Todd, who is The Daring Kitchen’s AWESOME webmaster and an amazing cook, is our September Daring Cooks’ host! Todd challenged us to make light and fluffy potato Gnocchi and encouraged us to flavor the lil pillows of goodness and go wild with a sauce to top them with!We planted potatoes for the first time this year, and had harvested over a hundred pounds of Russet baking potatoes that were sitting in the cellar. I brought up a few, scrubbed and baked them, and then left them to cool. Perhaps for too long, because when I tried to put them through the ricer I'd bought for the purpose (though, granted, it'd been on my want list for the kitchen for a while), the handle bent while feeding a very few potatoes through the little holes. Time to improvise.
I didn't want to use a masher, preferring to try to keep them a nice light texture, but with my poor ricer looking all askew and sad, the only other option was: a pastry blender. I hoped that the thinner blades would mean the potatoes didn't clump up as much. And, as it turned out, it wasn't ideal but the dough came together very nicely - just the potatoes, egg, flour, and salt and pepper.
Rolling out the dough reminded me of the kids making snakes with clay when they were younger. The snakes were rolled out, then cut in sections and squished a bit with a fork to make dents to grab the sauce. Into boiling water they went, and they sat on the bottom for a bit before floating to the top, where I scooped them out after a minute.
And - we liked it! Served with a simple tomato sauce using some fresh basil from the garden, they had a nice texture and flavour. Pesto next time, maybe? Frost is coming and I need to harvest the basil. With a recipe this easy, I'll be making gnocchi again.
After I get a new ricer.