So I have really been wanting gnocchi and pink sauce for the past week or so. I love gnocchi, it's one of my favorite things to get at an Italian restaurant. And a few years ago David, Lori's husband, had a cooking class for us where he made gnocchi. So I thought, I have nothing else to do tonight, why not, I'm going to try to make gnocchi. Need I remind you of my not so hot cooking skills? Didn't think so. Anyway, I got my (3) potatoes and boiled them with no problems. Then after I took them out of the water, I took a wash cloth and rubbed the skins off. So at this point, I'm feeling pretty confident. I was like, "hell yeah I can cook, you don't even know." OK, so far so good. Next came the mashing of the potatoes. I read online that it works best through some kind of pasta machine thing that I didn't even know how to pronounce the name, let alone what the thing was. So I scratched that idea. Then a few other websites said to use a fork to mash up the potatoes. Again, I'm mashing them up, no problems, feeling good. OK, now's the tricky part. Adding the flour. David said to use 1 part potato to 3 parts flour, but all the stuff I read online said that the amount of flour is different based on so many variables so it's better just to do it by feel. Problem #1. I was scared to add too much flour because I was sure that my gnocchi were going to be heavy and nasty so of course I added too little. But I'll get back to that later. As I was mixing (kneading?) my dough my confidence level was dropping but I was still feeling pretty good. After all, I'm almost done, right? Here are some pictures of my dough and the gnocchi that I had already cut.
Pretty much once you get the dough to the perfect consistency (whatever that is) you roll it out into long rolls (like your making spaghetti with play dough) and then cut the roll into little nubs. You drop the nubs into boiling water, a few minutes (seconds) later they float to the top and voila! you have gnocchi. And by "you" I mean literally, you, not me. I got mushy potato nasty. And...this is why I don't cook for anyone else but myself. You know I ate it anyway, and I saved the rest of what I didn't eat too. I'm going to try to do something with it tomorrow I guess. I suppose it wasn't a total loss because I was kind of hungry and now I'm pretty full. And, like I said, I wasn't doing anything anyways so might as well make some nasty gnocchi.
Pretty much once you get the dough to the perfect consistency (whatever that is) you roll it out into long rolls (like your making spaghetti with play dough) and then cut the roll into little nubs. You drop the nubs into boiling water, a few minutes (seconds) later they float to the top and voila! you have gnocchi. And by "you" I mean literally, you, not me. I got mushy potato nasty. And...this is why I don't cook for anyone else but myself. You know I ate it anyway, and I saved the rest of what I didn't eat too. I'm going to try to do something with it tomorrow I guess. I suppose it wasn't a total loss because I was kind of hungry and now I'm pretty full. And, like I said, I wasn't doing anything anyways so might as well make some nasty gnocchi.
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