Gnocchi are definitely going on my “must have in the freezer at all times” list (instructions for freezing at the end of the post). This site uses Akismet to reduce spam. Unlike a potato masher, a ricer has tiny little holes, so you can press the baked potato through. I lived in New York for 9 years, and it wasn’t until I joined my friend for a bon voyage dinner at Rosso Pomodoro that I was first introduced to ricotta gnocchi. There you have my top 5 best tips for making perfect gnocchi every single time. Follow quickly with the tomatoes. Tip 1: Bake Potatoes If it gets too long, simply break it in half for a more manageable size. I say ricotta gnocchi are much lighter and just melt in your mouth. Slowly add the flour and mix with your hands until the dough comes together and isn’t too sticky to work with. Cook in small batches in boiling, salted water until they float to the top. 1 can crushed tomatoes (one with no added garlic or herbs) *, 2 tablespoons olive oil (or enough to just cover the bottom of the pan, 1 sprig of basil – one with multiple leaves, 4 to 5 large basil leaves – cut into ribbons or torn for garnish. The next day, spread the semolina flour in an even layer on a baking sheet or tray. You want the moisture that lives deep inside the potato to exit through the skin. You can replace eggs with water or silken tofu, but the texture won’t be the same. Submitted by A Cook Updated: October 02, 2015. The above is a summary of what was actually an argument at mum’s house, complete with dramatic hand gestures and a little foot stomping (the stomping might have been me…okay, it was me). There are variations made with potato but since mashing potatoes is one of my all-time least favorite activities, I went for the ricotta … Check for seasoning and adjust as necessary. So, let’s talk gnocchi making 101. Classic Florentine dumplings or “ Gnudi “ made with whole milk ricotta cheese instead of potatoes, gnocchi are light and fluffy little pasta pillows with an airy, irresistible texture. Place the potatoes in a bowl and add the nutmeg, salt, a pinch of pepper, the egg yolk, and the ricotta. They had the best gnocchi, at least that’s what I thought back then. Even good potato gnocchi can sometimes be chewy or gummy, especially if the dough is overworked. Dust the shaped gnocchi with flour to prevent it from sticking. But you can use flour, bread, corn meal, semolina, ricotta (which is gnudi), chestnut flour, or vegetables — from spinach to pumpkin. It's entirely possible to make homemade gnocchi with a few basic ingredients. You can make potato gnocchi or ricotta gnocchi or you can mix the two for the best of both worlds. Let them continue to cook and steam for up to 45 minutes. You can easily make delicious gluten free gnocchi that’s every bit as good as this recipe. You can add ricotta to the potato or semolina types of gnocchi to lighten them up. Add the herbs and lemon zest and mix again. It’s actually very easy to make homemade gnocchi with a few basic tools and techniques…I’ve been making it for 15 years, and it’s taken a lot of experimentation to figure out how to get a more tender dough that holds its shape while cooking. If you don’t have a ricer, then regrettably, that’s a problem. — Silvia, I think we all want to feel connected to our tribe of family and friends. Required fields are marked *. Welcome to The Frayed Apron -- recipes & tips for people who live fully, play long, and eat well. To tender, and it falls apart. TFA is a dedicated food blog for curious home cooks who want to expand their skill set and serve up impressive food. 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