Home made Potato Gnocchi Recipe – Love and Lemons

This do-it-yourself gnocchi recipe is straightforward to make with 4 components. It is delicate, delicate, and pillowy—excellent for serving along with your favourite sauce!

Let’s make gnocchi! My do-it-yourself pasta is without doubt one of the hottest recipes on Love & Lemons, so it’s about time I shared my favourite potato gnocchi recipe too.

These do-it-yourself gnocchi are delicate, pillowy, and light-weight. Served with a flavorful sauce, they’re completely scrumptious. In case you suppose you want store-bought gnocchi, put together your self: this do-it-yourself model is so a lot better.

This straightforward recipe requires 4 primary components—flour, potatoes, eggs, and salt. It’s a little bit of a venture, so I’d put it aside for a weekend or date evening, but it surely’s 100% definitely worth the effort. These potato gnocchi are like little clouds on a plate!

Recipe Elements

You’ll want 4 primary components to make this recipe:

• Potatoes and all-purpose flour – The important thing components in do-it-yourself gnocchi! Collectively, they create a lightweight, pillowy dough. I like to recommend utilizing starchy russet potatoes right here.
• An egg – It makes the dough cohesive and simpler to deal with.
• And sea salt – For depth of taste.

Discover the whole recipe with measurements under.

The right way to Make Gnocchi

You’ll find the whole recipe with measurements on the backside of this put up. For now, right here’s a step-by-step overview of the way it goes:

Begin by cooking the potatoes. A conventional gnocchi recipe would begin with boiling the potatoes. After a whole lot of experimentation and comparability, I truly suggest baking the potatoes as an alternative. It provides much less moisture to the dough, making it lighter and simpler to deal with.

Bake the potatoes in a 425°F oven till tender when pierced with a fork.

Permit the potatoes to chill barely, then peel away the skins. Cross the delicate flesh by means of a potato ricer, or mash the potatoes with a fork till fully easy.

Subsequent, make the dough. Switch the potatoes to a evenly floured floor, and unfold them in a large, skinny mound.

Drizzle with the egg and sprinkle with the salt and a 3rd of the flour. Utilizing a bench scraper or your palms, raise and fold the potatoes into themselves to include the flour and egg. Repeat with one other third of the flour.

Proceed including flour just a little at a time and kneading the dough till it’s delicate and pillowy, however not sticky. Cautious to not overwork the dough, or the gnocchi shall be powerful.

• Tip: Chances are you’ll not want all of the flour the recipe requires, or it’s possible you’ll want a bit extra. The precise quantity you utilize will rely on elements like humidity, the moisture in your potatoes, and so forth. Add simply sufficient to type a delicate—however not sticky—dough.

Then, lower the gnocchi. Type the dough right into a ball. Minimize it into 8 equal items.

Roll every bit into an extended rope about 1-inch in diameter and lower it into 3/4-inch items.

Shaping Choices

From right here, you’ll be able to cook dinner and serve the gnocchi—shaping it isn’t required! But when like, you’ll be able to add ridges. They’ll assist the dumplings catch sauce and cook dinner extra evenly.

I do that by gently urgent every gnocco into and alongside the tines of a floured fork. In case you begin making this recipe usually, you can put money into a gnocchi board for including even finer ridges.

The right way to Cook dinner Gnocchi

To cook dinner do-it-yourself gnocchi, you’ll boil it like every pasta.

Convey a big pot of salted water to a boil. Add one-third of the gnocchi and cook dinner till they float, about 2 minutes. Use a spider or slotted spoon to scoop them out of the boiling water and right into a colander set over a big bowl. Repeat twice to cook dinner the remainder of the batch.

The right way to Serve Gnocchi

I like to serve this delicate do-it-yourself pasta in a easy, flavorful sauce with contemporary herbs and Parmesan cheese on prime.

You possibly can’t go fallacious with certainly one of these sauces:

Spherical out the meal with garlic bread or focaccia and a giant inexperienced salad. Buon appetito!

The right way to Retailer

Cooked leftovers hold effectively in an hermetic container within the fridge for as much as 3 days. Reheat them within the microwave or gently on the stovetop.

It’s also possible to freeze raw do-it-yourself gnocchi. Unfold it in a single layer on a parchment-lined baking sheet and freeze for 1 hour. Switch to a freezer bag or hermetic container and freeze for as much as 3 months. No have to thaw earlier than cooking—you’ll be able to boil it straight from frozen!

Home made Potato Gnocchi

Prep Time: 30 minutes minutes

Cook dinner Time: 1 hour hr

Whole Time: 1 hour hr 30 minutes minutes

Serves 4 to six

This do-it-yourself gnocchi recipe is straightforward to make with potatoes, flour, eggs, and salt. It is delicate, pillowy, and light-weight. Serve it along with your favourite sauce for a scrumptious Italian meal!

• 2 kilos russet potatoes, 3 to 4 medium-large
• 1 massive egg, overwhelmed
• 1 teaspoon sea salt
• 1 cup all-purpose flour, spooned and leveled, plus extra as wanted

Cook dinner ModeStop your display screen from going darkish

• Preheat the oven to 425°F.

• Use a fork to poke holes within the potatoes. Place on a baking sheet and bake for 45 to 60 minutes, or till tender when pierced with a fork.

• When the potatoes are cool sufficient to deal with, however nonetheless heat, peel off and discard the skins. Cross the peeled potatoes by means of a ricer, or place them in a big bowl and mash with a fork till easy.

• Switch the potatoes to a evenly floured floor and type them into a large, skinny mound. Drizzle with the egg and sprinkle with the salt and a 3rd of the flour. Use your palms or a bench scraper to raise and fold the potatoes into themselves to include the egg and flour.

• When the primary addition of flour is simply integrated, sprinkle the potatoes with one other third of the flour. Fold and evenly knead the dough to include it. Proceed including flour just a little at time and kneading and folding the dough till it’s delicate and pillowy, however not sticky. Chances are you’ll not want all of the flour, otherwise you would possibly want a bit extra. Knead the dough as little as attainable to include the flour. You don’t need to overwork it.

• Type the dough right into a ball and lower it into 8 equal items. Mud your work floor and your palms with extra flour and roll one piece right into a rope about 1-inch in diameter. Minimize it into ¾-inch items and switch them to a floured plate or baking sheet. Repeat with the remaining dough.

• Non-compulsory step: Form the gnocchi. Dip the tines of a fork in flour and maintain the fork parallel to your work floor. Place one gnocco on the finish of the tines and use one finger to press it into and alongside them. One facet may have ridges and the opposite facet may have an indentation out of your finger. Repeat with the remaining gnocchi.

• Convey a big pot of salted water to a boil. Set a colander over a big bowl close by. Add a 3rd of the gnocchi to the boiling water and cook dinner for about 2 minutes, or till they float. Use a slotted spoon to raise the gnocchi out of the boiling water and into the colander, then repeat twice with the remaining gnocchi.

• Serve with marinara sauce or pesto, or attempt one other of the serving strategies within the weblog put up above.

Makes 1 pound 12 ounces raw gnocchi