We stuck with my husbands family tradition of going to dinner at the Olive Garden for Christmas Eve. The only time we eat there is that on that night - so I try to be adventurous.
You can have soup or salad with your entree so I ordered a new menu item, Chicken and Gnocchi soup to try. My 8 year old foodie tried the Zuppa Toscana Soup - also very good!
Anyway, if you can believe it - I had never eaten gnocchi before that night. Ever. I'm pretty sure that is considered a sin in some cultures.
I've heard of it - and have known for a while what it is - but only because I watch Top Chef:)
I was feeling very much like a fancy pants making these - but they were so easy, I didn't need my fancy pants on at all - hahaha
1 (1-pound) russet potato
1/2 t salt
1/4 t freshly ground black pepper
1 large egg, beaten
1/4 c flour
Pierce the potato all over with a fork. Microwave the potato until tender, turning once, about 12 minutes. Cut the potato in half and scoop the flesh into a large bowl; discard the skin. Using a fork, mash the potato well. Mash in the salt and pepper. Mix in the egg. Sift the flour over the potato mixture and knead just until blended.
Divide the dough into 4 equal pieces. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long). Cut the dough into 1-inch pieces. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough. *a step I skipped bc it is going into soup.
Cook the gnocchi in a large pot of boiling salted water for about 5 minutes. Use a slotted spoon to remove the gnocchi from the pot and serve (however you are going to use them – in this particular case, I’m making a copy of Olive Garden’s Chicken and Gnocchi soup.
*Adapted from a Giada De Laurentiis recipe