Discover the world of flavor beyond the traditional pasta shapes. with fresh gnocchi and cavatelli, you basically expend your pasta world into an area where many advance flavors and cuts. the beauty of fresh pasta appear just when you think you had enough of it, this is when you discover that there are other types of pasta you have not even had a chance to try. if you have a family this gets even better, I can tell you from my own experience that kids love surprises when it comes to pasta.
Two of the most famous edition of fresh pasta is the gnocchi (pronounced nee-yo-kee) and cavatelli, they are both very easy to make, and perhaps even more accessible since you don’t really need a pasta maker or a food processor to make them. here is one of my favorite potato gnocchi recipe. one thing that I would recommend if you are new to the world of gnocchi and cavatelli (or want to step up your game here) is using cavatelli maker, you can make gnocchi by hand, but in order to get nicer round shapes, this machine will make your life much easier.
Potato Gnocchi Recipe
Ingredients
- 5lb Baking potatoes
- 5 egg yolks (Beaten (make sure to use fresh eggs))
- 3.75 cups all-purpose flour
- dash salt
Directions
| Step 1 | |
| Place the potatoes in a baking pan, pinch a few holes in each of them so the ventilate while cooking and place in a 350 oven for about an hour. | |
| Step 2 | |
| Take the potatoes out of the pan, cool and peel | |
| Step 3 | |
| Using a potato ricer mash the potatoes, or if you are doing a large batch you may find it useful to use a food processor to mush the potatoes. | |
| Step 4 | |
| Add the flour egg yolks and salt to the potato mix and keep mixing them till they get into a texture of a light dough | |
| Step 5 | |
| at this point your gnocchi is ready to be cut, if you are using a cavatelli or gnocchi maker, simply work them into the machine. if you choose to cut your gnocchi by hand, place them on a floured board, work the dough into line around 1 inch size, and cut them with a pastry wheel, once they have a nice square shape, give them a light punch in the belly so they get some curves to hold the pasta sauce. | |
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