Homemade Gnocchi
Every time I make Gnocchi I am transported to a little restaurant on the coast of Italy where I ate the most amazing soft gnocchi! This is my recreation. So experience the nostalgia of home-cooked family meals or transport yourself to the enchanting tastes of Italy with this homemade gnocchi recipe. Crafted from floury potatoes, these tender dumplings are the epitome of comfort on a plate, perfect for satisfying a hungry family and evoking cherished memories. With straightforward steps and just a handful of ingredients, you'll create a plate of gnocchi that captures the essence of both heartwarming traditions and exotic journeys.
Ingredients
- 500 g floury potatoes such as Russet, Yukon Gold, or Red Skin
- 1 egg
- 200 - 250 g all-purpose flour OO flour
- Salt to taste
Instructions
- Boil the potatoes: Place whole, unpeeled potatoes in a pot of cold, salted water. Boiling with the skins intact preserves nutrients and enhances the flavour. Bring to a boil and cook until fork-tender.
- Potato ricer or mash: Peel the potatoes while they're still warm. Use a potato ricer or mash them with a fork until no lumps remain. Allow the mashed potatoes to cool slightly before proceeding.
- Prepare the dough: Create a well in the center of the mashed potatoes and add the egg. Gradually incorporate the flour, starting with around 150g. Gently mix to form a soft, slightly sticky dough. Add more flour as needed, maintaining a light touch.
- Shape the gnocchi: Divide the dough into smaller portions on a floured surface. Roll each portion into a rope about 1.5 cm (0.5 inches) in diameter. Cut the ropes into bite-sized pieces, lightly flouring to prevent sticking. To create the classic gnocchi shape, gently press each piece with a fork or use a gnocchi board, rolling it down the ridges to form grooves.
- Cook the gnocchi: Bring a large pot of salted water to a gentle boil. Cook the gnocchi in batches until they float to the surface, usually within 2-3 minutes. Use a slotted spoon to transfer them to a plate.
- Serve: Toss the cooked gnocchi with your preferred sauce, whether a rich tomato base, creamy Alfredo, or herb-infused olive oil. For an added touch, sprinkle grated Parmesan cheese and fresh herbs. Serve immediately and relish your culinary triumph!
Video
Notes
1. Choose floury potatoes like Russet, Yukon Gold, or Red Skin, which have a high starch content and yield fluffier gnocchi.
2. Boil potatoes with the skins intact to preserve nutrients, enhance flavour, and maintain the potatoes' texture.
3. After boiling, allow the potatoes to cool slightly to release excess moisture. This ensures a balanced dough consistency.
4. The perfect dough comes from gradually adding flour while forming the dough. Begin with about 150g and assess the texture. The dough should be soft, slightly sticky, and easy to handle.
5. Gently roll the dough into ropes, maintaining a light touch. Excessive flour can result in dense gnocchi.
6. Elevate your gnocchi by incorporating a touch of grated nutmeg or finely chopped fresh herbs into the dough.
2. Boil potatoes with the skins intact to preserve nutrients, enhance flavour, and maintain the potatoes' texture.
3. After boiling, allow the potatoes to cool slightly to release excess moisture. This ensures a balanced dough consistency.
4. The perfect dough comes from gradually adding flour while forming the dough. Begin with about 150g and assess the texture. The dough should be soft, slightly sticky, and easy to handle.
5. Gently roll the dough into ropes, maintaining a light touch. Excessive flour can result in dense gnocchi.
6. Elevate your gnocchi by incorporating a touch of grated nutmeg or finely chopped fresh herbs into the dough.
Nutrition
Calories: 256kcalCarbohydrates: 53gProtein: 8gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gTrans Fat: 0.003gCholesterol: 20mgSodium: 20mgPotassium: 352mgFiber: 3gSugar: 1gVitamin A: 34IUVitamin C: 5mgCalcium: 18mgIron: 3mg
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