Light, fluffy gnocchi is the perfect way to unwind after a long day of work. I was ravenously hungry last night, and I needed a filling dinner. Cooking has always been therapeutic for me. Even so, yesterday I didn’t feel much like making a complicated dinner. It was time to bust out my secret weapon from the pantry; pasta sauce. Not just any pasta sauce – Californian pasta sauce! Although making gnocchi is seen by some as a tiresome process, I found that it required a very small amount of attention even if it was a little messy. My gnocchi turned out very light and fluffy (the ideal consistency), and I was eternally grateful to Fox Valley Foodie for showing me the light! I now have a new way to enjoy dinner, and a fabulous recipe in my repertoire.
I was also thinking about possible variations on plain old potato gnocchi (when I get tired of it, because I made enough to last 4 meals); using cauliflower or pumpkin in lieu of potatoes – a potentially healthier option. Or perhaps using a sweet potato for a different taste! The possibilities are endless, and I’m just itching to try!
This was my first time making gnocchi- it’s safe to say it won’t be the last!
My attention span was pretty low yesterday so I didn’t bother making the signature lines that gnocchi has, but now that I’m such a big fan, I made a purchase to make it easier next time; a gnocchi board! Usually, those without a gnocchi board use a floured fork to make the marks, but a faster way is to roll each piece on this board!
Let’s talk about the sauce: many of you know I visited California earlier in August. I visited an awesome artichoke farm. Stay tuned for the full story about Pezzini Farms.
- 2 medium russet potatoes, baked
- 1 cup all purpose flour
- 1 egg, beaten
- 3 tablespoons of your favourite pasta sauce
- Preheat your oven to 350 degrees, and bake two potatoes for 50 - 60 minutes (or until done) - pierce your potatoes with a fork so it cooks faster
- Peel the potatoes as soon as they are cool enough to handle
- Use a grater and grate the potatoes into a bowl, mix in the beaten egg (mixture should still be warm)
- Turn out the mixture onto a floured surface and add in the rest of the flour
- Knead with your hands and form a dough-like mixture
- Roll out into a rope-shape and cut dough into 1 inch pieces. If making the signature lines, roll on a gnocchi board or press a floured fork into the dough to make an impression
- Boil a pot of water on the stove
- Drop each piece of the gnocchi dough into boiling water
- When a piece floats up to the surface, use a slotted spoon to remove and place on a separate plate; it's finished cooking
- Toss finished gnocchi with 3 tablespoons (or more) of your favourite pasta sauce - I used Pezzini Farms Walnut and Artichoke pasta sauce