Making Gnocchi: A Pictorial

Reader Contribution by Kylynn Hull
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KyLynn Hull is a freelance writer who dabbles in many things including writing, urban farming and raising backyard chickens. She writes regularly for garden and food blog, Green City Garden Girl – Bound by the Seasons.

I was inspired by my CSA box recently and decided to attempt making something I normally don’t enjoy: gnocchi. These flour and potato balls never impressed me much, but, connoisseurs of fine Italian food seem to love this, and I thought making it would help me gain an understanding of this dish I find so bizarre. I know it’s served much in the same manner as pasta with sauce or some butter and sage or Parmesan cheese. And what in the hell is not to like about sauce, butter or Parmesan?

This little adventure started out innocently enough when I got my CSA box (because of a killer Groupon deal) and found potatoes and spinach nestled inside. On the little brochure filled with ideas for all the ingredients, I found myself hovering over the gnocchi recipe. I’ve never met a gnocchi I liked, but I’ve also never made it and was slightly surprised by my enthusiastic decision to make some. My husband wasn’t home to steer me in another direction–which he has boldly done before. I was on my own and off I went.

Below is my photo recap of the preparation. It was time consuming, but an interesting process none-the-less. However, I wish I had better news but, after I boiled the balls and mixed them with olive oil, salt, pepper and Parmesan cheese, they still tasted like flour balls. Occasionally, I’d get a bite that actually had potential, but for the most part it was two thumbs down. So, unless someone changes my mind, I’m steering clear of this old Italian dish. CIAO!

Flour, salt and pepper

Sauteed and dried the spinach

Mixed the flour, boiled potatoes and spinach together

Rolled dough mix into long tubes

Cut the tubes into one-inch pieces

Pretty enough, but they tasted like flour balls with olive oil and Parmesan.

Photos By KyLynn Hull.

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