Nice gnocchi board, and I share my grandma's gnocchi recipe!
This is the first time I've bought a new gnocchi board; the one I've been using was my grandmothers and was at least 70 years old, so it was very well seasoned from her hands and literal decades of use. She made gnocchi probably twice a week, and I've been using her old gnocchi board since she pass way back in 1994. Unfortunately, my grandmother's gnocchi board finally split down the middle and so with a little bit of heartache, it was time for me to acquire a new one.This wood gnocchi board by Neyzig is quite nice! The wood has a solid, dense feel to it; it doesn't feel like it's made of a soft wood that would easily crack or warp. The wood is unfinished but generally nicely sanded, in that I feel no burrs on the front and edges of the board. I do think the flat back could have used another couple of swipes with some sandpaper; it's smooth but it could be just a little bit smoother. Of course, the back does not impact how well this gnocchi board works and based on my first use of this gnocchi board, it ultimately worked exactly as I want it to.The first couple of gnocchi I rolled didn't roll very smoothly and kind of felt like they were getting a little bit stuck in the wood but since the wood is raw, it needs a bit of use to "season" it. After about the five to seven gnocchi, my dough started rolling the way I expect it to and when I was done, I had 34 consistent gnocchi! It was only those first few that just seem to get a little stuck to the wood and not want to roll on the board. I suggest the first time you use this gnocchi board, flour the board more and more often than you might usually.I'm stunned at just how closely the gnocchi I made with this new board match the ones I've made using my grandmother's gnocchi board. Grandma made several types of gnocchi, using her flour and ricotta cheese recipe for special occasions and a potato-based recipe for everyday meals. I never did get the hang of her ricotta gnocchi but have been making her potato gnocchi for over 30 years now, and I think my Nona would appreciate my sharing her recipe here!You'll need 3 or 4 russet potatoes, one egg (beaten), 1 to 1-1/2 cup of all purpose flour (depending on how many/how big your potatoes are), and about 1/8 teaspoon of salt ("2 to 3 pinches").Boil three or four russet potatoes, skin on. When fork-tender, take potatoes out of the water and cut them in half (widthwise, not lengthwise).Place potatoes, half a potato at a time, cut side down in a potato ricer and rice the potatoes into a large bowl. Remove skin from ricer after each half potato. (Set aside skin to make fried potato skins later!) Let riced potatoes cool, best to cool in the refrigerator.Once cool, lightly fluff the riced potatoes a bit with a fork, then add about 2/3rd cups of flour, the salt and the beaten egg. Using a fork at first then your hands, begin mixing it all together. Add more flour as/if needed, about 1/4 to 1/3 cup at a time, until a soft dough forms. It should still be a very wee tiny bit sticky but not wet.Sprinkle some flour on a table or countertop and dump the dough out onto it, then begin kneading the dough with your hands until the dough is smooth.Cut a piece of dough, about the size of your palm, and put the rest of the dough aside, covered with tea towel or plastic wrap. Take the piece of dough you cut and begin rolling it with your hands (NOT A ROLLING PIN) making a long rope with the dough, about 3/4 inch in diameter. Then cut the dough rope into pieces about 3/4 to just under 1 inch in length, each.Flour your gnocchi board. Using your thumb, semi-lightly but also somewhat firmly press the piece of dough on the top of your gnocchi board, then roll the dough piece down the board with a bit of a flick of your thumb when it's mostly rolled. Stow each gnocchi in another bowl, covered, until you are done making all your gnocchi and have used all your dough.Then cook the gnocchi however you prefer (boiled, steamed, pan fried, in soup, etc.), and enjoy eating!Needless to say, I'm happy with this gnocchi board, and I look forward to many more years making grandma's gnocchi!