dumplings are pasta too
gnocchi ingredients
2 lbs of russet potato
1 lbs yukon gold potato
(or approximately 1-2 potato per person)
*feel free to substitute or use one variety of potato, I prefer a mix for a nice balance of starches and sugars
2 eggs (optional)
2-3 cups 00 flour (substitute rice flour for gluten free)
(you can substitute all-purpose flour - the amount will vary depending on the moisture content of your potatoes)
salt
gnocchi instructions
1. rinse / scrub potatoes of excess dirt, drain.
2. using a knife or fork, poke only a few holes in the potato.
3. toss generously with salt.
4. place onto a baking sheet and into a preheated (350F) oven for approx. 90 minutes.
5. after 60 minutes, using a fork or cake tester, check tenderness of the potato. there should be no resistance.
6. lower oven to lowest setting and allow potatoes to stay hot until ready to use.
***stop here for cook-along***
7. working while the potatoes are hot, peel, and rice into a large bowl. (Reserve skins for stock)
8. dump onto a work surface, and cut the potatoes with a bench scraper to cool.
9. once cooler, add the eggs, salt, and mix to combine.
10. once thoroughly homogenous, begin dusting on the flour 1/2c at a time. using the bench scraper to cut in the flour - handling and kneading as little as possible.
11. continue to mix until the dough holds together, is less tacky, and becomes smooth.
12. roll into logs and cut to desired size.
cacio e pepe ingredients
1/2 cup parmigiano reggiano, grated
1/4c pecorino romano, grated
freshly ground black pepper or peppercorn blend
2tb butter
(optional 1/2c heavy cream & 2 clove roasted garlic)
(For 2-4 Servings)
kitchen equipment
food mill or potato ricer - (substitute box grater or bench scraper)
bench scraper - (substitute cleaver or pastry card)
pasta pot (for boiling water)
pot or pan (for cacio e pepe)
saute pan (for gnocchi)
strainer or spider
spoon & fork
kitchen towel
cutting board / kitchen knife
flour for dusting
microplane / cheese grater