Thursday, June 25, 2009

Homemade Gnocchi (Potato Pasta)

A potato dumpling pasta. My brothers John and Luke named these little pasta shapes, sinkers as kids. They really are a heavy pasta. No one leaves the table feeling hungry. They are worth the extra time to make, and through these generations to our children a well loved pasta in our family.

I use to call them sticky macaroni. That was what I thought they were, and when they came out great they stuck to the roof of my mouth....if they didn't they weren't right....lol
Rolling them out like ropes and cutting them are so simple. Once you cut the one inch pieces, just take a fork and roll the piece of dough towards you to leave a pocket inside and roll up towards you quickly using lots of flour. It takes a few tries.

Then after these are done, add a sheet of wax paper, dust your cookie sheets with flour and cook or freeze them till firm then put into bags.



This is a potato pasta, Margaret Ann Fanelli Colenzo and Grandma Ferraro Colenzo made for many holidays, eventually we all helped out as the families grew larger. As the years went on she even adapted a quicker recipe by using instant mashed potatoes so we could have them more often, as these take alot of time. This is a favorite in our house and no longer do we wait for holidays.... My brothers, John, Luke and their children love these and make them also, the traditions live on.....through all of us. We called them the sticky macaroni as kids!
You will need a big pot of Traditional Sunday meat sauce and plenty of good grade pecorino romano grating cheese, topping it all off with a good bottle of Chianti, this is a great dish ...... oh and did I mention my very favorite~

 Potato Gnocchi....(Potato Dumpling Pasta


Potato Pasta dough
4 cups of mashed potatoes made fresh (potatoes that are soft and don't leave lumps are reccomended such as still slightly warm
4 cups of all purpose flour (more for rolling and adapting to the amount of moisture in the potato, have a 5 lb bag on hand)yukon gold or white creamy potatoes.
2 tablespoons butter
1/2 teaspoon salt
Mix in a large bowl making sure to add more flour if the dough is too sticky.
On a large floured board, roll out long ropes. Slice in one inch pieces. With your index and middle finger, roll each piece of dough toward you or use a fork, rolling the dough towards you to make lines.
Put rolled gnocchi onto floured cookie sheets, keep adding flour not to clump them on top of each other or stick, you can stack by layering them with wax paper sheets between them.
When the sheet is full freeze them completely, unless you are ready to have them . When frozen put into bags and refreeze for future use.
These don't usually make the freezer, but if you want to make them ahead of time for an occasion they freeze very well.
In a big saucepan large enough to house the amount you want to cook, fill pan with water, add a 1/2 teaspoon of salt, when the water comes to a boil add gnocchi, when they float to the top they are done.
Top with your favorite sauce and grated cheese. Enjoy!

2 comments:

Luke said...

You know that baked beans commercial?Bush baked beans
You just gave away the family secret

Jodee Weiland said...

This looks wonderful, Claudia! I love gnocchi and watched my mother do this as a young girl. I had to say how wonderful your gnocchi looks...thanks for sharing!