My New and Improved Authentic Potato Gnocchi Recipe
The end of an era happened earlier this year.
This past January, Daring Cook announced that December 2016 was the last Daring Cook Challenge. Although it’s been awhile since I participated, I’m a little sad to see the challenge go. I made new and strange foods that I probably wouldn’t have considered, expanding my food knowledge greatly while doing the challenges.
So today, I’m feeling just a little nostalgia as I look back on my September 2013 Daring Cook’s entry for Potato Gnocchi. I was planning to update the entry with the authentic potato gnocchi recipe I learned while living in Italy. But instead, I’m making a new post.
I love the comparison of what I’ve learned over the past few years in both blogging and cooking. So I’m keeping the old and adding the new. Plus you can find the link for Gnocchi Alla Sorrentina there as well.
I’ve learned plenty of new recipes over the years using the tips and tricks of online cooks. And most were pretty close to authentic, including my original potato gnocchi recipe. But I have to say, actually eating and learning those same tips and tricks while living in the country gives a dish just a little more. It’s because of the knowledge gained actually getting to taste.
One of the biggest changes with my new gnocchi recipe is the addition of black pepper. Most pasta in Italy is created using water, flour and salt or water, flour, salt and egg. But I tasted gnocchi at a restaurant in Umbria where the chef included black pepper in his pasta. Just that little addition created such a huge difference in the flavor that I had to add it.
And with a few adjustments to the flour and potato ratios, I feel I have a much tastier and authentic potato gnocchi recipe to share with you today.
Bake potatoes at 325° F until soft. Remove from the oven and allow to cool down until cool enough to handle.
Once potatoes are cool, run them through a food mill or ricer to remove the skins and gain the right texture. Do not mash. If you don't have a food mill or ricer, grate the potatoes using a grater.
I prefer to mix the dough with my hands so I know when I have enough flour. Start by adding the processed potatoes to a large bowl, followed by 3/4 cup of flour, egg, salt and pepper. stir together and begin kneading the dough, adding more flour as needed, until the dough is soft, pliable and doesn't stick to the surface anymore.
Wrap dough in plastic wrap and let to rest for about 30 minutes.
Unwrap dough and cut into 8 or 10 slices. Work with one piece at a time, leaving the rest covered with the plastic wrap or a towel to prevent drying.
On a floured surface, roll dough into ropes about 1/2" in diameter. Using a knife, slice the rope into 1/2" pieces. You can cook them just like this or use the back of a fork or a gnocchi board to roll them into their traditional shape.
If using a fork, mashe the ribs of the fork into the gnocchi pillow, making raised ribs in it. Pick up the piece and curve into a circle.
Place the finished gnocchi on a floured baking sheet. Use immediately or place, covered, in the refridgerator for later use.
To cook: Bring a large pot of salted water to boil. Drop in gnocchi a few at a time, taking care not to overcook. Cook for 3 to 4 minutes or until gnocchi float to the top. Serve with your choice of toppings.
Storage tip: Make a large batch and freeze for later use by placing the gnocchi covered baking sheets into the freezer for about an hour. Then toss frozen gnocchi into a freezer bag. To cook, drop frozen gnocchi straight into boiling water and cook until they float to the top.