Tuesday, July 27, 2021

Gnocchi Are Gnot Yukky

Gnocchi are a type of pasta/dumpling that have been a staple of Italian cuisine all the way back to ancient Rome. The name is derived from either the word for knot (nocchio) or knuckle (nocca) in Italian, both of which describe the traditional gnocchi shape quite accurately. There are almost as many recipes for gnocchi as there are families in Italy, and that’s without even getting into all the other countries that have their own version of this tasty treat. 

For this article I’m going to focus on a recipe that’s most applicable to prepper supplies: all it needs is potato, flour, salt, pepper, and water. The sauce options are almost as varied as the recipes; anything from pesto, to tomato sauce, to cream sauce, to gravy, and beyond.

Cleaned & cut potatoes about to be boiled

  • 1 lb potatoes
  • ¼ cup flour (approximately; this varies based on the moisture content of the potato)
  • Salt and pepper

This recipe makes enough for two servings.

  1. If using whole potatoes, scrub well and cut into approximately 1” pieces.
  2. Add a pinch of salt to a pot of water and bring to a boil.
  3. Add the potatoes, cover, and cook for 10-12 minutes or until tender.
  4. Drain the potatoes in a colander and let air dry.
  5. Mash the potatoes thoroughly and add a pinch or two of salt and pepper.
  6. Put the mashed potatoes on a board or counter and fold in half the flour.
  7. Knead in additional flour a bit at a time until the texture is dough like.
  8. Roll out into a 1-2” thick tube and cut into 24 pieces.
  9. Either roll into balls and flatten with a fork, or form by hand.
  10. Place the formed gnocchi in salted boiling water and cook until they float, this should only take about a minute, so watch them closely.
  11. Carefully remove from the boiling water with a slotted spoon.
  12. Add sauce of your choice, serve, and eat.

Formed gnocchi ready to be boiled

If using whole potatoes, the potato water from boiling can be saved for use in other dishes, such as breads, soups, stews, etc.

If using dehydrated potatoes or potato flakes, make according to the instructions, but slightly reduce the water. More water can be added if the dough seems too dry.

If the gnocchi fall apart while boiling, it means there wasn’t enough flour in the mixture.

Freshly-made gnocchi with chicken and gravy

For this article, I diced up leftover roast chicken and covered with a brown gravy that I made from the drippings. That’s all it takes to make a pleasurable comfort food using two of the more long-term items in any preppers pantry.

Bon appetite!

1 comment:

  1. I like gnocci. I can't eat them, anymore, due to an acquired allergy to wheat. I wonder if a gluten free flour would work...or if it just wouldn't hold together. I may test that out when the weather cools down.


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