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| End result, pretty good lookin' eh? |
For the past few weeks, I have been watching small exerts of the show America's Test Kitchen, and have been making a few of their recipes. I decided I would make their gnocchi recipe, and pass or fail, I would blog about it. Thank goodness it was not a fail. I actually have not had gnocchi before, so for homemade gnocchi, I have to say, I tasted pretty darn good. I have most definitely set a standard for gnocchi, because I now have something to compare future gnocchi with.
So here goes nothing!
Ingredients
Gnocchi
2 pounds russet potatoes
1 large egg , lightly beaten
So here goes nothing!
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| If I can do it, you can too! |
Ingredients
Gnocchi
2 pounds russet potatoes
1 large egg , lightly beaten
3/4 cup plus 1 tablespoon (4 ounces) all-purpose flour , plus extra for the counter
1 teaspoon plus 1 tablespoon salt
1. Adjust oven rack to middle position and heat oven to 450 degrees.
2. Poke each potato 8 times with paring knife over entire surface.
3. Microwave potatoes until slightly softened at ends, about 10 minutes, flipping potatoes halfway through cooking.
4. Transfer potatoes directly to oven rack and bake until skewer glides easily through flesh and potatoes yield to gentle pressure, 18 to 20 minutes.
5. Holding each potato with potholder or kitchen towel, peel with paring knife. (I found this a bit difficult, so I just used my hands, because I do have super silicon hands.)
6. Mash potatoes, until smooth, but do not overwork it.
7. Gently spread potatoes into even layer and let cool for 5 minutes.
8. Transfer warm potatoes to bowl.
9. Using fork, gently stir in egg until just combined.
10. Sprinkle flour and 1 teaspoon salt over potato mixture. Using fork, gently combine until no pockets of dry flour remain.
11. Press mixture into rough ball, transfer to lightly floured counter, and gently knead until smooth but slightly sticky, about 1 minute, lightly dusting counter with flour as needed to prevent sticking.
12. Line 2 rimmed baking sheets with parchment paper and dust liberally with flour.
13. Cut dough into 8 pieces.
14. Lightly dust counter with flour. Gently roll piece of dough into ½-inch-thick rope, dusting with flour to prevent sticking.
15. Cut rope into ¾-inch lengths.
16. Holding fork with tines facing down in 1 hand, press each dough piece cut side down against tines with thumb of other hand to create indentation. Roll dough down tines to form ridges on sides. If dough sticks, dust thumb or fork with flour.
17. Transfer formed gnocchi to sheets and repeat with remaining dough.
1. Adjust oven rack to middle position and heat oven to 450 degrees.
2. Poke each potato 8 times with paring knife over entire surface.
3. Microwave potatoes until slightly softened at ends, about 10 minutes, flipping potatoes halfway through cooking.
4. Transfer potatoes directly to oven rack and bake until skewer glides easily through flesh and potatoes yield to gentle pressure, 18 to 20 minutes.
5. Holding each potato with potholder or kitchen towel, peel with paring knife. (I found this a bit difficult, so I just used my hands, because I do have super silicon hands.)
6. Mash potatoes, until smooth, but do not overwork it.
7. Gently spread potatoes into even layer and let cool for 5 minutes.
8. Transfer warm potatoes to bowl.
9. Using fork, gently stir in egg until just combined.
10. Sprinkle flour and 1 teaspoon salt over potato mixture. Using fork, gently combine until no pockets of dry flour remain.
11. Press mixture into rough ball, transfer to lightly floured counter, and gently knead until smooth but slightly sticky, about 1 minute, lightly dusting counter with flour as needed to prevent sticking.
12. Line 2 rimmed baking sheets with parchment paper and dust liberally with flour.
13. Cut dough into 8 pieces.
14. Lightly dust counter with flour. Gently roll piece of dough into ½-inch-thick rope, dusting with flour to prevent sticking.
15. Cut rope into ¾-inch lengths.
16. Holding fork with tines facing down in 1 hand, press each dough piece cut side down against tines with thumb of other hand to create indentation. Roll dough down tines to form ridges on sides. If dough sticks, dust thumb or fork with flour.
17. Transfer formed gnocchi to sheets and repeat with remaining dough.
Sauce
4 tablespoons unsalted butter, cut into 4 pieces
4 tablespoons unsalted butter, cut into 4 pieces
1 small shallot, minced (I used half of a realy small onion)
1 teaspoon minced fresh sage
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
1. Melt butter in 12-inch skillet over medium-high heat, swirling occasionally, until butter is browned and releases nutty aroma, about 11/2 minutes.
2. Off heat, add shallot and sage, stirring until shallot is fragrant, about 1 minute.
3. Stir in lemon juice and salt; cover to keep warm.
4. Bring 4 quarts water to boil in large pot. Add remaining 1 tablespoon salt.
5. Using parchment paper as sling, gently lower gnocchi from 1 sheet into water and cook until firm and just cooked through, about 90 seconds (gnocchi should float to surface after about 1 minute).
6. Using slotted spoon, transfer cooked gnocchi to skillet with sauce. Repeat with remaining gnocchi.
7. Gently toss gnocchi with sauce and serve.
Price breakdown:
Potatoes: $1.99 for 5 pounds
Sage: $0.99
I already had flour, eggs, garlic, onion, butter, and salt in my pantry and refrigerator, so those ingredients are free for me!
Original recipe, including pictures and a video, can be found at: http://www.americastestkitchen.com/recipes/detail.php?docid=31238
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