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Gnocchi, homemade with rabbit, market bought

2010 April 20
by Reemski

Gnocchi = Clag? Pasty? Yuck? In my opinion gnocchi has been all this and more. From pre-prepared pellets of bleuurgh from the supermarket to old nuggets of yuck in your local Italian Trattoria, gnocchi has never been high on my “To Eat” list, until now.

Recently, my friend @flavourfirst went on a little weekend sojourn through rural Victoria on his way to the Royal Mail Hotel in Dunkeld. Along the way he picked up some spuds. Some super serious spuds, and shared them round.  My neighbour and friend Tim @urbanfoodmarket suggested we make gnocchi, so we set to work.

Such were the size of the spuds that Tim could only fit two into the pot to boil, but this worked out fine and was enough for 4.5 of us. The spuds that @flavourfirst picked up were nice dry, perfect for gnocchi making.

Once boiled, Tim put them through the potato ricer…

Once we got it all through, time to add eggs and flour. I apologise that there are no exact quantities, we just went with feel.

Mix until you get a good doughy consistency, but don’t handle too much, you don’t want it to become claggy..

Roll out your dough into snakes and then cut into little pillowy portions

Once we were done, we had piles of gnocchi ready for dinner

Once home, I popped them into a stockpot of boiling water and it wasn’t long before these little beauties floated straight to the top. To accompany these little delights I had earlier purchased some rabbit ragu by Laboratorio Di Santo, (they are at South Sydney Markets fortnightly, and other markets) a husband and wife team that make homemade pasta, sauces, and perfect little packs of fresh pasta with matching sauces in servings for one or two. Yum!

So, I have changed my opinion on gnocchi, but I think I’ll make it at home instead!

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24 Responses leave one →
  1. April 20, 2010

    Oh! That looks so yum! I actually really really like Gnocchi and hadn’t had the chance to make it at home, but it doesn’t seem too hard. *gets to plotting*
    .-= Celeste @ Berrytravels´s last blog ..International Incident: Pizza Pie =-.

  2. April 20, 2010

    Tricky little suckers, gnocchi. Like you I have had some really disappointing ones – not the delicate pillows of yum that they should be. Yours look great, I think if I attempt them again at home I need to get a potato ricer first.
    .-= Joanne @ secondhelping´s last blog ..International Pizza Pie Incident =-.

  3. April 20, 2010

    The most recent Italian Food Safari ep has left me craving freshly made gnocchi. Was going to have a crack at it last night, but apathy got the better of me. Will give it a go next weekend, but need to find a potato ricer first. Last time I tried making it just by mashing and it was stodgy. Very stodgy.

    Like the sound of the rabbit ragu, too!
    .-= Injera´s last blog ..I have finally met a reality show I can’t watch =-.

  4. April 20, 2010

    This looks really yum! I’ve had gnocchi once, and have been turned off ever since. The version I had was hard and strange, but I’m keen to give a good homemade version a try!
    .-= Karen (missklicious)´s last blog ..Kabuki Shoroku – Clarence St, Sydney =-.

  5. April 20, 2010

    Looks lovely Reem! I’ve yet to venture down the gnocchi path…you have given me confidence! And thanks for pointing out the supplier of those sauces…must check them out.
    .-= Peter G @ Souvlaki For The Soul´s last blog ..“Ladenia”-with Heirloom Tomatoes =-.

  6. April 20, 2010

    @Peter G where have you been hiding cheeky? Definitely try the sauces, they are very, VERY good
    @Injera and @Joanne yes, I think the ricer adds to the texture

  7. April 20, 2010

    Gnocchi is great and I struggle to understand why it is usually so bad. I love little potato pillows.
    .-= Mark @ Cafe Campana´s last blog ..International Incident Party – Breakfast Calzone =-.

  8. April 20, 2010

    Yum, what potato variety did you use?
    .-= curious´s last blog ..Just add water =-.

  9. April 21, 2010

    Good gnocchi is oh so good but bad gnocchi is oh so bad. These look marvellous!
    .-= Lorraine @ Not Quite Nigella´s last blog ..Tetsuya’s Scrambled Eggs with Truffle Salt – Slothful Sundays =-.

