How To Make Gnocchi
This delicious potato and flour dish is easy and quick to prepare with the dome® in one bowl. The recipe is somewhat flexible, based on whether you prefer your gnocchi lighter/more potatoey or firmer/more doughy. Either way, they’re easy and delicious. Cook the potatoes until soft and mash them with the dome. Add flour to taste. Moisten with blended egg. Roll into ropes of dough and cut off sections to be boiled in water.
2 medium to large potatoes cooked until soft.
Salt to taste
A range of flour from 1/3 to 3/4 the volume of potato
1 beaten egg
Cook peeled potatoes until soft and place them in a bowl. Cut them with the blade of the dome. Then press and mash them thoroughly, pressing out any lumps.
Add some salt.
Add all purpose flour to taste — in a ratio 1/3 to 3/4 the amount of potato. Less flour makes lighter gnocchi. More flour makes firmer, more doughy gnocchi. Try adding 1/2 the volume of potato and see how you like that proportion. Blend together with the dome.
Moisten with some beaten egg — start with 1 tablespoon. If you happen to add too much egg, correct with a little more flour.
Cut a section of the dough and roll it into a ball in your hands.
Place flour on a work surface and roll the ball into a rope about 3/4 inch in diameter.
You can add some simple finishing touches. One way is to flatten the length of dough with the dome and then fold the length from side to side, making a seam down the middle. Then cut into pieces.
Another quick finishing technique is to score the length of a rope of dough with a fork. Cut the rope into even-sized pieces.
A little more time consuming technique is to first cut the pieces and then use the blade of the dome to cut parallel line impressions in each piece.
These decorative touches don’t hold up well with lighter, more potatoey dough during the cooking process.
Finish cutting all the dough. Cook in boiling water until they float to the top. Or steam them in a recipe’s sauce.