Gnocchi, Love, and Pasta Sauce

Gnocchi are becoming a staple in my house.  When we make mashed potatoes I just cook the whole bag of potatoes because gnocchi are easy to make with leftovers and freeze well for later. This is probably the fourth time we’ve made them and I’ve figured out a thing or two about what works and what doesn’t based on other bloggers and personal experience.

There really isn’t a recipe for these as almost every “recipe” you can find will tell you a different ratio.  On this particular occasion we didn’t mash up the potatoes before hand and only squished them with our hands wen mixing them into the flour and eggs.  I would mash them next time, otherwise, these were the most tender that we have made so far!

I used 1 part flour to 3 parts potato and 1 egg with salt. DO NOT OVER MIX as this is what makes them chewy.  The more potato you see in the gnocchi balls, the better!!!

Elijah measured out about 1 1/2 cups of flour and we added some salt.  Next we create a well like the second picture.

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You can see above what I’m talking about when I said that we did not mash the potatoes. Plus they were cold from the refrigerator which made them harder to smash. We made due and then added the eggs into a well of flour/potato mixture.

This was all done with hands by the way, which kids love. We mixed it gently and then started rolling out the dough.

 

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Because we made so many, and kids work kind of slow, this process did take kind of a long time.  I even got fancy for some reason and added the indentations with a fork to their beautiful work!

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The final product was soooo worth it!  Even my husband, who had said last time that he wasn’t all that big of a fan of gnocchi, said that this was the best batch yet.  They were very tender.

Cooking: Just drop these puppies in until they float to the top, it only takes 3-5 minutes depending on the size and then you have this bowl of beautiful gnocchi! Enjoy!20180228_190618

 

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