Gonna try making gnocchi this weekend!
Posted 05 February 2011 - 02:44 PM
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
Posted 06 February 2011 - 01:44 PM
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!
Posted 07 February 2011 - 02:51 PM
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
Posted 03 April 2011 - 08:07 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
Posted 04 April 2011 - 02:46 PM
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!)
Posted 18 April 2011 - 01:17 PM
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!!