I took these recipes verbatim other sources, so I won't bother re-typing them here. Note: gnocchi takes freaking forever to make-- forcing the potato through the strainer is harder than it seems in the video. It's fun to roll out, though, like playing with play dough. I added Italian sausage and chiffonaded basil for garnish. Everything's better with basil!
Both the gnocchi and vodka sauce freeze beautifully; freeze the uncooked gnocchi on a cookie sheet and then transfer them to a ziploc baggie after they're frozen so you don't end up with one giant clump of potato dough.
Potato gnocchi
Vodka sauce
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How did the texture of your gnocchi turn out? Funny that you should post about gnocchi because I'm actually planning on making gnudi (gnocchi's potato-less ricotta-ful cousin) tonight. Seems much less intimidating!
ReplyDeleteIt was delicious! Nicely chewy and dumpling-y. The gnudi sounds wonderful.
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