Source: Easy Vegetarian (cookbook) + Epicurious.com
Surprisingly a lot easier than it looked.
I looked everywhere for prepared gnocchi, but I couldn't find it. For the uninitiated, gnocchi is a type of pasta made from potatoes. So I decided to be brave and try making it myself. And it really wasn't that bad. It definitely didn't take the time that homemade tortellini took. Or even ravioli. It was surprisingly, very simple.
Homemade Gnocchi (from Epicurious.com)
3 large baking (Idaho) potatoes (about 1 3/4 pounds), scrubbed
1 large egg
1 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch of freshly grated nutmeg
1/4 C freshly grated Parmigiano-Reggiano cheese
2 cups unbleached all-purpose flour, or as needed
Bake the potatoes in a preheated 400°F oven until tender, about 40 minutes.
Let the potatoes stand just until cool enough to handle. (The hotter the potatoes are when they are peeled and riced, the lighter the gnocchi will be.) Working quickly and protecting the hand that holds the potatoes with a folded kitchen towel or oven mitt, scrape the skin from the potato with a paring knife. Press the peeled potatoes through a potato ricer. Alternatively, the potatoes can be passed through a food mill fitted with the fine disc, but a ricer makes fluffier potatoes and therefore lighter gnocchi. Spread the riced potatoes into a thin, even layer on the work surface, without pressing them or compacting them. Let them cool completely.
(I didn't have a ricer, so I put it through a food processer and that seemed to do the trick).
In a small bowl, beat the egg, salt, pepper, and nutmeg together. Gather the cold potatoes into a mound and form a well in the center. Pour the egg mixture into the well. Knead the potato and egg mixtures together with both hands, gradually adding the grated cheese and enough of the flour, about 1 1/2 cups, to form a smooth but slightly sticky dough. It should take no longer than 3 minutes to work the flour into the potato mixture; remember, the longer the dough is kneaded, the more flour it will require and the heavier it will become. As you knead the dough, it will stick to your hands and to the work surface: Repeatedly rub this rough dough from your hands and scrape it with a knife or dough scraper from the work surface back into the dough as you knead.
(Warning: This is messy)
Wash and dry your hands. Dust the dough, your hands, and the work surface lightly with some of the remaining flour. Cut the dough into six equal pieces and set off to one side of the work surface. Place one piece of dough in front of you and pat it into a rough oblong. Using both hands, in a smooth back-and-forth motion and exerting light downward pressure, roll the dough into a rope 1/2 inch thick, flouring the dough if necessary as you roll to keep it from sticking. (When you first begin making gnocchi, until your hands get the feel of the dough, you may find it easier to cut each piece of dough in half to roll it.)
Slice the ropes into 1/2-inch-thick rounds. Sprinkle the rounds lightly with flour and roll each piece quickly between your palms into a rough ball, flouring the dough and your hands as needed to prevent sticking. Hold the tines of a fork at a 45-degree angle to the table with the concave part facing up. Dip the tip of your thumb in flour. Take one ball of dough and with the tip of your thumb, press the dough lightly against the tines of the fork as you roll it downward toward the tips of the tines. As the dough wraps around the tip of your thumb, it will form into a dumpling with a deep indentation on one side and a ridged surface on the other. Set on a baking sheet lined with a floured kitchen towel and continue forming gnocchi from the remaining dough balls. Repeat the whole process with the remaining pieces of dough. At this point the gnocchi must be cooked immediately or frozen.
Cooking The Gnocchi
Place the fresh (or frozen--but the gnocchi must be 100% frozen, about 3 hours in the freezer) in a pan of boiling, salted water. The gnocchi is done when it floats to the top, about 3 minutes.
Mozzarella Gnocchi
Butter for greasing
1 lb potato gnocchi
scant 1 C heavy cream
8 oz Mozzarella Cheese
salt and pepper
Grease an 8 x 8 pan with butter (skipped this step) and add cooked gnocchi. Season the cream with salt and pepper and drizzle over gnocchi. Scatter over the cheese and cook under the broiler for a few minutes until the top is browned and bubbling.
Some thoughts: I really liked this recipe, but Wade wasn't too fond of it. He said it didn't have much taste. Which he was right. I didn't have the Parmigiano-Reggiano cheese, which is a little hardier than then the regular Parmesan cheese I used, and I don't think I put in enough of that anyways. So next time, I would definitely use the right cheese. Also, there was WAY too much cream. I would drizzle just enough to moisten the pasta. However, the browned mozzarella made the dish.
Anyways, the meal had a 50% success rate, but since it was me that liked it, I'm putting it here.