This recipe makes a lot of gnocchi. I froze half if the dough for later.. Rinse and dry the potato to get rid if any lose dirt.
Grab a fork and...
Go all Jason voorhees/ Michael Myers and Freddy krueger on the potatoes. Pierce them all over so the steam releases in the microwave
Pop them in the microwave, I did 5 minutes a side followed by another 4 a side.... You can also bake them in the oven. I didn't have the time though
Grab a sieve
Put the ricotta in the siege and let it hang out to let any extra water drain from the cheese
After you pull the potatoes from the microwave cut them in half and let them cool completely, roughly about 30-45 minutes
Then scoop all the insides into a bowl
Mash it up pretty well once it's cooled
Add the ricotta and mix it together
Grab your Parm, if you have a block of cheese it's always better, I was just on a time crunch.
Toss it in
Add your salt, pepper and nutmeg... I used white pepper so that I didn't have black flecks running through the gnocchi. And always grab whole nutmeg and grate it fresh.
Once they are in the bowl mix it up
Get a pot of water on to boil and as I always say, salt the water!
Now take your flour, you can use white or in my case I used whole wheat. When mixing it in, scoop only a half cup at a time and fully combine. The amount will vary on how much you use.
Half cup at a time
You want a lose dough, still a bit sticky and holds it's shape
Now flour your work surface, I started with a cutting board and moved to the counter because it was easier
Flour the top of the dough and knead it a bit. I cut the over all dough in half and then the halves in fourths.
Roll the dough out into a thin foot or so long, log. Probably and inch thick at most
Take knife and cut then into small bite size pieces, half inch thick at most
Now the hard part. Unless you have an expensive board, just for gnocchi. Use a fork to make grooves, doesn't have to be beautiful, but just have grooves. It holds the sauce on the gnocchi.
Now do this in batches, don't overcrowd the pot or they will stick together. Drop them in and when they float they are down. Simple enough! Only takes about 2 minutes or so.
Boom they float. Drain them on a towel to absorb excess water. At this point they are done. You can make them in whatever sauce you like.
I sautéed onion and garlic with some basil, rosemary and sage (mostly sage) in olive oil and a few tbls of butter. Then cooked some sausage and tossed it all together.
If you have any questions on the sauce let me know, you can use any red sauce, pesto whatever you like. Thanks for stopping by, hit the like button and check out my FB the love of culinary creations