Let’s make gnocchi! My selfmade pasta is likely one of the hottest recipes on Love & Lemons, so it’s about time I shared my favourite potato gnocchi recipe too.
These selfmade gnocchi are gentle, pillowy, and lightweight. Served with a flavorful sauce, they’re completely scrumptious. If you happen to assume you want store-bought gnocchi, put together your self: this selfmade model is so significantly better.
This straightforward recipe requires 4 primary components—flour, potatoes, eggs, and salt. It’s a little bit of a challenge, so I’d reserve it 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 sort of Italian pasta or dumpling.
In response to 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. Preserve studying to learn to make my recipe!
Recipe Components
You’ll want 4 primary components to make this recipe:
- Potatoes and all-purpose flour – The important thing components in selfmade gnocchi! Collectively, they create a lightweight, 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.
Easy methods 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 lots of experimentation and comparability, I truly advocate 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 gentle flesh by a potato ricer, or mash the potatoes with a fork till fully clean.
Subsequent, make the dough. Switch the potatoes to a evenly 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 palms, elevate and fold the potatoes into themselves to include the flour and egg. Repeat with one other third of the flour.
Proceed including flour just a little at a time and kneading the dough till it’s gentle and pillowy, however not sticky. Cautious to not overwork the dough, or the gnocchi can be powerful.
- Tip: It’s possible you’ll not want all of the flour the recipe requires, or chances are you’ll want a bit extra. The precise quantity you utilize will depend upon elements like humidity, the moisture in your potatoes, and so on. Add simply sufficient to type a gentle—however not sticky—dough.
Then, lower the gnocchi. Kind the dough right into a ball. Reduce it into 8 equal items.
Roll each bit into an extended rope about 1-inch in diameter and lower it into 3/4-inch items.
Shaping Choices
From right here, you’ll be able to cook dinner and serve the gnocchi—shaping it isn’t required! But when like, you’ll be able to 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. If you happen to begin making this recipe typically, you would spend money on a gnocchi board for including even finer ridges.
Easy methods to Cook dinner Gnocchi
To cook dinner selfmade gnocchi, you’ll boil it like every pasta.
Deliver 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 be aware on preparation: Skillet and sheet pan gnocchi are all the craze as of late. These recipes are often designed to be made with store-bought gnocchi, not selfmade.
Boiling this gnocchi is the easiest way to cook dinner it. I can’t assure that it’ll work with different cooking strategies.
Easy methods to Serve Gnocchi
I like to serve this delicate selfmade pasta in a easy, flavorful sauce with contemporary herbs and Parmesan cheese on high.
You possibly can’t go fallacious with considered one of these sauces:
- Basil pesto (Gnocchi al pesto was my favourite dish to order once I visited Liguria, Italy!)
- Recent tomato sauce
- Marinara sauce
- Lemon butter sauce
Spherical out the meal with garlic bread or focaccia and an enormous inexperienced salad. Buon appetito!
Easy methods to Retailer
Cooked leftovers hold nicely 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 selfmade 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’ll be able to boil it instantly from frozen!
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Do-it-yourself Potato Gnocchi
charge this recipe:5 from 6 votesPrep Time: half-hour minsCook Time: 1 hour hrTotal Time: 1 hour hr half-hour minsServes 4 to 6Save RecipePrint RecipeThis selfmade gnocchi recipe is simple to make with potatoes, flour, eggs, and salt. It is gentle, pillowy, and lightweight. Serve it along with your favourite sauce for a scrumptious Italian meal!2 kilos russet potatoes, 3 to 4 medium-large1 massive egg, beaten1 teaspoon sea salt1 cup all-purpose flour, spooned and leveled, plus extra as wanted
