homemade potato gnocchi

Potato gnocchi are apparently easy to make, but they hide a series of small pitfalls that can determine the outcome of a bad dish.

In this recipe we&#x27;ll show you a series of small tricks and tips necessary for those who are recently approaching potato gnocchi recipe and want a safe and satisfactory result on the first try.

potato gnocchi

500 g (about 1 lb) of Russet potatoes or Yukon Gold Potatoes

150 g (5,3 oz) of "oo" flour

fine salt

Wash the potatoes with their skin under fresh...

Wash the potatoes with their skin under fresh water.

Cook them in a large pot with plenty...

Cook them in a large pot with plenty of water (from 20 to 40 minutes, depending on the size of the potatoes). When they are cooked, drain and peel them.

Place the flour on your work surface and...

Place the flour on your work surface and make a well in the center then put the potatoes in a potato masher and mash-up.

Add a pinch of fine salt and 2...

Add a pinch of fine salt and 2 tablespoons of the beaten egg

Mix the ingredients with your hands, quickly and...

Mix the ingredients with your hands, quickly and for a short time.

Make a ball and absolutely do not add...

Make a ball and absolutely do not add flour. Now you can work on a wooden surface. Cut a piece of dough and place it on the floured surface.

With your hand make a long roll of...

With your hand make a long roll of dough as thick as a finger. Slice the roll every 2 cm, so as to obtain small cylinders.

Now you have to use a gnocchi board...

Now you have to use a gnocchi board previously floured: slide your little gnocchi over the gnocchi board by pressing lightly with your thumb.

Let rest gnocchi at room temperature for about...

Let rest gnocchi at room temperature for about 20/30 minutes before cooking.

An easy Italian Pasta Dish recipe, Homemade Potato Gnocchi. A simple tomato sauce makes these soft, delicate Gnocchi a delicious Dinner idea.

Homemade Potato Gnocchi Recipe

potatoes ((clean but not skinned / not new potatoes))

flour ((130 grams))

salt

olive oil ((40 grams))

garlic

oregano

basil

hot pepper flakes (if desired)

tomatoes

water ((170 grams))

In a large pot boil potatoes until tender, remove from the pot and let cool  remove the skin. Then pass through a potato ricer.

Mix together the flour and salt and place on a flat surface, make a well in the middle and add the potatoes and egg, mix together with your fingers to form a soft dough, it should not stick to your fingers. On a lightly floured surface, cut small amounts of dough to form ropes and cut into 3/4 inch (2 cm) pieces, then slide each piece on a fork and squeeze a little (but not too hard). Sprinkle with a little bit of flour and toss, so they don't stick together. Let the gnocchi rest for 20 minutes before cooking.

GNOCCHI

While the gnocchi are resting make the sauce.&nbsp; In a large saucepan add olive oil, tomatoes, salt, garlic, oregano, basil, hot pepper flakes and water, stir to combine, half cover and let simmer over medium heat until thickened. Remove cover for the last few minutes to thicken.&nbsp;

TOMATO SAUCE

In a large pot of salted boiling water cook the gnocchi, gnocchi are ready when they float to the top.&nbsp; Drain and add to the cooked sauce, add a little pasta water, cook for 30 seconds, gently tossing. Serve immediately topped with fresh grated parmesan cheese if desired. Enjoy!

COOKING GNOCCHI

Homemade Sourdough Gnocchi made with sourdough discard, baked russet potatoes, and freshly grated parmesan. Pillowy, golden, and ready in under an hour. This easy sourdough discard recipe turns a simple pantry into an impressive from-scratch dinner that tastes like it came from a restaurant kitchen.

Sourdough Gnocchi (made with discard)

Russet Potatoes

60 g Sourdough Starter ((active

g Flour

100 g Parmesan Cheese ((freshly grated))

Salt

Preheat the oven to 425°F. Poke holes around both russet potatoes and bake them on a baking sheet for 35 minutes until tender.

Once the potatoes are baked, gently remove the skins and mash them in a mixing bowl. Allow the mashed potatoes to cool for 10 minutes. Then, add the sourdough starter, flour, parmesan cheese, egg, and salt. Mix to combined, then remove the dough from the bowl and knead on a floured surface for 2 minutes. Add small amounts of extra flour as needed until the dough comes together. 

Begin boiling a large pot of salted water. Separate the gnocchi dough into 4 large chunks. Roll each ball of dough into a log, roughly 1” in diameter. Using a knife or bench scraper, cut the logs into ½” pieces.

Top 3 homemade potato gnocchi recipes from across the web

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

Top Tags

potato gnocchi

Homemade Potato Gnocchi Recipe

Sourdough Gnocchi (made with discar...

Top 3 homemade potato gnocchi recipes from across the web

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

Top Tags

potato gnocchi

Homemade Potato Gnocchi Recipe

Sourdough Gnocchi (made with discar...

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