homemade gnocchi

Homemade Gnocchi! Start making your very best fresh Italian at home. Serve it for dinner with sauces and toppings and you've got a party!

Homemade Gnocchi

russet potatoes (2 1/2 lbs)

flour

ricotta cheese

salt

Cook Potatoes

Add potatoes to a pot. Cover with water and bring to a boil. Cook for about 20 minutes. Remove from water and let cool on towels to absorb excess moisture.

Peel and Grate Potatoes: 

Remove the peels. Grate potatoes finely using a box grater (or, ideally, a potato ricer).

Mix Dough

Mound potatoes on a clean work surface. Add flour, then ricotta, then egg, then salt. Whisk with a fork, starting in the center and working your way out. It will get crumbly.

Knead Dough

Use your hands to gently bring the mixture together into a smooth dough. Don&#8217;t overmix it and don&#8217;t overflour it!

Gnocchify: 

Form into a loaf. Cut the loaf into slices. Roll each slice into a rope. Cut rope into small pieces.

Boil: 

Dust the small pieces with flour to prevent sticking. Working in batches, add the gnocchi to a pot of boiling water. When they rise to the top, remove with a slotted spoon. I usually put em in a bowl and toss with a little olive oil to prevent sticking.

Serve

We love 00 flour for pizza crust (it really does make a difference), but I had not thought of using it in gnocchi. Thanks for the great recipe.

These will be great with pesto this weekend!

These look so freakin awesome. I love these little pillows of tasty goodness and always appreciate when someone takes the time to make fresh ones.

At the rate everyone is avoiding gluten we may be inviting future problems with 
 "gluten sensitivity" because no one has developed antibodies to gluten. It is estimated that 1/3rd of the population are following gluten free diets yet 1% of the population has celiac disease. Gluten sensitivity is real but not a commcondition. And they say we are overreacting to COVID 19. Also it should be noted thsat Celiac Disease is a genetic condition and is inherited. It does not come from eating foods with gluten. Also foods that are naturally gluten free are a lot different than packaged foods that are gluten free.  Some people with IBS (Irritable Bowel Syndrome) misdiagnose themselves as Celiac disease or gluten sensitivity. Check  with your family Physician to be sure which you actually have.
Meanwhile the recipe appears simple enough that even I should be able to get excellent results. AS for me avoiding Gnocchi becaue the flour may comtain gluuten ? Nevergonna happen or as my Grandmother would have said "Not ona you life".

Great recipe thank you For Shearing This Tutorial!

I’ve made extra and froze them. Separate them out so they don’t touch on a parchment paper lined freezer tray. Freeze and when solid place in a freezer ziplock bag. Only works with small batches, 2 to 3 servings per tray and bag. Boil a bit longer to cook.

https://www.youtube.com/watch?v=qM78r7B-JB4

How to Make Homemade Gnocchi! A step-by-step process to create the best fresh Italian at home. Serve it for dinner with sauces and toppings and you've got a party! Sponsored by DeLallo.

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How to Make Homemade Gnocchi

VIDEO ABOVE. This is a super easy way to make gnocchi and the secret ingredient is ricotta which keeps the gnocchi soft and pillowy inside. Much easier than the classic recipe made with potato. It tastes unbelievable - soft inside, touch of sweet, golden crisp surface and finished with a classic Sage Butter Sauce! Makes 2 very generous servings or 4 as a starter.

Easy Pumpkin Gnocchi with Sage Butter Sauce

pumpkin

ricotta (, full fat (Note 2))

parmesan cheese (, finely grated)

tsp salt

Black pepper

olive oil

/ 3.5 tbsp butter ((Note 3))

sage leaves

Black pepper ((and salt if needed))

Parmesan

Line a colander with 4 sheets of paper towel. Spread the fresh mashed pumpkin or canned puree onto the paper towel (see photo in post) then leave for 5 minutes.

Measure out 1/2 cup of pumpkin puree (scale up if you scaled recipe, Note 6).

Place pumpkin and remaining Gnocchi ingredients in a bowl. Use a wooden spoon to mix well - it should be a soft dough. (Note 4)

Dust a work surface with flour, tip dough out, sprinkle with flour then pat into log shape.

Cut into 6 pieces. Roll into 1.7cm / 2/3" ropes, then cut into squares (Note 5).

