I look forward to our Easter tradition every year! And now that it has come and gone and I’ve fully recovered from my food coma, I’d like to share our Easter family gnocchi recipe with you. Hoping you enjoy it this winter.
Easter for us is all about the gnocchi and the gnocchi leftovers…and not the chocolate.
This year we made 2 514 pieces (yes we count every single one to beat the previous record – which we did!)
So, for your at home entertaining, I’m going to scale it down…
Instead of 30 potatoes, use one potato per person – should be more than enough for left overs. For every potato, use approximately a 1/2 cup of flour.
What you do:
Boil potatoes in a large pot with enough water to cover them. Leave the potato skins on so that the potato does not absorb excess water. Boil until fork tender, do not over boil. Remove potatoes, drain well and let cool.
Peel the potatoes (we use a fork) and remove any brown spots below the skin. Then rice the potatoes with a potato ricer or grater.
Scoop out the center of your potato mound and add an egg or two (depending on the amount of potatoes), butter (optional), some salt and a touch of baking powder. Use your hands to combine all ingredients by folding the mass over on itself a few times.
Gradually add the flour and begin to form the dough. Be careful not to over-knead or add too much flour as this can make the gnocchi hard. The dough should feel firm but yielding. You can test if the dough is ready by rolling a piece into a rope, if the dough holds together, it is ready. If not, add more flour.
Roll out the ropes of dough and cut into pieces. Make sure that all pieces are the same size, so that the gnocchi cooks evenly.
Use a fork to roll over the piece of gnocchi for the below effect. Dust slightly with flour and place on tray.
Add the gnocchi to a pot of boiling water. It should only take 2 minutes for the gnocchi to cook and rise to the top of the pot. Remove with a skimmer and drain any excess water. Add to your sauce of choice and serve immediately.