Gnocchturnal Emission

Last week I had a hankering for gnocchi. The remnants of last year’s potatoes are all sprouting, which is good for planting but not so much for eating, so I used a combination of store-bought red potatoes and a sweet potato. I’m about to plant a bunch of early greens outside, since it’s so mild, but these are the dark days for stored food as we run out of spuds and the jars of tomato sauce dwindle. Had I known how un-wintry this winter would be, I would have been much more serious about the hoop houses in the garden. Usually they get so buried in snow that I have to abandon them at a certain point since it’s too much work to get to them and dig them out. This year we could have had half the garden producing all winter.

After peeling, cubing, and steaming, I stick-blended them all smooth with egg yolks, flour, nutmeg, salt, and a little smoked paprika. Then the mixture went in the pastry bag to be piped out into simmering water. I skimmed them out carefully when they floated; the mixture was light on egg so they were fluffy and delicate. Milo took pictures of the piping and cutting, because he couldn’t quite get the hang of doing it.

The pastry bag makes homemade gnocchi easier than normal in two important ways. First, it allows one to make the mixture wetter than is possible when one is rolling out snakes of dough. Depending on the potatoes, sometimes it’s hard to get a dry enough dough that still has enough egg to hold it together during boiling. The bag handles gooey, starchy dough with aplomb. Second, there’s no rolling out of snake after snake of dough; one hand squeezes, the other cuts, and the bag is washed by the time the gnocchi are all floating. They don’t get the fork lines this way, true, but if you absolutely must have ridged gnocchi simply use a serrated tip on the bag. (The ridges will run lengthwise, but if that’s a deal-breaker then you should really take it up with your pharmacist).

For the sauce, with an eye on those ever-fewer jars of tomato sauce, I made a simple mixture of bacon, leeks, and chèvre plus copious pepper, garlic, parsley, and thyme. It’s hard to beat this combination, and on little pillows of soft, potatoey goodness it was perfection. This should be in everybody’s rotation; from peeling the potatoes to dribbling truffle oil on the finished bowls of dinner about 40 minutes had elapsed. There was leftover dough, too, which freezes beautifully, though I had plans for it so I just put it in the fridge.

7 comments to Gnocchturnal Emission

  • I did gnocchi this week too… they are good, aren’t they. DOn’t know if my hand is strong enough to squeeze a heavy dough though. Yours look delish and love the sauce. Simple and good. Perfect for our weird winter.

  • Andrew

    Shit Peter, with that title you’re taking “food porn” to new heights. Even the action shots were somewhat disturbing. I waiting for the “click here for full access if you’re over 18″ window to pop up. Though the interrupted logs of semi-solid dough plopping into the water below might have inspired titles of a more scatological nature. Looks tasty though!

  • El

    Andrew I was going to say the same thing about the title; it’s especially funny if your blog reader grabs it by the title only.

    We do a lot of eggy/floury/squeezy/hot-watery things here but not gnocchi. must try…

  • James in NZ

    This is a great idea for during the weekend, thanks!

  • I fail at gnocchi every single time, but this method seems like it could actually work for me – will give it a try. Hopefully it doesn’t do what gnocchi usually does for me – dissolve into bits as soon as it hits the water.

  • Peter

    Deana: It’s not that hard. I bet you could do it.

    Andrew: I should have put a NSFW advisory up top.

    El: Great minds think alike. Yes, you must.

    James: Let me know how it turns out.

    H&F: That happens if there isn’t enough egg and flour in the mixture, and/or if you’re using the wrong kind of potatoes. This method allows for adding more egg than usual.

  • Do you just wait for the perfect title before posting? Clever every time.

Yours Truly



I'm a painter who happens to also spend a lot of time growing, making, and writing about food. I'm particularly interested in the intersection of frugal peasant cooking techniques and haute improvisation. And I have a really great personality.

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