I decided to venture out of my comfort zone of just looking at packets of gnocchi in the supermarkets and watching videos of gnocchi being made from scratch. Yes, I decided to bite the bullet and try it out for once!
It was truly a lovely evening. One of my best friends came over and we baked and bonded and had a nice iftaar with another friend at home. It was a nice change from coffee at a hipster cafe (not that I have become allergic to those sorts of hangouts, because I still love that from time to time!) and I got creative with whatever that was in the fridge.
So how was the gnocchi made? Was it difficult? Not really, if you use the right potatoes. If you are like me and thought the difference between potatoes are akin to the difference between green and red apples, then it may be somewhat of an uphill battle. I used normal potatoes compared to the Russet potatoes the recipe normally calls for and man, it was a pain trying to get them cooked!
Please use russet potatoes!
Yes, you could boil them as some recipes call for, but your gnocchi may not be as light. One of the tips I got from a recipe on Pinterest was to bake the potatoes (still untouched in their skins, just poked with a fork randomly all around) and boy, I stuck those carbs into the oven for a good while and they were still not cooking much. When I got short on time, I decided to steam them for a bit and that saved some waiting time.
The recipe I got was from this food blogger, Fox Valley Foodie and I love how it sounded simple! I’ve copied it below for your convenience but Mr Fox Valley Foodie, if you happen to ever stumble upon my post, thank you for this piece of heaven!
- 4 medium russet potatoes (Just under 2 lbs)
- 1 egg, lightly beaten
- 2 tsp salt
- ~1 ¾ cups flour
- Place unpeeled potatoes, pierced multiple times with a fork (allows moisture to escape and cook faster), in oven and bake at 190 degrees celsius until done (boiling can absorb water which will result in a heavier gnocchi due to incorporating more flour).
- Once cooked, let cool long enough to handle.
- Peel potatoes then rice or finely grate. (Using potatoes while still warm will allow you to use less flour, resulting in a lighter gnocchi)
- Place potatoes in a bowl. Stir in egg and 2 tsp of salt (ensure potatoes are not hot enough to cook the egg).
- Slowly incorporate flour until dough is no longer tacky (will still be moist). Flour amounts will vary, though try to use as little as possible to create a lighter gnocchi.
- Turn onto lightly floured surface; knead lightly (~15x). Roll into ½” wide ropes, cutting into 1” pieces.
- Press lightly with floured fork to shape, or use a Gnocchi Board.
- Cook gnocchi in boiling water until it floats, about 2 minutes. It is then done.
It was fun cutting up the gnocchi and watching them float up in the boiling water once they were done. If you are as kiasu or as excited as I was, chances are you probably got a good face steam.
Then, the second part of the magic began for me, but that will come in another post (as shown in the picture below, this was the final product). Watch this space!