From here you add flour, Parmesan cheese, salt and pepper. The recipe says around 2 cups of flour but I wanted my gnocchi to be moist and tender so I started with one cup and as I needed the “dough” I would add a little more at a time to the dough and the board. I cut off a piece, rolled it into thin log about 1/2″ thick. Then I got out my ruler and measured out my master gnocchi into a 1″ long piece. Just keep rolling them out and slicing them into little parcels, there will be many of them.
When I saw gnocchi for the first time on a cooking show on TV, I thought it potentially looked like the most delicious thing in the world. What could be bad about potato dumplings? I bought some from the grocery store. My husband I could not have been more disappointed. I figured it just did not live up to its reputation or yummy looks.
Then one day while I was visiting my sister Jamie and her husband Justin during a trip to Toronto they treated me to a dinner at a tapas bar and I ate real gnocchi. Heaven! It was exactly what I had imagined: soft little potato pillows that melted in your mouth. I have been craving them ever since. It was time to make them myself!
I chose Italian foodie stallion David Rocco’s Porcini Gnocchi recipe. If anyone knows how to make these properly, it is David. I began by reconstituting the package of dried porcini mushrooms in boiling water for about 20 minutes. I strained the mushrooms and saved the broth to make a miso soup for lunch and finely chopped the mushrooms into a paste.
I had some old potatoes kicking around my kitchen so I peeled, sliced and boiled them up in salted water until cooked, around 12 minutes. Then I put them through my ricer which always looks like fun but hurts my hands!!! Next time I will use my food mill, LOL. Still, I love how a ricer really does break down the potato perfectly, there are going to be no lumpy gnocchi when you use a ricer.
On a floured fork, roll the gnocchi off the back of the tines to give it those pretty ridges that will hold sauce. This makes a lot of gnocchi so I put a bunch on nicely floured baking sheet and then into the freezer until they were individually frozen. Then I put them in a plastic Ziploc bag for another day.
My dear friend Nydia warned me about potentially burning myself when she heard I was making gnocchi. I soon realized what she meant. The gnocchi are sticky and you kind of have to drop them in there. Thankfully I did not get hurt but do recommend using a bigger cooking vessel than this one so the water will not splash so close to your hands. Like fresh pasta, gnocchi do not take much time to cook. Once they start to float, they are done.
David makes our lives easy when it comes to the sauce. You just melt some butter and add sage leaves. Toss in the gnocchi, a little of the cooking water and add Parm. Could it be that simple and that delicious?
Absolutely! This gnocchi is a contender for the batch I had in Toronto. You can taste the earthiness of the porcini mushrooms and the sage is woodsy and wonderful, not too overpowering. You get the salty bite from the Parmesan and the beautiful texture of homemade gnocchi. There is nothing like it. No store-bought brand can compare.