Week 11: Potato Gnocchi with Sauce
Potato Gnocchi with Sauce1 egg
.25 tsp garlic powder
5 tsp salt
185g flour
sauce
Peel your potatoes and add them to a medium pot. Fill the pot with cold water, covering the potatoes by 1 inch.
Boil the potatoes until they can be pierced with a fork, but do not overcook them to the point of falling apart- about 25 minutes.
Drain the potatoes and mash them with a fork until no lumps remain. To the base stand of your mixer add your potatoes, egg, garlic powder, salt, and flour. Mix on medium speed with the dough hook attachment until a dough forms. You may need to add more flour as you go along, making sure to pause the mixer and scrape down the sides every few minutes. You don't want the dough to be too sticky or it will be difficult to work with.
Bring a large pot of salted water to a rolling boil.
To roll the gnocchi:
I like to keep a half cup of flour in a separate bowl to add to my station while I roll out the gnocchi. During this process, I keep each piece of gnocchi lightly floured to keep it from sticking.
Knead the dough by hand a few times and form it into a tight ball. Cut the dough into 3 portions and keep the remaining 2 portions in your stand mixer covered with a damp tea towel while you roll out one of the pieces into a log about ½” thick and 24” long.
Cut the log into 24 pieces and roll each piece into a ball.
If you’re nerdy and have a gnocchi board, dust it with flour. You can also use the backside of a fork to get the gnocchi lines.
Gently roll the gnocchi down your board (or fork) with light pressure so indentations form.
Place the rolled gnocchi on a plate dusted with flour.
Boil the gnocchi:
I like to boil the gnocchi in 3 batches (24 gnocchi at a time) to keep the gnocchi from sticking to each other.
Carefully drop each individual gnocchi into the boiling water. If you try to pour the plate they will stick together. After the first round of gnocchi are in the water, give them a gentle stir and boil for 2-3 minutes, or until they float.
Remember to add some more flour to the dough with each portion you roll out to make it easier to work with. Continue the gnocchi rolling process with your next portions of dough while your first round boils.
Take your first round of gnocchi out and put them in a bowl. Add in your second round of gnocchi to the boiling water and finish rolling your final portions.
Once all of the gnocchi is boiled add your favorite sauce and serve!
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