This home made gnocchi recipe is easy to make with 4 substances. It is delicate, mushy, and pillowy—excellent for serving together with your favourite sauce!
Let’s make gnocchi! My home made pasta is without doubt one of the hottest recipes on Love & Lemons, so it’s about time I shared my favourite potato gnocchi recipe too.
These home made gnocchi are mushy, pillowy, and light-weight. Served with a flavorful sauce, they’re completely scrumptious. Should you suppose you want store-bought gnocchi, put together your self: this home made model is so significantly better.
This easy recipe requires 4 fundamental substances—flour, potatoes, eggs, and salt. It’s a little bit of a venture, so I’d put it aside for a weekend or date night time, however it’s 100% well worth the effort. These potato gnocchi are like little clouds on a plate!
What’s gnocchi?
Gnocchi (pronounced nee-OH-kee) are a kind of Italian pasta or dumpling.
In line with The Necessities of Basic Italian Cooking by Marcella Hazan, the Italian phrase “gnocchi” interprets to “little lumps,” which completely describes this meals’s small, ball-like form.
Although you’ll see variations made with cauliflower, ricotta cheese, and extra, gnocchi mostly include potatoes and flour. Hold studying to learn to make my recipe!
Recipe Substances
You’ll want 4 fundamental substances to make this recipe:
- Potatoes and all-purpose flour – The important thing substances in home made gnocchi! Collectively, they create a light-weight, pillowy dough. I like to recommend utilizing starchy russet potatoes right here.
- An egg – It makes the dough cohesive and simpler to deal with.
- And sea salt – For depth of taste.
Discover the whole recipe with measurements under.
The best way to Make Gnocchi
You’ll find the whole recipe with measurements on the backside of this put up. For now, right here’s a step-by-step overview of the way it goes:
Begin by cooking the potatoes. A standard gnocchi recipe would begin with boiling the potatoes. After a variety of experimentation and comparability, I really suggest baking the potatoes as a substitute. It provides much less moisture to the dough, making it lighter and simpler to deal with.
Bake the potatoes in a 425°F oven till tender when pierced with a fork.
Enable the potatoes to chill barely, then peel away the skins. Go the mushy flesh via a potato ricer, or mash the potatoes with a fork till fully easy.
Subsequent, make the dough. Switch the potatoes to a calmly floured floor, and unfold them in a large, skinny mound.
Drizzle with the egg and sprinkle with the salt and a 3rd of the flour. Utilizing a bench scraper or your fingers, raise and fold the potatoes into themselves to include the flour and egg. Repeat with one other third of the flour.
Proceed including flour a little bit at a time and kneading the dough till it’s mushy and pillowy, however not sticky. Cautious to not overwork the dough, or the gnocchi will probably be powerful.
- Tip: Chances are you’ll not want all of the flour the recipe requires, or you might want a bit extra. The precise quantity you employ will rely upon elements like humidity, the moisture in your potatoes, and so on. Add simply sufficient to type a mushy—however not sticky—dough.
Then, lower the gnocchi. Type the dough right into a ball. Lower it into 8 equal items.
Roll each bit into a protracted rope about 1-inch in diameter and lower it into 3/4-inch items.
Shaping Choices
From right here, you possibly can prepare dinner and serve the gnocchi—shaping it isn’t required! But when like, you possibly can add ridges. They’ll assist the dumplings catch sauce and prepare dinner extra evenly.
I do that by gently urgent every gnocco into and alongside the tines of a floured fork. Should you begin making this recipe typically, you may spend money on a gnocchi board for including even finer ridges.
The best way to Cook dinner Gnocchi
To prepare dinner home made gnocchi, you’ll boil it like all pasta.
Carry a big pot of salted water to a boil. Add one-third of the gnocchi and prepare dinner till they float, about 2 minutes. Use a spider or slotted spoon to scoop them out of the boiling water and right into a colander set over a big bowl. Repeat twice to prepare dinner the remainder of the batch.
A word on preparation: Skillet and sheet pan gnocchi are all the trend as of late. These recipes are often designed to be made with store-bought gnocchi, not home made.
Boiling this gnocchi is one of the simplest ways to prepare dinner it. I can’t assure that it’s going to work with different cooking strategies.
The best way to Serve Gnocchi
I like to serve this delicate home made pasta in a easy, flavorful sauce with contemporary herbs and Parmesan cheese on high.
You may’t go fallacious with one in every of these sauces:
Spherical out the meal with garlic bread or focaccia and a giant inexperienced salad. Buon appetito!
The best way to Retailer
Cooked leftovers preserve properly in an hermetic container within the fridge for as much as 3 days. Reheat them within the microwave or gently on the stovetop.
You may as well freeze raw home made gnocchi. Unfold it in a single layer on a parchment-lined baking sheet and freeze for 1 hour. Switch to a freezer bag or hermetic container and freeze for as much as 3 months. No have to thaw earlier than cooking—you possibly can boil it straight from frozen!
Home made Potato Gnocchi
Serves 4 to six
This home made gnocchi recipe is simple to make with potatoes, flour, eggs, and salt. It is mushy, pillowy, and light-weight. Serve it together with your favourite sauce for a scrumptious Italian meal!
- 2 kilos russet potatoes, 3 to 4 medium-large
- 1 giant egg, crushed
- 1 teaspoon sea salt
- 1 cup all-purpose flour, spooned and leveled, plus extra as wanted
Forestall your display screen from going darkish
-
Preheat the oven to 425°F.
-
Use a fork to poke holes within the potatoes. Place on a baking sheet and bake for 45 to 60 minutes, or till tender when pierced with a fork.
-
When the potatoes are cool sufficient to deal with, however nonetheless heat, peel off and discard the skins. Go the peeled potatoes via a ricer, or place them in a big bowl and mash with a fork till easy.
-
Switch the potatoes to a calmly floured floor and type them into a large, skinny mound. Drizzle with the egg and sprinkle with the salt and a 3rd of the flour. Use your fingers or a bench scraper to raise and fold the potatoes into themselves to include the egg and flour.
-
When the primary addition of flour is simply integrated, sprinkle the potatoes with one other third of the flour. Fold and calmly knead the dough to include it. Proceed including flour a little bit at time and kneading and folding the dough till it’s mushy and pillowy, however not sticky. Chances are you’ll not want all of the flour, otherwise you may want a bit extra. Knead the dough as little as doable to include the flour. You don’t wish to overwork it.
-
Type the dough right into a ball and lower it into 8 equal items. Mud your work floor and your fingers with extra flour and roll one piece right into a rope about 1-inch in diameter. Lower it into ¾-inch items and switch them to a floured plate or baking sheet. Repeat with the remaining dough.
-
Optionally available step: Form the gnocchi. Dip the tines of a fork in flour and maintain the fork parallel to your work floor. Place one gnocco on the finish of the tines and use one finger to press it into and alongside them. One aspect may have ridges and the opposite aspect may have an indentation out of your finger. Repeat with the remaining gnocchi.
-
Carry a big pot of salted water to a boil. Set a colander over a big bowl close by. Add a 3rd of the gnocchi to the boiling water and prepare dinner for about 2 minutes, or till they float. Use a slotted spoon to raise the gnocchi out of the boiling water and into the colander, then repeat twice with the remaining gnocchi.
-
Serve with marinara sauce or pesto, or attempt one other of the serving strategies within the weblog put up above.
Makes 1 pound 12 ounces raw gnocchi
