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Homemade Gnocchi

Homemade Gnocchi

I am so excited! I finally tried making homemade gnocchi from a recipe I adapted from Food and Wine. I’ve always wanted to try making it but I was intimidated by the process. I’ve made homemade pasta before and it turned out really well, so I finally decided to give it a try. It was time-consuming but worth the extra effort and it was a fun project to do with my daughter, who happens to be an excellent gnocchi maker!  Not only did this homemade gnocchi turn out to be fun to make, but they also tasted so amazing. Seriously, the best I’ve ever had. They were so light, fluffy, and delicious. I served them with a simple marinara sauce and some roasted asparagus with parmesan along with my house salad.  It was a terrific vegetarian dinner that we all raved about.

Homemade Gnocchi

How to Make Homemade Gnocchi

Place the whole potatoes in a large pot filled with water that’s been seasoned with sea salt. Bring to a boil and then reduce to medium-high heat, cook until potatoes are soft and can be pierced with a fork, about 30 minutes +/-.

Peel and cut the potatoes in half while they are still quite warm. Put each potato half in the ricer, and push the potato through. Repeat with the rest of the potatoes.

Gently spread the potatoes out on a baking sheet, sprinkle with sea salt, and cool for 30 minutes.

Once the potatoes are cool, pile them in a mound. Pour eggs over the potatoes and sprinkle with 1 cup of flour. Using your hands slowly incorporate all of the ingredients. Once all the ingredients are incorporated, gently knead the dough until smooth. DO NOT OVER KNEAD THE DOUGH.

Homemade Gnocchi

Divide the dough into four quarters. Using your hands, roll each quarter into a rope, about ½ inch thick. Use flour as needed.

Using a sharp knife, cut into gnocchi, they should be about ½ inch apart.

Using the tines of a fork upside down, place the middle gently on the cut side of the gnocchi and roll forward towards the ends of the tine. Use more flour if the gnocchi is too sticky.

Homemade Gnocchi

To cook the gnocchi: Gently shake away any excess flour and place finished gnocchi in a large pot of salted boiling water. Cook gnocchi until they float to the top, about 2-4 minutes. Gently remove them with a slotted spoon, drain very well. Toss them in a saucepan with your favorite sauce and cook together for about 1-2 minutes. Serve immediately. Enjoy.

To freeze the gnocchi: Put the gnocchi in the freezer while they’re still on the baking sheets and freeze until they are hard to the touch, at least one hour. Transfer them to a large zip-top bag or several smaller bags and freeze for up to two months.

Homemade Gnocchi

Homemade Gnocchi

Homemade Gnocchi

Prep Time: 30 minutes
Cook Time: 32 minutes
Total Time: 1 hour 2 minutes
Cuisine: Italian
Servings: 6 -8
Author: Pam - For the Love of Cooking / Original by Fine Cooking

Ingredients

  • lbs russet potatoes about 4
  • Sea salt to taste
  • 2 small eggs whisked well
  • cup flour more if needed

Instructions

  • Place the whole potatoes in a large pot filled with water that's been seasoned with sea salt. Bring to a boil and then reduce to medium-high heat, cook until potatoes are soft and can be pierced with a fork, about 30 minutes +/-.
  • Peel and cut the potatoes in half while they are still quite warm.
  • Put each potato half in the ricer, and push the potato through. Repeat with the rest of the potatoes.
  • Gently spread the potatoes out on a baking sheet, sprinkle with sea salt, and cool for 30 minutes. Once the potatoes are cool, pile them in a mound.
  • Pour eggs over the potatoes and sprinkle with 1 cup of flour.
  • Using your hands slowly incorporate all of the ingredients.
  • Once all the ingredients are incorporated, gently knead the dough until smooth. DO NOT OVER KNEAD THE DOUGH.
  • Divide the dough into four quarters.
  • Using your hands, roll each quarter into a rope, about ½ inch thick. Use flour as needed.
  • Using a sharp knife, cut into gnocchi, they should be about ½ inch apart.
  • Using the tines of a fork upside down, place the middle gently on the cut side of the gnocchi and roll forward towards the ends of the tine. Use more flour if the gnocchi are too sticky.
  • To cook the gnocchi:
    Gently shake away any excess flour and place finished gnocchi in a large pot of salted boiling water. Cook gnocchi until they float to the top, about 2-4 minutes. Gently remove them with a slotted spoon, drain very well. Toss them in a saucepan with your favorite sauce and cook together for about 1-2 minutes. Serve immediately. Enjoy.
  • To freeze the gnocchi:
    Put the gnocchi in the freezer while they're still on the baking sheets and freeze until they are hard to the touch, at least one hour. Transfer them to a large zip-top bag or several smaller bags and freeze for up to two months.
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6 Comments

  1. Hi – We make them homemade also, except we use a different recipe. Equal parts flour and ricotta cheese and rolling out the same way. I freeze mine right away and cook them frozen in boiling water just until they float to the top. Yum!

    1. FoodJunkie says:

      4 stars
      Flour and ricotta dumplings are actually gnudi, not gnocchi but hardly anyone in North America calls them that. They are very tasty. Your daughter did a great job forming the gnocchi. In a hurry “rustic” gnocchi work pretty well too, they just don’t look quite as nice.

  2. Nice job Pam – it’s hard to imagine any dish intimidating you.

  3. i fully intend to make gnocchi one day, i just haven’t gotten there yet. you SHOULD be excited–great job by all! 🙂