This selfmade gnocchi recipe is easy to make with 4 components. It is delicate, delicate, and pillowy—good for serving together with your favourite sauce!
Let’s make gnocchi! My selfmade 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 selfmade gnocchi are delicate, 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 selfmade model is so a lot better.
This easy recipe requires 4 fundamental components—flour, potatoes, eggs, and salt. It’s a little bit of a mission, so I’d put it aside for a weekend or date evening, but it surely’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 line 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 encompass potatoes and flour. Maintain studying to learn 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 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 entire recipe with measurements beneath.
How you can Make Gnocchi
Yow will discover the entire 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 a whole lot 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.
Permit the potatoes to chill barely, then peel away the skins. Move the delicate flesh by means of 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 palms, 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 bit of at a time and kneading the dough till it’s delicate and pillowy, however not sticky. Cautious to not overwork the dough, or the gnocchi shall be robust.
- Tip: It’s possible you’ll not want all of the flour the recipe requires, or you could want a bit extra. The precise quantity you employ will rely upon elements like humidity, the moisture in your potatoes, and many others. Add simply sufficient to type a delicate—however not sticky—dough.
Then, reduce the gnocchi. Type 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 reduce it into 3/4-inch items.
Shaping Choices
From right here, you possibly can cook 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 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 may put money into a gnocchi board for including even finer ridges.
How you can Prepare dinner Gnocchi
To cook dinner selfmade gnocchi, you’ll boil it like several 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 notice on preparation: Skillet and sheet pan gnocchi are all the trend lately. These recipes are normally 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.
How you can Serve Gnocchi
I like to serve this delicate selfmade pasta in a easy, flavorful sauce with recent herbs and Parmesan cheese on prime.
You possibly can’t go fallacious with one in every of these sauces:
Spherical out the meal with garlic bread or focaccia and an enormous inexperienced salad. Buon appetito!
How you can 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 also 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 must thaw earlier than cooking—you possibly can boil it instantly from frozen!
Home made Potato Gnocchi
Serves 4 to six
This selfmade gnocchi recipe is straightforward to make with potatoes, flour, eggs, and salt. It is delicate, 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 massive egg, overwhelmed
- 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. Move the peeled potatoes by means of 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 palms or a bench scraper to raise 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 frivolously knead the dough to include it. Proceed including flour a bit of at time and kneading and folding the dough till it’s delicate 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 attainable to include the flour. You don’t need to overwork it.
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Type the dough right into a ball and reduce it into 8 equal items. Mud your work floor and your palms 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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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 facet could have ridges and the opposite facet could have an indentation out of your finger. Repeat with the remaining gnocchi.
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Deliver 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 raise 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
