The Art of Food

Homemade Gnocchi (Recipe by Marina)

Ingredients:

• 2 russet potatoes
• 1 egg
• 2-3 cups of flour
• Salt and pepper
• Turmeric
• Balsamic vinegar
• Olive oil
• Dried basil
• Thyme
• Honey

To Make:

1. Peel the potatoes and cut into large chunks (about 2 inches).
2. Boil the potato chunks for 12 minutes until softened.
3. Mash the potatoes or run through rice mill.
4. On flour dusted surface, arrange potatoes into a mound and make a well.
5. Add 1/4 cup of flour, a dash of turmeric, and a good pinch of salt into and around the well.
6. Crack the egg into the well.
7. Using a long fork, begin cutting the egg into the potatoes and flour, making sure to keep it in the well.
8. Mix everything together until all the dough has incorporated the egg and flour.
9. Add more flour 1/4 of cup at a time until the dough is not squishy. The dough should not be sticking to your hands.
10. Gently knead the dough.
11. Cut into sections and roll each section into a long rope.
12. In a large pot, boil water with a pinch of salt.
13. Cut the rope into little pillows about an inch long, into the boiling water. Boil in batches if making all of the dough. Don’t crowd the pot.
14. Cut the rest of the dough and save any gnoochi that you won’t be eating in the fridge.
15. Gnocchi are done after a minute or so, or when they float to the top.
16. For the dressing, combine 2 tablespoons of olive oil with 1 tablespoon of balsamic vinegar, a pinch of dried basil, a pinch of thyme, and a tiny squeeze of honey. Whisk everything together and pour over the gnocchi while hot.
17. Enjoy!

Gnocchi seem intimidating because of the flour and dough part, but in reality, they’re really simple to make and are absolutely delicious. This only took me a total of 1 hour from start to finish and I was going really slowly as I’ve never made them before.