Truthfully, I was hardly around for this whole gnocchi event. Stan and I had two friends over and while Stan cooked, one friend (who is also a photographer) photographed. And I took the other friend to our courtyard to drink wine with me. Don’t worry, I’m a writer, which means I’m also an investigator/researcher who can’t make things up, thanks to the internet. I’ve done my homework and asked Stan all about the process. Plus, I was there at the end of the gnocchi making. Most importantly, I was there for the eating part, cause this stuff was dern good.

You will need:

4 medium potatoes

2 cups flour (we used Bob’s Red Mill, Gluten-Free, 1-to-1 Baking Flour)

Salt

1 or 2 eggs

This is how it goes. Boil potatoes with skins on. Use about one potato of medium proportions per human you are serving. 

Once you boil the potatoes, peel ’em, then grate. Or if you’re like Stan, and you put a Kitchen-Aid grating attachment on your wedding registry, AND someone actually bought it for you, use your Kitchen Aid attachment. 

Peel.

Grate. 

Next, flour the counter. Look at the flour in action! Basically, the words “Stan” and “Iron Chef” are interchangeable.  

Place the boiled, grated potato onto a floured countertop, then add lots more flour (about 1/2 cup per medium potato) and a little salt until you have a mountain. Poke a big whole in your mountain and crack an egg into it (may need two eggs, especially if using gluten-free flour).

Then, knead, knead, knead.

Look! This is the part where I came in, and tried to look really cute, so my husband would forget he was slaving over dinner while I was outside drinking wine. 

Form the dough into a rectangle, then slice. Roll each slice into a long log, that kind of looks like the logs in the toy, Lincoln Logs. Remember that amazing toy? So much satisfaction in the way the pieces fit so perfectly. 

Cut the long skinny log, into bite sized pieces. We made our pieces a little bit bigger than Chex Mix. Indent each piece with a fork, then roll into a taco shape. Stan, aka the Iron Chef, insists this helps the gnocchi cook, and it isn’t purely aesthetic. 

My friend and I helping! 

To cook, put the gnocchi in a pot of boiling water for about four minutes or until it floats to the top of the pot. We also froze some as well. To freeze, let the gnocchi chill in the freezer on a baking pan. Once frozen, you can put all the little guys together in a Ziplock. And voila! Here is the finished product: 

Stan also made his own sauce, which included the ingredients below. 

Chop, chop, chop. 

Smile lots, because you’re still doing very little to help. 

Put it all in a pan and cook! Then stir into the gnocchi! 

Amazing night. Amazing company. Amazing gnocchi. Tonight we are cooking the uncooked gnocchi we froze and serving it with a pesto sauce. However, our next gnocchi-from-scratch adventure will be sweet potato gnocchi. Note, I use the word “our” loosely. It will be Stan making it, and me eating it. Oh, and of course, writing about it here, so you can get the full scoop on how it all turns out! 

All photos in this post were taken by Pat Dunford Photography and edited by Stanley Murzyn Photography.