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Sharing our food heritage with you

How to make gnocchi at home

How to make gnocchi at home

 

 

Who doesn’t love some delicious homemade gnocchi? These little cooked mashed potatoes are not only delicious but the versatility of it is what really wins my heart. It’s fun making it and experimenting, mixing and matching with different sauces. I only have fun memories of cooking and enjoying homemade gnocchi. Making gnocchi in my family is not just mere cooking but a fun family activity where all the kids participate. Today I am sharing with you my easy and delicious homemade gnocchi recipe. Hope you enjoy it as much as we do.

Now, let’s focus on how to make the best homemade gnocchi!!

Ingredients you need to make Gnocchi

1 Kg potatoes (preferable mashing potatoes) 

320 gm flour 

1 egg 

3 – 5 gm grated nutmeg 

5 gm sea salt

1 tbsp cooking salt 

5 gm pepper  

10 – 20 olive oil

 

Instructions

Step 1: First, peel all the potatoes and cut them into quarters. Then, add the potatoes to a pot of boiling water with the cooking salt and cook for 10 minutes. You can be generous with the salt here as the water should be salty like seawater. 

Step 2: After 10 minutes, take the potatoes and let them cool for a while. Keep the boiling water aside, we will need it later. Now, use a potato crusher (similar to a garlic crusher but bigger) to crush the potatoes, one at a time. This not only crushes the potatoes easily but also gives the gnocchi a softer texture that you will absolutely enjoy while eating them. If you haven’t got a potato crusher you can mash the potato and then whisk them up to get some air into the potato mash. 

Step 3: Now, add the 220 gm of flour, egg, nutmeg, parmesan cheese, sea salt and pepper to the mashed potatoes. Knead all the ingredients well together to form a dough like consistency, similar to a pizza dough. 

Step 4: Flour a clean flat surface. Place the dough there and cut the dough into four quarters. Roll each quarter to a long sausage shape about 1.5 cm thick and cut into small pieces, depending on the size you require or desire. 

Step 5: Now roll each piece over a gnocchi paddle or the back of a fork to get some texture to each gnocchi. I am glad I have a years old gnocchi paddle that belonged to my grandmother. You can put the water that we set aside to boil on the side while you do this.

IMG 2159

Step 6: Put about a quarter of the gnocchi pieces into the boiling water. If you have a mesh basket that fits into the pot, you can use that too. It makes it a little bit easier to cook the gnocchi. 

Step 7: Once the gnocchi rises to the top, take them out and put it into a bowl of ice water. This will stop the cooking process of the gnocchi. You do not want your gnocchi to be overcooked.

Step 8: Once the gnocchi cools down, toss them in some olive oil and put them into a storage container. Viola! You can refrigerate gnocchi for up to 4 days and enjoy is as you like with various sauces. I personally love the combination with napoli or pocini mushrooms with burnt butter and sage.

 

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Gnocchi

October 30, 2020
: 4
: 20 min
: 10 min
: 30 min
: Medium

Gnocchi is a fun and versatile dish that can be mixed and matched with different sauces. Fun to make, you can also enjoy making it with your kids or if you are hosting a special dinner and want to impress the guests.

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Ingredients
  • 1 Kg potatoes (preferable mashing potatoes)
  • 320 gm flour
  • 1 egg
  • 3 - 5 gm grated nutmeg
  • 5 gm sea salt
  • 1 tbsp cooking salt
  • 5 gm pepper
  • 10 - 20 ml olive oil
Directions
  • Step 1 Peel all the potatoes and cut them into quarters. Add the potatoes to a pot of boiling water with some cooking salt and cook for 10 minutes.
  • Step 2 Take the potatoes and let them cool for a while. Keep the boiling water for later. Use a potato crusher (similar to a garlic crusher but bigger) to crush each potato. This also gives the gnocchi a softer texture when eating them. If you haven’t got a potato crusher you can mash the potato and then whisk them up to get some air into the potato mash.
  • Step 3 Add the 220 gm of flour, egg, nutmeg, parmesan cheese, sea salt and pepper. Knead all the ingredients together to form a dough which will be similar to pizza dough.
  • Step 4 Flour a flat surface. Cut the dough into four quarters. Roll each quarter to a long sausage shape about 1.5 cm thick. Cut into small pieces, depending on the size you require or desire.
  • Step 5 Roll each piece over a gnocchi paddle or the back of a fork to get some texture to each gnocchi. You can put the water we set aside to boil while you do this.
  • Step 6 Put about a quarter of the gnocchi pieces into the boiling water. If you have a mesh basket that fits into the pot, you can use that. It makes it a little bit easier to cook.
  • Step 7 Once the gnocchi rises to the top, take them out and put it into a bowl of ice water. This will stop the cooking process of the gnocchi.
  • Step 8 Once the gnocchi cools down, toss them in some olive oil and put them into a storage container which you can refrigerate for up to 4 – days.

I love gnocchi with napoli sauce or porcini mushrooms with burnt butter and sage.

Check how I make my gnocchi with Porcini Mushrooms with sage and burnt butter.

 

 



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