This do-it-yourself 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 do-it-yourself 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 do-it-yourself gnocchi are mushy, pillowy, and light-weight. Served with a flavorful sauce, they’re completely scrumptious. When you assume you want store-bought gnocchi, put together your self: this do-it-yourself model is so significantly better.
This easy recipe requires 4 fundamental components—flour, potatoes, eggs, and salt. It’s a little bit of a undertaking, so I’d put it aside for a weekend or date night time, 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 sort of Italian pasta or dumpling.
In accordance 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 Components
You’ll want 4 fundamental components to make this recipe:
- Potatoes and all-purpose flour – The important thing components in do-it-yourself 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.
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 lots of experimentation and comparability, I truly 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 by a potato ricer, or mash the potatoes with a fork till utterly clean.
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, carry 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: You might not want all of the flour the recipe requires, or chances are you’ll want a bit extra. The precise quantity you utilize will rely upon elements like humidity, the moisture in your potatoes, and so forth. Add simply sufficient to kind a mushy—however not sticky—dough.
Then, minimize the gnocchi. Type the dough right into a ball. Lower it into 8 equal items.
Roll every bit into an extended rope about 1-inch in diameter and minimize it into 3/4-inch items.
Shaping Choices
From right here, you’ll be able to prepare 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 prepare dinner extra evenly.
I do that by gently urgent every gnocco into and alongside the tines of a floured fork. When you begin making this recipe usually, you possibly can spend money on a gnocchi board for including even finer ridges.
Cook dinner Gnocchi
To prepare dinner do-it-yourself gnocchi, you’ll boil it like every 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 notice on preparation: Skillet and sheet pan gnocchi are all the fashion nowadays. These recipes are normally designed to be made with store-bought gnocchi, not do-it-yourself.
Boiling this gnocchi is one of the best ways to prepare dinner it. I can’t assure that it’ll work with different cooking strategies.
Serve Gnocchi
I like to serve this delicate do-it-yourself pasta in a easy, flavorful sauce with recent herbs and Parmesan cheese on high.
You possibly can’t go flawed with one among these sauces:
Spherical out the meal with garlic bread or focaccia and an enormous inexperienced salad. Buon appetito!
Retailer
Cooked leftovers maintain 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 too can freeze raw do-it-yourself 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!
Do-it-yourself Potato Gnocchi
Serves 4 to six
This do-it-yourself gnocchi recipe is simple 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 massive egg, crushed
- 1 teaspoon sea salt
- 1 cup all-purpose flour, spooned and leveled, plus extra as wanted
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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. Go the peeled potatoes by 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 calmly floured floor and kind 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 carry and fold the potatoes into themselves to include the egg and flour.
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When the primary addition of flour is simply included, 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. You might not want all of the flour, otherwise you would possibly want a bit extra. Knead the dough as little as attainable to include the flour. You don’t need to overwork it.
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Type the dough right into a ball and minimize 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.
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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 aspect could have ridges and the opposite aspect could have an indentation out of your finger. Repeat with the remaining gnocchi.
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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 carry 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 strive one other of the serving strategies within the weblog publish above.
Makes 1 pound 12 ounces raw gnocchi
