Sunday, March 25, 2012

The Gnocchi Tutorial

Details to come...but first, some photos from the evening.

Quick recipe:

2.5 lb potatoes (cooked, cooled, riced -- finished weight.  You'll need about 5 lbs potatoes to start.)
3 eggs
1.5 - 2 cups flour
1 tsp salt
Additional flour as necessary for rolling

 Cooked, riced, cooled potatoes -- 2.5 lb finished weight

Idaho russets, baked until soft, cooled slightly, halved, scooped out.
(Drizzle the leftover skins with olive oil, salt, pepper, and garlic powder, then baked at
350°F for about 20 minutes -- better than potato chips!)

 Jeanne Z hard at work cutting the gnocchi!

 Rolling out a log of dough.

 The cut gnocchi, ready to be rolled/indented/dimpled to increase the surface area.

 The finished gnocchi, laid out on a linen cloth, ready to be cooked.

 Gnocchi al pomodoro

Gnocchi alla Gorgonzola

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