As a lot of you may know, I love to cook, bake and create in the kitchen. I’ve started making our household staple items like frozen yogurt, granola, and more recently, homemade gnocchi. I find that these items, when homemade, are cheaper, better for you, and you usually get more grub for your buck!
Andrew and I shop for all of our produce, milk and eggs at our local Farmers Market. (Find your local Farmers Market HERE). Any baking items like flour, agave nectar (which we tend to use more often than sugar), and spices can be found in bulk at the Honest Weight Food Co-op (plus much, much more!). You can guarantee that buying in bulk is almost always cheaper by the pound than buying it pre-packaged. Plus, the added bonus there is that you wind up using your own (hopefully reusable) containers to avoid throwing out and wasting more plastic or paper packaging that’s overflowing our landfills.
INGREDIENTS: All of the ingredients I used below to make my gnocchi cost me somewhere between $2 and $3 to make 6 servings! The beauty of buying local produce is the surprisingly affordable cost of it. You’ll pay much more for produce that’s travelled afar to reach your grocery store. To top it all off, my produce is sold with a “NO SPRAY” label, meaning no pesticides or harmful chemicals were used in the growing process. I researched the cost of pre-packaged gnocchi and found that a 16 oz. bag (only 2 to 3 servings) averages about $4.39 a pack. See how much you can save by taking the time to do it yourself?
RECIPE: Follow this fun and gratifying recipe to make your gnocchi TODAY!
You will need: 4 large russet potatoes (Buy local!) 1 large egg, beaten (Local, people!) 2 TBL freshly grated parmesan cheese (Your Farmers Market will even have cheese) 2 TBL unsalted butter, softened (Post about homemade butter coming soon…) Fine sea salt and freshly ground pepper (Honest Weight in bulk) 1 cup plus 2 TBL all-purpose flour, plus more for dusting (bulk)
Step 1: Bake the potatoes at 425 degrees until tender for a little more than 1 hour. Cool slightly, then halve and scoop the flesh into a food processor.
Step 2: Scoop creamy potatoes into a large bowl. Add the egg, cheese, butter, 1 tsp salt, and pepper to taste; stir until combined. Add the flour and stir to combine into a dough, then mix by hand until smooth. Add more flour if sticky.
Step 3: Gather the dough into a ball on a floured surface and divide into 8 pieces. Roll each piece into a 12-inch long, 1/2-inch thick log with your hands.
Step 4: Cut the logs into 1-inch pieces and imprint with a fork on top if desired. Freeze on floured baking sheets until ready to cook. When ready to cook, bring a large pot of salted water to a boil. Add gnocchi, stir and cook for 1 minute after they float, about 3 minutes total. Serve with hot marinara sauce. Store remaining uncooked pasta in freezer in an airtight container for up to one month.
Also, check out my recipe for quick and easy basic marinara sauce…