Tuesday, March 9, 2010

Lemon Basil Gnocchi

The grocery store that I usually shop at usually has ten pound bags of russet potatoes for $1.29 when I was there last week they also had 5 pound bags of reds for $ .79 so we were making potatoes every which way in our house. One of them Gnocchi, this is something I have never tried before turns out it was way easier than I expected.  Because I am nuts I added a whole mess of stuff to it on my first try.  Actually it turned out well,  there are a lot of steps, but really this was easy.

2 large potatoes (enough to make about 2 cups when smashed)
1 cup flour
1 egg
Juice from 1 lemon
1 TBS chopped fresh basil
Salt (a good sprinkle)

Start by cutting the potatoes into quarters and boiling them until done (about 20-25 minutes, but you knew that).  Set them aside until they are cool enough to handle once they are coolish get them ready to mash. I did one russet and one large red potato I peeled the russet and left the skin on the other, I like red potatoes with the skin on.  After I peeled/trimmed the potatoes I mashed them pretty coarsely with a fork then put them into a large bowl.  Then add most of a cup of flour, egg, lemon juice and basil, mix this all up and kneed it until you have a doughy mass, add more flour if you need to it should roll out pretty easily and hold that round shape.

Once you have your doughy potato snake thingies cut them every 3/4 inch or so.  Take the nuggets roll in a little bit of flour then smoosh them lightly on a fork.  Why?  everything I found said it is to hold sauce in place, I don't know it that is so, but it looks more traditional... just do it.

Take these guys and drop them into boiling water, when they go in they sink to the bottom, about 3-4 minutes after they float to the top take the Gnocchi out with a slotted spoon and set aside.  I tossed mine in pesto sauce and served with some chicken.  These really turned out great!  They were light but filling, the texture was great, the flavor was nice, a little different but comforting.  I tossed them with Pesto sauce and served it with chicken.


  1. I'm officially impressed, Bryan. I adore gnocchi but have never attempted to make it myself. I usually wait to go to my fave Italian restaurant to have it.
    I may have the courage to try yours!

  2. love, love, love gnocchi! Yours look great, I am impressed if that is your first time--nice and light, you should try the leftovers with a little butter in a pan and fry them with tomato, onion and add some mozz to finish.
    Very cool Bryan

  3. Impressive! I'm afraid to make pasta--yours turned out great.