Sylvie’s Authentic Italian Gnocchi
Ingredients
- 2 lbs (1 kg) potatoes, about 3 large, with skins on
- 2 tbsp Rosemary Garlic Seasoning, optional
- Sea Salt, to taste
- 1 1⁄4 - 1 1⁄2 cups all-purpose flour
- 1 egg, lightly beaten
- 1⁄4 cup potato starch
- 24 cups Vegetable Broth, or water
- 1 1⁄2 tsp Vegetable Broth Mix
- 1 cup boiling water
- 1 cup olive oil
- 2 - 3 tbsp Herb & Garlic Dip Mix
- Grated parmesan, to taste, optional
Preparation
- Place potatoes and Rosemary Garlic Seasoning in a pasta pot. Cover potatoes with water, then bring to a boil. Simmer until fork tender.
- Drain potatoes. When cool enough to handle, peel potatoes, then chop into smaller pieces. Pass potatoes through a ricer or food mill (this will give the dough a smooth, uniform texture rather than just mashing). Taste and season with Sea Salt.
- Place cool mashed potatoes onto a counter lightly dusted with flour. Form into a mound and create a hollow in the centre. Pour in egg. Using a fork, mix in.
- Mix flour with potato starch. Add flour mixture, a little at a time to form a dough. At some point start to work the dough with your hands, kneading gently. Dough should feel elastic and moist, but not sticky.
- Working with floured hands, place dough on a large cutting board dusted with more flour. Divide dough into small balls, then roll to form a rope about the width of your index finger. Slice into pieces (about 3⁄4–1-inch).
- Using your finger, make indents in centre of each piece of dough to form a pillow (good for catching sauce). Or using the tines of a fork, roll dough pieces over tines to create ridges.
- As gnocchi are made, place on Sheet Pan lined with Sheet Pan Liner or parchment paper. Freeze gnocchi in a single layer, then portion into a freezer bag for easier storage.
- To cook, bring water or Broth to a boil in a pasta pot. Carefully drop in fresh or frozen gnocchi, a few at a time. As soon as they float on the surface, remove with a slotted spoon. Arrange in a warm serving dish and drizzle with your favourite sauce.
- Whisk olive oil with Herb & Garlic Dip Mix. Warm in the microwave, then drizzle over gnocchi. Finish with grated parmesan cheese, if you wish.
Epicure Products Used
Nutritional Information
Per serving: Calories 280, Fat 10 g (Saturated 1.5 g, 0 0 g), Cholesterol 20 mg, Sodium 45 mg, Carbohydrate 43 g (Fiber 3 g, Sugars 1 g), Protein 6 g.
Tips
The secret to light and fluffy gnocchi is to use old potatoes – they have less moisture, which makes superior dough. Select starchy potatoes such as Russet, Yukon Gold, or Kennebec.
Go gluten-free! Prepare gnocchi dough using 100% potato starch instead of mixing it with all-purpose flour.