Basic pasta dough

Yield 240 grams Enough as tagliatelle for 2 portions

150 gram “00” semolina flour or 1 cup, plus 2 Tbl

2 egg

1 egg yolk

1/2 Tbl olive oil

1 pinch salt

In a blender bowl, add the flour and eggs and yolks, and olive oil. Mix until the dough gets together. If it doesn’t come together, knead the dough by hand. Wrap in plastic and rest in the refrigerator for 1 hour. This is a basic pasta dough that can be used to make spaghetti, pappardelle, filled pasta such as agnolotti and ravioli.

Semolina Gnocchi

One of the faster and easier gnocchi is the semolina flour-based gnocchi.

250-gram semolina flour

50-gram unsalted butter

500-gram whole milk

2 ea egg yolks

1 pinch salt

80 gram finely grated parmesan

Bring milk to boil and add butter and yolks. Add semolina flour, in parts, not all in one shot, take it off the heat. Season with salt and add cheese, stir until it forms a dough. Pour the dough out, and start forming logs. The log should be the size of a quarter. Cut the gnocchi thumb length, and either flattened on a gnocchi board or put a dimple in each pillow.

In a large pot half full of water, add a pinch of salt and bring to a boil. Carefully drop the gnocchi into the boiling water and cook for 2-3 minutes, once the gnocchi comes up to the surface of the water, take them out with a slotted spoon and chill in ice water. Once chilled, they can be in the refrigerator for a few days, Sautee in butter and olive oil, add some pasta water and dissolve some pesto in the liquid, grate more parmesan on top, enjoy!

Potato Gnocchi

4-6 portions. Potatoes, russets, are roasted at 400F for about 1 hour, they need to be soft all the way through when pierced. Potato gnocchi can be very hard to make, due to the amount of liquid in the potato. Once baked, the potato needs to be opened up and let the steam out, before scooping out the meat and pushing it through a potato press or ricer.

It is also recommended to work fast, if the potato gets cold it will be harder to work with and not be as fluffy as gnocchi, but more rubbery.

About 750-800 gram large russet potato, pricked with a fork or a small knife.

Bake the potato in the oven on the grate for 1-1/2 hour at 400F until soft.

600 gram riced potato, or through a potato press

1 egg

1 egg yolk

1 cup All-purpose flour or 135-140 gram

3-gram or 1 tsp salt

1 gram or 1 tsp finely ground black pepper

5 gram chopped herb, like parsley or chives (optional)

Put a large pot on with boiling water, and make ice water in a separate bowl, big enough to hold the gnocchi

Once the potato is mashed, add the egg, salt, and pepper, mix lightly. Add half the amount of flour, here is where it starts to get tricky. When mixed together, it should just hold together, like a dough you can roll out and cut. Add Flour to the surface where you are rolling your gnocchi out, covering the whole length. Cut them in thumb length and once all are cut, drop them into the boiling water. Make sure to divide the gnocchis up into about 4-5 batches so you don’t overcrowd the pot. Once they come up to the surface, let them cook for about 2 more minutes, then transfer to the ice bath.

Sautee the gnocchi in a nonstick sautee pan until slightly golden brown, add sacue and parmesan.