Step Aside Potatoes Almost Any Vegetable Has Gnocchi Potential


Photo Credit:epicurious

Carrots, beets, broccoli, winter squash, and more can easily become a bowl of perfect, pillowy bites.

food processor
to break your cooked vegetables into a rough mash—no big chunks, but some texture is ok—and then transfer it to a skillet or saucepan. Stirring occasionally and seasoning with salt, you’ll cook your mash down slightly to eliminate even further moisture; if you start with leftover vegetables, you’ll likely need a few more minutes to dry them out. Depending on the vegetables you use, you might be able to break them down sufficiently here, and skip the mashing step entirely. Says Brioza, “If you roast a whole pumpkin and scoop the flesh into a pan, cooking and mixing it with a wooden spoon will naturally purée it as you cook it down.”
Assemble the dough
You can eyeball the next step—the more gnocchi you make, the easier it will be to feel out the proper measurements—but it’s easiest to do with a
. The ideal dough will hold together but be bouncy and tender rather than tough; a good formula to follow is
two parts vegetable mash + one part ricotta + one part all-purpose flour
. For every serving of gnocchi you’d like to end up with, start with about 100 grams of mash.
Scoop more ricotta than you think you’ll need (you can always put the extra back into the container) onto a few layers of paper towel, to sop up some of the extra moisture. You don’t need to be too crazy about this because you have the dry vegetable mash on your side; true
ricotta gnocchi
—which are just the cheese, eggs, and flour—require a bit more effort here, ringing out most of the liquid.
To determine how much ricotta and flour to add, weigh your vegetable mash and divide that figure by two. If you have 200 grams of mash, you’ll add 100 grams of ricotta (stirring to combine), and then 100 grams of flour.

Start incorporating the flour with a spoon, then move to using your hand to knead the dough together. It’ll be sticky and not smooth, but malleable and easy to roll into a ball between your palms.
For a fancy touch, make gnocchi with the imprint of the tines of a fork.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton
Boil the gnocchi
Heat a large pot of salted boiling water while you form your gnocchi so it’s ready to go when you are. Rip off a piece of the dough and roll it into a long rope, about ⅓-inch in diameter (the gnocchi will expand slightly as they cook). Use a sharp knife to cut the rope into ¾-inch pieces, then use your fingertips to tap in any rough edges on the cut ends. The gnocchi should look like little slightly shrunken tater tots; if you’re feeling fancy, you can imprint each nugget with the tines of a fork. Continue until you’ve worked through all of the gnocchi, setting the finished pieces on a plate as you go.
Add the gnocchi to the pot of boiling water. As each piece bobs up to the surface (this should take about 1½ to 2 minutes), use a slotted spoon to transfer to a plate or baking sheet. Reserve ¼ cup of the cooking liquid. This is the part of the process to bring kids into if they’re curious about the kitchen, says Brioza. “They really like the texture because it kind of has that gummy worm thing going on. My friends’ daughters love the process—forming the balls, watching them float to the top—and make me make it whenever I’m with them.”
Finishing touches

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