Easy Homemade Potato Gnocchi Recipe

 

Gnocchi is my preferred vessel for heartier and more extravagant sauces in light of its typically full shape, pillowy surface, and fragile flavor. Best of all? You needn’t bother with an extravagant machine/contraption to make this one of a kind potato-based pasta at home!

Tip For Potato Gnocchi:

Searching for a fun – yet untidy – isolate action to do with the youngsters? Get the entire family associated with making my simple, straightforward natively constructed potato gnocchi!

In case you’re in a hurry, spread the cooking cycle out more than two days: heat, strip, and crush the potatoes the day preceding when you intend to cook and eat the gnocchi! Doing so will shave off about 1.5 hours from the prep and cooking day-of!

Try not to need to cook the entirety of your crude gnocchi? Hold up them! Put the unused bit on a plate (ensure they’re not contacting one another) and place in the cooler for 60 minutes. When solidified, move them from the plate to a cooler pack. Secure and re-visitation of cooler to appreciate sometime in the not too distant future! Bubble as coordinated.

utensils needed for this recipe:

  • Foil

  • Fork

  • Potato ricer (if you don’t have one, you can mash by hand)

  • Mixing bowl

  • Knife/bench knife

  • Cookie sheet

  • Parchment paper (or wax paper or foil)

  • Medium-large sized pot filled with water for boiling

  • Slotted spoon

Ingredients:

Makes approximately 4 servings (though you could stretch it to 5 or 6 if you’re serving other items alongside)

2 large Russet potatoes, quartered (you will need 10 ounces of cooked/baked potatoes for the recipe)

EVOO (extra virgin olive oil)

3/4 cup AP flour (all-purpose), plus extra for your work stations

1/3 cup of grated Parmesan cheese

1 egg, beaten

Large pinch of salt

Pasta sauce of your choice, though I’d highly recommend a fresh pesto or light tomato sauce during the warmer months and my delicious and hearty Bolognese in the fall/winter.

 

 

Technique/ Methed:

How To Make:

We can make it 20 Easy Steps :

  1. Heat oven to 450 degrees F

  2. Clean the potatoes and cut in to quarters (this speeds along the cooking process)

  3. Lightly rub the quarters with olive oil to prevent sticking to the foil

  4. Wrap each quarter in foil and bake in the oven for 1-hour

  5. Remove from oven and unwrap foil from the potatoes. Allow to cool for about 20-minutes prior to handling.

  6. Peel the potatoes and either put through a ricer, or mash by hand, leaving no random chunks.

  7. Put the potatoes in to a mixing bowl and cover; refrigerate for an hour to cool.

  8. Remove potatoes from the fridge and add the flour, grated cheese, beaten egg, and salt.

  9. Knead the dough by hand for about 1 minute, until its uniform and soft/smooth. Don’t over-mix!

  10. Set bowl aside and get your work stations organized:

    • Clean off a 2’x2’ work space/kitchen counter and liberally dust it with AP flour.

    • Grab a fork and keep it near by!

    • Near the stove, set out a cookie sheet lined with parchment paper (wax paper or foil is fine, too) and dusted with AP flour

    • Bring a large pot of water to a boil

  11. Wash your hands and move the dough to your well-floured work space (noted above).

  12. Divide the dough in to four even pieces.

  13. Using the palms of both hands, roll each piece of dough in to long ropes, about 3/4” in diameter.

  14. Cut each rope in to small, 3/4” squares and arrange on the flour-dusted, lined cookie sheet, making sure the gnocchi don’t touch.

  15. Sprinkle the gnocchi with a light dusting of flour.

  16. When water is boiling, gently add the gnocchi to the pot.

  17. When they rise to the top of the water, 2-3 minutes, they are done!

  18. Remove from water with a slotted spoon.

  19. Gently toss with your sauce of choice, or serve sauce on the side for diners to individually dress.

  20. Serve immediately!