Pasta Dishes forum: "Light as a Cloud" Gnocchi
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I'm not really sure is this really fits here, but it's kind of pasta-like!
This recipe makes a very light and lovely Gnocchi which can be served with many types of sauce. (Parmesan cheese can be added - about 1/2 cup but is optional)
2 lbs Idaho potatoes (About 4 large)
¼ cup of egg (usually 1 extra large)
Approximately 11/2 cups all-purpose flour or unbleached
3/4 tablespoon salt
½ teaspoon baking power
Wash and cut the potatoes in half. Boil for about 40 minutes until cooked. While the potatoes are still hot peel and pass them through a food mill or ricer. (I onto a sheet tray lined with parchment paper. Try to keep the potatoes as light and fluffy as possible. This will help to keep the gnocchi light. Refrigerate the potatoes on the sheet tray until cold. This I think is the most important step here as being cold you don’t have to add as much flour which makes them heavier.
When the potatoes are absolutely cold, transfer them to your work area. Beat together the egg and pour onto the potatoes. Season with salt. Cover with some of the flour.
Crumble the potato flour mixture between your fingers and add more flour a little at a time until the mixture forms a rough dough. Do not overwork it. Transfer the dough to a floured surface and gently knead it for about a minute or so and until it is smooth.. The dough should feel slightly moist, but not tacky. If too tacky add more flour.
(See Note at bottom of recipe at this point)
Break off a piece of the dough and roll it back and forth to form a rope about 1-inch in thickness. Cut the ropes into 1/2-inch lengths. Sprinkle with flour. Place the gnocchi in a single layer on a sheet tray dusted with flour.
If you like ridges on your Gnocchi (it holds the sauce better), gently run each gnocchi across the tines of a fork while pressing a small dimple in the back with your finger.
Use or freeze the gnocchi. If not using immediately cover the gnocchi with plastic and refrigerate for up to 8 hours.
Boil the Gnocchi in batches in plenty of salted water. I like to cook my Gnocchi a little longer after they float to the surface so they’re thoroughly cooked and get nice and puffy (about 2 minutes).
Remove batches with a slotted spoon and serve with sauce of choice.
If freezing, place the tray directly into the freezer. Once frozen, the gnocchi can be stored in plastic bags, in the freezer, indefinitely. When cooking gnocchi they can go directly from the freezer into salted boiling water.
It’s sometimes a good idea to test your gnocchi dough before you form them. Just take a couple pieces of dough and form them into ½ inch X 1 inch pieces and throw them into some salted boiling water. If the Gnocchi starts to feather or fall apart in the boiling water, you need more flour. If the gnocchi doesn’t float after about 2 minutes of boil – you used too much flour!
|Formed Gnocchi ready to be cooked or frozen|
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