Perhaps it’s the cooler temperatures that gives me the desire to make what I would consider comfort foods. Gnocchi definitely falls into that category for me. It’s a food that is both hearty and delicate, & it can be paired with a wide array of flavors. Plate it or serve it with sauteed or roasted vegetables, grated cheese, seasoned butter, sauce, pesto, or even gravy.
Recipe by Designs by Jeanne R
4 cups cooked potato (baked, peeled, and pressed through a ricer)
3 whole eggs, beaten
2 cups flour (plus extra as needed to prevent sticking)
1 teaspoon salt
1/2 teaspoon nutmeg
1/4 cup butter **to coat the cooked gnocchi
Place the potatoes on a cutting board, make a well in the middle, & add the egg, sprinkle with the salt & nutmeg. Using a dough scraper, gently fold the eggs together with the potatoes. Sprinkle about half of the flour on top, and continue to gently combine. Continue to work in the remainder of the flour, and gently knead until a soft dough is formed, being careful not to overwork. Divide the dough into four pieces, then each fourth into several “ropes” rolling until they are about 1/2″ in diameter. Slice each rope into 1″ pieces, roll each piece with a fork, then sprinkle with flour. Remove to a baking sheet, and allow them to dry a little so they are easier to handle (or up to on day) At this point you can either cook or freeze for them for later use.
Prepare a pot of boiling water with a little salt, then working in batches, drop a couple of handfuls into the boiling water. They will sink to the bottom, & are ready once they rise & float to the top. Use a wire strainer to remove & drain them, then place them in a large skillet in which the butter has melted. Sprinkle with a little salt & toss to coat & allow them to cook or brown a little in the butter. Serve hot as is or with desired sauce or topping.
I used about 5 medium sized baked potatoes, which ended up to be the perfect amount. Peel & “rice” or grate them while they are still warm.