Optional: Use a fork to press down lightly on the cut side of the gnocchi.

Bring a large pot of water to the boil.

Scrape gnocchi onto parchment paper, then tip into water. Cook for 1 minute or until all the gnocchi rises to the surface (means it is cooked), then drain.

Meanwhile, melt about 1 teaspoon of the butter plus oil in a large skillet over medium high heat. Add gnocchi and cook, shaking the pan, until the gnocchi is just starting to turn brown (about 1 1/2 minutes).

Add remaining butter, once it melts, add sage leaves. Stir and cook for 2 1/2 minutes or until gnocchi is golden, sage is crisp and butter is slightly browned. Add salt if you used unsalted butter.

Serve immediately, garnished with parmesan and pepper.

Cooking

Three-Ingredient Homemade Cauliflower Gnocchi that is pillowy, crispy, and pairs perfectly with just about any sauce you've got. Easy, healthy-ish, and seriously delicious!

Homemade Cauliflower Gnocchi 

cauliflower

Bring a pot of water to boil over high heat. Add cauliflower and cook for 5-8 minutes, until tender. Drain.

Cauliflower Gnocchi Step 2

Lay cauliflower on a clean towel and allow to cool for 5-10 minutes. Squeeze excess water out of cauliflower. (Squeeze more! We want all that water out.)

Cauliflower Gnocchi Step 3

Place cauliflower in a food processor. Pulse until it makes crumbles. Add flour and salt. Pulse lightly until a soft, sticky dough forms.

Cauliflower Gnocchi Step 4

Place dough on a floured work surface. Cut into 4 sections. Roll each section into a rope. Cut each rope into little gnocchi pieces.

Cauliflower Gnocchi Step 5

Heat a large nonstick skillet over medium heat. Add a swizzle of oil and gnocchi and cook until browned. (You may need to do this in batches, depending on the size of your pan.) Add a splash of water at the end to steam &#8211; this ensures that the gnocchi will finish cooking through the inside.

Heat a large nonstick skillet over medium heat. Add a swizzle of oil and gnocchi and cook until browned.

Cauliflower Gnocchi Step 6

Add your sauce to the pan with the gnocchi. Toss to combine. Mwah!

Cauliflower Gnocchi Step 7

The cauliflower gnocchi was so good!! I had trouble shaping the dough as it was too sticky and soft (most likely because I didn't squeeze out the moisture enough), so they ended up just being random shapes/balls. But overall great recipe!!

I saw this early this morning and couldn’t get it out of my head. I had a bag or frozen cauliflower in the freezer and made these at 10:30am, with a homemade pesto. I ate them at 11am (hello, early lunch? Dinner for brunch. Anything goes these days, I guess.) They turned out amazing! Seriously, how can it be so easy and delicious. Will definitely be adding these to the regular rotation. (I also just fried them, and they were so tender and delicious).

OMG these are the best! I added a bit of grated Parmesan cheese to the dough, and could barely keep the kids from gobbling them all up before the sauce was ready. Thank you!!

I’m currently stuck in lockdown in Ecuador 😑. With no food processor 😭 I have my Vitamix... a dough cutter... potato masher...you think any of those would work to help make the dough?? Thanks for your amazing recipes!!

What an amazing recipe, can't wait to try it!

Made this last night with a vodka sauce (used jarred marinara, a little cream, vodka, and parmesan.) It was seriously yummy. I was told Trader Joe's sells frozen cauliflower gnocchi, but I had a lot of fun making it, so they can keep their frozen pre-made version. Loved this!

Made this last night... it was amazing! Super easy and turned out wonderfully - my family members didn't even know it was made with cauliflower until I told them! It was fun to make as an activity in these quarantine times, and it tasted better than the TJ version (fresher, doughier). So good and easy, and the directions are super clear and it turns out great following them!

Made this today and it was amazing. I made some stilton and parsley pesto to go with it (no basil etc. in the house). My only problem was getting it to stick together. Not sure if my mix was too cold or too hot but I just pinched balls of dough instead of rolling. Either way it worked and was worth it. Thanks from the UK. Your recipes never fail to please.

I just made this for dinner, and served it with the POY vodka tomato sauce. It was really delicious! I would absolutely make this again.

https://www.youtube.com/watch?v=TChOejTxAxc

Three-Ingredient Homemade Cauliflower Gnocchi that is pillowy, crispy, and pairs perfectly with just about any sauce you’ve got. Easy, healthy-ish, and seriously delicious!

