Happiness is a kitchen full of family. Cooking is a great way to bring the whole family together around a moment that is both friendly and informative for the youngest. Helping each other, respect for food, patience, cleanliness and organization are foundations of education that sneak in quietly during these privileged family moments.Gnocchi are simply the perfect choice !
This is a recipe everyone likes and with very cheap ingredients. We can prepare homemade gnocchi and freeze them to have them available in no time in case of unforeseen dinner.
"It took me a long time to get gnocchi right, just because my basic ingredients weren’t the right ones."
Mastering the gnocchi recipe is not complicated in itself but just requires a little experience because there is no precise weight of the ingredients. Depending on how you feel when you knead the dough, add a little more flour or on the contrary a little less than the last time. It all depends on the moisture content of your mashed potatoes.
Do not be discouraged from the first attempt if your gnocchi are too soft or too hard. After two or three times, you will be able to judge the good consistency and master the technique of homemade gnocchi for life !
It took me a long time to get the gnocchi right, simply because my basic ingredients were not the right ones. In the recipes that are found everywhere, it is seldom specified that it is imperative to have floury potatoes and especially not to cook them in water. It just mentions flour, but it doesn’t say that in fact it’s durum wheat semolina that has to be used. Without these two precise ingredients, it is impossible to obtain a good consistency of the dough.
At home, I start by preparing the dough alone, especially since the mashed potatoes must be hot, so the children’s little hands could burn ! As soon as this part is finished, I call the whole family and everyone puts his hand to the dough to make coils, then small balls. It’s like play dough and the kids love it ! The more the merrier, and the faster it goes. There is always a real pride to taste a dish that we have entirely realized. For the children I find it an interesting way to teach them to respect food. After spending time preparing a dish, they will better realize what throwing away food represents !
The recipe:
- 500 g floury mashed potatoes (Bintje type)
- Plus or minus 250 gr of durum wheat semolina flour special for pasta (find it in italian grocery stores - Caputo or De Cecco brand are great)
- 2 organic egg yolks
- 2 pinches of salt
Wash, peel and steam the potatoes (but not immersed in water).
You can also bake them in the oven, which I think is the best technique because it gives a drier puree and that’s exactly what we’re looking for here, but it takes longer. In this case, leave the potatoes whole with their skin and prick them with a fork so that the moisture escapes. Bake in a preheated oven at 180°C for about one hour. Test the cooking with the tip of a knife. Cut them in half and scrape the flesh with a large spoon, use a cloth not to burn you !
Immediately mash it and weigh 500 g of this mashed potatoes.
On the floured work surface, mix a little durum semolina flour, the 2 egg yolks and the salt, in the still hot purée. Then gradually add the remaining semolina flour by kneading until you obtain a homogeneous paste, not sticky, firm but especially not hard (a bit like play dough)
It is important to make the dough when the puree is still hot, this is how mamas do in Italy and as soon as the dough is homogeneous stop kneading. Too much mixing is not a good thing.
First roll ropes, then cut them into small squares of regular sizes.You can stop there for gnocchi with a very rustic look (and if you don’t have a lot of time ...) but the purists who will want the gnocchi striated in order to better keep the sauce will continue the last optional steps :
Roll each square into small balls in the palm of the hand, then gently squeeze them onto a gnocchi board or fork (do not deform them, just mark them with small stripes ).
Always flour your work plan and be careful not to superimpose the gnocchi that might stick together. (disaster already experienced)
Here the longer is done, you can put them in the freezer for always available express gnocchi (don't store them in the fridge), or immediately cook them in a large volume of salted and boiling water. As soon as they surface, they must be removed with a skimmer.
Serve hot with your favourite sauce: tomato, pesto or just olive oil and parmesan ...
It’s so much better when it’s homemade!
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