Truffle Gnocchi: The Weekend Edition

Now that my short little vacation is drawing to an end, I feel I should post all te delicious things I’ve been making the past few weeks. So here is my second attempt at making truffle gnocchi, they came out light and delicious, like “little pillows of heaven”

Making fresh gnocchi (and really all pasta like foods ) has been the elephant in my kitchen for a long time. So one long weekend I decided to give it a try again, and the result were fantastic. Here is my easy gnocchi recipe that can be made in one afternoon.

What you’ll need:

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1lb potatoes, any kind really, but I prefer yukon gold.
1.25 cups of flour
3/4 tsp kosher salt
1 tbsp truffle oil
1 egg

Tools:
Potato Ricer
Gnocchi board, or a fork

Set a pot of  water on to boil and wash your potatoes and place in boiling water (leave the skins on). When they are cooked through take them out and let them cool off a bit before removing the skins. Once the skins have been removed, rice the potatoes into a large mound
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Once you’ve created the mound pour a cup of flour and the salt onto the potatoes and very gently mix together. Basically you want to put the least amount of flour into this as possible, I ended up putting just about a cup.

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Gently form the flour and potatoes into a bowl.

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Next you want to pour your whipped egg, truffle oil and salt into the flour/potato bowl.

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Then gently mix all the ingredients together. With gnocchi dough the less you touch it the better the end gnocchi will taste. Once the dough has been kneaded together it should be a little sticky, throw some flour down on the counter and roll out the dough to about an inch thickness and cut into 1/2 inch strips. Taking one strip at a time, ou want to roll the strip out in some flour so no side is sticky then cut the strip into 1 inch pieces. (this size can change depending on how small or big you would like your gnocchi and how think your strip is )

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Next to form the gnocchi you again want to be gentle with them, you want to roll each one between your hands  to even the piece out after cutting then, if you have a gnocchi board, use either your hands or a rod to roll ridges into your gnocchi. The ridges will not only make the gnocchi look better, but they also make it so more sauce sticks onto them. This is a step I sometimes will  skip to save time, but imo it’s really worth it. If you don’t have a gnocchi board you can use a fork. If you have a selection choose one with the longest and most even tines. With the fork in one hand and the gnocchi in the other slowly roll the gnocchi on the fork. It’s not the most intuitive process, but you’ll get the hang of it quickly.

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And that is all there is to it, after you roll out  your gnocchi you should place them on a cookie sheet with parchment paper on it. From this recipe I generally like to freeze half and cook half. If freezing them you will want to leave them spaced apart so they can freeze without sticking to one another, then throw them all in a bag. They will stay fresh for about 2 months.

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To cook your gnocchi, bring a pot of salted water to a boil and throw your gnocchi in. You will know when they are done when they float to the top of the pot. Skim them off the top and put them into your favorite sauce. These puppies do the best in a creamy sauce, but they are delicious in just about every sauce I’ve put them in.

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