Full recipe: https://pinchofyum.com/homemade-cauliflower-gnocchi

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Homemade Cauliflower Gnocchi

These luxurious gnocchi are both light and spoilingly rich at the same time

Spinach & ricotta gnocchi

young spinach, washed

parsley leaves, finely chopped

garlic clove, crushed

ricotta

plain flour

eggs

freshly grated vegetarian Parmesan-style cheese, plus extra to serve

nutmeg

Boil the kettle. Place the spinach in a large bowl and pour boiling water over it. Leave for 2 mins until wilted, then drain thoroughly. Leave to cool, then wrap a clean tea towel around the spinach. Hold it over the sink and squeeze out as much water as possible. Finely chop.

Place the spinach, parsley, garlic, ricotta, flour, eggs, cheese and a generous grating of nutmeg into a large bowl and season with salt and pepper. Use a fork to stir very thoroughly until everything is completely mixed. Using wet hands, form the mixture into walnut-size balls. Place on a large plate or tray and refrigerate for at least 30 mins.

When ready to cook, heat the oven to warm and bring a large pan of water to the boil. Reduce the heat to medium and drop in batches of about 8-10 gnocchi at a time. They will sink to the bottom, and when they rise to the top give them about 1 min more, then remove with a slotted spoon and keep warm while you cook the rest. Serve the gnocchi on warm plates drizzled with olive oil and scattered with rocket and more cheese.

Making homemade gnocchi is incredibly easy and only requires 4 pantry friendly ingredients. This recipe makes 1 3/4 lbs uncooked and about 2 lbs cooked gnocchi, which feeds around 4-8 people depending on appetites and how it&#x27;s prepared.

Easy Homemade Vegan Gnocchi Recipe

tsp (5 grams) salt

(284 grams) all purpose flour, more as needed

Take the peeled, cooked and cooled potatoes and...

Take the peeled, cooked and cooled potatoes and cut them into sections. Using one section at a time, press them through a potato ricer. Alternatively, mash them well so that no lumps remain.

In a large bowl add the riced or...

In a large bowl add the riced or mashed potato, salt, olive oil, and flour and using clean hands mix the ingredients together and then squeeze to gently knead it into a cohesive ball. If the mixture is sticky add flour until it no longer sticks to your hand. If you can't get the flour to fully absorb and mix into the potatoes add a little extra olive oil until it comes together. The key is to not have a wet and sticky dough so that it's easy to work with and form into little dumplings.

Keeping the dough covered so it doesn't dry...

Keeping the dough covered so it doesn't dry out, take a small section at a time to form into the gnocchi. Take a 1 tsp (~6g) piece of dough and squeeze it in your fist to make a compact and roughly shaped ball, then roll it between your palms to make it round.

For the traditional gnocchi shape with the grooves...

For the traditional gnocchi shape with the grooves on one side, place a fork sitting face down on the counter and take the ball and place it at the top of the backside of the tines of the fork. With your thumb on the piece of dough, slide the gnocchi down the tines of the fork until you reach the counter. The gnocchi will turn under your thumb until it has grooves going around about 3/4 of the dough and a small inset divot where your thumb was.

Repeat with remaining pieces of dough. If the...

Repeat with remaining pieces of dough. If the dough becomes sticky at any point, toss shaped gnocchi with flour so they don't stick together and knead a bit of extra flour into the remaining unshaped dough.

To cook the gnocchi, bring a large pot...

To cook the gnocchi, bring a large pot of salted water to a boil. Add half the gnocchi to the pot and let it cook for about 4-5 minutes, or until the gnocchi float to the top and have cooked an additional minute at the top. Remove the cooked gnocchi with a slotted spoon and then cook the second batch of gnocchi.

Use the cooked gnocchi in your favorite recipe,...

Use the cooked gnocchi in your favorite recipe, or store in the fridge for up to a week (you can freeze for longer).

https://mediavine-res.cloudinary.com/video/upload/bwkxr9c4q1ezzu14uerw.mp4

It's easy to make vegan gnocchi at home! Using baked potatoes and 3 other ingredients, it comes together in no time. You can use the gnocchi in any recipe!

