This is the gnocchi recipe my household makes many times. If you happen to’ve by no means tried making home made gnocchi, begin with our recipe. It’s beginner-friendly, makes use of easy components, and makes the lightest, most pillowy gnocchi you’ll ever have.
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Gnocchi (pronounced “nyoh-kee”) are gentle and fluffy Italian dumplings made with cooked potatoes, flour, and egg. Retailer-bought gnocchi has nothing on our home made model (belief me).
For an additional recipe, see our easy ricotta gnocchi, which swaps the potato on this recipe for creamy ricotta cheese.
Key Components
- Potatoes: I at all times use Russet potatoes for one of the best gnocchi (and most Italian grandmothers would agree!). Their excessive starch and low moisture content material are key. The starch helps the dough stick collectively, creating that signature gentle and fluffy gnocchi texture.
- Flour: You should use both all-purpose or “00” flour for this recipe. Many conventional Italian recipes name for “00” flour, however don’t stress in case you don’t have it. All-purpose works completely nicely.
- Olive Oil: Whereas not each gnocchi recipe consists of olive oil, a bit provides taste and helps the dough come collectively easily.
- Salt: Tremendous necessary for taste! I desire tremendous sea salt as a result of it dissolves simply into the dough.
- Egg: You’ll be able to technically make gnocchi with out eggs, however they make the dough a lot simpler to work with. Our recipe makes use of a complete egg and an extra yolk. They bind the dough, add a contact of richness, and make the gnocchi tender.
How you can Make Gnocchi
I’m so excited so that you can do that gnocchi recipe! Sure, gnocchi takes slightly time, however it’s value it. Plus, you’ll get higher and quicker every time you make it.
Let’s begin with these potatoes! I’ve tried baking, boiling, and steaming for this recipe, and steaming is the clear winner. Steamed potatoes take up much less water than when boiling, and steaming is far quicker than baking.
Peel them, pop them right into a steamer basket over simmering water, cowl, and cook dinner till they’re simply pierced with a fork.
For the smoothest texture, I exploit my meals mill to course of the cooked potatoes (a potato ricer works simply as nicely). If you happen to don’t have both, a fork is tremendous for mashing. Simply watch out to not overwork them, or they’ll get gummy. You desire a principally clean texture, with a couple of small lumps being completely okay (this may appear a bit fussy, however it makes an enormous distinction within the closing gnocchi).
Subsequent, stir within the olive oil, salt, egg, and egg yolk to create the gnocchi dough. Mud over the flour and blend with a spoon till it varieties a tough dough. Then, spend about 2 minutes working the dough within the bowl till it’s clean and gentle. Now it’s time to kind our scrumptious little dumplings!
The simplest method is to roll the dough into lengthy ropes, lower them into 3/4-inch items, and drop them straight into simmering water. This is my go-to for a fast and engaging meal.
Use a gnocchi board if you need a fancier, extra conventional look! I present you the way in our video. This offers the gnocchi these cute ridges and a dimple for the sauce to cling to. Although it takes slightly observe, it’s positively enjoyable to be taught. (If I plan on searing the gnocchi later, I often skip the board because the ridges disappear a bit.)
Now for the cooking! Drop your gnocchi into simmering water, await them to drift, and provides them a pair extra minutes earlier than scooping them out with a slotted spoon.
Then, you could have 2 choices! Toss the gnocchi instantly into heat sauce, or sear them in a scorching skillet with butter or oil till golden brown and slightly crispy.
Storing Gnocchi
Cooked gnocchi lasts in an hermetic container within the fridge for as much as 2 days. You’ll be able to freeze them (with out sauce) for as much as 3 months. To do that, unfold them out on a parchment-lined baking sheet, freeze till arduous, after which switch them to a freezer-safe container. You’ll be able to cook dinner gnocchi instantly from frozen (they could take a couple of minutes longer).
Methods to Serve Gnocchi
Our household loves gnocchi, so we’ve give you fairly a couple of methods to take pleasure in it. Toss your gnocchi together with your favourite tomato sauce. It may be a easy marinara or one thing extra sturdy like arrabbiata. My household loves this home made gnocchi tossed on this pizza sauce (I do know it’s odd, however it’s so good!).
Seared in butter, herbs (like sage), and parmesan is at all times successful, and I really like tossing it with pesto. Attempt homemade basil pesto in the summertime and kale pesto within the winter.
You’ll be able to even flip it right into a casserole (assume macaroni and cheese however made with gnocchi as a substitute of pasta). Sheet pan meals work, too. Toss in your favourite veggies, some sliced sausage, and the poached (simmered) gnocchi. Add a drizzle of olive oil, and you can be able to bake.
How you can Make the Greatest Gnocchi
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Our home made potato gnocchi recipe is ideal for rookies. It’s straightforward to observe and yields gentle, fluffy gnocchi you’ll love. A meals mill or potato ricer is finest. If you happen to would not have one, you should use a fork to mash the potatoes individually. Keep away from utilizing a potato masher as it could overwork the potatoes.
*Observe that russet potatoes fluctuate considerably in dimension, so we extremely advocate weighing your potatoes for this recipe.
Makes 6 servings
Watch Us Make the Recipe
You Will Want
1 pound (450g) Russet potato, 2 medium-sized potatoes
1 ¾ cup + 2 tablespoons (250g) all-purpose flour or Italian “00” flour
1 teaspoon (6g) tremendous sea salt
1 tablespoon olive oil
1 massive egg
1 massive egg yolk
Instructions
- Make Gnocchi Dough
1Insert a steamer basket in a pot with a lid. Add sufficient water to come back to only beneath the underside of the basket. Cowl with a lid and warmth till simmering. See ideas beneath for tips on how to bake potatoes as a substitute.
