Gnocchi has always been one of my favorite Italian meals. Every time my dad and I are out at a really good Italian place, we usually end up judging it by whether or not they have gnocchi and then of course how those gnocchi taste. I used to have gnocchi all the time whenever I had to make dinner for myself back in middle school or high school (the dried or frozen variety). I’ve always wanted to make some myself, but I’ve put it off, thinking it would take a really long time. Of course, now that I really DON’T have the time and should be studying, I decided to make them on a whim. And oh my goodness. I am so glad I did.
- 1 pound potatoes (about 2 large)
- 3/4 cup white whole wheat flour
- 1 egg
- 1/2 tsp salt
- 1/4 tsp garlic powder, optional
Poke a few holes into the potatoes with a fork. Bake the potatoes for about one hour in a 400ºF oven, or cook in the microwave on high for about 10 minutes wrapped in a damp paper towel. Cut each potato in half, and cool until easy to handle.
Peel the skin off of the potato halves, and grate through the large side of a box grater. Place the grated potatoes into a large bowl.
Add the egg, salt, and garlic powder (if using), and mix thoroughly. Slowly add in the flour until a dough forms that is easy to shape with your hands (not very sticky). Knead the dough for about one minute, and then break into four pieces.
Roll each piece of dough out on a lightly floured surface into 4 long, thin rolls, about 3/4 inch in diameter.
Cut the rolls into 1/2 inch pieces, and then roll each piece in flour, shaking off any excess.
Roll the pieces over a fork to give them ridges. Cook in boiling water (in small batches) for about 2-3 minutes, until each piece floats to the top. Drain.
Serve however you would serve up your pasta.