This selfmade gnocchi recipe is easy to make with 4 elements. It is delicate, smooth, and pillowy—good for serving along with your favourite sauce!
Let’s make gnocchi! My homemade 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 smooth, pillowy, and lightweight. Served with a flavorful sauce, they’re completely scrumptious. When you assume you want store-bought gnocchi, put together your self: this selfmade model is so a lot better.
This easy recipe requires 4 primary elements—flour, potatoes, eggs, and salt. It’s a little bit of a venture, 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 kind of Italian pasta or dumpling.
In line with The Essentials of Classic 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 discover ways to make my recipe!
Recipe Components
You’ll want 4 primary elements to make this recipe:
- Potatoes and all-purpose flour – The important thing elements in selfmade 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 could 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 conventional gnocchi recipe would begin with boiling the potatoes. After a whole lot of experimentation and comparability, I really 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. Move the smooth 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 bit at a time and kneading the dough till it’s smooth 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 it’s possible you’ll want a bit extra. The precise quantity you utilize will rely upon components like humidity, the moisture in your potatoes, and so on. Add simply sufficient to kind a smooth—however not sticky—dough.
Then, lower the gnocchi. Type the dough right into a ball. Reduce 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 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. When you begin making this recipe usually, you may put money into a gnocchi board for including even finer ridges.
The best way to Cook dinner Gnocchi
To prepare dinner selfmade gnocchi, you’ll boil it like all pasta.
Convey 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 today. These recipes are normally designed to be made with store-bought gnocchi, not selfmade.
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.
The best way 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 may’t go incorrect with one in all these sauces:
Spherical out the meal with garlic bread or focaccia and a giant green salad. Buon appetito!
The best way to 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 can too 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 immediately from frozen!
Do-it-yourself Potato Gnocchi
Serves 4 to six
This selfmade gnocchi recipe is straightforward to make with potatoes, flour, eggs, and salt. It is smooth, pillowy, and lightweight. Serve it along 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
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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 via a ricer, or place them in a big bowl and mash with a fork till easy.
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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 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 integrated, sprinkle the potatoes with one other third of the flour. Fold and calmly knead the dough to include it. Proceed including flour a bit at time and kneading and folding the dough till it’s smooth and pillowy, however not sticky. It’s possible you’ll not want all of the flour, otherwise you would possibly want a bit extra. Knead the dough as little as potential to include the flour. You don’t wish to overwork it.
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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. Reduce it into ¾-inch items and switch them to a floured plate or baking sheet. Repeat with the remaining dough.
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Non-obligatory 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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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 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.
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Serve with marinara sauce or pesto, or strive one other of the serving recommendations within the weblog put up above.
Makes 1 pound 12 ounces raw gnocchi