Now that I've cleared my chest of that, I have something else to tell you: making gnocchi is very, very simple. It's simpler than baking most cookies. In fact, it's one of the simplest effin' "wow" dinners I have in my repertoire. If you don't spend a lot of time shaping them, and allow them to take on a more "rustic" form, they go from dough to gnocchi in the time it takes to boil your water.
I experimented with several toppings. Feel free to try out your own, and please post your take on gnocchi in the comments below!
- 2 lbs peeled, cubed, and boiled golden potatoes
- 3 cups unbleached all purpose flour
- 2 tsp salt for the dough, plus salt for the water
For Shallot-Sage Brown "Butter" Sauce:
- 2 tbs olive oil
- 1 shallot, minced
- 1/2 tsp salt
- 4 sage leaves, julienned
- 1/2 cup vegan butter
Mix 1 cup of the flour and the salt into the potato mixture until well combined. Allow to sit for 5 minutes, then mix in another cup of flour. Once again, allow to sit for about 5 minutes, then knead in the last cup of flour. Allow your dough to rest for about 20 minutes.
On a well-floured surface, using about 1/6 of the dough at a time, roll out the dough into a long snake that has the diameter of a dime (see below). If it feels sticky, sprinkle more flour onto your dough. Cut the snake in segments less than an inch long. Using a fork, press the tines into the surface of the dough to create a bit of texture. Space the pieces onto a cookie sheet, keeping separate from one another.
In a large stock pot, bring salted water to a boil. Once boiling, drop 1/4 to 1/6 of the total amount of gnocchi into the pot. Stir occasionally, and boil vigorously. Once the gnocchi rises to the surface of the water, cook for 3 minutes more, then remove from the water. Repeat.
Toss the cooked gnocchi in the browned butter (see below) or in any sauce of your choosing, or in just olive oil.
For the browned butter:
Saute the shallot in the olive oil until a golden brown. Melt the vegan butter, then add the sage and salt. Cook on low for another minute or so, then remove from the heat!
Gnocchi is shown in the browned butter or in a homemade pesto sauce. Yum!