Homemade Gnocchi

Homemade Gnocchi is on a whole different level than store bought. Its got such a soft pillowy texture in every bite. Depending on how you roll or cut the gnocchi up it you can get pockets of sauce in every bite. Gnocchi is only 3 ingredients in its most basic form. The longest part of this recipe is just baking your potatoes.

Ingredients for Gnocchi:

• 800g potatoes (roughly 4 average russet potatoes), skins on and scrubbed. You don’t have to be exact with the amount of potato as long as its close.
• 1 egg, lightly beaten
• 1 1/4 cup all-purpose flour, sifted, plus more for work surface
• Salt & pepper

Tips & Tricks:

• Peeling Potatoes: After Peeling the potatoes you need to let them cool completely before adding the egg so its doesn’t start cooking the egg. This is also a good pausing point. The potatoes can be refrigerated overnight and used the next day.
• Box Grater: You can use a standard grater to “rice” your potatoes. If you do have a ricer though it will save a lot of time.
• Rolling Dough: Make sure that you keep your work surface well floured so that the pieces don’t stick together.
• Gnocchi Shape: You can use the tongs of a fork to roll the dough on to create the classic spiral shape. For ease you could even leave them as little cubes, or press a finger in the centre to dimple the little square. The dimple provides a nice place for the sauce to pool.
• Storage: If you want to freeze the gnocchi start by adding the gnocchi to the freezer for 1 hour on a baking tray. Make sure the gnocchi is in a simple layer and not toughing each other. Once they have firmed you can add them to a regular freezer bag until you desire to use them. These should last roughly 2-3 months in your freezer before getting freezer burnt.

While you can totally wait and freeze your gnocchi there is nothing like the fresh cooked kind.

Homemade Gnocchi

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Course: DinnerCuisine: ItalianDifficulty: Medium

Cook Mode

Keep the screen of your device on

Servings

4

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

296

kcal

Total Time

2

Hours

Ingredients

• 800g potatoes (roughly 4 average russet potatoes), skins on and scrubbed

• 1 egg, lightly beaten

• 1 1/4 cup all-purpose flour, sifted, plus more for work surface

• Salt & pepper

Directions

• Forming the Gnocchi
• Preheat oven to 400°F. Prick potatoes all over with a fork. Transfer them to a baking sheet and bake until tender, about 1 hour.
• Remove potatoes from oven and, holding one potato in a towel to protect your hands, remove the skins with a paring knife immediately. Allow peeled potatoes to cool completely at room temperature, uncovered.
• Once potatoes are cooled, gently grate them on the small holes of a box grater. Spread the riced potatoes over a large cutting board or clean work surface.
• Pour one beaten egg over the potatoes, dust with sifted flour and season with salt and pepper. Using a bench scraper, cut and combine the ingredients together until well blended. Then, using your hands, gently knead until the dough just comes together and an obvious dough forms, about one minute to 90 seconds. Gather into a ball and set aside.
• Dust your countertop with flour and divide the dough into smaller pieces. Working one piece at a time, very gently roll the dough into a log that is about 1 inch in diameter.
• Using a bench scraper or knife, cut the log into 1 inch wide pieces.
  
  Working one piece at a time, roll the dough over the back of the tines of a fork to shape the gnocchi. Set aside on a floured plate or baking sheet and repeat with the remaining dough.
• Cooking the Gnocchi
• Bring a large pot of heavily salted water to a rolling boil.
• Gently drop in your gnocchi, stir to prevent sticking, and cook until they float to the top of the water, only about 2 minutes. Remove from the water and add with desired sauce.

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