Swap Ready

Get Real: Gobble Worthy Gnocchis

**This post is part of the Get Real series. Please remember that this is meant as a learning community. We know that many of you are passionate about what you do and we want you to express that, just please do so in a way that will be an encouragement and aid to others making a transition. We want this to be a “safe space” for participants to learn. For that reason, we reserve the right to delete any comments that are not handled in this manner.

Gnocchis (no-keys) are Italian potato dumplings. And they are simply divine. They technically don’t fall into the pasta category, but they are very closely linked. Gnocchis, similar to pasta, are made from a base of eggs, flour and water, and can be added to or adapted to your favorite tastes. Most gnocchis, like the one you’ll try today, are potato based.

About 85% of the recipes I have perused online for gnocchis used packaged or frozen in their ingredients list. Now yes there are some great organic, natural and gluten free gnocchis out there on the store shelves, but making them is a cinch. They are the most freezer friendly pasta a Once A Month cook could ask for. And they are so fun to make with your family and friends. We’ve even had gnocchis on our Whole Foods menu!

Potato Gnocchis

You will need:

  • Sea Salt
  • 1 pound organic russet potatoes
  • 3-4 egg yolks
  • 1/2 cups freshly grated parmesan cheese
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh pepper
  • 1/8 teaspoon italian seasonings
  • 1/8 teaspoon sage
  • 1 cup organic unbleached unenriched all purpose flour

First preheat your oven to 425. Sprinkle a cookie sheet with sea salt and place the potatoes on top. This may sound odd, but it’s a trick I learned from my husband’s grandmother, and one they use at Texas Roadhouse. (Not that I eat there anymore). But baking potatoes on a layer of sea salt in the oven helps them cook evenly all the way around. Bake potatoes for 45 minutes.

Next let potatoes cool until warm enough to handle. Cut them in half and remove the insides. (You could then whip up some tasty potato skins for a snack.)

Put the potatoes through a potato ricer or a grate them through the large holes of a cheese grater. You want about two cups worth. Place the grated potatoes in a mound on the counter and make a well in the center like this:

In the well place the egg yolks, parmesan, salt, pepper, italian seasonings, and sage.

Now gently mix in the potatoes with well ingredients with your hands until a sticky dough has formed. Then sprinkle 1/2 cup of flour over the top and press gently into the sticky dough, and fold it in itself. Sprinkle in more flour little by little until it just holds together. There’s no need to knead it like the egg noodles.

Cut the dough into four sections.

Then take one of the sections and roll it out in a rope about a half inch in diameter. Then cut the rope into half inch long pieces.

You can cook these just like this or form them into classic gnocchi shape by using a simple dinner fork. Just smoosh them lightly onto the back of a fork and then roll it towards the end of the tines on itself and boom! Instant gnocchi!

Now place them onto a wax paper covered baking sheet or cutting board and let sit in the open air for about 15 minutes. Then if you want to save them for another day or night to cook, simply dump them into a freezer bag until you’re ready to eat them!

When ready to cook, bring a large pot of water to a boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a slotted spoon, and serve as desired. I like them with just a sprinkle of olive oil, fresh mozzarella, basil and tomatoes. But a good old marinara sauce doesn’t hurt either.

March Week Four Action Item:

Each week we will try to give you some simple action steps to put this journey into practice. It is important that you start this journey by understanding yourself, your goals and perhaps your obstacles.
  1. Make up a batch of either potato gnocchi as listed above or the spinach ricotta gnocchi from our menu past. Make it fresh or freeze it for another day.
  2. Post a picture up on our Facebook Fan Page of how it turned out!

March Get Real:

Please take a moment to thank our guest authors by clicking over to their sites and/or liking them on Facebook and/or Twitter.

Sponsor:  Once A Month Mom – One pledged Get Real participant will be winning some pasta making tools packet.

Guest Author: Kristen of Dine & Dish


4 Responses to “Get Real: Gobble Worthy Gnocchis”

  1. Alexandra says:

    Oh my gosh, these look so easy! I made gnocchi in High school and my Mom’s gourmet kitchen was COVERED in flour, they were tasteless, and I have been afraid to try them again. This recipe looks user friendly and easy! Thanks.

  2. Gina says:

    Wow! That does look easy! Although I prefer my way… calling my Italian Grandma and saying “Can you make me some gnocchis?” :-) And there are so many ways to pronounce the word. My family is from Piedmont, and speaks the old dialect of Piedmontese. We say it “knee-oh-key”. Of course we also pronounce Tortellini at “Toot-a-lini”, and eat it as a soup with beef broth. This confuses the heck out of my non-Italian hubby.

    I’ll have to try these, and see if I can save my Grandma the trouble.

  3. Heather says:

    I’m so excited to try these!! It will probably take less time than hunting through grocery aisles to find the pacakged ones!

Leave a Reply

After hitting submit your comment will await moderation.