Sunday, September 12, 2010

Homemade Gnocchi and Tomato Sauce

I've wanted to make my own pasta for a while and decided to take the plunge with gnocchi.

Ingredients: Whole Russet Potatoes, Flour, Salt & Water.

Step One: Boil 2-3 Large Russet Potatoes in salted water until very tender.  Peel while still hot.  (Just use a thick kitchen towel to hold them so you don't burn yourself.)

Mash up the potatoes with fork or use a ricer.  Slowly add in flour until the dough just comes together.

Turn out the dough onto a floured work surface and knead together a few times adding more flour as you go if it feels a bit too sticky.

Form the dough into a couple of portions and roll each portion out into a long thin log.  Cut section off about every inch.   Form each dough piece into a football type shape.  Roll each gnocchi on the back of fork to get some nice indentations.  This will help the sauce stay put.

 Place the completed gnocchi on a floured piece of parchment paper on top of a cookie sheet.  You can freeze them on the sheet for future use or just store them in the fridge until ready to cook.

Boil the gnocchi in salted water until they float and then for an extra minute after that.  Drain and serve with your favorite sauce.

I made a rich meat sauce in my crock pot for this dish.

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