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Project minimize and simplify has begun around here. Physical clutter, emotional clutter–it just collects. I mean, am I really ever going to re-read old handwritten love notes over a cup of english breakfast and blissfully reminisce about how someone used to have feelings for me? I’m more likely to read the stack of manuals from my vacuum and DVD player.  Either way, they’re both in my drawers to apparently serve two purposes–to remind me that I maybe, maybe, might someday need them again and then to remind me I definitely will never, ever need them again.

As I’ve been going through my apartment, section by section (I am finding this to be quite manageable and realistic) and throwing everything into garbage bags that I haven’t missed, noticed, or used in the past 365 days, I have come to a happy realization that a meal, can never be clutter.  It’s my art that doesn’t stack up or collect dust. I can create and create, cook and bake, and then it’ll just be consumed in preparation of the next idea. Sure, leftovers can technically create clutter, if uneaten in a timely manner but they have to be thrown out due to direct, impending consequence of nasty. I wish my magazine, books, and clothes started to smell bad if I wasn’t using them often enough. Now, if only the dishes did themselves–yesterday, I strongly considered hiring someone just to come wash them. 

This homemade potato gnocchi (dumpling) recipe takes a little intuition and a dose of patience but it’s worth every minute and is absolutely delicious. Yukon Gold potatoes provide more flavor than your usual Russet. Baking the spuds (on a bed of kosher salt) instead of boiling them, prevents any water logging and leaves them fluffy and moist. A touch of olive oil, instead of just potatoes and flour, makes a silky dough. Drying the dumplings for a couple hours before quickly boiling them in salted water, ensures the finished texture isn’t gummy but rather are just right. Since simple is the theme, the flavors on the finished gnocchi are right in keeping–a little butter, chives, parmesan cheese, and a sprinkle of salt. Click through below, to read and see more.


Ingredients
For the gnocchi:
1 pound small Yukon Gold potatoes
1/3 cup all-purpose flour
1/4 cup bread flour
1 tablespoon extra-virgin olive oil
Kosher salt

To finish:
1 tablespoon butter, unsalted
1 tablespoon fresh chives, finely chopped
parmigiano reggiano to taste, freshly grated

Directions
1. Preheat the oven to 400°
2. Rinse potatoes and prick each potato with a fork all over. Spread a layer of kosher salt in a baking dish and place potatoes, evenly spaced, on top of the salt. Bake for an hour and a half or until fork tender.

3. Remove potatoes from oven and using tongs and a sharp knife, cut the potatoes in half length-wise–this will allow them to cool more quickly. 
4. Once potatoes are cool enough to handle, scoop the flesh out using a spoon and set aside.
5. Place baked potato in a potato ricer and process, over paper towels. I say use a potato ricer because that is technically the proper/ideal tool to use for this process but I simply put the baked potato in a wire mesh strainer (like can you buy Lyrica at walmart), and pressed it through with a spoon, onto the paper towels. Mashing the potatoes won’t be enough, sadly–it’s quite impossible to get all the little lumps out that way.

6. Sift the two types of flours and the salt together in a bowl.
7. Place 2 cups of the riced (“strainered”) potato (the potato measurement of 1 pound provided in the ingredient list is what yielded 2 cups, riced for me) on a cutting board and drizzle with olive oil. Slowly knead in the sifted dry ingredients into the potatoes until the dough forms into a smooth ball. This is where the intuitive comes in! It’s very important to not overwork the dough, or else the gnocchi will be tough as all get out. The best way to approach this is to go slowly and the moment the dough begins to hold smoothly together on its own, you’re golden. 

8. Divide the dough into quarters. Roll each portion of the dough into a long, round log. 
9. Cut logs into 1/2 inch dumplings and place on a paper towel lined baking sheet.

10. Let dry for at least 2 hours. If you plan to make these guys more in advance, place into the freezer when the 2 hours are up. 

11. Once gnocchi have dried for 2 hours, bring a pot of salted water to a rapid boil. Gently drop gnocchi into the water and watch closely–as soon as all of the gnocchi float to the top, start the timer! Cook for 1 minute and 30 seconds and then drain. Note: If cooking from frozen, allow gnocchi to defrost for at least 30 minutes before following boiling directions. If cooked directly from frozen, they will not cook evenly.
12. Melt butter in a skillet over medium-high heat. Add in cooked gnocchi and toss in butter. Allow the gnocchi to simmer in the butter for at least 2 minutes until lightly browned.

13. Finish by topping with fresh chives, parmesan cheese, and a sprinkle of kosher salt to taste. 

Printable is right about here:

Homemade Gnocchi
Serves 2
Write a review
Print
Cook Time
4 hr 20 min
Cook Time
4 hr 20 min
For the gnocchi
  1. 1 pound small Yukon Gold potatoes
  2. 1/3 cup all-purpose flour
  3. 1/4 cup bread flour
  4. 1 tablespoon extra-virgin olive oil
  5. Kosher salt
To finish
  1. 1 tablespoon butter, unsalted
  2. 1 tablespoon fresh chives, finely chopped
  3. parmigiano reggiano to taste, freshly grated
Instructions
  1. Preheat the oven to 400°
  2. Rinse potatoes and prick each potato with a fork all over. Spread a layer of kosher salt in a baking dish and place potatoes, evenly spaced, on top of the salt. Bake for an hour and a half or until fork tender.
  3. Remove potatoes from oven and using tongs and a sharp knife, cut the potatoes in half length-wise--this will allow them to cool more quickly.
  4. Once potatoes are cool enough to handle, scoop the flesh out using a spoon and set aside.
  5. Place baked potato in a potato ricer and process, over paper towels. I say use a potato ricer because that is technically the proper/ideal tool to use for this process but I simply put the baked potato in a wire mesh strainer (like these), and pressed it through with a spoon, onto the paper towels. Mashing the potatoes won't be enough, sadly--it's quite impossible to get all the little lumps out that way.
  6. Sift the two types of flours and the salt together in a bowl.
  7. Place 2 cups of the riced ("strainered") potato (the potato measurement of 1 pound provided in the ingredient list is what yielded 2 cups, riced for me) on a cutting board and drizzle with olive oil. Slowly knead in the sifted dry ingredients into the potatoes until the dough forms into a smooth ball. This is where the intuitive comes in! It's very important to not overwork the dough, or else the gnocchi will be tough as all get out. The best way to approach this is to go slowly and the moment the dough begins to hold smoothly together on its own, you're golden.
  8. Divide the dough into quarters. Roll each portion of the dough into a long, round log.
  9. Cut logs into 1/2 inch dumplings and place on a paper towel lined baking sheet.
  10. Let dry for at least 2 hours. If you plan to make these guys more in advance, place into the freezer when the 2 hours are up.
  11. Once gnocchi have dried for 2 hours, bring a pot of salted water to a rapid boil. Gently drop gnocchi into the water and watch closely--as soon as all of the gnocchi float to the top, start the timer! Cook for 1 minute and 30 seconds and then drain. Note: If cooking from frozen, allow gnocchi to defrost for at least 30 minutes before following boiling directions. If cooked directly from frozen, they will not cook evenly.
  12. Melt butter in a skillet over medium-high heat. Add in cooked gnocchi and toss in butter. Allow the gnocchi to simmer in the butter for at least 2 minutes until lightly browned.
  13. Finish by topping with fresh chives, parmesan cheese, and a sprinkle of kosher salt to taste.
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