Showing posts with label potato gnocchi. Show all posts
Showing posts with label potato gnocchi. Show all posts
Friday, April 30, 2010
Potato Gnocchi with Tomato & Lamb Sausage Sauce- April 26, 2010
I made some fresh gnocchi today (see here for the recipe as previously posted) and picked up a can of San Marzano's as usual! We added some lamb sausage from Blood Farm in Groton (one of my brother's favorite spots) as well.
Wednesday, March 10, 2010
Potato Gnocchi with Simple Tomato Sauce- March 8, 2010
My husband once worked in sales at a local pasta company. The best part was that not only did we enjoy lots of gourmet ravioli, but he learned to make gnocchi amongst other things. It is very easy to make and although my son's a little young to really help yet, I know he'll love making it soon. You can find a basic recipe online but here's what I use for two large servings or three smaller:
1 lb. potatoes, 1 cup flour, 1 egg.
Easy to make more as its just a 1:1:1 ratio.
Bake the potatoes and cool them. Scoop out the potato and RICE them. You can't skip this step. Its key to the gnocchi forming correctly. You can get a ricer at BB&B or Homegoods- WS has them too I'm sure. Add the flour and egg and I find it easiest to mix by hand- its very messy though. Then take about a handful of dough and roll it on a well-floured surface into a log. Cut the log into 1 inch pieces and roll each piece with a fork or your finger once.
I always freeze them on a floured baking sheet even if I'm cooking them that day. Just to firm them up a bit and make them easier to handle. Cook them in well-salted water for 3 minutes or until they float plus 30-45 seconds.
I made a simple tomato sauce from some canned San Marzanos to go with it, but you could do just about anything with them. They're filling though!
1 lb. potatoes, 1 cup flour, 1 egg.
Easy to make more as its just a 1:1:1 ratio.
Bake the potatoes and cool them. Scoop out the potato and RICE them. You can't skip this step. Its key to the gnocchi forming correctly. You can get a ricer at BB&B or Homegoods- WS has them too I'm sure. Add the flour and egg and I find it easiest to mix by hand- its very messy though. Then take about a handful of dough and roll it on a well-floured surface into a log. Cut the log into 1 inch pieces and roll each piece with a fork or your finger once.
I always freeze them on a floured baking sheet even if I'm cooking them that day. Just to firm them up a bit and make them easier to handle. Cook them in well-salted water for 3 minutes or until they float plus 30-45 seconds.
I made a simple tomato sauce from some canned San Marzanos to go with it, but you could do just about anything with them. They're filling though!
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