  10. April 21, 2010

    I have never made my own gnocchi – but I will have to give it a try someday 🙂
    .-= Lisa´s last blog ..Curry love =-.

  11. April 21, 2010

    Mmm – your gnocchi look great! It’s so easy and satisfying to make huh? And I am yet to cook rabbit myself – this might be the recipe to try – it looks like such a yummy winter comfort dish!
    .-= Forager´s last blog ..Foraging for wild mushrooms in Oberon =-.

  12. April 21, 2010

    Love gnocchi and to be honest, very very pedantic about it. Very precious about it. Good on you for trying. It is really not difficult once you have tried it
    .-= penny aka jeroxie´s last blog ..The boys at Mezzo Bar & Grill =-.

  13. April 22, 2010

    I’m with Peter – have never actually made Gnocchi at home and it’s a rare day that I order it out (fear of the clag) so I think I’m long overdue for a plate! Thanks for reminding me that it’s not so hard to DIY Gnocchi.
    .-= Tresna´s last blog ..Baked Vanilla Ricotta with Vanilla-Lime Syrup =-.

  14. April 22, 2010

    @curious an old variety called Atlantics according to @flavourfirst

  15. April 22, 2010

    Eating out gnocci is so hit and miss but home made gnocci would be awesome! Just never got around to doing it myself yet. Sauce looks so yummilicious!
    .-= Angie´s last blog ..Sea Bay Handmade Noodles Parramatta, Max Brenner and Date Night =-.

  16. April 23, 2010

    Congrats on making such awesome looking gnocci. Just in time for me to read this post, considering the masterchef episode with matt moran and his gnocci. I used to dislike gnocci as well, thinking it was over-rated, however after sampling a good one, i’ve converted as well.
    .-= linda´s last blog ..Kazbah on Darling, Balmain =-.

  17. April 23, 2010

    I, too, have had the gluey, lumpy gnocchi experience, your pictures make this look easy!
    .-= Amanda´s last blog ..Cooks and carrots! =-.

  18. May 2, 2010

    I tend to avoid gnocchi when eating out for all the reasons you’ve listed! Pasta, usually, can only get so bad with mis-cooking but bad gnocchi is a whole other experience. Yay for making your own!
    .-= mademoiselle délicieuse´s last blog ..Fook Yuen (馥苑), 24 Jan 2010 =-.

  19. May 3, 2010

    Unbelievable! I had already planned to make gnocci with my scrumpy little friends from @flavourfirst on Tuesday! You’ve set a high benchmark! I too have been disappointed by gnocci many times, and would never order it unless someone gave me a seriously good recommendation. I’ve made it once and look forward to giving it another crack. I am sadly sans potato ricer though. Last time I pressed 1kg of potatoes through a sieve, I vowed never to do it again. Ah well, never say never! Nice work team! x
    .-= felixexplody´s last blog ..The Bold and the Beautiful =-.

  20. pommiefoodie permalink
    May 6, 2010

    scarred by gnocci recommended by a relaible source, cost a fortune and was basically a heap of mash by the time iot got to me. Haven’t been tempted since…but y’know I’ve never actually tried at home….

  21. May 17, 2010

    That sounds beautiful! I once had a disaster with making gnocchi where the water wasn’t hot enough and the gnocchi disintegrated into mash, but when it’s boiling properly they’ve been great.
    .-= Arwen from Hoglet K´s last blog ..Surprise Delight =-.

  22. May 23, 2010

    when i worked at aria we used to leave the potatoes whole, prick the skins all over with a fork to release steam while it was cooking and bake it at full blast on a tray covered with rock salt for about an hour, until they were completely black. when the potatoes are cooked dry, it’s very hard to end up with gluggy gnocchi because the gluten from the flour has so little water to bond with! 😛
    .-= cathy x.´s last blog ..Published in Desserts Magazine! =-.

  23. June 9, 2010

    Ooh rabbit ragu.. WITH homemade gnocchi. Will there be an encore performance of this dish that I can be present for?
    .-= Y´s last blog ..When life gives you quinces.. =-.

  24. June 11, 2010

    @Y unfortunately for you, the rabbit ragu was bought. However on my visit to Melbourne I acquired the recipe for an amazing rabbit dish I had at Mirka at The Tolarno…need a crowd for it though

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