Homemade gnocchi is the epitome of comfort food, but it also takes a hell of a long time to make. To speed up the process, skip rolling out and cutting the dough and use a piping bag.
Photo courtesy of Epicurious.
Most gnocchi recipes instruct you to roll out your potato dough into long strips, then cut into bite-sized pieces and imprint with your fork. Epicurious has a better idea:
Instead of spending time rolling and cutting gnocchi dough, Anna suggested I stuff the dough into a piping bag, let it chill for a few minutes (10 will work, 30 is better), and pipe the dough directly into the simmering water.
This idea is nothing new; what is new is Anna’s suggestion for how to cut the dough. While some recipes suggest using a knife to cut the dough off into 1-inch pieces as you pipe it (which seems to require an extra arm, or at least some help from a friend), Anna advised me to tie a piece of butcher twine tautly across the pot, then use the twine to cut the gnocchi into individual dumplings, which fall into the simmering water.
If you don’t like the twine method, Bon Appetit shows you how to do the piping method with a knife instead. Also, the recipe uses ricotta instead of potato dough, which might not be the gnocchi you’re used to, but it seems like a simpler, still tasty alternative. Check out Epicurious’ full recipe at the link below.
An Easy Gnocchi Recipe For Any Night of the Week [Epicurious]