you say potato, I say potata...
As I alluded to in my previous post, one of the awesome things about a potato is all of the different forms it can take. It has been embraced by many different cultures and is found in many different cuisines. One of which is probably my most favorite (and I know it's my husbands) - Italian. That funny looking and hard to say pillowy potato pasta, gnocchi.
No matter if you can pronounce it correctly or not, gnocchi are quite delicious when made correctly. It can be a tricky balance of not enough or too much flour, kneading, and cook time. But, when you get it right, the reward is grand. Pick a weekend night and try your hand at making this recipe. I hope my step by step and brief video (first one!) help direct you to a tasty supper. If success doesn't ensue there is always the store-bought kind! Make this when you want to try something new, here's how:
Ingredients - Serves 4
Potato Gnocchi
1 lb. Russet Potatoes (2 small)
1 Egg Yolk, beaten
1/2 tsp. Kosher Salt
1/4 tsp. Black Pepper
1/2 - 3/4 C Flour, more for dusting
Vodka Sauce
1 T Olive Oil
1 Shallot, minced
2 Cloves Garlic, minced
1/2 C Potato Vodka (suggest Chopin)
1 T Tomato Paste
1 Large (28 oz.) Can Crushed Tomatoes
1/2 C Sour Cream (light okay)
1/4 C Basil, chopped
Salt & Pepper
Shredded Parmesan Cheese, for serving
Directions
Begin by making the gnocchi: Peel, wash, and dry the potatoes. Cut the potatoes into equal size chunks and add them to a pot. Cover the potatoes with cool water and bring the pot to a boil. Boil the potatoes until they are fork tender.
Drain and return to the pot. Mash the potatoes until there are no large lumps. If you have a ricer, use that. If not, a potato masher is just fine. Spread the mashed potatoes out on a rimmed baking sheet to cool. Cool completely before moving on.
In a large bowl combine the cooled mashed potatoes, beaten egg yolk, salt, and pepper. Stir together. Start adding the flour a little at a time, mixing. Eventually a sticky dough will begin to form. Turn out the dough on a floured surface and knead lightly, adding a little more flour if needed, until the dough just holds together. The dough will be tacky, but you want to err on the side of less flour. Too much flour will make your gnocchi dense and tough. If you do add too much flour and the dough gets dry, try adding a little water.
Form the dough into a loose ball and divide into 4 equal pieces. Roll each piece into 1/2 inch thick logs. Cut the dough into 1 inch pieces from each log. You can cook these as is, or roll them with a press or fork into classic gnocchi shape. Watch the video below for a quick "how to" with a fork. As you make the gnocchi add them to a baking sheet dusted with flour.
Make the sauce: Add the oil, shallot, and garlic to a large skillet over med-high heat. Cook for 1-2 minutes or until soft.
Carefully pour in the vodka and allow it to cook down by half, about 3 minutes. Stir in the tomato paste, crushed tomatoes, and salt and pepper to taste. Turn the heat to low and simmer for 10-15 minutes to meld the flavors together.
Meanwhile bring a large pot of water to boil to cook the gnocchi. Salt the water and gently add in the gnocchi. Allow them to cook for 2-3 minutes. They will float to the top when they are done. Remove them immediately with a slotted spoon or spider and add them to the finished sauce.
While the gnocchi cook, finish the sauce: Stir in the sour cream and 3 T of the basil. Taste once more for salt and pepper, then add the drained gnocchi. Gently stir to coat the gnocchi with sauce. Plate and top each with some shredded Parmesan cheese and the remainder of the basil. Mangia!!