Homemade Vegan Gnocchi

Easy pillowy soft homemade Pumpkin Gnocchi Recipe with just 4 vegan ingredients + step-by-step guide how to make these simple but delicious dumplings from scratch! They’re golden brown and crispy on the outside and served with healthy sautéed spinach! This is fall comfort food at its Best!

Pumpkin Gnocchi

pumpkin pumpkin

oz starchy potatoes (400 grams, about 3 medium russet potatoes)

flour (260 grams,

nutmeg (optional)

spinach

pine nuts (to garnish)

Cut a pumpkin in half and scoop out the seeds and most of the stringy bits. Place cut-side-down on a baking pan greased with a little oil. Bake in an oven preheated to 400°F (200°C) for about 45-60 minutes or until soft. Mash soft pulp with a fork until smooth (or pass the pulp through a potato ricer). Set aside.

Pumpkin Purée

In a large pot with water, boil the potatoes with their skins on for about 20 minutes or until fork-tender.

Strain and peel the boiled potatoes. Then mash with a potato masher or fork (or press potatoes through a potato ricer).

Potatoes

Add pumpkin purée, mashed potatoes flour, a pinch of salt and nutmeg to a bowl. Mix everything together using a spatula or wooden spoon, then knead gently with your hands to form a smooth dough. (Add a little more flour as needed but just enough to hold the dough together, and don’t overmix or your gnocchi will be tough).

Cut the dough into 4-5 pieces. Roll each piece into a rope, then cut it into gnocchi bites (about 1,5cm long) with a sharp knife.

Dust the gnocchi with a little flour, then press one gnocchi pillow against the front tines of a fork or a gnocchi board, rolling down to make ridges (*as shown in the step-by-step photos). Arrange in a single layer on a prepared floured baking tray. Repeat with the rest of the dough.

At this point, you can freeze the gnocchi* for later meals or boil them to serve immediately.

Bring a large pot of salted water to the boil. Drop-in some of the gnocchi (make sure not to overcrowd the pot), and cook until they float to the surface, about 4 minutes. Remove with a slotted spoon, set aside to drain (if you want to pan-fry them) or toss immediately with your favorite sauce or pesto and seasonings.

Cook Gnocchi

Heat some vegan butter or oil in a large non-stick pan over medium heat. Add the Gnocchi and pan-fry until golden browned and crispy from all sides. Add spinach and cook for a further minute, or until wilted.

Serve the gnocchi immediately with vegan parmesan and toasted pine nuts or other veggies and toppings you like. Enjoy!

Pan-fry Gnocchi

This homemade cauliflower gnocchi is a copycat version of one of my favorite Trader Joe&#39;s products, ever! It&#39;s such an easy, delicious, and versatile meal. Serve with your favorite pasta sauce, or on it&#39;s own with a protein!

Homemade Cauliflower Gnocchi (Copycat Trader Joe's)

lbs fresh cauliflower florets (1 head cauliflower)

cassava flour (plus more for rolling surface)

tsp sea salt

olive oil (for sautéing)

In a large pot, bring water to a boil. Add the cleaned cauliflower florets and boil for about 20 minutes until fork tender.

Drain the water and add the cooked cauliflower to a clean dish towel. Let it cool for about 10 minutes or until it&#39;s no longer hot to the touch.

Using the clean dish towel, squeeze out ALL water possible from the cauliflower. Use those muscles!

Once you&#39;ve squeezed out all the water you can, add that cauliflower to a large food processor along with about half the cassava flour. Pulse until a dough forms.

Add the remaining cassava flour and sea salt and pulse once again. *If your food processor struggles, remove the dough ball and knead in the remaining cassava flour by hand.

Transfer the dough ball to a clean, floured surface. Once it&#39;s kneaded into a ball, quarter the dough and roll in skinny &quot;snakes&quot; about 1/2 an inch thick.

Once you have your &quot;snake&quot; pieces rolled, cut into small 1 inch pieces.

Heat your saute pan on medium heat with a tablespoon olive oil. Add the gnocchi leaving some room in between each piece. Cook each side for about 2 minutes or until golden brown.

Add about 1/4 cup water and a lid to the pan to let the gnocchi pieces steam for about 2 more minutes. Remove the gnocchi, add your favorite sauce, and enjoy!

Welcome fall with these pillowy, soft pumpkin gnocchi paired with crispy, fried sage, wild mushroom and a delectably creamy sauce.

