You know those nostalgic times of yesteryear—those times where you can remember every intimate detail—what you were wearing, what the weather was like, the smells, the sights, the tastes.

I remember my first taste of gnocchi. After an epic train ride from hell (we rode between cars due to a failed travel attempt the day prior, ie. transportation strike), we arrived to our hotel on the coast in the Cinqueterre and went in search for some alcohol grub. We spotted an outdoor cafe to view the water. My friend John and I ordered gnocchi; he ordered al pomodoro while I ordered pesto. Our 19-year old minds were blown away. I still recall John saying, “Gnocchi is THE SHIT!”

That taste—that homemade taste—is the one that I’ll forever remember on the shores of the Cinqueterre.

Years later, I learned how simple, albeit tedious, it was to make. Making dough by way of potatoes? Yes, please.

And recently, I conducted a taste test with His Lordship. I made a huge batch of homemade gnocchi for our friends, and a few days later, made a batch of store-bought. He noticed right away the difference in texture and taste. So, should you have the time, make the dough—it’ll be totally worth it.

Completely unrelated/plug: My friend Kelly wrote a fabulous post on the misconceptions of Juicing. Everything I’ve ever thought from the mouth of a RD. Read it, and, for fuck’s sake stop it already. It’s a fad. Like sagging jeans. I’m looking at you, Bieber.

Basic Gnocchi
Makes a Shitload

2 large russet potatoes, baked for 40 minutes or until tender, stripped of it’s skin
3 cups flour
1 extra large egg
kosher salt

1. Pass potatoes through a food mill or ricer into large bowl; gradually add flour; season with salt.
2. Beat egg; make well in center of potato mixture; incorporate egg, gradually working into a dough; Knead dough, using more flour if necessary (if it’s sticky); don’t overwork.
3. Divide dough into 4 portions; roll out each portion into a rope; cut each rope into 1/2-inch pieces; set aside on baking sheet.
4. Bring large pot of salted water to gentle boil; add gnocchi; drain when gnocchi floats to top.

Seen here with sautéed mushrooms, leeks, feta, and sage.

Seen here with sautéed mushrooms, leeks, feta, and sage.


2 responses to “Gnocchi.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s