homemade gnocchi
I haven’t made gnocchi since culinary school. For some reason I keep remembering it to be more labor intensive than it really it 😜. In reality, while it takes a little time and prep, it’s super easy!
Since it rained literally all day here today 🌧, it only seemed fitting to take the time and make them today.
I had to use up a butternut squash, pairing it with mushrooms, some diced left-over honey Dijon chicken and cream seemed fitting for the weather.
The one step that I skipped, due to a time crunch for a toddler bedtime, was sauteeting the gnocchi right out of the boiling water. It would have given the dish and extra crunch and flavor but mama life happens sometimes 😜
My toddler may or may not have eaten four or five of these, before proclaiming that she did not like them. And then I may or may not have told her that she has no idea how lucky she is, that I make her food like this 😂.
Notes
Serve with your favorite sauce or simply top with grated parmesan cheese, flaky sea salt and olive oil.
Ingredients
- 1.3 pounds (600 g) Potatoes
- 2 Eggs, lightly whisked
- 3 cups (400 g) Flour
- Salt
- Pepper
Instructions
- Peel, cut and boil potatoes until tender. Drain and put through ricer, or use potato masher. Cool completely.
- Add whisked eggs, ⅔ of the flour, salt, pepper and mix until it's a smooth dough. Dough should no longer be sticky. If you need more flour, add a little at a time.
- Portion into four sections, roll into logs, then cut into small pieces (¼ inch pieces). Toss them into flour to prevent them from sticking.
- In a large pot, bring water to a boil, seasoned with salt, pepper and olive oil. Gently place gnocchi in the water and simmer for 4-5 minutes. Drain and then sauté in a pan with butter and olive oil until lightly crispy.
This will definitely a repeat meal in our house ☺.