Potato Gnocchi

I love gnocchi thanks to my Dad. I never wanted to eat it because I thought they looked like gross fat grubs, which they do, but they don't taste like grubs. Once I was finally brave enough to try them I was surprised to find out how much I like gnocchi. Now that I am married I have gotten my husband addicted too. There are so many uses for gnocchi but my favorite is just putting spaghetti sauce and parmesan on them. It looks complicated but is surprisingly easy to make. Also it makes a large batch that last up to 2 months in the freezer which is great for a quick meal. One batch takes me 2-3 hours to make but because of the directions you can do things in between. For example, I did laundry, made fruit snacks and granola bars today while making my gnocchi. They are delicious and easy and by making your own, you are able to save a lot of money. Try them out!

Ingredients:

• 2.2 lbs. russet potatoes (about 5 large), unpeeled
• 1 1/2 c. all-purpose flour
• 2 egg yolks
• 1 Tbsp. extra-virgin olive oil
• About a tsp. salt 

Directions:

1.   Wash potatoes thoroughly without peeling them. Use exact cooking time and do not pierce them during cooking to prevent water from getting in. Small potatoes: 10-15 minutes to boil: medium: 20-25 minutes; large 35-45 minutes. If you are unsure of your cooking time, boil one extra potato that you can test.
2. Drain boiled potatoes and let them cool until you can handle them. Peel the potatoes and mash them into a large bowl using a potato masher and/or fork (the best tool is a potato ricer). Make sure that you eliminate as many lumps as possible. Let the mashed potatoes cool to room temperature.
3. Mix flour and salt together in a small bowl. Mix the mashed potatoes with the egg yolks and olive oil. Sprinkle the flour mixture over the potatoes and mix gently until the flour is moistened and the dough looks crumbly.
4. Lightly flour your work surface and put your dough on it. Knead it gently to incorporate the flour: press on the dough with your hands, fold it in half, turn it by a quarter turn, and press it again. Do this for 1 minute; do not over-knead.
5. After kneading, your dough should feel soft and smooth. If it sticks, sprinkle a bit more flour but not much. When the dough is ready put it is a bowl and cover with a towel.
6. Clean your work surface, dry it thoroughly and sprinkle lightly with flour. Tear off a lemon-size piece of dough and roll it into a rope (about 3/4 in. diameter). Use a knife to cut out square bites.
7. Either leave them looking like miniature pillow or indent them.
8. To indent them, you can use a special board or a fork. I use a fork. Roll the gnocchi pillow down the fork to form the indents. Watch the video on the website; it explains and shows how to do this. It's really not too difficult.
9. As you roll your gnocchi, arrange them in a single layer on baking sheets, not touching. They are best cooked withing 2-3 hours of being made (keep at room temperature).
10. To freeze them, put the baking sheets straight into the freezer. Once hard, move them to freezer safe bags (they will keep for 2 months).
11. To cook gnocchi, bring a pot of salted water to a rolling boil. Put about 12-15 gnocchi into the water at once and wait until they float to the surface; this means they are done. It takes about 2 minutes to watch them. Fish them out with a slotted spoon.

That's it! It really is very easy and so tasty. I highly recommend looking at the original website. She has pictures and videos that help answer any question. Enjoy!

( http://foodnouveau.com/2010/10/09/destinations/europe/italy/how-to-make-gnocchi-an-illustrated-step-by-step-recipe/)

(I also pinned it on my Pinterest Food Board if that's easier.)