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.

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.

Gnocchi pasta in a savory browned butter and herb sauce. An easy but elegant dinner!

Browned Butter Gnocchi with Thyme 

butter, sliced

thyme

lemon zest

Salt and pepper,

Parmesan cheese,

(16 oz.) packages fresh gnocchi

butter

Bring a large pot of salted water to...

Bring a large pot of salted water to a boil over high heat. Add gnocchi and cook for 1-2 minutes. Drain and set aside.

Meanwhile, melt 2 tablespoons of butter in a...

Meanwhile, melt 2 tablespoons of butter in a large skillet. Add gnocchi to the skillet in batches and saute for 2-3 minutes or until lightly browned. Transfer gnocchi to a plate and keep warm as you work.

In the same skillet, add the 6 tablespoons...

In the same skillet, add the 6 tablespoons butter over medium-high heat. When the butter has melted, stir in the thyme. Cook, stirring occasionally, until the butter is a light golden brown.

Remove from heat and stir in the gnocchi...

Remove from heat and stir in the gnocchi and lemon zest. Season with salt and pepper, to taste. Garnish with grated Parmesan, if desired. Serve immediately.

Homemade Gnocchi

potatoes

eggs

salt

all-purpose flour

Add the eggs and the salt to the potatoes and combine.

Then add the flour and mix until you achieve a soft dough.

Turn the dough out onto a floured surface and knead just until the dough ball is smooth. Then cut your dough into 8 equal pieces.

Working with one dough piece at a time, roll it out into a rope that’s about the same width as your thumb.

Use kitchen scissors or a knife to cut the rope into 1/2” to 3/4” pieces. Place the dough pieces on a piece of parchment paper that has been floured lightly.

To shape the gnocchi, hold your gnocchi board at a 45 degree angle and use your other hand to press a piece of dough onto it with your thumb. Gently drag your thumb down the board about an inch or so, and the dough should curl back around your thumb as you go, forming a little pocket.

Put the gnocchi back onto your floured parchment paper as you go.

Bring a large pot of water to a boil and add salt (about a half teaspoon or so.) Place your gnocchi gently into the boiling water, but don’t crowd them. They should all be able to sit on the surface of the water in a single layer.

Let your gnocchi cook until puffed and tender, about 4 minutes. Scoop them out of the pot with a strainer spoon or drain them into a colander.


Gnocchi recipe simmered with seasoned beef and tomatoes and topped with melted cheese.





Cheeseburger Gnocchi

(16 potato gnocchi

lb beef

pepper

smoked paprika

cumin

mustard powder (optional)

onion (about 1 whole onion)

garlic,

Ro-Tel

beef broth (or water)

heavy cream

cheddar cheese

scallions

Melt butter in a 12-inch skillet over medium-high heat. Add gnocchi in a single layer and cook on one side for 2-3 minutes until browned and toasted. Shake the pan to toss the gnocchi and continue cooking for another 2-3 minutes, tossing occasionally, until both sides are toasted. Remove gnocchi to a plate and set aside.

Turn the heat to high and return skillet to stove. When the pan is very hot and smoking, add the beef and season with salt, pepper, cumin, paprika, and mustard powder if desired. Add the onion and garlic, and cook, stirring occasionally, until beef is browned and onions are golden. Drain if necessary.

Add the tomatoes, broth, and gnocchi back into the skillet. Stir to combine. Bring to a boil, then cover, reduce heat to medium-low, and simmer for 5 minutes until the gnocchi is tender and liquid is mostly absorbed.

Off heat, then add the cream and 1/2 cup cheese and stir to combine. Top with remaining cheese and scallions. Place the skillet under the broiler in the oven until cheese is browned and bubbly, about 3 minutes. Serve and enjoy!!

Made this tonight and it was so easy and way too yummy!
My husband just had 2 huge helpings of it! The only change was I used 1/2 and 1/2 instead of heavy cream. 
I used fresh potato gnocchi from Whole Foods for it. This is a major Keeper!
Thank you

My son calls this Hamburger Helper on crack lol. Our family loves this dish,  and it's a wonderful comfort food for cold nights.

