Alternate title: Gnoccho erat demonstrandum Gnocchi, as an easy and storable potato delivery vehicle, are a staple in my household. I have never really used/made a recipe for them even though I have m ade reference to such recipe as would exist, and Lillian has written a recipe for squash gnocchi . Also, it appears there is little agreement on whether (potato) gnocchi properly contain egg, so I decided to simultaneously systematize, record, and perfect my basic spud gnocchi recipe here. Experimental procedure: 1) Boil a bunch of potatoes until soft. I have generally skinned them after cooking by just peeling off the skins; however, this is a bit messy and scaldy, so I would suggest just peeling them in advance. 2) Mash or run through a ricer. Most recipes you'll find on gnocchi say something along the lines of "optimal texture is achieved if a ricer is used." This strikes me as a load of hooey, as we're just going to mash it all up with flour and knead it into a cons...
The Magidow family's modern-day recipe box.