Turns out gnocchi are not named after the cat on Curious George. It is the other way around. They are little italian dumplings made of potato and flour. I used a sort of beginners gnocchi recipe that included an egg to help keep them light, but the recipe is that simple.
Potato Gnocchi from Cooks Illustrated
INGREDIENTS
Gnocchi
- 2pounds russet potatoes
- 1large egg, lightly beaten
- 3/4cup plus 1 tablespoon (4 ounces) all-purpose flour, plus extra for the counter
- 1teaspoon plus 1 tablespoon salt
INSTRUCTIONS
- 1. FOR THE GNOCCHI: Adjust oven rack to middle position and heat oven to 450 degrees. Poke each potato 8 times with paring knife over entire surface. Microwave potatoes until slightly softened at ends, about 10 minutes, flipping potatoes halfway through cooking. Transfer potatoes directly to oven rack and bake until skewer glides easily through flesh and potatoes yield to gentle pressure, 18 to 20 minutes.
2. Holding each potato with potholder or kitchen towel, peel with paring knife. Process potatoes through ricer or food mill onto rimmed baking sheet. Gently spread potatoes into even layer and let cool for 5 minutes.
3. Transfer 3 cups (16 ounces) warm potatoes to bowl. Using fork, gently stir in egg until just combined. Sprinkle flour and 1 teaspoon salt over potato mixture. Using fork, gently combine until no pockets of dry flour remain. Press mixture into rough ball, transfer to lightly floured counter, and gently knead until smooth but slightly sticky, about 1 minute, lightly dusting counter with flour as needed to prevent sticking.
4. Line 2 rimmed baking sheets with parchment paper and dust liberally with flour. Cut dough into 8 pieces. Lightly dust counter with flour. Gently roll piece of dough into ½-inch-thick rope, dusting with flour to prevent sticking. Cut rope into ¾-inch lengths. Holding fork with tines facing down in 1 hand, press each dough piece cut side down against tines with thumb of other hand to create indentation. Roll dough down tines to form ridges on sides. If dough sticks, dust thumb or fork with flour. Transfer formed gnocchi to sheets and repeat with remaining dough.
5. Bring 4 quarts water to boil in large pot. Add remaining 1 tablespoon salt. Using parchment paper as sling, gently lower gnocchi from 1 sheet into water and cook until firm and just cooked through, about 90 seconds (gnocchi should float to surface after about 1 minute). Using slotted spoon, transfer cooked gnocchi to skillet with sauce. Repeat with remaining gnocchi. Gently toss gnocchi with sauce and serve.
When paired with slow cooker brisket I had a pseudo L'etoile dish. For the brisket I just browned it and then added lots of umami- savory ingredients; tomato paste, red wine, anchovy paste, balsamic- just about everything I could think of to made a rich broth. In the end it was a decent copycat. The gnocchi were so much better than the store bought variety and they turned out to not be all that complicated or time consuming. It was a fun food adventure for a cold Sunday.
The week's menuSunday and Monday: Gnocchi with balsamic brisket. Roasted garlic broccoli on Sunday and green beans on Monday.Tuesday: Chicken quesadilla with guacamole and black beansWednesday: That extra chicken will turn into stir fry with rice and veggies. I might try another quick pickled vegetable combination.Thursday: I just got a book about making your own bread. If the time and energy permit, I might try the homemade neapolitan crust and make a margherita pizza.
