potato gnocchi recipe

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.

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


Cheeseburger Gnocchi

butter

(16 potato gnocchi

lb beef

salt

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

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.

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potato gnocchi

Cheeseburger Gnocchi

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Top 3 potato gnocchi recipe recipes from across the web

The most viewed potato gnocchi recipe 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

Cheeseburger Gnocchi

Potato Gnocchi With Mushroom Cream ...

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