Gnocchi??

bump too...plus I like saying it gnnn-O-chee!

Can you post the recipe? Also any healthy ideas to serve them would be appreciated.

use cold potato when making the dough. like acg mentioned, when they float they are done - but you don't need to wait for them all to float. as soon as the first couple pop up you can take them out.

[edit: for clarification - cold, cooked potato. not raw potato ]

I really love gnocchi and have made it by hand before, but I honestly can't say homemade is worth it compared to the kind you buy in a box. The amount of time and effort to make all those tiny little pillows isn't worth the slight flavor improvement compared to the vacuum-sealed boxes you can buy in the pasta aisle. Or maybe I'm just making way too big a batch, because I get bored after rolling 20 gnocchi.

I really love gnocchi and have made it by hand before, but I honestly can't say homemade is worth it compared to the kind you buy in a box.

If you make it the right way it soooooo is worth it.

All I know is my Grandma used to make it when I was younger and it was the most delicious thing in the world. Haven't had anything close since from anywhere.

I typically use a 2 cup potato:1 cup flour:1 egg ratio.

How you cook the potato will affect how much flour you need to use and how well the dough binds. It is better to bake the potato rather than boil it. Boiling the potato adds excess water to the potato which means extra flour is needed.

riiiight, so this is what I needed to change! thanks

Use old--as in wrinkly, but not mushy or moldy--potatoes as they have the most starch. I peel them, cut them in cubes, and then cook in the microwave until soft, which also takes out some of the moisture. Let cool then add an egg and flour, continuing to add flour until you get a dough. When you boil them, as someone else pointed out, they're done when they float. I've also successfully used acorn squash for gnocchi, and my sister has used pumpkin. I usually make a huge batch, typically over the weekend, and then freeze most of it. Makes for a great quick weekday meal as the gnocchi can be thrown in the boiling water while still frozen. If you do freeze it, though, make sure to spread all the gnocchi out on a cookie sheet to freeze. Once they're frozen, then pop them off and put them in a container. If you put them in the container right away, they freeze into a giant blob.

I just made a bunch of sweet potato gnocchi the other day. Gnocchi can be either potato-based or ricotta based and I've made both. Here are some recipes from my cooking blog:

http://heidicookssupper.com/blog/2010/12/13/potato-gnocchi/

http://heidicookssupper.com/blog/2009/07/30/return-to-gnocchi-the-continuing-search-for-pillowy-dumplings/

http://heidicookssupper.com/blog/2009/06/22/gnocchi-is-quick-to-make-in-small-amounts/

http://heidicookssupper.com/blog/2009/05/26/the-gnocchi-saga-continues/

For the most recent batch of sweet potato gnocchi, I had baked the sweet potato wrapped in foil and let the potato cool in the foil. The skin sloughed right off without any effort and the potato flesh was nice and moist. That meant, however, that the gnocchi needed relatively more flour. With this in mind, I made the gnocchi a lot smaller than usual. One large sweet potato made enough gnocchi for three dinners for two.

I like to saute lots of veggies, poach the gnocchi, and throw some of the gnocchi water and some grated cheese in to make a sauce. Pesto is also good on gnocchi and can be made out of almost any green leafy stuff. The most recent meal was parsley/slivered almond/olive oil whirred in the food processor into pesto.

one trick I learned from my nonna is to steam the potatoes instead of boil them... it will cut the amount of flour you need.... in your pot add few inches of water then put in the steam basket (you could use a colander) add the potatoes and cover with lid cook at medium heat til the potatoes are fork tender then proceed with your recipe...

Never that much of a bother for me. But it is a left over dish. Left over mashed potatoes from meat loaf night. Too many cousins on a diet and skipped the mash potatoes at thanksgiving? Than Gnocchi night comming real soon. Never learned from a Italian, but saw someone on top chef making his grand mothers gnocchi recipe and thought it was looked a lot like making gordita shells which I was taught by someone's Mexican grandmother. No idea how athentic mine are but my homemade still always tastes better than store bought. Never heard of baking them. I always did the fork technic I saw on tv and put in water. No measuring I just make sure they bind well yet are not too dense

I really love gnocchi and have made it by hand before, but I honestly can't say homemade is worth it compared to the kind you buy in a box.

If you make it the right way it soooooo is worth it.

All I know is my Grandma used to make it when I was younger and it was the most delicious thing in the world. Haven't had anything close since from anywhere.

I agree! The stuff you buy doesn't even come close to the light little gnocchi I make. I do use them though if I'm being lazy but they are a totally different kettle of fish.

I'm dying to try the sweet potato version someone posted!

I'd like to add if you decide to steam the potatoes make sure they are the big old ones and keep them in the skin whole till cooked, peel then use a ricer for better results than a potato masher.

I love my potato ricer. I am a food gadget geek

I've made them with my dad before, not sure on measurements but we use flour, potato through a ricer, eggs, salt pepper and parmesan cheese. Sometime's they're too hard, sometimes too soft but omg when they're just right!!! lol

I saved this recipe recently, but I haven't tried it yet:

http://www.effyeahitsvegan.com/1/post/2013/06/vegan-gnocchi.html

:laugh: I love that website title.