I own neither a food mill nor a potato ricer. Can I still make homemade gnocchi? Would the food processor make the potatoes too gummy?
You really need a ricer...it'll be gloppy and the processor will make the starches bind to much = gummy...
I've used a wire collander to push potatoes through. It works similarly to a potato ricer. Just make sure you use starchy potatoes.
the shredder disk will NOT work like a ricer, and food processors tend to extrude too much liquid from potatoes.
i have a recipe for gnocchi that actually starts as a choux paste. it's dead easy, and you don't need special equipment:
1 cup flour, sifted
3⁄4 cup + 2 tbls whole milk
6 tbls butter, cut into pieces
2 oz parmesan finely grated (1 cup)
3 large eggs
1⁄2 cup heavy cream
1⁄4 lb bra tenero cheese (or american muenster)
truffle oil (or real white truffles for the luxe among us)
--in a large pot, bring 6 qts water to a vigorous boil
--preheat oven to 375
--bring milk and butter just to a boil in a 3 qt non-stick saucepan, stirring till butter is melted
--reduce heat to simmer
--add flour all at once and stir vigorously with a wooden spoon
--stir 1-2 minutes till mixture pulls away from sides of pan and is a mass
--remove from heat
--stir in parmesan, salt and nutmeg
--add eggs 1 at a time, incorporating each thoroughly and until mixture is smooth
--put dough in pastry bag and pipe out 1⁄2-inch lengths onto a cutting board, or wax paper
--working in batches of about 20, drop gnocchi into boiling salted water
--simmer till they rise to surface
--remove with a slotted spoon and drop in a large bowl of ice and water
--when all are cooked and cooled, drain in a colander
******at this point gnocchi can be placed in a single layer in a pan, covered and chilled overnight, if needed.
******after this, gnocchi can be used in traditional ways, or baked into something really decadent like this:
--cover the bottom of a shallow pyrex casserole, or individual gratin dishes with the cream
--place gnocchi in a single layer, touching sides, into dish(es)
--drizzle with truffle oil
--cover with thinly shaved cheese
--place pyrex on a sheet pan to avoid overflowing
--bake about 40 minutes, or till golden and bubbly
******individual gratins will cook more quickly