I don`t know how gnocchi originated but it wouldn’t surprise me if it had something to do with the Second World War, rationing and food shortage?  I know where my family is from they were able to grow their own potatoes and they became creative in creating many dishes from that one vegetable.  Simple dishes but filling and not expensive to make.  From those humble beginnings traditions began and are still being carried out today.

There are people out there that don’t like pasta or Italian food. I don’t get that.  How can anyone not like pasta?  Well this isn’t pasta but it’s delicious.  Don’t be intimidated by this recipe.  It isn’t hard to make, it just takes a little bit of time.  I’ve been making these for years and I still love them.  So give this recipe a try.

Into a large pot add washed potatoes with the skins on.  Cover with water and bring to a boil.  Reduce the heat to a medium and boil until potatoes are fork tender.

Let the potatoes cool and dry.  Peel.

Place the peeled potatoes through a ricer.

To the riced potatoes add 2 eggs and 3 cups of flour.   Gently knead with your hands until dough is combined.

Next break off clumps of dough…

And gently roll out from the middle into little long logs.

I like to roll all mine out at one time so I then can proceed and do the next step all at once.

Cut each log into 1-2 inch pieces .  Then with the back of a fork press and roll each piece onto the fork causing indentation marks.  These indentation marks will absorb the sauce.

Place these pieces onto a parchment and flour lined pan.  You can either cook these now in boiling water or freeze them for future use.  If you choose to freeze then when they are completely frozen place them into a zip lock bag until you are ready to use.

Into a pot add 10 cups of water  and a couple of tablespoons of salt and bring to a boil.  Add your frozen gnocchi making sure not to over crowd.  Reduce heat and cook until gnocchi are floating on top.  Stir from time to time.   I also like to leave them a bit longer and tasting to see if them are done.  Reserve 1 cup of the gnocchi water.

Drain and add as much sauce as you like, adding some of the reserved cooking water.  Next add some Parmesan cheese.  Again as much as you like.

RECIPE

INGREDIENTS

6 Potatoes, Washed, With Skins

2 XL Eggs, Beaten

1 Tablespoon Salt

3 – 1/2 To 4 Cups Flour

Parmesan Cheese

PREPARATION

Into a large pot place potatoes with skins on and boil until soft.  Depending on their size, usually about 35=45 minutes.  Pierce with a fork to see the tenderness level.  Next drain, cool and peel.

Put the potatoes through a ricer.  You can also do this step while the potatoes are still warm.

Add salt, eggs and combine.  I like using a fork to do this.

Start adding the flour.  Add 2-3 cups and mix gently.   Now you can break off little pieces and roll out into small long logs, just by rolling hands over the top and stretching slightly away from the middle.  Pressing gently while you stretch and roll.

Next cut 1-2 inch pieces and press and roll on the back of a fork.  These indentations will absorb any kind of sauce you choose to use.

Place on a floured parchment pan, freeze or use right away.

Into a pot with about 6 quarts of boiling salted water add as many gnocchi as you like, making sure not to overcrowd.  If there are too many they will stick together.  If you plan to make a lot, it’s good to cook them in two batches.

Cook for 12 – 15 minutes.  I like to bring them to the top of the boiling water and boil for an additional few minutes.  Then do a taste test to see if they are done.

Drain and mix with your favorite sauce and a little of the pasta water.  Top with Parmesan cheese.

ENJOY!