No Sweat Gnocchi
Gnocchi is *chef’s kiss.* A sneaky type of macaroni – yes, I call all “pasta” macaroni, as it should be – because it’s made of potatoes. And because it’s such a simple macaroni - with only three main ingredients - and it’s always paired with ~ good time ~ sauces like truffle creme or cacio e pepe, gnocchi is surely one of the safest choices at an Italian restaurant if you’re suspicious they’re not authentic enough. I’m looking at you, Olive Garden!
I’ll be honest, I’m not the most comfortable in the kitchen. I’m far too impatient. A watched pot never boils, combined with an unwatched pot boils for too long because I got too invested in an episode of Search Party. Luckily, my boyfriend is an incredible cook and treats me to delicious meals daily. On the nights when I give him a break, I’m always making something simple. This gnocchi recipe contains just three household ingredients, and is so easy, but makes you feel like a professional chef. Once I mix the dough and have the sticky blob sitting in front of me on my flour coated surface, I feel so accomplished. Now, if you’re a good Italian like my mom, you have a wood roller to roll the gnocchi off. If you haven't flipped through a Pampered Chef catalogue yet like me, you can use your fingies or a fork to form the doughy little devils. The only downside would be how they lack that signature gnocchi texture--*chef’s longing sigh.*
No Sweat Gnocchi
Ingredients:
2 cups mashed potato (3-4 medium potatoes)
2 cups all-purpose flour (plus extra flour for rolling the gnocchi - as much as needed)
1 egg
Preparation:
Peel potatoes and cut them in half (I used 4 medium Russet potatoes).
Boil them in a medium-sized pot until they become soft enough to mash (about 20-30 min).
When the potatoes are done boiling, mash them in a large bowl, and let them sit for about 10 minutes, until they’re cool enough to touch.
Place the flour on a flat surface in a well shape and add the cooked mashed potatoes into the center. Combine mashed potatoes and flour.
This is where things get gooey: crack the egg right on top of the combination and mix the egg in, this creates your dough.
Form the dough into quarter sized balls and add flour if they are too sticky to roll. (Tip: I normally add more flour on the counter where I roll the gnocchi in order to achieve the correct shape)
Starting from one tip of the ball, lightly press into the dough while it’s on the floured surface, and roll your fingers towards yourself. Or if you have the wooden roller, simply roll the little ball of dough down the board.
Cooking them is a breeze. Throw them in a pot of boiling water and when the gnocchi rise to the top, they’re ready to be pulled out.
Combine with whichever type of sauce you prefer, I highly recommend pesto.
Bonus: If you make too many: let the uncooked gnocchi dry to room temperature, toss them in a ziplock baggie, and freeze them until you’re ready to cook them up.
Double Bonus: Why not add more carbs with the easiest garlic bread ever? I’m not including any exact measurements because I believe garlic bread should be determined by your taste and preference. (I go heavy on the garlic.) Use any bread you love. The ends of the loaf (that no one wants to eat) work just fine, or if you’re feeling especially ambitious I recommend Liz’s bread recipe.
Ingredients:
Bread
Butter
Minced Garlic
Grated Parmesan Cheese
Preparation:
Preheat the oven to 375°F.
Melt that butter in a microwave safe bowl for about 20-30 seconds.
Once the butter is nice and soft, mix in minced garlic and parmesan cheese to taste.
Evenly spread the butter mixture over your choice of sliced bread.
Put the bread on a cookie sheet and toast in the oven for about 10 minutes, until golden brown.
Enjoy!!!
