By The Spoonful


Hot To: Make Gnocchi

How to make gnocchi.

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Homemade Gnocchi

By The Spoonful

Prep Time: About 1 hour

Cook Time: 10 minutes

Makes 4-6 Servings

  • 2 pounds russet or sweet potatoes, peeled and cubed
  • 1 egg, lightly beaten
  • 1 cup of all-purpose flour
  • salt, to taste

Fill a large pot with water. Add cubed potatoes and salt the water well, about 2 teaspoons. Bring water to a boil, cook the potatoes until fork tender, about 40 minutes.

Remove potatoes from the water with a slotted spoon. Reserve the water to boil gnocchi in later. Lay potatoes out on a clean counter or large cutting board, to air dry slightly. Mash potatoes while still warm with a fork or with a potato ricer you want a fluffy potato base to work with so make sure to get out all the lumps. Spread potatoes out over cutting board and let them cool.

With the cooled potatoes form a mound, make a well in the center. Add egg and about half the flour into the center. With a fork gently mash and mix to form a dough. Once a dough has formed start kneading, adding flour as needed to keep dough from becoming tacky. The dough should be moist but not sticky. It should feel light like a pillow.

Cut the dough into four pieces. Sprinkle the work surface with a little flour. With light pressure start rolling dough into a long rope about 1/2-3/4 inch thick. Using a knife, cut rope every 3/4-inch forming little pillows. Repeat until all the dough has been cut.

To shape the gnocchi hold a gnocchi board and place gnocchi against the board, slowly roll each piece down creating a ruffled look on one side. You can also use a fork to create the same ruffles. For a unique design try using the cheese grater side of a box grater. Repeat with each gnocchi piece until all the dough has been formed.

Bring reserved potato water to a boil. Carefully add gnocchi in small batches to the boiling water. After about 1 – 2 minutes the gnocchi will rise to the surface, this is the sign that they are cooked. Remove gnocchi with a slotted spoon. Gnocchi are very soft and may be damaged if you strain in a colander like pasta. Gnocchi is best served sauced or lightly buttered.

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