Pumpkin Gnocchi with Fried Sage and Cream Sauce

butternut squash

potato

all purpose flour (375 grams)

pepper

butter, for frying (60 grams)

butter (60 grams)

chanterelles (350 grams)*

whole sage leaves (large handful)

shallot onion, finely chopped

white wine (125 milliliters)

heavy cream (350 milliliters)

vegetable stock (125 milliliters)

Worcestershire sauce

thyme

shredded parmesan (30 grams)

salt & pepper,

Bake pumpkin and boil potato: Pre-heat oven to...

Bake pumpkin and boil potato: Pre-heat oven to 350 fahrenheit (180 celcius) and line two baking sheets with parchment paper. Peel and scrape out the seeds of a sugar pumpkin or butternut squash and cut into thin slices and place on the baking sheets.. Bake for 15 minutes. Meanwhile, peel a potato and boil it. About 20-30 minutes.

Mash pumpkin and potato: When the pumpkin is...

Mash pumpkin and potato: When the pumpkin is still warm, crush the pumpkin with a potato ricer or in a food processor, along with the boiled potato. (Pumpkin can be too rich in water and the starch in the potato helps it thicken). On a clean work surface, add the flour, salt, pepper and nutmeg and create fountain with a well in the middle to add the pumpkin and potato mash. Give it a quick mix and make another well.

Mix the dough: Whip the egg quickly together...

Mix the dough: Whip the egg quickly together and pour into the well. Mix together just until homogeneous.

Shape the dough: Work the dough as little...

Shape the dough: Work the dough as little as possible and quickly so the starch doesn’t have time to make everything sticky. Divide the dough into 6 equal pieces and roll each piece into a cylinder about 1 inch in diameter, and cut them 1/2 inch thick.

Shape the gnocchi: You can either leave them...

Shape the gnocchi: You can either leave them as is, shape on a gnocchi board or using the prongs on a fork to give them the classic gnocchi shape. However, this is a sticky dough so it may be difficult to shape them. Place them on a floured cloth on top of a baking sheet, making sure they don’t touch each other.

You can now freeze them or cover them...

You can now freeze them or cover them with a towel while you prepare the sauce.

Brown butter: Cut butter into smaller, equal pieces...

Brown butter: Cut butter into smaller, equal pieces and add to a saucepan (easier to see the browning if you choose a light colored one). Melt and let it simmer for about 7-10 minutes or until it has browned and smells nutty.

Cook mushroom: In the butter, add chopped chanterelles...

Cook mushroom: In the butter, add chopped chanterelles and shallot onion and cook until mushrooms are soft and has absorbed some of the butter, about 5-7 minutes. Work in batches, especially if you use fresh chanterelles.

Simmer 15 minutes: Remove the chanterelles from the...

Simmer 15 minutes: Remove the chanterelles from the pan and if needed, deglaze the pan with a little white wine. Once done, add the rest of the white wine, along with the heavy cream, vegetable stock, Worcestershire sauce, thyme. Let it simmer for 15 minutes or until thickened. Stir in shredded parmesan cheese at the end. Season with salt and pepper if desired. Add mushroom mix back in.

Brown butter: Brown butter in a cast iron...

Brown butter: Brown butter in a cast iron skillet on medium high heat, about 7 minutes, until it smells nutty.

The sage: Add the whole sage leaves and...

The sage: Add the whole sage leaves and fry for 30 seconds or until crispy. Take them out and leave them to dry on a paper towel.

Boil gnocchi: Meanwhile, boil gnocchi in salted water...

Boil gnocchi: Meanwhile, boil gnocchi in salted water (they can be boiled directly from the freezer). Take them out with a slotted spoon once they have risen to the top. Work in batches so you don't overcrowd the pot and skillet.

Fry gnocchi: Add the boiled gnocchi to the...

Fry gnocchi: Add the boiled gnocchi to the cast iron skillet and fry for a couple of minutes total.

Serve: Add to serving bowls, ladle the sauce...

Serve: Add to serving bowls, ladle the sauce over and top with the crispy sage leaves.

My 3-Ingredient Homemade Gnocchi recipe is simple and doesn&#x27;t use ANY special tools or equipment — and just like fresh pasta, gnocchi is out of this world when made fresh right at home.

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