Scale the Dough
Cut the dough into eight equal pieces.
Roll the Dough
On a floured surface, roll the dough to the width of your fork.
Cut the Gnocchi
Using a scraper or other thin edge, cut the gnocchi into even squares.
Forming the Gnocchi
On the back of a fork, press the square into the tines of the fork. Then, starting from the top, roll the gnocchi down the tines and off the fork.
Boiling the Gnocchi
Once you've made 15-20 gnocchi, drop them into a pot of boiling water. The gnocchi will take 4-6 minutes to rise to the top of the water. Let them boil for another 20 seconds, then skim them out of the water into a waiting bowl. The gnocchi are ready to store, or for additional cooking.
Comments
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I love gnocchi, and one thing I found to slightly hasten the process, is cooking the potatoes in the microwave, and another trick I do is, since I don't have a potato ricer, I smoosh the cooked potatoes thru a fine mesh strainer.
Most recipes call for a ricer, and most people don't have them. The strainer I used (pictured) was a bit of a pain, but effective. I happened to make them fleishig for the article, but I have a much sturdier metal one for pareve.
I don't mind microwaves, but if you pluck the potatoes out of the boiling water instead of dumping the pot, you have a pot of already boiling water waiting for you.
true, good point