Two days ago I made Gnocchi for the first time. It was also, only the second time I had ever tasted it. Probably the last one too. Not because it was bad, in fact, it was really good. But there are certain things that I just don't like (ex. Beets).
Gnocchi has a gooey texture that I can't bear. The potato flavor is delicious, very rich. Combined with the tanginess of the sauce, it's a winning recipe for those who really love it.
As a food blogger, I'm supposed to tell you how amazingly delicious this recipe is and that Gnocchi is heaven on earth, but I can't lie about food. This recipe is amazing if you like Gnocchi, but it's only good if you prefer pasta.
Either way, the sauce Is amazing. Try it! Even if it's just over pasta. I bet it would be really good on top a piece of steak.
The inspiration to make Gnocchi from scratch came from a wonderful blog that I love, Green Cilantro. I've made so many recipes from that blog over the past months. In fact, I started blogging about food after I made the delicious Chocolate-Marbled Banana Bread she has on her blog. I feel so honored that the author comments on some of my posts from time to time.
This recipe serves three. Or two, very hungry people.
For the Gnocchi:
1 pound of Potatoes
4 ounces of Flour
1 Egg Yolk
Lots of Salted Water
For the Sauce:
2 tbsp Butter
1 tbsp Flour
1 cup Milk (or Half & Half)
4 ounces Goat Cheese (or any soft cheese)
-In a sauce pan, melt the butter. Then add the flour, and whisk together. Cook the mixture for 3-4 minutes on medium. Start adding the milk in small pours, mixing well in between each pour. Cook for 5 minutes on medium heat. Add the cheese and mix well until incorporated. Retire from the heat.
-Peel and cut the potatoes into small pieces. Boil in lightly salted water until tender.
-Puree the potatoes until no lumps are visible. Add the rest of the ingredients and mix well. Use your hands, it's fun. You should have a soft (not too sticky) dough, like the one pictured below. Add some more flour if it's too sticky.
-Fill a large pot with lightly salted water and bring to a boil.
-Cut the dough in four pieces and roll them until the strips are about 3/4 inch wide. Like the ones pictured below. Then cut into pieces about 3/4 inch long. Press lightly with a fork to make the ridges. I only did that on a few of them. Truth is, I don't care for the little ridges.
*Tip: You may need to add some more flour to work with the dough.
-Start dropping the little dough pieces in the boiling water as soon as you cut them. Do this in batches, it's easier.
-Cook each batch for 2-3 minutes.
-Pour the sauce over the cooked Gnocchi. You can eat it like that or broil for 5 minutes to get a crunchy brown crust on them.
Serve and enjoy!