First time trying gnocchi made the recipe as u said it was amazingggg

I rarely eat beef or hamburgers but when craving one this hits the spot. It is delicious. I couldn't eat it fast enough. I only made half a recipe because it was just me but  I just about doubled the meat and added a small squirt of yellow mustard and a few chopped pickles at the end. It tasted just like a gooey melted cheese burger.

I have been making this recipe for years, ever since I first found it on this website. My family loves it and requests it often. On a whim, I bought a bag of frozen cauliflower gnocchi. Do you think it would work in this recipe?

Made it tonight with mild rotel. I used Rama refrigerated gnocchi. I would add a picture but forgot to take one before dinner and now after dinner all I have is a pan. No leftovers

My 12 yr. old grandson and I made this last night and it was a big hit for him. I enjoyed it too but felt it was missing something but couldn't put my finger on it. All in all, it made a 12 yr. old happy so I will cook this again.

This recipe is simply amazing.  It is the epitome of comfort food.

We don't have Ro-Tel tomatoes in the UK, so I just used a tin of ordinary tomatoes and added some chopped up jalapenos. The only thing I didn't take into consideration (duh) is that the tin is bigger (14oz) so it came out a bit soupy. That wasn't a problem though, as we had plenty garlic bread to mop everything up. It was absolutely delicious!

https://content.jwplatform.com/videos/SpertycN.mp4

15 Easy One-Pot Meals for Fast Weeknight Dinners

Kevin and Amanda – 15 Easy One-Pot Meals for Back to School

Just when you thought pasta bakes couldn't get any better, this easy recipe for pumpkin and sage gnocchi comes along.

Gnocchi recipe with pumpkin and sage

store-bought potato gnocchi

olive oil

sage leaves

Queensland blue

(thin) cream

tsp finely grated nutmeg

(75 grams) coarsely grated mozzarella

blue cheese, crumbled

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5767206363001&=domain=del

5348771529001-5767206363001

Homemade Potato Gnocchi is endlessly better than store-bought and they are freezer friendly. This recipe is also very versatile. We love to sauté them and serve with bacon and sour cream, or simply toss them in pesto sauce or warm marinara and parmesan cheese.

Gnocchi Recipe

lbs russet potatoes (4 large)

tsp salt (plus more to boil gnocchi)

tsp black pepper

Ricotta cheese (drained if liquid is present)

Bacon and sour cream

Marinara Sauce (garnished

Pesto sauce

Wash potatoes and pierce all over with a fork. Bake the potatoes either in the instant pot, in the air fryer, or in the oven at 450˚F for 45-60 minutes until easily pierced then let rest until they are cool enough to handle. Peel potatoes and cut each one into 4 slices. Use a potato ricer to press one piece of potato at a time over a clean work surface.

Drizzle 1 beaten egg over the potatoes and dot the top of the potatoes with bits of ricotta cheese.

Mix 1 tsp salt and 1/4 tsp pepper into 1 cup flour then sift the flour mixture over the potatoes.

Use a bench scraper or your hands to mix everything together lightly then use your hands to press dough together gently. Dust work surface and dough with flour as you gently knead, roll and fold the dough. Do not over-knead or smash the dough but keep it light and fluffy. Knead just until flour is incorporated and a soft and smooth dough has formed.

Roll dough into a log and divide it into 8 pieces. Roll each piece into thin strips and cut strips into 1-inch pieces. Roll gnocchi over a floured fork or over a gnocchi paddle for a ridge pattern. Transfer formed gnocchi to a parchment-lined and flour-dusted baking sheet, keeping them in a single layer. Before cooking gnocchi, prepare your desired serving method (see below).

