A Word from the Weisses

Couldn’t get Facebook to swallow this; Might be too long.

Ok, here’s the deal: Some people might tell you you need a gnocchi paddle like this one


but you can achieve the same effect by using a fork. The objective is merely to introduce ridges in the gnocchi so it retains more sauce. You can form a little potato ball with your fingers; hold a dinner fork with the back of the tines flat against your work surface. This gives you the ridged surface you want. With your thumb force the gnoccho into the tips of the fork and with an inside roll of the forearm flick the gnocchi away from the fork. It should have a slight dimple on the back and ridges on the belly.

But in this dish there is no sauce; you’re just dumping it in a soup. It seems reasonable to me to make life easier in this already labor-intensive dish to make a little flattened gnoccho ball. The most important thing is to have a good taste and consistency. We like this one:

Cloud Gnocchi

5 large Idaho potatoes
2 eggs
3/4 cup grated Parmigiano
3 to 4 cups all purpose flour
1 tablespoon salt

Preheat the oven to 375 or 400 degrees F. Bake the potatoes until they are fork tender, about 45 minutes to 1 hour.

Check them! While the potatoes are still hot peel and pass them through a food mill onto a sheet tray lined with parchment paper. Pay careful attention to keep the potatoes as light and fluffy as possible.

Refrigerate the potatoes on the sheet tray until cold. If the potatoes are warm while adding flour they will require more flour which will result in a much heavier finished product. When the potatoes are absolutely cold, transfer to a clean work surface. Beat together the eggs and cheese and pour onto the potatoes. Season with salt. Cover generously with flour. Crumble the potato flour mixture between your fingers. Begin to knead the dough until it is a dry mixture. The dough should feel slightly moist, but not tacky. If too tacky, repeat with the flour. Form the dough into a large log. Cut slices off the log and begin to roll into long ropes that are about 1-inch in thickness. Cut the ropes into 1/2-inch lengths. Cover generously with flour. Place the gnocchi in a single layer on a sheet tray dusted with flour.


Use or freeze the gnocchi immediately. If freezing, place tray directly into the freezer. Once frozen, the gnocchi can be stored in plastic bags, in the freezer, indefinitely. When cooking gnocchi they can go directly from the freezer into salted boiling water.

Note: It is a general practice to take gnocchi out of the water when they float; however, the gnocchi need to be cooked in boiling water until they float and get nice and puffy. Not cooking gnocchi long enough will result in heavy gnocchi.

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