Homemade Gnocchi

Homemade Gnocchi By KSTP Homemade GnocchiHomemade GnocchiRomina Montanari joins Twin Cities Live to share her expertise in traditional Italian pasta making. She is the founder of Italy with Romina, a company that offers private pasta parties and wine and food tours across Italy. Today she is demonstrating how to make homemade gnocchi.Click here to print the recipePotato Gnocchi with Gorgonzola, Onion and Pumpkin SaucePREP TIME: 30 min | COOK TIME: 1 hr 30 min | SERVES: 4Ingredients:Gnocchi:300 gr starchy white potatoes (Russet or Idaho)70 gr 00 flour1 egg yolkPinch of saltSauce:150 gr onions, chopped100 gr gorgonzola dolce cheese100 gr pumpkin, chopped into pea-size cubes100 gr pancetta cubesA little butterPepperDirections:Gnocchi:Prick potatoes and bake at 400°F for about 1 hour.Peel potatoes while still hot, cut in half and mash with a potato ricer.Once lukewarm, add flour, egg yolk and a pinch of salt.Knead until the mixture is soft, compact and no longer sticks to your hands.Cut mixture into pieces and roll each piece on your palm into a long log about ½–1 inch in diameter.Cut each log into ½–1 inch pieces.Flour the pieces and roll them one by one on a gnocchi board or fork, then place on a floured tray.Sauce:Sauté pancetta until crispy and set aside.Melt butter in a pan and sauté chopped onions until translucent.Add a little water and the pumpkin cubes, then cover with a lid and cook until pumpkin is tender.Turn off the heat and stir in gorgonzola dolce until melted. Season with pepper.Cook gnocchi in salted boiling water until they float, then add directly to the sauce.Serve topped with crispy pancetta.Advice:Use starchy potatoes like Russet or Idaho for the best gnocchi texture.Do not over-knead the dough — work it just until it comes together to keep the gnocchi light.Adding the gorgonzola off the heat prevents the sauce from breaking.Sign up for the “Twin Cities Live Recipe Roundup” to get the latest recipes from the show delivered to your email inbox every week!