Cook gnocchi in 3-4 batches in salted water (1 1/2 Tbsp salt for a half pot of water). Do not overcrowd the pot and give a light stir in case they are stuck together. As soon as they start to float to the top, cook for 1 minute then immediately lift with a sieve to drain then transfer to warm sauce or finish them in a skillet. Repeat cooking the remaining batches.

https://www.youtube.com/watch?v=9YzEsPuQ5Gc

Homemade Potato Gnocchi are endlessly better than store-bought and they are freezer friendly. Sauté them and serve with bacon and sour cream, or simply toss them in pesto sauce or warm marinara.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

Ingredients for Potato Gnocchi:
►2 lbs russet potatoes (4 large)
►1 large egg, beaten
►1 cup all-purpose flour, (add more if potatoes were boiled and more moist) plus more to dust
►1 tsp salt, plus more to boil gnocchi
►1/4 tsp black pepper
►1/4 cup Ricotta cheese, drained if liquid is present

Options To Serve: 
►Bacon and sour cream
►Warm Marinara Sauce, garnished with Parmesan
►Pesto sauce

🖨 PRINT RECIPE HERE: coming soon

Fastest Baked Potatoes: https://youtu.be/X1Nfzh1BR2s
Favorite Mashed Potatoes: https://youtu.be/zcCzUm5J-x4
Potato Pierogi: https://youtu.be/4SJz95eyrFs
Homemade Marinara: https://natashaskitchen.com/marinara-sauce/
Homemade Pesto Sauce: https://natashaskitchen.com/basil-pesto-recipe/

⭐️TOOLS, USED IN THIS VIDEO (affiliate):
►Potato Ricer: https://amzn.to/3DkIRZK
►Gnocchi Paddle: https://amzn.to/3kq9rIl
►Food Scraper: https://amzn.to/3BgeHFf
►Boxed Grater: https://amzn.to/3kvr8Gm
►Asian Strainer: https://amzn.to/3jlolQN
►White Dutch Oven: https://amzn.to/38f0M5V
►Nonstick Fry Pan: https://amzn.to/3DmktqI

ALWAYS IN MY KITCHEN (affiliate):
►See ALL TOOLS in our Shop: https://www.amazon.com/shop/natashaskitchen
►Thermapen® One: https://www.thermoworks.com/thermapen-one?tw=NK
►My Favorite Cutting Board: https://amzn.to/2Y4AmQC
►Hand Mixer: https://amzn.to/2xLQs36
►Favorite Blender: https://amzn.to/2XZ52ms
►Food Processor: https://amzn.to/32nToAY
►Glass Bowls: https://amzn.to/2XIqvfo
►Kitchen Scale: https://amzn.to/38foMFE
►Glass Storage Containers: https://amzn.to/2xMhXcN
►Knife Block Set: https://amzn.to/30gLuuO
►Our Dinnerware Set: https://amzn.to/2Ob2TPm
►My White Apron: https://amzn.to/2ZVrChv

⏱️TIMESTAMPS⏱️
0:00 Intro
0:49 How to boil & prep potatoes
2:08 Adding rest of ingredients
2:37 Kneading the dough
3:35 Rolling & dividing the dough
4:03 How to shape gnocchi
5:02 How to freeze gnocchi
5:18 Prepping sauces for gnocchi
6:03 How to cook gnocchi
6:40 Pairing gnocchi with sauces
7:54 Taste test
10:41 Guest taste tester


FOLLOW ME:
►INSTAGRAM: https://www.instagram.com/NatashasKitchen
►FACEBOOK: https://www.facebook.com/NatashasKitchen
►PINTEREST: https://www.pinterest.com/NatashasKitchen

CONNECT:
►WEBSITE: https://natashaskitchen.com
►ALL MY RECIPES: https://natashaskitchen.com/recipes/ 

💌Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #gnocchi #dinner

Easy Potato Gnocchi Recipe

Potato Gnocchi in Mushroom Cream Sauce with pillowy soft gluten-free gnocchi and dairy-free mushroom sauce is a fantastic one pot meal!

Potato Gnocchi With Mushroom Cream Sauce (gluten-free)

oz gluten-free potato gnocchi (or Trader Joe’s cauliflower gnocchi)

0.5 oz garlic (finely chopped)

1.5 oz shallot (finely chopped)

mushrooms

tbsp olive oil

tbsp ghee

chicken stock

califia dairy-free creamer (unsweetened)

yeast

baby arugula (optional)

lemon

Coarse sea salt (to taste)

black pepper (to taste)

Paleo parmesan cheese (optional)

Plan

First take a look how much time it needs to boil the gnocchi to al dente. You want to plan the timing well so that you can combine the gnocchi and the cream sauce at the perfect timing.