2Peel the potatoes and lower into 1-inch-thick slices. When the water is simmering, place the potatoes into the steamer basket. Cowl with a lid and steam till the potatoes can simply be pierced with a fork, 15 to twenty minutes.
3Push the steamed potatoes by way of a meals mill (medium blade) or potato ricer set over a big mixing bowl. See introduction above in case you would not have a meals mill or potato ricer.
4Use a wood spoon to stir within the salt, olive oil, egg, and egg yolk till mixed. Scatter the flour on prime and gently combine with the spoon till a tough dough varieties.
5Put down the spoon, after which use your palms to convey the dough collectively within the bowl, pushing the flour into the dough till it’s clean. This takes 2 to three minutes.
6Transfer onto forming the dumplings or cowl tightly and refrigerate for as much as 4 hours. If you end up able to kind the dumplings, permit it to heat up on the counter for a bit.
- Type Dumplings
1Take away the steamer basket from the pot you steamed the potatoes in. Empty the water, after which refill it with recent water. Salt it, as you’ll pasta water, after which convey it to a simmer. Maintain it coated with a lid till you’re able to cook dinner the gnocchi.
2Switch the gnocchi dough to a floured work floor. Knead a couple of instances, after which pat right into a tough rectangle. Divide the dough into eight items. Maintain one piece of dough within the heart of your work floor. Transfer the remaining to the facet and canopy with a dishcloth so it doesn’t dry out.
3Roll the dough into a protracted snake, about 1/2 inch in diameter. Whether it is too sticky, frivolously mud it with extra flour. Reduce the snake into 3/4 inch sections (see images within the article for reference). Repeat with the remaining dough.
4Transfer on to cooking the gnocchi, or use a gnocchi board so as to add small grooves to every dumpling.
- Utilizing a Gnocchi Board (Elective)
1That is optionally available, however a gnocchi board will add tiny grooves and dimples. The sauce sticks properly to the grooves. (If you happen to plan to sauté them, skip this, as they are going to principally disappear as you sauté anyway.)
2Calmly flour the board and maintain it angled down in direction of the work floor. Place a dumpling on the prime of the board, then utilizing your thumb, push the dough down into the grooves whereas rolling ahead all the best way off the board on the backside. After a couple of tries, you will see the correct amount of stress to make use of. It takes slightly observe, however you’re going to get it. Whenever you’ve rolled all of your gnocchi, you possibly can transfer on to cooking them.
- Cooking Gnocchi
1Relying on the scale of pot you’re cooking them in, you possibly can poach one or two snakes value of gnocchi at a time.
2In case you are serving with a sauce, warmth the sauce in a skillet and hold heat. If you happen to plan on sautéing the gnocchi or saving them for later, line a baking sheet with foil or parchment paper.
3If wanted, convey the water again to a simmer, after which drop the gnocchi into the water and cook dinner them till they float. After they float, cook dinner for 1 to 2 minutes longer. You’ll be able to take a look at for doneness — they need to really feel agency and never mushy.
4Switch poached gnocchi with a slotted spoon to your sauce or the ready baking sheet to chill. Repeat with the remaining gnocchi.
5In case you are sautéing the gnocchi, permit them to relaxation on the baking sheet for a couple of minutes, then warmth butter or oil in a skillet and sauté. Tossing in some shredded cheese and recent herbs is a stunning thought.
- Storing
1Refrigerate cooked gnocchi for as much as two days. To freeze them, unfold the poached gnocchi on a baking sheet and place it into the freezer till arduous (about half-hour). Switch the frozen dumplings to a freezer-safe container or bag and freeze for as much as three months.
Adam and Joanne’s Suggestions
- No steamer: Steaming the potatoes ensures probably the most constant outcomes, however you possibly can bake your potatoes as a substitute. Bake in a 400°F (204°C) oven till tender when pierced within the heart with a knife, 60 to 70 minutes. Peel the potatoes after baking.
- Gnocchi board: You should buy a gnocchi board on-line or in kitchen shops. A gnocchi board is just not required, however it does assist add tiny grooves and a small dimple beneath the dumpling (some individuals use a fork to do that). The grooves and dimples assist the sauce to stay. See our images and video exhibiting us utilizing the board. I usually don’t use the board and lower my gnocchi into small rectangles as a substitute.
- Favourite sauce for gnocchi: As uncommon because it sounds, this homemade pizza sauce is our favourite sauce for potato gnocchi. It’s made with recent tomatoes, a lot of garlic, and oregano.
- Make the dough forward of time: You may make the gnocchi dough as much as 4 hours prematurely and retailer it within the fridge. Whenever you’re able to cook dinner, take the dough out of the fridge and permit it to come back to room temperature earlier than rolling it out and chopping it into dumplings. You should definitely wrap the dough tightly within the fridge to forestall it from drying out.
- The diet details supplied beneath are estimates.
Vitamin Per Serving
Serving Measurement
1/6 of the recipe
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Energy
252
/
Whole Fats
4.3g
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Saturated Fats
0.9g
/
Ldl cholesterol
61.7mg
/
Sodium
405.4mg
/
Carbohydrate
45.6g
/
Dietary Fiber
2.1g
/
Whole Sugars
0.6g
/
Protein
7.4g
