Gnocchi Triumph in the Serendipity Farmhouse Test Kitchen 🍽️👨🍳 When the culinary mastermind, Executive Chef Blondie, fell ill, Sous Chef Fuzzy stepped up to the challenge with Chef Blondie’s expert guidance. Together, they transformed a potential kitchen disaster into a gnocchi masterpiece!
Hi! Chef Blondie here. Well, I’ve been under the weather for quite some time. The medics can’t tell me what I have, but it’s really slowed me down. So instead of testing this recipe for fresh gnocchi myself, I had to instruct my Sous Chef, Fuzzy, how to do the test. Although, we’ve never done this before, Fuzzy, with my expert guidance, met the challenge and achieved a great success.
In this little Test Kitchen adventure, poor old Fuzzy had to prepare potatoes by ricing them. Sure, he could have mashed them, but the SFH-TK just got a new potato ricer and we had to try it out. In our video, you’ll get to see Sous Chef Fuzzy step up to the challenge. It was a little tough going at first, but eventually he figured out how to use it properly. – Just another day in our beloved farmhouse kitchen
Why make homemade gnocchi?
Hey, I have a question for you. Why would you want to make your own homemade gnocchi? Or, why would it be preferable to store-bought gnocchi?
- Freshness: Well, first of all, it’s the freshness. Homemade gnocchi is far fresher than any store-bought. That’s because the store-bought has been on the shelf for who knows how long.
- Texture: Store-bought gnocchi always tastes kind of rubbery to me. It’s the texture. The fresh gnocchi has such a delicate and pleasant texture.
- Flavor: Homemade gnocchi can have a richer, more enhanced flavor.
- Healthier: Homemade gnocchi is healthier for you because you can eliminate any of the preservatives or anything that’s in it. You have control over salt and everything else.
- Customizable: You can customize homemade gnocchi. You can adjust the recipe to fit your dietary needs or preferences.
Talking Taters
I’m going to tell you one more thing here. If you look at these two little salt and pepper shakers, my daughter-in-law bought these for me when they were on their honeymoon many years ago in Prince Edward Island. I thought, why not use these today. Anyway, my friends, we’re going to get started with making this gnocchi. And happy cooking!
Ingredients for Homemade Gnocchi
Sous Chef Fuzzy here. Here’s a few words about the ingredients. We used three medium russet potatoes. We were shooting for 2 lbs, and as it turned out, the three spuds came in at almost exactly 2 lbs. You’re going to use 1 to 1½ cups of all-purpose flour, depending on how well the ingredients are mixing together. One large egg is used and then you can use one teaspoon of kosher salt. Instead of kosher salt, we used Redmond Real Salt. – Now back to Chef Blondie
Video Step-by-Step Instructions
Watch me and Sous Chef Fuzzy navigate this delicious culinary journey, turning fresh ingredients into perfectly fluffy, mouthwatering gnocchi. Don’t miss out on the secret tips and techniques that made this dish a success!
Resources
There are many dishes that we’ve made that rely on gnocchi to add that special touch. For example our post And the morel of this story is … showed how gnocchi was the perfect ingredient to compliment the delicate flavor of morel mushrooms. If you want to see another approach to making gnocchi, check out this recipe: Gnocchi
SFH Test Kitchen Gnocchi
We here at the Serendipity Farmhouse Kitchen decided that is time that we learned how to make our own gnocchi from scratch. So,we reviewed several recipes, found the common ingredients and preparation techniques, and developed this generic recipe for testing.
Notes
The random size and weight of potatoes makes it necessary to approximate potato and flour proportions. Adjustments must be made when combining ingredients in Step 3.
Ingredients
- • 3 medium russet potatoes (about 2 lbs.), scrubbed
- • 1-1 ½ cups all-purpose flour, plus more for dusting
- • 1 large egg
- • 1 teaspoon kosher salt (We used Redmond Real Salt)
Instructions
- Place potatoes in a large saucepan and cover with 2 inches of salted water. Bring to a boil over high heat; reduce heat to medium-high and simmer, undisturbed, until tender but still firm, 25 to 30 minutes. Drain potatoes and place back in the pot to dry and cool slightly, 5 to 10 minutes.
- When the potatoes are cool enough to handle, peel by rubbing skins off. Pass peeled potatoes through a potato ricer into a large bowl (or, mash until very smooth.) Let cool slightly, about 10 minutes.
- On a flat surface, mix the flour and salt, then make a well in the center.
- Add the mashed potatoes and egg, and mix until flour is incorporated and dough starts to hold together. Gently knead once or twice until mostly smooth (do not overwork).
- Divide dough into 4 even portions. Roll and shape each portion of the dough into ropes, about ¾-inch in diameter.
- Cut ropes into about ½-inch long pieces.
- Optional: Roll each piece against the tines of a fork or a gnocchi board to make light ridges.
- Transfer shaped gnocchi to a single layer on a parchment-lined baking sheet dusted with flour.
- Working in batches, cook the gnocchi in salted boiling water until they float to the top (about 3 to 4 minutes).
- Drain and use as an ingredient in your selected recipes.
Nutrition Facts
SFH Test Kitchen Gnocchi
Serves: 4-6
|
Amount Per Serving: ~1 cup
|
||
|---|---|---|
| Calories | 220 kcal | |
| % Daily Value* | ||
| Total Fat 5g | 7.7% | |
| Saturated Fat 3g | 15% | |
| Trans Fat 0g | ||
| Cholesterol 18mg | 6% | |
| Sodium 600mg | 25% | |
| Total Carbohydrate 39g | 13% | |
| Dietary Fiber 4g | 16% | |
| Sugars 5g | ||
| Protein 8g | ||
| Vitamin A 90mcg | Vitamin C 0mcg | |
| Calcium 90mg | Iron 1mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Serendipity Farmhouse