Prep

Bring a pot of water to boil for the gnocchi. Prepare the garlic and shallot in one bowl. Slice or use your hands to separate the mushrooms.

Boil

Boil the gnocchi by following the package instructions to al dente texture. Drain the gnocchi and don’t rinse them in water.

Saute

Preheat a large skillet over medium low heat until it feels warm when you place your palm near the surface, about 2-3 inches away. Melt the olive oil and ghee then add the garlic and shallot with a pinch of salt. Saute over medium heat for 10 seconds.

Add the mushrooms. Spread them out in a single layer. Cook, uncovered and without disturbing, until the bottom sides are in light brown color, about 5 minutes. Season with 2 pinches of salt and black pepper.  Then cook the flip side for 1 additional minute.

Add the stock, cream, and the yeast. Stir with a wooden spoon for about 1 minute.

Add the boiled gnocchi. Keep stirring and the sauce should turn thicker in about 1 minute.

Season

Turn off the heat. Stir-in baby arugula until it wilts slightly. Taste and adjust with salt and pepper.

Garnish

Transfer to a serving plate. Drizzle with a dash of olive oi.

Serve

Serve with lemon wedges on the side. Drizzle before serving. Sprinkle with paleo parmesan cheese, if using. Serve warm.

Ready in 20-minutes, these soft, pillowy potato gnocchi are the perfect vessel for a rich, vodka tomato sauce spiked with the iconic flavor of OLD BAY&reg; Vodka.

Gnocchi alla OLD BAY® Vodka

garlic very finely chopped or grated

tomato paste

OLD BAY® Vodka

tsps old bay seasoning

(16 oz) potato gnocchi

bread

step 1

Cook gnocchi as directed on package, reserving 1/4 cup pasta water. Set aside.

step 2

Melt butter in large deep saucepan on medium-high heat. Add garlic; cook and stir 1 minute. Add tomato paste; cook and stir 1 minute until deep, dark red in color. Stir in OLD BAY® Vodka until blended. Whisk in heavy cream. Bring to simmer; cook and stir until smooth and slightly thickened, about 2 to 3 minutes. Stir in OLD BAY® Seasoning and reserved pasta water until well blended. Remove from heat.

step 3

Stir in gnocchi, tossing to coat well with sauce. Serve with crusty bread for dipping.Test Kitchen Tips: •Add 1/2 pound cooked shrimp to transform this recipe into an easy main dish. •Not feeling gnocchi? Swap in penne or your favorite short pasta.

This gnocchi with Castelmagno cheese is a fantastic traditional dish from the Cuneo province of Piemonte (Piedmont) in Northern Italy. It’s also a super simple recipe,the star of which is, of course, the cheese! It only has 4 main ingredients and is very quick and easy to make. You can use other types of cheese too.

Gnocchi with Castelmagno cheese recipe from Piemonte Italy.

21 oz potato gnocchi

floz fresh cream

unsalted butter

oz Castelmagno cheese (or other good melting cheese.)

hazelnut granules (optional. or walnuts, nutmeg

(for

black pepper. (to taste.)

Prepare the cheese by cutting or crumbling it into small pieces. Castelmagno is very crumbly, so grating doesn’t really work. If you are using another cheese, either grate it or cut into small pieces.

Put a pot of water on to boil for the gnocchi. Add salt once it starts to boil and bring to the boil again.

In the meantime, melt the butter in a heavy saucepan that’s big enough to hold the cooked gnocchi too. Once the butter has melted add the cream and then the Castelmagno cheese. Continue to stir over a low heat until the cheese has melted completely. Then add salt and pepper to taste.

Cook the gnocchi in the boiling salted water. Remove with a slotted spoon, once they rise to the surface. Fresh gnocchi don’t need much cooking.

Add the gnocchi to the Castelmagno cheese sauce while the latter is still hot, and mix everything together gently to avoid breaking the gnocchi.

