Potato Gnocchi
I made this last night for dinner and was pleased with the results. They were tender and almost fluffy, a little but not too chewy, with a good potato flavor. I can't wait to experiment with other varieties.
The recipe called for 1 pound Yukon Gold potatoes boiled whole, but all I had was regular baking potatoes, so I cut them in quarters and boiled them for 20 minutes. Then I peeled them (while still hot) and put them through the medium size holes on my food mill. I mixed in two eggs, one at a time, then 1 cup flour, 1/2 cup first and then the rest gradually. I split the dough in half and, on a liberally floured surface, I rolled each half into a 1-inch-diameter log, which I then cut into 1/2-inch sections that I put in the fridge until the water was ready. Once the water was boiling, I dropped a few in, then fished them out when they floated to the top (less than a minute).
Tossed it with asparagus, heavy cream, proscuitto and Parmesan. I have about half of them left uncooked, in the freezer for a future meal. Kind of a mess to make but so easy.
Hi,
I've been really enjoying your blog for several weeks now, and I just wanted to drop you a note to say so. I have a lot of spare time at work, and I've endlessly searched the web for good stuff to read, and this is one of my favorite food blogs. I had a question about the gnocchi- when you mix in the eggs with the potatoes, are the potatoes still warm? i'm never really sure what to do when i have to mix eggs with something hot- i don't want to accidentally cook the eggs, and i don't want what i'm working with to get too cold and unworkable.
sorry for the really long comment.
I'm glad you like it.
I had the same thought you did about adding eggs to warm potatoes. The potatoes are still kind of warm when you mix the egg in (I think they need to be, because you want to get all the benefit from the starch in them or something like that). But they cool off quite a bit while you're peeling, and then putting them through the food mill makes little worm-shaped potato, which cools off even faster.
The short answer is, they didn't end up being hot enough to cook the egg. I put them in one at a time, and then I stirred it all up as soon as each one was in there. No cooked egg pieces at all.