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homemade gnocchi

s
sloped Jan 9, 2007 01:11 PM

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?

  1. jbyoga Jan 9, 2007 01:14 PM

    You really need a ricer...it'll be gloppy and the processor will make the starches bind to much = gummy...

    1. a
      acsiii Jan 9, 2007 01:16 PM

      I've used a wire collander to push potatoes through. It works similarly to a potato ricer. Just make sure you use starchy potatoes.

      1. m
        MikeG Jan 9, 2007 01:55 PM

        Fork?

        1. c
          China Jan 9, 2007 02:14 PM

          Do you think the shreder on the food processor would work like a ricer?

          1. hotoynoodle Jan 9, 2007 03:20 PM

            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:

            Gnocchi Souffles

            1 cup flour, sifted
            3⁄4 cup + 2 tbls whole milk
            6 tbls butter, cut into pieces
            2 oz parmesan finely grated (1 cup)
            salt
            nutmeg
            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

            meanwhile—

            --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

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