Fried gnocchi served with roasted cherry tomatoes, corn, and zucchini. My favorite way to do it at the end of the summer.
Step 1: Dump the Flour
Dump the flour into the boiling water and butter mixture.
Step 2: Stir Vigorously
Stir vigorously with a wooden spoon to incorporate. It'll start out a little clumpy.
Step 3: Keep Stirring
Keep stirring until a smooth ball of dough is formed and it begins to steam, indicating that the flour has cooked.
Step 4: Transfer to Mixer and Add Eggs
Transfer the mixture to a stand mixer and add eggs one at at time, beating well with the paddle between additions.
Step 5: Beat in Flavorings
Beat in flavorings like dijon mustard, chopped herbs, and cheese (these can also be added before the eggs if desired).
Step 6: The Dough is Ready
The dough should be smooth and supple with a Play-Do-like texture.
Step 7: Transfer to a Bag
Transfer the dough to a piping bag fitted with a 1/2-inch tip or to a zipper lock bag with the corner cut off.
Step 8: Pipe it
Pipe the dough above a pot of simmering water.
Step 9: Cut it Off
Cut off the gnocchi in one inch segments—as many as you can do in about a minute.
Step 10: Let'em Float
Let the gnocchi poach for an additional three minutes after they start floating.
Step 11: Transfer and Cool
Transfer the cooked gnocchi to a rimmed baking sheet and toss with a little oil. Let them cool. They can be stored in a sealed container in the fridge after cooling for up to a few days.
Finishing Method 1: Soufflé
Follow this recipe for an easy puffed-and-broiled version with cheese and brown butter.
Finishing Method 2: Sauté
The finished gnocchi can be sautéed in olive oil or brown butter to brown and crisp.
Follow this recipe for Gnocchi with Roasted Cherry Tomatoes, Corn, and Zucchini.