Monday, August 13, 2012

Squid Ink Gnocchi (serves 5-6)

Squid Ink Gnocchi (serves 5-6)


5 russet potatoes (about 2 lbs)
4 sacs of squid ink
about 1/2-1 cup of all-purpose flour
1 tsp of salt (for dough)
1 tsp of salt for boiling water


1) Cook the potatoes in water for about 20 minutes or until fork tender, drain.
2) While potatoes are still warm, peel and mash the potatoes in a ricer.
3) Cover and chill mashed potato in refrigerator for about 2-4 hours or overnight.
4) Use a dough hook and a dough mixer in low setting to incorporate mashed potato and flour (about 2 tablespoons of flour at a time) and increase mixing speed to medium after 2-3 minutes.
5) Add salt and squid ink.
6) Add more flour until the dough is not sticky but come together when touched (total mixing time about 5-6 minutes).
7) Take a small amount of dough out and roll on a floured board.
8) Cover the rest of the dough you are not using to prevent drying out.
9) Roll the dough with your palm gently into a long rope, with the diameter the size of your finger.
10) Cut each log about 1-inch length to form a gnocchi.
11) Drop the gnocchi in gently boiling salted water.
12) When the gnocchi float to the top scoop them out onto a plate.

*I must admit, it took me a few tries before I got the hang of making gnocchi.  Here are a few tips I have come across while experimenting making gnocchi.  If the dough is too wet then add more flour. The best gnocchi is made with a just a little flour.  If the gnocchi falls apart in the water then your water may not be hot enough.  If the gnocchi seemed to have a hole in the middle then you may be rolling it too fast and the gnocchi may not formed properly.  Try not to mix the flour and potato for too long, less time is better!  Also, once you have learned the technique to make gnocchi you can start to experiment by adding different ingredients into your gnocchi such as fresh herbs, turmeric powder, curry powder, cheese, and vegetables such as spinach.  You can also make gnocchi with a mixture of sweet potato and russet.  I have used russet and purple potatoes and the result is very tasty!

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