Hey, have you made gnocchi? No? Why not? You don’t want to look like a mook in front of your cousin Vinnie? Well, you won’t...because making gnocchi is almost as easy as making your ‘specialty’ Kraft Mac&Cheese....
So, Let’s Snap Into Action!!
Step 1...Bake some Yukon Gold po-toe-toes
(Editor’s note: no pic so use your imagination)
Step2...Peel the potatoes and squish them in your potato Ricer. They’re like 10 clams at Walmart so no excuses.
Pro tip...”reserve” the skins, throw some Tajin and pepper on them and commence appy...
Ok, back to the gnocchi...
Step3...Add some flour, maybe about 1/3 of the volume of potatoes and add salt, pepper and any seasonings you want like fresh thyme, sage (or 30 garlic cloves shaved thinly with a razor blade). Next kneed into a dough. Don’t overwork. 00 or pastry flour works best but you’ll probably use regular.
Step4...cut your doughball into 1/4 to make it easier to work with and roll it out into a snake the thickness of a cigar. Make Dong joke. Next, cut the snake into bite sized pillows. Shape them how ya want. I used a gnocchi board that makes them ribbed for her pleasure, but you can keep them looking like snausages, or indent them with your finger to look like slept-on pillows...whatever. They don’t have to be all perfectly the same. They will all grow up to be the most special gnocchi ever...just like you!
Step5...Get your seasonings ready. I’m making Sage and browned butter gnocchi with lemon but you can use anything you want. Thyme goes exceptionally well, so does sage, parm or anything that pairs well with potatoes or butter so, like, everything.
Step6...Boil up some gnocchi in some salted water. When they float, they’re ready!
Step7...Drain well with a spider but you’ll probably use a slotted spoon. Did I mention draining well? Transfer directly into a hot frying pan with a bit of oil. Once they’re starting to brown, add sage and some butter. Just enough butter to feel guilty about. Let them fry until the butter browns and the sage gets crispy and the gnocchi is well coloured.
Take off heat and add some room temp peas and let them get some loving’ too. Let the residual heat warm up the peas...you don’t want cooked, mushy peas like some jabroni
Season to taste.
That’s it! Easy right??
Pair your gnocchi with a nice Pinot Grigio and a protein of your choice. Last night we feasted on the ribs of our mortal enemy...the pig.
So in conclusion, gnocchi is pretty simple to make, pretty inexpensive as fancy food goes and also gives you something new to do during lockdown.