Earlier this week my lab held its (questionably) annual potluck. I had to feed a lot of people, stay within my imaginary budget, and use up almost two pounds of potatoes before they were overwhelmed by eyes. And so I decided to make potato gnocchi (I almost made a potato cake, but this idea was vehemently rejected by a friend).
Anyway, the process is pretty simple, although the whole process, from washing the potatoes to making the tomato sauce that went with the gnocchi, took approximately five hours. It won't take this long if you don't attempt to feed anything larger than a family, but just keep the timing in mind if you're ever inclined to try this recipe.
Ingredients
2 medium potatoes (~400 grams)
70g flour
1/2 tsp salt
- Wash the potatoes and remove any eyes or damaged parts. Boil whole, with skins, until soft.
(I boiled for about half an hour.) - Peel potatoes, and mash in a bowl until smooth.
(This is the key part--I mashed the potatoes with the end of a rolling pin until they were the consistency of slightly lumpy mashed potatoes. I then began to knead the potatoes with my hands until all of the lumps were removed, and the starch was drawn out. By the end, the potatoes had become a sticky, uniform ball.) - Add flour and salt, and mix together into a ball of dough.
- Pinch off a bit of the dough and roll into a small ball. Place on a flat surface, and flatten the ball with the tines of a fork. This helps the gnocchi take up the sauce after it has been cooked.
- Repeat, repeat, repeat!
In case you were wondering, 960 grams of potatoes makes 150 gnocchi. - Bring a pot of water (with some salt) to a boil, then add the gnocchi. Once a gnocchi floats, remove quickly from the pot and let drain in a colander.
- To prevent the gnocchi from sticking to each other, drizzle a very small amount of olive oil on top and mix so that they are all evenly coated.
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