Manageability: Kinda easy, honestly.
I don’t have to tell you how good of a chef I am (really good). You know Martha Martha Martha can cook cook cook. But I’m only human, y’all. I don’t want to have to bake a whole rooster, or un-spike a pineapple every Wednesday night for dinner. So I present to you an easy recipe for a damn good meal: Giada’s Fresh Potato Gnocchi.
Honestly this guy is really not that hard at all. It’s basically microwave a potato, mix in an egg, roll it out, and boil. The one important thing I’ve added to these instructions is that microwaving a potato is freaking hot! And you are supposed to hold it and cut it. Seems pretty damn near impossible if you ask me. If you grew up watching 90’s infomercials late at night, I would recommend getting the “Ove Glove!“. Otherwise you are going to have some burnt fingertips for dinner. No big deal. Fight through it, champ. Because on the other side are some delicious tender Italian-inspired potatoes perfect for whatever sauce you love. I know you didn’t ask, but cream-based sauces are the best.
And in the immortal words of Biggie Smalls, “if you don’t gno’, now you gno’.”
Ingredients:
- 1 1/2 pounds russet potato, or about 2 medium potatoes, or one giant crazy basketball potato
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup all purpose flour plus more for dusting
- 1 large egg beaten
Instructions:
- Pierce the potatoes all over with a fork. Microwave the potato until tender, turning once, about 12 minutes. While hot (wear gloves!), cut the potatoes in half and score the flesh to allow the steam to escape. When still warm but cool enough to handle scoop the flesh into a ricer, and rice into a medium bowl. Spread evenly in the bowl to continue to allow the steam to escape. Discard the skin. Add the salt, pepper and flour and gently toss to combine.
- Form a well and add the egg. Using your hand or somebody else’s hands, and starting in the center, mix well to combine. Place the dough onto a clean counter dusted with flour. Knead the dough just until blended, about 4 or 5 times.
- Divide the dough into 4 equal pieces. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long). Cut the dough into 1-inch pieces. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough. Place on a well-floured surface. Continue with the remaining dough dusting the gnocchi with additional flour as you go.
- Bring a large pot of water to a boil. Season generously with salt.
- Add the potato bread lumps you made (gnocchi) to the boiling water and stir with a wooden spoon to prevent sticking. Cook until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, about 2 to 3 minutes longer. Using a slotted spoon, transfer the gnocchi to a pan or a bowl to coat in your sauce of choice.
- Yum yum tasty goodness.