Serve immediately with a sprinkling of hazelnut or walnut granules or freshly grated nutmeg.

Known locally as gnocchi della Val Varaita or ravioles de Melle, these spindle-shaped traditional potato and cheese gnocchi come from the beautiful Alpine valleys of Piemonte (Piedmont). These homemade Italian potato gnocchi are served in a creamy cheese sauce and dressed with browned butter. Heaven on a plate!

The best Italian potato gnocchi recipe (gnocchi della Val Varaita).

2.2 lbs potatoes (1kg)

oz Italian '00' flour (200 grams) (or all-purpose flour)

eggs (large)

salt (to taste)

mixed pepper (to taste)

oz cheese

oz unsalted butter (80 grams)

8.5 floz fresh cream (250 milliliters)

unsalted butter (70 grams)

Scrub the potatoes clean and cook whole and unpeeled in salted water until soft.

While you are boiling the potatoes, sift the flour, beat the egg in a small bowl, grate the Toma and cut the Raschera into small cubes.

Drain the potatoes, cut a small slice into each one and let them cool a little. Peel the potatoes and pass then through a potato ricer or food mill into a bowl. or mash with a fork. (I don&#39;t peel my potatoes when using a ricer as the peel usually stays inside the ricer).

Turn the potato out on to a flour dusted surface. Add the grated Toma cheese to the potato and a little salt and some freshly ground mixed pepper.

Then, make a well in the middle and add the beaten egg. Using a fork or scraper bring the potato and cheese from around the edges into the centre where the egg is.

Once the egg is incorporated into the cheese and potato, start to add flour a bit at a time and mix and knead gently with your hands until you have a soft dough. Don’t overwork the dough to avoid activating the gluten in the flour.

The dough should feel light, slightly elastic, and a little tacky. It won’t be as smooth as pasta dough and may look a bit rough. If your gnocchi dough feels too soft and sticky to handle, add another tablespoon or two of flour. You may not need to use all the flour. It will depend on how ‘wet’ the potatoes are.

Make the gnocchi dough.

Once the dough is ready roll it into a ball and let it rest covered for at least 15 minutes. Then cut off a piece of dough about 150g (5oz) in weight.

Lightly flour your hands and roll the dough into a rope about 1-1.5 cm thick (1/2-inch). Cut the dough rope into 2-3cm (0.75-1in) pieces. Then roll the pieces one at a time between the palms of you hands without squashing them until you have a longish tapered shape.

Place the ready ravioles (gnocchi della Val Varaita) onto a tray covered with tea towel or piece of baking paper dusted with semolina flour or all-purpose flour. Make sure the gnocchi aren’t touching so they won’t stick together. You may need to prepare 2 trays.  Repeat with the rest ofthe gnocchi dough.

Shape the gnocchi.

Melt the butter in a pan that’s large enough to hold the gnocchi too. Once the butter has melted, add the Raschera cheese pieces. Keep stirring until the cheese really begins melting. Then add the cream and continue stirring until you have a smooth sauce.

Top 11 potato gnocchi recipes from across the web

The most viewed potato gnocchi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

potato gnocchi

Browned Butter Gnocchi with Thyme

Homemade Gnocchi

Cheeseburger Gnocchi

Gnocchi recipe with pumpkin and sag...

Gnocchi Recipe

Potato Gnocchi With Mushroom Cream ...

Gnocchi alla OLD BAY® Vodka

Gnocchi with Castelmagno cheese rec...

The best Italian potato gnocchi rec...

Potato Gnocchi

Top 11 potato gnocchi recipes from across the web

The most viewed potato gnocchi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

potato gnocchi

Browned Butter Gnocchi with Thyme

Homemade Gnocchi

Cheeseburger Gnocchi

Gnocchi recipe with pumpkin and sag...

Gnocchi Recipe

Potato Gnocchi With Mushroom Cream ...

Gnocchi alla OLD BAY® Vodka

Gnocchi with Castelmagno cheese rec...

The best Italian potato gnocchi rec...

Potato Gnocchi

The most viewed potato gnocchi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine