Make Your Own Gnocchi, Sans Food Mill or Ricer!
Deb of Smitten Kitchen had all but given up on ever making good gnocchi at home, until recently coming across an ingenious technique: "Get this: you grate the potatoes. No food mill or ricer purchase required! (Which is great because you don’t have room for one anyway!) After grating the baked and peeled potatoes, you knead in some flour, salt and an egg, and your dough is complete! And people, these are some killer gnocchi, with a lightness that I’ve only had before at top-notch Italian restaurants."
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4 Comments:
Those of us with Italian backgrounds have grandmothers and great grandmothers who have been making gnocchi without implements for decades, ceturies, etc.
Deb07 at 3:26PM on 04/12/07
I can't image that a grater does as good or as quick a job as a ricer, and you can get a ricer for around $15. I admit that my food mill (which takes up much more room) has languished in my cupboard for years. But the ricer is worth it for mashed potatoes and other root vegetables alone.
And I'd guess (and I'm just guessing) either of my Italian grandmothers would used ricers if they had them. One reason they didn't have them was that they didn't know about them.
What you can do without, if you have a fork, is the gnocci paddle.
Lou at 5:28PM on 04/12/07
mash a boiled well-dried mealy potato with a fork. add flour. egg yolk keeps it together and light. i wouldn't put the white of the egg in.
i don't bother with the tines of the fork to roll. too reminiscent of cavatelli. just dent each gnocco with the back of a wooden spoon. (this method works well with both forms of gnocco).
Dish at 9:21AM on 04/13/07
My grandmother and I used to make gnocci with left over mashed potatoes. They were awesome. Not exactly the lightest gnocci in the world but tasty!
MercuryJV at 1:45PM on 04/13/07