actually made any in like a year... I suppose I should get in at least one batch this winter -- I already did a big ravioli/ lasagna pasta making party but there is always room for more pasta
I haven't actually made any in like a year... I suppose I should get in at least one batch this winter -- I already did a big ravioli/ lasagna pasta making party but there is always room for more pasta
#15
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Posted 03 April 2011 - 08:07 PM
well its not very wintery out today (thankfully) but we are going to make a big batch -- we have 7 friends coming over w 5lbs of potato each and so we are probably going to make a few dozen trays worth (and they will be taking home their handiwork)
I made a big *** of sauce this morning and its been simmering since about 10 am (off for the past 2 hrs bc we were out of the house)... time to get showered and dressed and get the table set!
I am going to try to have a big *** of water all boiling so that we can just peel and dice the potatoes and toss them in and then strain and cool them..... then rice and make dough and form
should be about 2 hours or so prep I think? so we will be ready to eat around 7 pm
I made a big *** of sauce this morning and its been simmering since about 10 am (off for the past 2 hrs bc we were out of the house)... time to get showered and dressed and get the table set!
I am going to try to have a big *** of water all boiling so that we can just peel and dice the potatoes and toss them in and then strain and cool them..... then rice and make dough and form
should be about 2 hours or so prep I think? so we will be ready to eat around 7 pm
#17
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Posted 04 April 2011 - 02:46 PM
nice!!!!
in the end we did 15 lbs of potatoes, about 12 c of flour (about 10 in the dough and another 2 for surfaces, rolling out etc) and 5 eggs
I think we got over a thousand gnocchi total to take home and ate about 300 last night (fed 7 people).... took about 4 hrs of work in the end with 3 of us working at it pretty much full time (w a few breaks while potatoes boiled/ cooled)
the were pretty good (though I accidentally overboiled one batch.... ooppps!)
in the end we did 15 lbs of potatoes, about 12 c of flour (about 10 in the dough and another 2 for surfaces, rolling out etc) and 5 eggs
I think we got over a thousand gnocchi total to take home and ate about 300 last night (fed 7 people).... took about 4 hrs of work in the end with 3 of us working at it pretty much full time (w a few breaks while potatoes boiled/ cooled)
the were pretty good (though I accidentally overboiled one batch.... ooppps!)
#18
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- VibeTribe
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Posted 18 April 2011 - 01:17 PM
I LOVE gnocchi!! When I was living in Virginia, I worked the pasta station at this place
http://www.barboursv...adio-restaurant
Some tricks that I picked up were to bake the potatoes, not boil them. This will result in a lighter, fluffier gnocchi. Also, once the potato is out of the oven, work as fast as possible. Working with a hot dough is crucial to the texture of the gnocchi. Now I have gnocchi on my mind. Might have to go buy some potatoes today!!
http://www.barboursv...adio-restaurant
Some tricks that I picked up were to bake the potatoes, not boil them. This will result in a lighter, fluffier gnocchi. Also, once the potato is out of the oven, work as fast as possible. Working with a hot dough is crucial to the texture of the gnocchi. Now I have gnocchi on my mind. Might have to go buy some potatoes today!!
