Pasta has always been a staple in my pantry. Tossed with vegetables and garlic, drizzled with olive oil, and topped with any cheese I have on hand -- it makes for an inexpensive and easy weeknight meal. Nick, however, is not a fan. As a result, our mutual appreciation for gnocchi has grown over the last few years. We generally keep a package of the dehydrated stuff and a jar of pesto around for sleepy, uninspired nights.
When we are feeling more ambitious, homemade can't be beat. We've experimented with a variety of recipes that have produced mixed results. The biggest foe to our gnocchi efforts often seems to be too much moisture. If the balance isn't correct, the little pillows risk breaking apart in the boiling water or producing gummy forkfuls.
How is a cook to avoid this? We've found that recipes that call for baking, not boiling, the potatoes work best. The other secret to light and silky gnocchi is a potato ricer. You can get away without one by mashing the potatoes well, but to ensure a smooth dough, a ricer can't be beat. Elise of Simply Recipes posted a great (baked) potato gnocchi recipe last year that I would recommend trying first (though, be warned, it makes a lot).
To complete the meal, buy a crusty baguette and make this simple, rich sauce:
Gorgonzola Cream Sauce
Ingredients
2 garlic cloves, minced
1 Tbl butter
1 C whipping cream (or 3/4 C milk and 1/4 C cream)
A few ounces Gorgonzola cheese (we use about 3 oz)
Method
Melt the butter in a saucepan over medium heat. Add the garlic and saute 1 minute.
Add cream and cheese and bring to a gentle boil. Whip 2 minutes, or until cheese is melted and the sauce is slightly thickened.
Add salt and pepper to taste (careful, the cheese is a bit salty to begin with) and toss with the gnocchi.
Looks SO good! I need to make this in my future, my boyfriend loves gnocchi and I would love to make it from scratch.
Posted by: Hillary | October 31, 2008 at 11:38
Looks great - I've tried making gnocchi a couple times, always ending up with something not resembling gnocchi at all. I've never tried baking them though, will have to give it a go!
Posted by: Zarah Maria | November 02, 2008 at 06:11
pretty pretty pretty
That pasta photo is so nice.
Posted by: Caroline | November 03, 2008 at 22:04
pretty pretty pretty
That pasta photo is so nice.
Posted by: Caroline | November 03, 2008 at 22:06
Whenever I make gnochhi it always turns out slimy. Its always been a secret shame of mine that I can't make this delicious dish. I use my ricer, but I've never tried baking. I've got to give this a try!
Posted by: Forkable | November 04, 2008 at 18:21
Thanks! I had similar experiences. I definitely recommend giving baking a go. It worked wonders for my final product. Hopefully it will for you too!
Posted by: gemma | November 13, 2008 at 10:55
Gemma, I found this amazing recipe for beet-root gnocchi on Palachinka about a year back (http://palachinka.blogspot.com/2007/12/beetroot-gnocchi-in-white-sauce_13.html). I say recipe as though its more than just flour and beetroot, but its amazing. I am making it tonight. Your dill sauce inspired me. I thought you would like it.
Posted by: Jen C | August 17, 2009 at 14:59
Thanks Jen! That sounds excellent.
Posted by: Gemma | August 28, 2009 at 13:26
lovely blog, such a clean design. i will try your Gnocchi recipe soon - love the photos
Posted by: potato | September 22, 2009 at 09:53