Sunday, August 12, 2012

Potato Gnocchi and Fabric bins

I have always wanted to make gnocchi. I tried years ago, but failed miserably! You really need to have a potato ricer to get that fluffy texture. I got this recipe from America's Test Kitchen. I love this show, since they show you step by step and test every recipe until it's perfect. Here is the recipe and some pics of the process.

  • 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
  • 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
  •  6. 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. remaining dough.
There was a step 5 for this recipe, but it was for the sauce. You can add any sauce to this. It is perfect with brown butter and sage, or pesto!

They were so light and fluffy, just like mini pillows :)

I am in love with these fabric baskets. I make these in oilcloth as well, but so far this set is my favorite. These would be great for a new baby's room as a diaper holder, or toy holder. They have endless uses.

Thanks for stopping by! Someday I will get a tutorial on here!

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