You don't really need a ricer to make gnocchi. The trick is to mash your potatoes, and let them cool before adding the flour to make the dough. (You also don't want to add too much flour if you want light, delicious gnocchi.) If you boil your potatoes, leave the skin on and then peel them, so they don't become waterlogged. (I've also baked them before, just to keep them on the dry side.)

Thanks for the advise Claire! I am anxious to try them. Any recommendations on what sauce to use on them?

I like a simple olive oil/butter/garlic sauce, then toss the gnocchi in that once the garlic is lightly browned. Finish with a handful of finely chopped flat leaf Italian parsley and grate some parmesan cheese over all that, and you'll be eating one of my most favorite meals. I actually add some Parmesan cheese (and fresh cracked pepper) to the dough (about 1/2 a cup of parmesan) which gives it more flavor. Oh, I think you're inspiring me to make some now...

Be sure to come back and tell us how it turned out, will you?

That recipe is only very slightly different from what I first had in Florence, Italy and then replicated at home. It's one of my top favorites too. It's making me salivate to read about it. I need to make some soon.

Jim

Wow, that cracked black pepper and parmesan cheese idea sounds yummy! I can't wait to try that!

Will let you know how they turn out. Thanks!

I don't think you get quite the same results with mashed potatoes, that you do if you rice them.

That being said, I don't have a ricer either, but I've found the perfect, cheap alternative. After your potatoes are baked, and have cooled a minute or so, cut them in half. Place cut side down in a wire strainer, and press down with a paper towel folded in fourths, forcing the potato through the mesh. The skin stays behind. Very easy, and no fancy equipment needed. That's how I always make my gnocchi.

As to how to serve--I like butter, garlic and Parm; DH likes them with red sauce. You can use Alfredo, or whatever you generally like on your pasta.

I too love gnocchi. Our favourite is ricotta spinach gnocchi. I love gnocchi served with either the butter parmesan, or homemade red sauce, or if they are a squash gnocchi, then brown butter sage is my favourite.

Great tip azzalea..thanks!

Shelley

They were WONDERFUL! I sort of made WAY TOO MANY..doubled my recipe so I spent quite some time rolling those little gnoccohi off the back of my fork, but my sister was thrilled to have some too. I did make a spicy tomato sauce to serve with it...my husband prefers a red sauce. But I am freezing some in a single serving portion just for me to try with the oil/butter/garlic sauce. I can't wait to try it. Thanks for your encouragement...I have been wanting to try to make these for years.