So, as a result of being pregnant, I find myself not wanting to eat… well, a whole lot of anything really. The other night, Mr. This is NOT a Parade and I were watching Star Wars: Return of the Jedi, and Jabba’s Palace made my stomach turn.
I have watched countless drunk people vomit all sorts of fantastic colors. You’d think I’d be able to at least LOOK at Jabba. Nope. Not even for a little bit.
This was something I think I could eat any time. Gnocchi is a potato pasta-like dumpling, so its main purpose is to be awesome in some form of sauce. I chose an Alla Vodka sauce (that wasn’t very good, to be honest, but that’s what I get for buying it in a jar) and some peas, but the gnocchi really did end up being the star of the meal.
The first time I made gnocchi was an absolute disaster. I boiled and steamed the potatoes as instructed, and ended up having to add a ton of flour and at least 3 eggs to get it to turn out. I have, however, figured out the secret to non-soggy gnocchi dough: baking the potatoes. Or, you can use my cheat, which will make some of you cringe, but I have no shame in it whatsoever. I microwave my potatoes. The average potato will be perfectly cooked in the microwave by popping one in there for five minutes on each side, so ten minutes total. If you do two, increase the time per side to 7.5 minutes. And make sure you prick them all over with a fork, you don’t want them exploding. Microwaving the potatoes gets them done faster than my oven can (which oftentimes picks and chooses what it will or will not bake, and it will NOT bake potatoes even under threat of death), and they turn out perfectly fluffy and cooked on the inside.
I very much multi-tasked during this recipe. Once I had the potatoes cooked, I set my water boiling, and then made the dough. Once I had the dough made, I made the gnocchi, and put them into the water as they were ready, while continuing to roll out more of the awesome potato dumplings. The way I did it was much quicker than the traditional method of baking the potatoes, making the dough, making the gnocchi, boiling the water, cooking the gnocchi in batches, then eating. Nope. Not going to happen.
I will say this: this recipe from start to finish took me about 2.5 hours. So this is not a quick weeknight meal. If you do it right, it can still be a weeknight meal, but don’t expect to put it on the table in 30 minutes.
Whole Wheat Gnocchi
2 lbs potatoes (choose a Russet or a Yukon; stay away from the waxy potatoes)
1 c. Whole Wheat flour
¼ tsp. salt
1. Bake the potatoes; either on a baking sheet in the oven for 50 minutes or on a plate in the microwave for 10 minutes, five on each side. Once cooled, peel the skin off the potatoes, discarding the skins and placing the innards into a bowl. Using a potato ricer, process the potatoes in small amounts until all of them are “riced”.
2. Set a large pot filled with salted water on high heat. Bring to a boil while you do step 3.
3. Add the flour, salt, and egg to the bowl, and knead with clean hands until it forms a dough. Divide the dough into eight equal pieces.
4. Taking one of the eight portions of dough, roll it out on a clean surface until it forms a rope about ¾ of an inch in diameter. Cut the rope into segments approximately 1 inch in length. Roll each individual segment into a ball. Taking a fork, roll each segment along the back of the fork, so that there are ridges from the fork on one side of the dumpling, and an indentation from your thumb on the other. Place the dumplings into the boiling water as you make them. Continue this process on the remaining 7 portions of dough until they are all done.
5. Take the gnocchi out of the boiling water using a slotted spoon or spider once they pop up to the surface, about 2-3 mintues. Shake off any excess water, and reserve until needed.