Here Are My Top 5 Tips for Good Gnocchi
- Work with confidence. Reading through the recipe and staying organized will keep you ahead of the game. If you execute each simple step, you will get a great final product.
- Set out all of your ingredients ahead of time. Once the potatoes are cooked, you'll want to work quickly to combine the dough and shape the gnocchi.
- Steam adds unwanted moisture. Let the riced potatoes cool a bit before mixing in the other ingredients. You can use less flour this way, resulting in light, tender dumplings.
- When shaping the gnocchi, keep your hands, work surface, and tray floured to prevent sticking.
- Freezing the gnocchi before cooking helps. Make sure you have a large roomy pot of salted boiling water, and let them cook for a full 2 minutes once they rise to the surface. Keep the tray in the freezer and cook the gnocchi in batches.
Cooling the riced potatoes on the counter.
A well in the potatoes, filled with yolks, cheese, and seasonings.
Using a bench scraper to quickly & cleanly combine the ingredients.
Once the flour is added, test the dough for firmness. It should give slightly & hold its shape. Only use enough flour to get to this point.
Separating the dough into 1/4s, rolling it out, and cutting even pieces.
Roll each piece on a gnocchi board, or use the back of a fork using a "somersault" motion. Dust with flour to prevent sticking.
The crevice in the gnocchi helps it cook quickly & remain tender. Freeze on a floured tray. Don't crowd them.
Here is the recipe I used. It has terrific instructions. I hope my tips & photos help you achieve the same success I did. Good luck! (Makes 3-4 servings)
1 cup of washed & dried basil leaves
2 cloves of garlic, pressed
3 tablespoons toasted pine nuts
1/4 cup grated parmesan cheese
salt & pepper
Using a mini-prep or blender, pulse the basil leaves & garlic until finely minced.
Add the pine nuts and cheese, and drizzle liberally with olive oil (about 3 tablespoons to start)
Blend, and check the consistency. Add more oil until you get a pesto.
Season with salt & pepper.
Either refrigerate in an airtight container for up to one week, or freeze in ice cube trays, then transfer to a freezer bag. Defrost cubes of pesto as desired.
Makes about 3/4 cup