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I was excited to check off the 2nd item on my Summer To Do List (slow and steady wins the race… right?), when J and I were lucky enough to attend a cooking class hosted by one of our good friends! The class took place at a local Italian restaurant – Il Fornaio, and we had a blast drinking great wine, spending time with friends and learning to make gnocchi! Here were some of the highlights:
I had no idea gnocchi was so easy! Here is how we made ours…
Gnocchi Recipe
- 2 large russet potatoes
- 1 cup flour
- 1 egg, beaten
- pinch of salt
- Boil potatoes like you are going to make mashed potatoes (45 minutes or so or until they are tender)
- Once they are ready, strain and put them through a ricer and let them cool to room temperature
- Create a mound of potatoes and hollow out the center (make a little crater)
- Pour egg and flour into center of mound and start folding dough until well incorporated (don’t over knead)
- Once mixed (should feel like a soft pillow and only takes about a minute), roll dough into a thick log and cut into one inch sections
- Roll each section into a skinny rope and using a butter knife slice into bite size/gnocchi sized pieces
- Pick up each gnocchi piece with your thumb and index finger, holding it on the cut sides. Place it on the end of the fork closest to the handle and roll it in a forward motion to the front of the tines. Repeat on all pieces.
- Boil the gnocchi about 2 dozen at a time (don’t crowd!). After they float to the surface, count 20 seconds, lift them out with a skimmer/strainer.
- Add some reserved pasta water to a frying pan and then add whatever sauce you are going to coat your pasta with. Warm it up and add pasta to coat. Enjoy!
- I also would recommend pan frying them in olive oil after boiling them to create a crunchy bite, then adding to sauce (Note: I’ve never done this… I just think it would be a good idea*)
