So before I give you this recipe I want to make sure I explain a little bit about it.
After a failed attempt by my sister of making homemade Gnocchi and reading a lot of recipes saying how difficult it can be I decided to take the challenge.
The reason why I am posting this recipe here even tough I did not use my beautiful KitchenAid Mixer is because It is super easy and the taste is unbelievable.
So to start I tweaked a bunch of recipes and made my own BAKING the potatoes instead of boiling it.
I preheated my oven to 400F. I bought this little Scale at Target for $5 dollars and it weight maximum of 500 grams but It works beautiful, its small and fits anywhere since it comes inside a little container which serves as a tray to weight your ingredients.
I used exact 3 lbs of Russet Potatoes, 1 egg, 3 cups of all purpose flour and 3 pinches of salt for the Gnocchi and That’s it, nothing else.
I started baking my potatoes (averages about 3 medium potatoes for each Pound) in the oven for about 45 minutes at 400 F. Once I was able to pierce the potato and it felt soft I took them out and started peeling them right away with the help of a clean kitchen towel and a knife.
Then with the potatoes still hot I mashed them with a fork until completely mashed (no chunks at all) set them to cool off on my counter.
After the mashed potatoes were at room temperature ( you DO NOT want to add egg when the potatoes are still hot because it will COOK the egg) I shaped it into a ball and made a nest inside to put my egg. Add the egg and start mixing it into the potatoes until completely blended.
Now here is the tricky part, you need to use as less flour as you can so the Gnocchi wont be heavy, but I found out when you bake the potatoes instead of boiling it you are able to use VERY LITTLE flour.
So after Sifting about 3 3/4 cups of all purpose flour I sprinkled a little bit into my potatoes, I would say 1/4 cup at at time and kneaded with my hands until the dough was hard enough to cut and hold the shape of my Gnocchi, I think I probably used about 1 1/2 cups of flour into the mixture. Try not to knead it too much or Gnocchi will get hard.
Shape it into a salami shape and cut it into 8 pieces. Flour the surface and take 1 of the pieces and start rolling into a snake shape about the same thickness as your finger (make sure you roll it into floured surface each of the pieces).
Cut into bite sizes and shape into whatever you want, I rolled them into oval shape but you can shape it with a fork or shape it with the cheese grater, you can find tons of videos on YouTube showing how to shape Gnocchi in different ways.
I did a test on my 1st batch to make sure it tasted good and to see if it was soft, so I boiled water and cooked the Gnocchis, You will see how funny it is because they tell you exactly when they are ready, THEY WILL COME UP then Its ready!
I tasted it and It was good to my taste, a little bit too soft which I could add more flour but I just didn’t want my Gnocchi tasting too much “floury” so I left as it was, but you can always go back and add more flour.
Then I kept shaping them and placing the Gnocchi over 2 clean and dried Kitchen Towels.
I decided to freeze my Gnocchi, so I laid the gnocchi over a floured baking sheet and let them freeze for about 1.5 hours, then I portioned it into zip lock bags and to the freezer it went until next day at dinner time.
When you decide to make your Gnocchi you need a big pot or use 2 pots so you wont overcrowd them into a pan, then let the water get to boiling and add a pinch of salt and a tablespoon of oil and add them all at once, whenever they come up its because they are ready, make sure you take them out right away or they will get mushy, run the Gnocchis into cold water to stop cooking and they are ready to eat, just add your favorite sauce.
This recipe was enough for 3 people that eat a lot so for 4 people I would make at least 4 lbs of potato and I would try using only 1 egg if dough is too hard I would try adding another egg.
Now I have to say my homemade tomato sauce was DIVINE, It was my 1st attempt making it from scratch, I have made it before with crushed tomato cans but this tomato sauce is really really good.
For the tomato sauce I used 5 ripe Roma tomatoes, 1/4 cup + 1 tablespoon of olive oil, 1 small can of tomato paste, 1 tablespoon of butter, pinch of marjoram, 1/4 cup of red wine, 2 cloves of garlic, 1 large onion, salt, sugar, 1 tablespoon of Ketchup, handfull of fresh basil, cracked black pepper and red pepper flakes.
In my blender I added the red wine, 1/4 cup of olive oil, my tomatoes cut into 4 big pieces each, garlic, onions, tomato paste, basil and Ketchup and blended all together. Always start with the liquids on your blender so the liquids can help blend the solids. I have to say I had to stop and mix it with a spoon and shake the blender to be able to puree everything together. After everything is blended set a side.
On a pot turn on the medium heat and add the butter and 1 tbsp of olive oil then add the tomato sauce and add to your taste the salt, black pepper, red pepper flakes, marjoram, a couple leaves of fresh basil and about 1 tablespoon of sugar to break the acidic taste of the tomatoes.
Cover with a lid and let it cook on medium low heat on your stove for about 15-20 minutes making sure you stir it once in a while so It wont burn the bottom. You can always taste it and add more pepper or salt if you like. You sauce is ready. Garnish the sauce with more fresh basil leaves.
This sauce was enough for the 3 lbs of potato since Gnocchi should have little sauce.