This home made gnocchi recipe is straightforward to make with 4 components. It is delicate, mushy, and pillowy—good for serving along 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 straightforward recipe requires 4 fundamental components—flour, potatoes, eggs, and salt. It’s a little bit of a venture, so I’d put it aside for a weekend or date evening, nevertheless it’s 100% definitely 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 keeping with The Necessities of Traditional 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. Maintain studying to discover ways to make my recipe!
Recipe Elements
You’ll want 4 fundamental components to make this recipe:
- Potatoes and all-purpose flour – The important thing components 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 beneath.
How one can Make Gnocchi
You’ll find the whole recipe with measurements on the backside of this publish. For now, right here’s a step-by-step overview of the way it goes:
Begin by cooking the potatoes. A conventional gnocchi recipe would begin with boiling the potatoes. After plenty of experimentation and comparability, I really suggest baking the potatoes as an alternative. 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.
Permit the potatoes to chill barely, then peel away the skins. Cross the mushy flesh via a potato ricer, or mash the potatoes with a fork till utterly clean.
Subsequent, make the dough. Switch the potatoes to a frivolously 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 arms, elevate 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 shall be powerful.
- Tip: It’s possible you’ll not want all of the flour the recipe requires, or you might want a bit extra. The precise quantity you utilize will rely on elements like humidity, the moisture in your potatoes, and so forth. Add simply sufficient to type a mushy—however not sticky—dough.
Then, lower the gnocchi. Kind the dough right into a ball. Minimize it into 8 equal items.
Roll every bit into a protracted rope about 1-inch in diameter and lower it into 3/4-inch items.
Shaping Choices
From right here, you may cook dinner and serve the gnocchi—shaping it isn’t required! But when like, you may add ridges. They’ll assist the dumplings catch sauce and cook 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 possibly can spend money on a gnocchi board for including even finer ridges.
How one can Prepare dinner Gnocchi
To cook dinner home made gnocchi, you’ll boil it like every pasta.
Convey a big pot of salted water to a boil. Add one-third of the gnocchi and cook 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 cook dinner the remainder of the batch.
A word on preparation: Skillet and sheet pan gnocchi are all the fad nowadays. 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 cook dinner it. I can’t assure that it’s going to work with different cooking strategies.
How one can Serve Gnocchi
I like to serve this delicate home made pasta in a easy, flavorful sauce with contemporary herbs and Parmesan cheese on prime.
You possibly can’t go flawed with one in every of these sauces:
Spherical out the meal with garlic bread or focaccia and an enormous inexperienced salad. Buon appetito!
How one can Retailer
Cooked leftovers hold 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 also 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 must thaw earlier than cooking—you may boil it straight from frozen!
Do-it-yourself Potato Gnocchi
Serves 4 to six
This home made gnocchi recipe is straightforward to make with potatoes, flour, eggs, and salt. It is mushy, pillowy, and light-weight. Serve it along 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
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Preheat the oven to 425°F.
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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.
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When the potatoes are cool sufficient to deal with, however nonetheless heat, peel off and discard the skins. Cross the peeled potatoes via a ricer, or place them in a big bowl and mash with a fork till clean.
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Switch the potatoes to a frivolously 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 arms or a bench scraper to elevate and fold the potatoes into themselves to include the egg and flour.
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When the primary addition of flour is simply integrated, sprinkle the potatoes with one other third of the flour. Fold and frivolously 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. It’s possible you’ll not want all of the flour, otherwise you may want a bit extra. Knead the dough as little as potential to include the flour. You don’t need to overwork it.
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Kind the dough right into a ball and lower it into 8 equal items. Mud your work floor and your arms with extra flour and roll one piece right into a rope about 1-inch in diameter. Minimize it into ¾-inch items and switch them to a floured plate or baking sheet. Repeat with the remaining dough.
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Elective 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 facet can have ridges and the opposite facet can have an indentation out of your finger. Repeat with the remaining gnocchi.
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Convey 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 cook dinner for about 2 minutes, or till they float. Use a slotted spoon to elevate the gnocchi out of the boiling water and into the colander, then repeat twice with the remaining gnocchi.
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Serve with marinara sauce or pesto, or attempt one other of the serving strategies within the weblog publish above.
Makes 1 pound 12 ounces raw gnocchi