Homemade Potato Gnocchi

I bought a pasta maker two years ago with the romantic intention of making homemade pasta!  Unfortunately, I have never used said pasta maker.  There are a number of GOOD reasons for this!  The most pertinent reason being that instant pasta is still delicious so you often think - why bother?  The secondary reason being that making pasta is just damn scary when you think about all that fussing around!  However, a goal is a goal, and I knew one day I would have to fulfill my romantic desires, and attempt homemade pasta. 


I love my spaghetti bolognese and lasagna using the instant kind of pasta, and so they were not an option.  The natural choice for my new experiment was Gnocchi!  I reasoned when I had bought instant or even pre-made Gnochhi from the grocery store in the past I've always been disappointed.  The product seems too floury and hard - too processed.  So when Jamie Oliver promised me a basic recipe for the lightest potato gnocchi, I said yes to the naked chef!


I will not be posting the recipe on-line due to copyright laws, however I found a very similar recipe online here .  The secret to the recipe is to bake the potatoes beforehand instead of boiling them. It seems dry potatoes are the key to successful gnocchi!  Jamie also suggested a little test - once you have formed the basic dough (it's quite easy and very quick), then you can put a small ball into a pan of boiling water - if it falls apart it's too watery and you have to add some more flour.  I rolled my gnocchi up, chopped it into 1 inch pieces, and refrigerated it for an hour to set.  The result was exactly as promised - beautiful light gnocchi - so much better than the processed store variety.  


A few hints - I don't have a ricer to mash the potatoes so I used a fork instead (just like the italian grandmas).  Also once the gnocchi comes out of the fridge you should cook a small batch only or your first attempt.  Even though it was suggested that I boil the gnocchi for 4 minutes, I found that was too long and the first batch disintegrated before my eyes.   After a few minutes of pouting, feeling depressed and sorry for myself, I decided to reduce the boiling time to 2.5 minutes on the next batch, and it was perfect!  (Maybe what I would call  'sausage size' width is much different to the naked chef ;-)   Jokes aside - we served it out with Osso Bucco, a speciality dish that my partner makes often and very well, and it was sooooo satisfying.  We felt so filled up and warm at the end of the meal - much better than the old potato mash or rice.


I will definitely try some more variations of potato gnocchi (there is a version without egg) before I stay loyal to this recipe - but it was the best gnocchi I've ever had (maybe it tasted better because I'd made it).  


Thanks Cook with Jaime for making sure my first homemade pasta experience was a great one.  Now, onto that pasta maker ... 


Bon Appetit!