gnocchi test run
After reading through many gnocchi recipes, I created a simplified version which gave surprisingly good results.
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3 cups mashed potatoes
1 teaspoon salt
2 Tablespoon Romano cheese
¼ teaspoon garlic powder
2 beaten egg yolks
2 cups all-purpose flour
chopped herbs, optional
In a bowl combine the mashed potatoes, salt, garlic powder, cheese, and herbs (if desired). Stir until well combined.
Stir in the two beaten egg yolks.
On a board, place the two cups flour and add the potato mixture. Knead all together well until combined. Do not add more liquid; just keep kneading until you have smooth slightly sticky dough.
Cut a small piece of dough and roll out into a long rope (finger width?). Cut each rope into small pillows. You can leave them as is, or create the more traditional shape. To do this, roll each pieces along the prongs of a dinner fork using one finger, in a way that the side of the piece running along the fork will be ruffled and the side you are pressing with your finger will have an indent (I have not mastered this as you can see above). Place onto a parchment lined cookie sheet in a single layer and freeze.
When frozen solid, place gnocchi into a zip-top bag and return to freezer for future use.
Jenn’s Tip: do not leave dough on the counter to finish later. Always fast freeze gnocchi after cutting. Sitting out can make the dough soft & gooey.
When ready to serve, bring large pot of salted water to a boil. When rapidly boiling, add frozen gnocchi, and stir so they don't stick to bottom. When all gnocchi float to the top let cook another two minutes, then drain and toss with favorite sauce.