My First Time: Gnocchi

Howdy guys!  It’s been quite a few days.  I must say it feels like I haven’t written a blog post in like a month.  It hasn’t even been a week.  It’s just a been a very tiring and long one.  I think it’s time to catch up and share some things we did for dinner the past few days.  On Sunday night, we felt very spoiled after all the goodies we were served at Vintage Cave.  So we ran to the store and grabbed us a few lamb steaks.  You know this household loves some lamb!  For the recipe click here.  I also thought I’d finally go for it and try to make gnocchi!  The process you have to go through for gnocchi is a bit scary before you actually do it.  Fortunately, once you do it you realize how easy it actually is!  I used a really easy recipe.  Obviously, it’s not perfected yet, but it still came out okay to me.  Remember, YOU are your biggest critic.  My husband thought it was delicious.  I in fact, thought I could have prepared it a different way.  I felt like it needed a creamy component, vs. the way I actually made it.  Which I will get into right now.  

If you don’t know what potato gnocchi is, it is an Italian dumpling.  Many of times, breadcrumbs, cheese or herbs can go into them for a very succulent meal.  In my opinion, gnocchi is best in a creamy and cheesy sauce with a lot of fresh herbs.  You can saute them with butter and garlic as well.  The choice is yours.  It is very filling to be a side so you can only serve a little bit.

I poked my fork into two russet potatoes and threw them into the microwave in a paper towel.  I heated them on high for 10 minutes, flipped them, and then for another 5 minutes.  In a preheated oven of 400°F, heat them for an additional 15 minutes.


Pull them out of the oven, and let them cool a bit.  Peel off all the skin.  It should come right off.


If you have a ricer, use a ricer.  I just used a strainer.  Press your potatoes into the strainer to get a fine consistency.  Make sure your work space is clean!


Prepare 3 egg yolks.


To your potatoes, add the 3 yolks and your choice of cheese.  I used some left over goats cheese we had.  (Yes, I know I’ve been using it quite a bit.  Bare with me, it’s expensive and I don’t want to waste it. lol.)


A 1/3 cup at a time, add some all purpose flour and mix it in.  You will need 1 cup altogether.


Knead and form it into a beautiful dough ball.  You will get your arm work out in for the day.


Cut your ball into 4 pieces to start your rolling process.


On a floured surface, take each quarter piece and roll it just like so.  You want this to be about 3/4 of an inch wide.


Once that is done, cut out your gnocchi pieces at about 3/4 to 1 inch long.


Set them aside as you go.  Make sure they’re lightly floured so that they don’t stick to each other.


With a gnocchi roller or a fork, use your finger to gently roll your gnocchi out.  You want them to have those nice ridges.  Of course, the gnocchi roller will create a way more beautiful finished product.  Ain’t nobody got time for that though.  A fork will do until I perfect my craft.


I think they came out pretty cute.  What do you guys think?


In some salted boiling water, slowly put in your gnocchi.


Once they are all floated to the top, that is an indication that they are ready to be removed!


Strain all the water out.


Start off a pan of plenty of butter, and some minced garlic.  It needs to be on a medium-high heat.


Put your strained gnocchi in and get ready to saute them!


Occasionally flip them to get them evenly browned.


Add in some kosher salt, pepper, more butter and some fresh thyme.


Top with some more grated cheese and voila!  That’s how easy it is to make gnocchi!


Remember, it can also be cooked with cream!  I will remake it soon and let you guys know how it goes!  Happy cooking!  Happy eating!


6 thoughts on “My First Time: Gnocchi

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