Gnocchi Recipe

dsc04239

Hi there! We have another scrumptious recipe for you! Today you will learn how to make your very own GNOCCHI. This recipe will take some of your time but the taste does not even compare to store bought gnocchi. TRUST US.  These gnocchi can be eaten with all types of sauce…white sauce, tomato sauce, and even made into a delicious chicken gnocchi soup (a recipe coming to you soon). Serving size is about 6-8 main dish portions. Yes, that could be a lot for smaller families, but they freeze perfectly and give you an easy quick week night dinner for later!

Ingredients:

  • About 6 small potatoes
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 egg
  • Extra flour for kneading and shaping

Steps:

  1. Boil the potatoes with the skins on for about 20 minutes or until fork tender. Drain and remove potato skins. Using a potato ricer, rice peeled potatoes. Cool completely.
  2. Place mashed potatoes (we had about 5 cups) unto your work surface, top with flour, and sprinkle with salt. Make a well in center and crack the egg in the middle. dsc04228-1
  3. Using a fork, stir in the flour and mashed into the egg. Once egg is mixed in, you can start to knead the dough gently until it does not stick to your hands. (A tip we found that was very helpful, especially for the first timers, was to check if the dough is ready. Bring a small pot of water to boil. Take a little piece of dough and drop it into the boiling water. If it does not fall apart, the dough is ready. If it does, continue kneading.) dsc04230-1dsc04232-1dsc04233
  4. Divide the dough into 4 portions. Roll each piece into approximately 3/4″ diameter ropes. Then cut into 1″ pieces. dsc04234dsc04235-1
  5. Using a fork, create ridges. dsc04236-1
  6. Bring a large pot of salted water to a boil. Cook gnocchi until they float to the top and then cook for an additional 2-4 minutes. Remove unto your serving plates and top with your desired sauce. (If the amount of gnocchi for you is too much, toss the uncooked gnocchi with excess flour and place unto a cutting board or baking sheet. Place into freezer. When frozen you can toss them into a ziplock bag. When ready to cook them again, no need to thaw, cook them in boiling water and enjoy!) dsc04238

Questions? Comments? Please share!

Blissfully yours,

Natalya & Ruth

Print Friendly

Leave a Reply