Here is one of my favourite dishes: gnocchi! I am not a particular fan of italian cuisine but gnocchi has a special place in my culinary adventure. I eat pasta occasionally of course (my husband can eat it everyday!) but mainly I prefer pilav to accompany meat or fish.
My search for a trustable recipe for gnocchi started looong ago but never stopped until I saw it prepared in an italian food channel. I made hopeless attempts to cook gnocchi at home but each time they were becoming too mushy, too sticky, too elastic or something similiar. I also tried different types of potatoes since I am not able to find "russet" potatoes as it advised in all american versions of gnocchi. Finally with the recipe I mentioned above and potatoes which are only to be used for "boiling" and "pureéing" ; I succeeded. I still do not know the name of this special type of potato across europe, but I can describe it as "old" and "starchy" potato.
It is another challenge to give them the traditional shape but thankfully, during those hopeless attempts I made enough practice... Since I do not have a gnocchi board, I use the back of a fork and a little imagination to pretend that they seem better than the way they look. Of course I do not think that it will be a sin to leave them cut in squares or rounded as balls. Anyway, whoever loves gnocchi and has the necessary patience; I invite them to try this recipe.
- 400 grs starchy potatoes (around 4 medium)
- 1 whole egg
- 100 gr flour
- 1 teaspoon salt
- freshly ground blackpepper
Cut squares from the rope and press each small piece to the back of a fork with your thumb. While keeping it pressed, pull it down gently, shaping a small roll with lines on it. It is a time consuming work, you may prefer to leave them as small squares if you wish.
Keep gnocchi on a floured tray in a single layer. If you like to cook a couple of hours later, you may cover them with cling film and place the tray in the fridge. But as humidity cause softness, I recommend to cook them quickly. You may freeze the extra amount, again in a single layer with the tray and transfer to freezer bags and store.
Bring the water to boil in a big pot, add a little salt and slowly lower the gnocchi into the pot. They will cook quickly, in 2-3 minutes and start rising to the surface. Using a slotted spoon take them out and divide in plates. Drizzle with olive oil and pour your favourite sauce over. Especially salvia suits gnocchi very well in sauces. If you do not have fresh salvia, a branch of rosemary will do as garnish. Do not forget the shredded parmesan! Enjoy!
Unlike fish and seafood this is a type of food we can easily share. I also love gnocchi, not surprisingly, being a lover of the Italian cuisine, though I have to admit that during the past months my culinary interest has somehow drifted eastward(whose "fault" ?) ;-) However, I agree with you that the most essential part of this recipe is to get hold of the suitable potatoe. Also here in Austria you can rarely find the right one in the supermarket, but you will find it on the open markets. It's the same kind which is used for mashed potatoes, puree and our potatoe dumplings (a Bohemian heritage). I use a similar recipe, but yours sounds good as usual - especially when considering the lovely result I can see in the picture. Well done, Tülin ! Looking forward to your next post, hugs from the apples
Hi Evcilkedi, I haven't made gnocchi for a long time and this inspires me. I'll have to make the Arnavut Boregi first though. Just wanted to thank you for adding the instructions for the borek filling. Best wishes, Mine.
These look gorgeous. I really need to get around to the gnocchi making, soon.
Hello Angelika, now you reminded me delicious dumplings with semolina that we ate in our trip to Austria. They were very tasty. I would like to learn your recipe for gnocchi too, different styles will give different tastes:-) Thank you very much, hugs back!
Hi Mine, hope the instructions were clear enough, thanks for stopping by:-)
Hi Anne, you already prepare very tasty sauces. So its time for preparing gnocchi:-) They will be the ultimate combination!
your gnocchi look really nice and neat :) i am wondering what sauce you were using and what salvia is.
thank you!
Hi Strawberry, thanks for the nice comment. I used an ordinary tomato sauce for this recipe; with a little garlic, oregano and mustard. Salvia is the green plant which is also called sage.