Mun-gnocchi

My friend and I agreed that it would be really fun to make dinner last night, but yesterday was a somewhat stressful day at work, so at 7:00 when I left, I wasn't all that excited to come home and make the gnocchi I had promised. I'm not very good at sharing my space in the kitchen. If I'm going to be making something, it's gonna be me making it, but my cooking assistant was very helpful, and somehow everything turned out just splendidly.

Gnocchi is a big thing in my family. My mom used to make it when I was young (to my dismay... apparently it is an acquired taste. I only started liking it in my high school years), and then I learned how to make it in my cooking class in Siena during my study abroad program. I don't mean to brag, but no one makes gnocchi like I do.

I tried out quite a few new techniques last night, and everything worked out really well! First, I used my food processor to mash up my potatoes, then once I saw how easy that was, I added the egg through my food processor and some of the flour as well. This made it soooo easy to knead later, and it was such a great consistency. I also tried using my gluten-free flour mix to make the pasta, and it was also really great. I couldn't taste the difference at all! I've never had making gnocchi dough go so quickly and painlessly! No scraping dough off of my hands, which is a big plus. It was also great to have such a good helper to help me shape the gnocchi. The forking technique is very important to me, so I was very excited to have someone master it so quickly. My sauce turned out better than ever, and the whole meal turned out really great. I am still so pleased!

Here is my gnocchi recipe for anyone who cares...

1 waxy potato (yellow or white work best) per person eating. Minimum of 3.

1 whole egg
1 box of Whole Foods 360-degree Brand Gluten-Free Baking Mix (you might not use all of it)

Boil potatoes so that they are easily speared with a fork. It shouldn't take any effort at all to spear them. It is very important that you don't undercook them because your gnocchi will be lumpy, and it's important not to over cook them because your potatoes will be too water logged. It should be just like making mashed potatoes. Plunge the potatoes in ice water and remove the skins. Mash the potatoes (my technique through a food processor worked well, but a potato ricer works well too) and add the egg and a cup of flour. Take the dough out of the processor and knead in flour until the dough is soft, pliant and not too sticky. Roll pieces of the dough into long snakes, then cut into square pillows. Mark the pillows with a fork, not squishing them, but rather just leaving the fork design on them. This helps them to hold more sauce once they are cooked. Place your gnocchi on a flour dusted baking sheet and put them in the freezer for 10 or 15 minutes. This helps keep them from sticking together. Boil your water, add some salt, then drop the gnocchi in the water in small batches. Remove them with a slotted spoon and transfer them to a bowl. Add desired sauce as you work so that the gnocchi do not stick together. Voila. You're all set.

My sauce turned out better than ever last night too. I have to say, I really nailed that one. Go me! Actually, go mom, she's the one who gave me the recipe...

Is it embarrassing that I ate gnocchi for dinner last night, then again for breakfast? I'd have it again for lunch, but I shared the leftovers with my assistant. I suppose it's only fair.

Great forking technique:

Making gnocchi in Siena. I'm the only one that looks like they are enjoying themselves: