In the fall, when I am totally obsessed with apples, sweet potatoes, and pumpkin, I have trouble remember some of my other favorite meals. Back in November, I shared with you my sweet potato gnocchi recipe. We enjoyed eating that fluffy pasta with a super creamy sauce. It was super convenient because I could store it in the freezer and make it in just a few minutes on a weeknight. Well, in my excitement of fall flavors, I forgot to share my gnocchi recipe that uses regular white potatoes. They are also a great weeknight meal that can be made way ahead and frozen. It does take a while to shape all of the little tiny pasta but, it is totally worth every second.
I like to get my supplies ready while I am baking my potatoes. I bake them because I think the potato flavor concentrates. I use a potato ricer. We bought an inexpensive ricer specifically for making gnocchi. Now I use it for other potato dishes, too. I use a dish towel to protect my hands from the hot potato. The fork is to blend the eggs and the flour. The knife is to cut the potatoes and the spoon is to scoop out the insides.
With the ricer, make a giant pile of potato on a very clean counter dusted with flour. Add the eggs, salt, and pepper.
Sprinkle to flour on top a little at a time and use the fork to blend it. Eventually I just get my hands in there and mix. I add just enough flour until it comes together but is still moist and slightly sticky.
Roll it into a ball.
Cut into 6-8 sections.
Roll each section out like a snake. Think play dough as a kid.
Cut it into bite-sized pieces and roll them with a fork. Place on a baking sheet lined with plastic wrap or waxed paper. Freeze and store in a zip top bag.
The day I made the gnocchi I made my vodka sauce to go with it. It works well with most sauces and takes only minutes to cook.
Prep Time: 30-40 minutes
Cook Time: 5 minutes or less
Keywords: simmer entree potato
- 3 pounds Idaho Potatoes
- 3 teaspoons salt
- 3 cups 00 Flour
- 3 eggs
- 1/4 teaspoon ground black pepper
Bake the potatoes at 450 until tender, about 45 minutes.
While the potatoes are cooking, prepare your counter by flouring the surface withe 00 flour. Prepare 2 baking sheets by lining them with plastic wrap.
While the potatoes are hot out of the oven, scoop out the insides of the potatoes and put it in a potato ricer or food mill. Rice all of the potato and form a pile.
Make a well in the potato and add the egg, pepper, and salt. Whisk with a fork and slowly incorporate the flour a little at a time until it forms a slightly sticky dough. It should be about 2 1/2 to 3 cups of flour.
Add more flour to your surface. Cut the dough into six parts. Using one part at a time, roll out the dough in flour like a snake about 1/2 inch thick. Cut off 1/4 inch pieces. Roll with a fork and place on the baking sheet. Continue until all dough is formed into gnocchi.
Place in the freezer overnight. Remove from the tray and store in a zip-top bag until ready to use.
To cook: Boil in slated water until the pasta just floats. Cook for an additional 1-2 minutes. Remove from the water and serve with your favorite sauce.