During these days of #SocialDistancing, I have been keeping busy by not only spending some much needed time relaxing and catching up on my favourite shows, but spending some time in the kitchen. Something that can make you busy for an afternoon is making homemade gnocchi for the family! Here is a simple recipe anyone can make! Enjoy! And don’t forget to tag @scenesfromdinner to your gnocchi pictures! Thanks to my sister for the idea and keeping us busy!
- 2 lb of either boiled potatoes, mashed until very smooth or 2 lb of leftover mashed potatoes (I usually use boiled)
- 2 cups of ALL Purpose Flour (you will need more to add to gnocchi to keep it from drying)
- 2 eggs
- 1/4 tsp of Salt
- Sauce of Choice (For this recipe I used a homemade meat sauce)
1. First, lightly flour your work surface and start mixing together the mashed potatoes, flour and salt. Sometimes I use a potato ricer to help mash the potatoes. Then, start kneading your dough. Make sure to add a touch more flour at a time if the dough is too sticky but don’t over do it! Do this until the dough comes together. Once the dough forms make a small hole in the middle and pour the two whisked eggs in the centre carefully. Continue kneeding the dough and adding flour until dough is formed. Be patient!
2. Take a golf size ball of dough and roll it into 3/4 inch rope and cut 1/2 inch pieces and take each piece and roll each piece back and fourth on a fork to create ridges.
3. Line a couple baking sheets (you will need a couple) with parchment paper and sprinkle with flour on it. Add the gnocchi on a single layer then loosely cover with a kitchen towel and set them aside for a couple hours. You could also freeze the gnocchi like I do until ready to cook.
4. When ready to serve, boil them in salted water until they float to the top of the pot. Strain the water out of the pot and then add your choice of sauce!
(Optional: After boiling gnocchi you could also toss them in a hot skillet with some oil to crisp up then add your choice of sauce. I usually skip this step as I love a more “mushier” gnocchi.
Serve and Enjoy! 🙂