$0.78 for a five-pound bag of Idaho Russett potatoes. I’d say that’s cause for making some gnocchi! Well, that and my craving after seeing a photo of them in a food magazine…
After work on Thursday, I swung by the market and grabbed a bag of potatoes. I decided to make them over the weekend. The overall process takes about 1.5 to 2 hours. Here’s how it went…
This recipe is adapted from super-woman, Martha Stewart. What you’ll need:
- 2.5 lbs. russett potatoes — about five potatoes
- roasted garlic and herb seasoning
- garlic salt
- 1.75 cups all-purpose flour + more for dusting
- 1 large egg
Boil the potatoes!
Give them a quick rinse (or not, no matter) and toss them into a pot of boiling water seasoned with garlic salt. I use the grinder kind from Costco. It’ll take about 30-45 minutes for the potatoes to cook up.
Prep for the potatoes!
While the potatoes are cooking in the pot, measure out the flour and toss in a healthy sprinkling of the garlic and herb seasoning. If you don’t have any garlic and herb seasoning laying around — use whatever floats your boat or substitute with sea salt. You can also grab the egg as well… you know… to get ready. Then you can go watch a quick 30-minute episode of whatever TV you desire before you come back to check on the potatoes. Yes, I totally did this… Twilight Zone episode with Elizabeth Montgomery. Bewitched rocks. I love it.
Poke the potatoes!
Once the potatoes are tender enough to poke a chopstick (or knife) through with ease, they are ready to come out of the pot.
Skin the potatoes!
Grab the potatoes while hot and skin them with a small knife — I used a butter knife. Wear gloves or grab the potatoes with a clean towel because them potatoes are HOT, HOT, HOT! Hot potato. Hot potato.
Rice (or grate) the potatoes!
Typically, you’d use a ricer to string up the potatoes, but I don’t have one. So, I used my grater… a food mill would probably work as well. Grate up the potatoes in a pile while they are still steaming. *sizzleeeee*
Pour onto the potatoes!
Pour your ready bowl of flour and seasoning onto the potato pile. Then make a well in the middle of the pile for the egg.
Egg the potatoes!
Crack your egg into the well that you created in the potato/flour pile. Feel free to grab a fork and lightly beat it while it’s in the pile. Or, if you are lazy, like I was… just have at it.
Knead the potatoes!
Attack the potato/flour pile and mix it up real good. Get your hands messy and squeeze around in that mixture. As you knead the dough, it may get sticky — just dust with more flour. The seasoning may also start to release a delicious aroma as you work the dough more and more. Keep at it until it’s smooth (no need to be elastic).
Separate the potatoes!
Once the dough is ready, separate it in half, then half again and half again. Or… make eight equal portions.
Roll out the potatoes!
Take one of the portions and knead it for just a tad before rolling it out to a long log. How big? Well, that’s a personal choice… I went about 3/4″ fat all the way through. This ended up being anywhere from about 18″ to 22″ long I would guess?
Cut the potatoes!
Once you have your desired “log” length, cut them logs into pieces! Again, this may be a personal choice, but eyeballing it, I cut for approximately 1/2″ pieces. I used the back of the butter knife to cut the pieces so it wouldn’t damage the table.
Indent the potatoes!
Indent each piece of the “log” with the back of a fork to make it pretty and gnocchi-like. This also increases the surface area of the gnocchi so more yummy sauce will engorge it.
Lay out the potatoes!
Set a piece of parchment on a tray (or cookie sheet) and dust it with flour. Lay your finished gnocchi pieces onto the tray. The flour will keep it from sticking.
Cook your pillow-y potatoes!
Once you gone through all the portions of dough and gnocchi-fied them, reap the rewards! In boiling water, gently toss the gnocchi in to cook. Once the gnocchi float to the top, count to…. let’s say…. five, and pull them out with a strainer of sorts. Toss in (olive) oil to keep them from sticking to each other. Or just toss on (or into) sauce of your choice.
Freeze your leftover pillow-y potatoes!
Not that hungry? You can freeze the leftover potatoes by tossing the tray into the freezer. Once the raw gnocchi has frozen, feel free to save space by tossing them into a freezer bag and back into the cold. Martha says they’ll keep for about a month.
Want something sweet instead? While surfing the net, I came across the drooling photo for Sweet Potato Gnocchi. Next venture, perhaps…