Gnocchi Making Lesson

David's mom (Alba) was kind enough to teach three American girls how to make gnocchi last week. I had tried to make it once before, years ago with some college friends, but we had no idea what we were doing, and ended up with inedible boiled potato mush. Needless to say, we ordered pizza that night.


Here is a quick guide to making gnocchi. Andrea was kind enough to document the process with photos.Ingredients:
Potatoes (Russet potatoes are the best, you want a type with the least amount of water)
Eggs
Flour (00)


Tools:
Large flat counter space, or wood board
Knife
Large pot


Start with one potato per person (which is a very generous serving), peal, boil, and shred them with a potato ricer. For 7 potatoes Alba used 2 eggs, I am sure there is an exact proportion to use, but she is so good, she does everything by eye. Firmly and as quickly as possible, knead together the potato, eggs and flour, this took about 10 minutes. The flour is added gradually by the handful, approximately every second or third fold. Once the dough is no longer sticky and the same consistency, you start cutting it into sections, about 3 x 3 inches. Each section is then rolled out by hand and cut into approximately 1/2-3/4 inch pieces. With such a huge amount of gnocchi, Alba cooked it in two batches. Before we started making the dough she boiled the water, recommending that you do this, and then turn it off while you are making the dough, once you are finished bring the water back to a boil. Drop the gnocchi into the boiling water and cook for maybe 5 minutes, you will know they are done when they all float to the surface. You can use pretty much any type of sauce you like. Traditionally here they use a simple tomato sauce or pesto.

The cooked and shredded potatoes, before adding eggs & flour

David's mother Alba starting to fold in the eggs and flour

Melissa kneading and folding the dough

I was even allowed to try :)

Andrea showing off her dough covered hands

The finished dough

Cut pieces of dough before being rolled out

Alba rolling the pieces

Cutting the rolls into individual gnocchi

Again they allowed me to try this, very daring!

They don't all have to be the exact same size and shape for homemade gnocchi

Showing off the final product

Serving dish bottom covered in a layer of tomato sauce

Gnocchi starting to pop up to the surface

Done cooking

Adding to the serving dish

Ready to eat, once you mix them with the sauce