It would be easy to just do a ton of different side dishes during this potato-fest, but why not make things difficult for myself and attempt to do something I’ve never done before… considering my complete ignorance on the subject matter of gnocchi (and pasta making in general), I felt this was a moderate success.
My only experience with gnocchi is when I get to steal some off of Alicia’s plate in restaurants when she’s not looking… I like it enough to want some, but not enough to order it over lasagna or chicken parmesan.
The first time consuming step of the process was to cook the potatoes. I boiled them for about 45 minutes and then peeled and mashed them into the texture you see above. I then added some salt, an egg, and a couple cups of flour to turn it into a dough like consistency (below).
Once the dough was nice and dry we started rolling out the snakes and cutting them into 3/4 inch pieces. For the first couple dozen we attempted to create the rigid lines in the dough to give it that gnocchi look… but that grew old fast and we abandoned that step to save ourselves some time.
After the pasta was cut it was a quick (1 minute) boil to get them cooked, we then drained them thoroughly before adding these light pillows of potato goodness to the sauce and devouring them like there was no tomorrow.
Side thought: Speaking of no tomorrow, what is with all the crazies that go stocking up on everything whenever there is a remote possibility of power outages… we were supposed to get 4 inches of snow… I’m pretty sure you don’t need a massive supply of peanut butter or eggs.
Light and fluffy gnocchi with a hint of parmesan and served with tomato sauce.