I LOVE gnocchi and NEEDED to find a great recipe for some homemade Chicken and Gnocchi soup. I found this recipe from HERE and it's pretty good!
What you need:
5-6 Medium potatoes, NOT PEELED
1 1/2 cups of All Purpose Flour
2 Egg Yolks
1 tbsp Extra Virgin Olive Oil
What you need to do:
Boil your potatoes whole and not peeled. Make sure there are no piercings or tears in them because water is gnocchi's 'enemy'. Too much water and your gnocchi is gummy, too little and then they are dense.
I boiled my potatoes about 45 min. To check them I lifted them gently with a slotted spoon and poked them with my finger to see if they were squishy. Other than that, you have to wing it.
I learned this nifty trick a while back.
When your potatoes are done, IMMEDIATELY dunk them in icey water and let sit for a little while.
After about a minute or so, you should be able to grab them and not only will they be able to handle, but you can peel them really fast! Usually you can peel off chunks! Plus, this is a lot faster than letting them sit and cool.
Mash your potatoes, making sure there are no lumps.
Here, I added the rest of the ingredients, but it didn't seem like it was stiffening enough to me, so I did it by hand there after.
If you do it by hand, make sure there is a lot of flour on your CLEAN surface.
Knead, Knead, Knead.
Until its a perfectly, non sticky, ball.
Cut a slice from your ball into a strip and roll it out to make a long log about 1/2'' thick.
Cut your log into little pieces.
You have a few options from here
1. Leave them like this
2. Shape them with a Gnocchi board
3. Shape them with a Fork
Here is a video on how to shape them with a fork (same concept with a Gnocchi board, but I don't have one)
When done cutting and/or shaping them, line them, making sure they don't touch.
These are best used within 2-3 hours of making them, at room temp.
Or freeze them:
Freeze them on a baking sheet, again, not touching until they are frozen, then place them all in a zip lock gallon bag, so that they do not stick together. They keep for 2 months.
Cooking your Gnocchi:
Bring 12-15 into salted boiling water and let them rise to the top, about 2 minutes.
I added them at the end of making a soup about 2-5 minutes and they were delicious!
Make in soup/stew
Sautee them with a little olive oil and Parmesan cheese
add into a sauce like tomato or meat sauce
Mix together in an Alfredo or other white sauce and broil them