Hey friends! Gnocchi as unique and beautiful as it sounds, it is an awesome and very simple filling, healthy dish to make! I was watching Masterchef the other night and the contestants were asked to make Gnocchi with Sage Butter Sauce. When I saw how they made Gnocchi, it reminded me of a snack which we make back home. The name of the dish is “Gavvalu” meaning Sea Shells. We make those using Rice flour, water and salt. We deep fry it and coat it with sugar syrup and let them dry. So the best part is that both of these are rolled using the same instrument in the same way. It is so interesting to see, how so diverse food items have similar methods of making and both of them have unique and wonderful tastes….Let’s make some Gnocchi now!!
First step is to cook the potatoes. For this recipe, I would definitely suggest baking potatoes in the oven and reason is that, the texture of the baked potato will be perfect for this recipe. I used mix of sweet potato and potato for this recipe, but you can use only potato or sweet potato, just keep the ratios of ingredients the same. Poke some holes into the potatoes as shown in the picture and cook them in a preheat 325 F oven for 40 – 45 minutes until fork tender.
Once cooked, remove them from the oven, leave them for 4-5 minutes and peel them while they are warm. If we let them cool for long time, the skins will not peel easily and it ll be a total mess.
Next either use a potato ricer or a box grater and grate all the potatoes.
Add pinch of salt and flour to the grated potatoes and mix them as little as possible. Main condition is that, all the ingredients should come together. To test, take little bit of dough, roll it like a log. If it is staying together as log, the dough is ready. Once done, we should let it rest for at least 15 minutes uncovered.
Yaay! Now is the fun part!! Sprinkle some flour on the working surface and knead the dough for a minute. Add little flour if the dough is too sticky. Roll them into 1/2in – 1in logs. They need not be in perfect shape or size. Then cut them approximately in 1/2 in pieces with a knife. After this step there are 3 ways to shape Gnocchi.
- Easiest is to make a shallow indentation with your finger in the middle of each piece.
- To make it little more prettier, we can roll each piece over the back of a fork.
- Last is to roll each piece over the wooden tool to make Gnocchi called “arricciagnocchi” as shown in the picture.
I tried to make it in all 3 ways and they were all equally easy and pretty.
Next place a pot with water on high heat and bring it to a simmer. Once it starts simmering add some oil and add 10- 15 pieces of Gnocchi at a time. They will drown first, but in a minute or two they will rise to the surface which means they are cooked. Don’t leave the stove at this point as over cooking the Gnocchi will make them chewy and that’s not good.
Once they float, remove them from water using a strainer and repeat it for next batch. Once removed, if you are eating it immediately, add tempering and serve. Else put the Gnocchi in a Ice bath for 15-20 minutes, remove it and store it in air tight container. Place it in refrigerator and consume it within 48 hours.
Here is the recipe with measurements.
After making this dish, I felt that it is an amazing blank palette and it can be flavored in many number of ways. So in my next post I will be sharing my Indian twist on classic Italian Gnocchi!
Eat Healthy! Live Happy!