Potato gnocchi

The grocery store had another great deal on a 10-lb bag of russet potatoes that I jumped on. Last November when I bought a 10-lb bag, I did a bunch of freezing to help preserve them from going bad. The results weren’t great, and I’m going to find new ways to prepare these potatoes.

Apart from baking (well…microwaving) some of the potatoes for lunch or dinner, I wanted to try something new and fun. I found a potato gnoochi recipe that sounded nice and basic, and used 5 small potatoes from the bag.

The hardest part of this recipe was waiting for the potatoes to cook. Once they were cooked and peeled, the dough came together really quickly, and rolling and cutting was a snap. I cooked them in boiling water for about 5 minutes, and then ate some with a bit of prepared pesto.

Since I had adapted the recipe for freshly milled whole wheat flour (hard white wheat), the resulting gnocchi had a prominent wheat flavor. They were also a little too gooey in texture.

I put half of the batch in the freezer, and the rest in the refrigerator. However, the next day, the refrigerator batch had developed little black spots — like they had pepper mixed in the dough. It sounds like that’s a result of under cooking the potatoes. I ate them anyway, and didn’t notice any change in flavor. I have seen potatoes discolor quite often, so I’m guessing it’s just an oxidation thing.

I think the original recipe is probably a great one for all purpose flour, but with my whole wheat flour I’m not sure I’d make it again. It was one of those rare dishes I’m just “meh” about.