Homemade Gnocchi in a Arugula Cream Sauce
One of the things that I am back to is getting my hands nice and dirty. Gnocchi, I will warn you is not an everyday kind of dish. It does not pretend to be an everyday kind of dish. This said, whenever you make it, you will have that wonderful sense of satisfaction. In simple terms, gnocchi is a delicate potato pasta. Almost a small dumpling of sorts. And once you master doing this at home you will be spoiled for life. There will be no going back to commercial gnocchi.
Well, but then as they say, the devil is in the details. It has taken me a few attempts to nail the balance, but, I think I am happy with what I accomplish these days. Happy enough to share. Well, just a little under duress but sharing this nonetheless.
The Essentials of making good gnocchi
So, the essence of gnocchi is to make sure that you get a dough that is more potato, with just enough flour to bind. The operative word being to bind. Adding too much flour will give you a well bound dough however, it will be hard when cooked. You want a gentle potato softness that does not fall apart. In a nutshell that is pretty much what you are trying to accomplish.
With practice, you can do away with the egg. However, in my opinion, unless you are vegan the egg helps with the binding and is healthier than all purpose flour. It also does not dry out the dough. So, I am in the egg camp.
Some more tips and tricks
So, here are my tips, before I unleash the recipe for you.
- Have lots of flat surface, parchment or rolling board area available.
- Use starchy russet potatoes, they will hold well.
- Bake, microwave or steam the potatoes. Try to avoid boiling as that involves too much water.
- Once done, let the gnocchi rest for about 20 to 30 minutes, but no longer. If you need to let it stay longer freeze it.
- Add flour in small amounts, and in addition to what is added for the dough have some ready for rolling.
- Work with warm potatoes, as the starch is still loose.
- This can be served with any sauce of your choice. Avoid a very heavy sauce. This might seem counter intuitive but really you want to enjoy the soft surreptitiousness of the fresh gnocchi.
- If you have a potato ricer – bring it out and use it.
A recipe for homemade gnocchi with a creamy arugula sauce.
Ingredients
- 2 -3 russet potatoes (about 2 pounds)
- 3/4 cup flour
- Salt to taste
- 1 egg beaten
- Water for boiling
- 2 tablespoons olive oil
- 3 garlic cloves thinly sliced
- 1 pound baby arugula
- Salt to taste
- Lot of black pepper
- 1 cup milk
- 2 tablespoons flour
- 1 cup grated Parmesan cheese
Instructions
- Wrap the potatoes in cling wrap and microwave for about 4 to 6 minutes. This depends on your microwave, you want them completely cooked through, but not overdone.
- Remove from the microwave. Set aside to cool enough to handle.
- Spread a piece of parchment paper.
- Push the potatoes through the potato ricer. Sprinkle with half the flour and half the egg, and begin mixing lightly to form the dough. Add salt and add more flour if needed to form a smooth dough, it should not feel tacky.
- Divide into four parts. Shape each part into a rope like shape. Cut into uniform 1 inch piece. You can ridge the gnocchi using a fork or a gnocchi roller.
- Set aside on a lightly flour piece of parchment and continue shaping all the remaining gnocchi in the same matter.
- Heat a large pot of water to boiling and add the gnocchi in batches. Allow it to cook for about 3 to 4 minutes until the gnocchi begins to float.
- Drain using a colander.
- In a separate pan heat the olive oil and add in the garlic and cook until just toasted.
- Add in the arugula and the salt and black pepper and cook until wilted and set aside.
- Mix the milk and the flour and cook on medium low heat, you can use the same pan as the arugula but just do not add it until the milk thickens a little.
- Add to the arugula and cook on very low heat stirring well, do not allow the sauce to come to a boil.It will gradually thicken a little more, as in a spoon coating consistency.
- Stir in the gnocchi and the Parmesan and cook for 2 minutes until the Parmesan melts into the mixture.
- Serve in bowls and enjoy.