I am a great fan of potatoes and also of pasta, so gnocchi are pretty much the bee's knees for me. They have a reputation for being difficult to make, and I imagine if you actually shape them properly and aren't an ancient Italian matron with ninja-like gnocchi shaping skills, they can be. The dough is simple, but the cooling process takes a while. Lacking a potato ricer, I had some larger lumps than I wanted, but I think I could also stand to mix the potatoes a bit more to avoid the larger lumps, though I didn't find them noticeable in the finished product.
The recipe I used was from the most recent Fine Cooking, and I made two of the sauces they suggested, a sausage and leek tomato sauce and a gorgonzola cream sauce. I modified both the suggested recipes a good bit, and next time I will add both walnuts and dried cranberries to the cream sauce, which I think will make it quite something.
All in all, easier than expected, and they freeze very well. Next week I'll make other fresh pasta, using my shiny new pasta maker.
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2 comments:
I honestly didn't notice any of the lumps post-cooking, for the record.
Of course, I'll gladly help with any future gnocchi experiments :)
I honestly didn't notice you using the pasta maker the next week, but I drink a lot. I mean, good gnocchi! Good gnocchi!
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