easy gnocchi

These freeze-ahead gnocchi recipe can conveniently be made well ahead of time, then cooked in a few minutes straight from frozen.

Freeze-ahead gnocchi

1kg evenly sized floury potatoes (such as king edward)

flour (preferably Italian 00),

tsp fine sea salt

Good grating of fresh nutmeg

butter

fresh parsley, chopped

Boil the potatoes in their skins in a large pan of lightly salted water for about 25-30 minutes or until soft to the centre when pierced with a knife. Drain, then carefully peel off the skins while still warm. Mash the flesh thoroughly using a potato ricer (or by pushing it through a sieve with a wooden spoon), then put back into the pan over a gentle heat for a few minutes to dry out.

In a large bowl, mix the flour, salt and nutmeg. Stir in the potato with a round-ended knife. Make a well in the centre, add the beaten egg and work into the mixture with the knife until well combined.

Bring the mixture together lightly with your hands until it just forms a coherent lump. Don’t overwork it or the gnocchi will be tough.

Lightly flour the work surface and shape the dough with your hands into an 18cm square about 1.5cm thick. Cut 12 or so strips of dough about 1.5cm wide, then roll with your hands to make sausage shapes (you may need to dust lightly with extra flour). Cut each length into 1cm pieces.

To shape the gnocchi, press each one gently onto the tines of a down-turned fork to form a ridged pattern on one side. Remove each from the fork by rolling it off from one edge along the tines so it folds over on itself like a curl of butter. Don’t worry too much about the shape – just get into a smooth rhythm. Clean and flour the fork every so often so the gnocchi don’t stick. Lay the gnocchi on lightly floured trays as you go (check these fit in the freezer). They should be in a single layer not touching each other.

Freeze the gnocchi on the trays, then transfer to freezer bags and keep frozen until needed. The gnocchi are better cooked from frozen, but if you’re planning to eat on the day you make them, lightly dust with flour, then store in the fridge, in single layers between baking paper sheets.

Bring a large pot of water to the boil, then add the frozen (or chilled) gnocchi, a handful or two at a time. Wait until they all rise to the surface – a matter of a few minutes – then scoop one out and give it a try. It should be cooked through. If not, give the others a few seconds longer. Drain in a colander, then tip into a warm bowl and toss lightly with a knob of butter. Sprinkle with chopped parsley, then serve with the https://www.deliciousmagazine.co.uk/recipes/hungarian-goulashHungarian goulash recipe.

Recipe video above. An easy recipe for pillowy soft gnocchi made using ricotta instead of potato. It&#39;s real Italian food - fast! Takes a third of the time to make compared to potato gnocchi, and it&#39;s lighter and softer so you won&#39;t feel as weighed down. Served with a creamy mushroom sauce which is to-die-for sauce for pillowy soft gnocchi. See below recipe card for more gnocchi sauces. Serves 3 as a main, 4 to 5 as a starter.

Easy Ricotta Gnocchi with creamy mushroom sauce

/ 8 ounces ricotta (, must be full fat (Note 1))

(75 grams) freshly grated parmesan cheese ((Note 2))

egg white use ideas here))

tsp cooking salt / kosher salt

black pepper

flour ((plain/all-purpose),

/ 2 tbsp unsalted butter

garlic (, finely minced)

onion

thyme ((sub 1/2 tsp dried thyme))

white mushrooms

tsp black pepper

chicken stock/broth (, low sodium)

heavy cream ((or pure cream))

parsley (, finely chopped (optional))

Mix - Put all the gnocchi ingredients in a bowl except the flour. Use a rubber spatula or wooden spoon to mix until combined (smear up the wall if needed, to help cream the ricotta).

Add flour - Add 3/4 cup of flour and mix until just combined so it is a very sticky dough that will hold its shape in a mound, but is not runny like a muffin batter (see video for consistency). Stickier dough = softer gnocchi! Use the remaining flour, 1 tbsp at a time, if needed, but try to stick with 3/4 cup. You can always add more flour in the next step. (Note 3)

Form disc - Sprinkle a work surface with flour then scrape the dough out onto it. Sprinkle the top lightly with flour then use your hands to give the dough a light knead to bring it into a ball then pat it into a disc about 2.5cm/1&quot; thick. Cut it into 8 wedges, using a knife or dough scraper dusted with flour as needed between each cut

Roll and cut - Roll each piece into a log 25cm/10&quot; long, about 1.25cm / 1/2&quot; wide. Cut into 1.5 cm / 3/5&quot; pieces (Can freeze at this point - Note 4)

Homemade ricotta gnocchi

Cook mushrooms - Melt the butter in a large pan over high heat. Add the onion, garlic and thyme sprigs. Cook for 1 minute. Add mushrooms, salt and pepper. Cook for 5 minutes until the mushrooms is softened.

Sauce - Add the wine and simmer rapidly for 1 to 2 minutes, stirring to scrape the base of the pan, until mostly evaporated. Add the stock/broth and cream, then stir.

Simmer - Bring to a simmer then reduce the heat to medium low and simmer gently for 5 minutes until thickened. (It&#39;s ok if it seems a bit thin, the starch from gnocchi will thicken it quickly, have faith!).

Creamy mushroom sauce

Cook gnocchi - Bring a large pot of water to the boil with 2 teaspoons of salt. Tumble the gnocchi in and cook for around 2 1/2 minutes, or until the gnocchi is floating on the surface for around 30 seconds, no longer (else they overcook!)

Sauce it - Use a spider or large slotted spoon to scoop the gnocchi out of the water and straight into the sauce (excess water drips in the sauce are good!). Turn the heat up to medium and toss gently for 1 minute or until the sauce thickens and coats the gnocchi. If the sauce gets too thick, add a splash of the gnocchi cooking water.

Serve immediately, garnished with freshly grated parmesan and parsley, if desired.

Cook gnocchi &amp; sauce it

The best. Had a class from an
Old Italian Nonna on how to make potato based gnocchi. Never came out the same as hers ( I think Italians always leave out something) . This one was almost as good, but so much easier. Loved it. Will make again and again

Absolutely stunning flavour in the mushroom sauce! I'd drink it just by itself! And then adding the pilloey clouds of devine goodness into the mix just takes it to the next level. As soon as my bathroom scales stop yelling "One at a time please!" I'll be making this recipe again. Another winner Nagi, thank you! 😍

Delicious.  I planned a cook at home date night with my husband.  We had fun and a great meal without spending an arm and a leg!

I've struggled with potato gnocchi in the past, but this was a winner! Loved the sauce (added some semi-cooked bacon while sautéing the mushrooms and a handful of fresh peas from the garden). Looking forward to trying these pillow fluffs with other sauces.

I have made potato gnocchi many times but don't think i will again!  Delicous, easy and no leftovers 🙂

Yum yum yum! Thank you for another amazing recipe. So quick and easy to make. This will be added to our rotation!

Very easy to make and beautifully soft to eat.  Another winner.  Thank you Nagi.

/ 8 ounces

ricotta

(75 grams)

/ 2 tbsp

unsalted butter

thyme

mushrooms

Form disc - Sprinkle a work surface with flour then scrape the dough out onto it. Sprinkle the top lightly with flour then use your hands to give the dough a light knead to bring it into a ball then pat it into a disc about 2.5cm/1' thick. Cut it into 8 wedges, using a knife or dough scraper dusted with flour as needed between each cut

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Top 3 easy gnocchi recipes from across the web

The most viewed easy gnocchi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed easy gnocchi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine