I love Italian food. A while back, I saw a post by Food Noveau, giving a step by step on making gnocchi. I had never thought to make my own gnocchi, but upon reading the post, it seemed like something I could do.
I made sure to thoroughly study the step by step instructions and photos presented by Food Noveau before attempting to make my first gnocchi. One important thing is that you don’t want water getting into your potatoes.
The actual making of the gnocchi was simple. It was time consuming though because I had to cook the potatoes for so long and mash them and I don’t have a masher.
To my delight, my first attempt was a success and tasted delicious. I loved them. They were soft, light, pillowy, yet still managed to also be thick with a slight chew. My family wasn’t as impressed. They didn’t know what gnocchi was and they didn’t seem to really care for it. After all my hard work and burning myself, I had hoped for a better reception. Next time, I’ll just make these babies for myself.
I served mine with pesto because that’s all I had. Next time I might try them with some marinara sauce.
Food Noveau’s site is so thorough in describing how to make these, that I’m just going to refer you to her site. I followed her recipe exactly as well as her steps.
Here’s a few photos of my steps:
My mashed potatoes. I used a fork, but next time I’m going to buy a potato ricer.
Now that I know how to make these, next time I’ll make more and freeze them. I also plan on trying making purple potato ones.