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One of my goals has been to try to make gnocchi from scratch. We have a couple of great sources for fresh handmade gnocchi. Pasta and Company makes my favorite - light, easy to cook. Cucina Fresca also makes a pretty good one although it is harder to cook since it tends to absorb more water and gets mushy. Last week I bought some fresh at the Ballard Market and they were really tough and rubbery. I knew I could do better.

I read a couple of recipes on the web and tips on Slow Travel. I decided to make the recipe in The Best Italian Classic from Cook's Illustrated.

They turned out pretty good. They were a little large - each gnocchi took two bites - so next time I want to make them a little bit smaller. They definitely tasted like dumplings so I think they could be a little bit lighter. I had a little challenge figuring out how to roll them. I think the instructions on how to roll them on a fork on this Italian website better than what is in Cook's Illustrated.

Baking the potatoes results in very dry potatoes so it is a little tricky knowing if you have enough flour. The picture below is what the dough looked like after adding 1 1/4 cups of flour. The dough rope broke up so I had to add a bit more to the dough to get it to roll correctly. I also kneaded it a bit more. I hope to do it next time without kneading it as much to make it lighter. Definitely use a potato ricer. You also want the water to be at a low boil so they cook correctly and do not break up.

I cooked half and froze the rest. We'll see how the frozen ones turn out next. I might also try this recipe next just to see if this one can be improved on. I sauced them with a Gorgonzola cream sauce.


2 lbs russet potatoes washed
1 1/4 cups all-purpose flour, plus more as needed

1. Heat the oven to 400 degrees. Bake the potatoes until done 45 minutes to 1 hour depending upon the size.

2. Hold a potato with a potholder or towel and peel. I found a paring knife works best. Put about 1/2 a potato into a potato ricer and rice the peeled potatoes into a large bowl. Cool until no longer hot, about 15 minutes.

3. Sprinkle 1 1/4 cups flour and 1 teaspoon salt over the warm potatoes. Using your hands, work the mixture into a soft smooth dough. If sticky add more flour - up to 1 1/2 cups total.

4. Pull off a small ball about the size of a tangerine and roll into a long 3/4-inch this rope. If the rope won't hold together, return to the bowl and work in more flour.

5. Cut each rope into 3/4 inch lengths - about the size of your thumb to the first knuckle. Roll each piece on the tines of a fork pressing with your index finger. Place on baking sheet. These can be frozen at this time.

6. To Cook, Bring 4 quarts of water to a low boil in a large pot. Add salt to taste. Add about 1/3 gnocchi and cook until they float, 1 1/2 to 2 minutes. Remove with slotted spoon and sauce.

Gnocchi Gnocchi
Gnocchi Gnocchi
Gnocchi Gnocchi

Comments (3)


Thanks for the resources! I've made gnocchi once, and would like to try it again, preferably with another set of hands to help!


YUM, Marta!
Can I come for dinner???

Terry (teaberry):

Beautiful presentation. I'd like to grab one right now.

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