Homemade Potato Gnocchi … an easy Italian recipe from my family for soft and delicious homemade gnocchi with only 3 ingredients: potatoes, flour and egg with a little extra-virgin olive oil in the dough. Quick to cook (only a couple of minutes) and cheap, they are my favorites cooked with cheese sauce or simply with tomato and basil sauce.
With this easy step by step recipe you will learn how to make Homemade Potato Gnocchi from scratch. Easy and soft, they will be your favorites too.
Here a tasty recipe to prepare gnocchi: Gnocchi alla Sorrentina (Potato gnocchi with mozzarella cheese). Yummy!
Now let’s see how to make Homemade Potato Gnocchi recipe! So let’s get started.
If you love to make your homemade pasta have a look here: Home made Tagliatelle Pasta recipe, Homemade Ricotta and Spinach ravioli
Ingredients
Tools
Steps
First, in a large sauce pan cover unpeeled potatoes with cold water and boil them for about 20 – 25 minutes.
Simmer the potatoes until they are completely tender and easily pierced with a fork or a skewer.
When cooked, let them cool just enough that you can handle them. Peel and pass them through a potato ricer. Mash the potatoes while still hot, otherwise they’ll become sticky.
As not to burn your hands while peeling, put them as they are in the potato masher: it will retain the peels.
Put mashed potatoes on a flat surface and let them cool for a while. They must be warm (not hot) before adding the other ingredients.
Add the flour (a little at a time), the egg and the extra virgin olive oil
Mix together with your hands to form a soft dough. If the dough is too soft, add a little flour: it shouldn’t stick to your fingers.
On a lightly floured work surface, cut small amounts of dough (about the size of a large lemon) and with the palms of your hands roll it to create a rope. Then cut into small pieces, about 3/4 inch (2 cm). Cover the remaining dough with a clean kitchen towel to prevent it from drying out.
Repeat until you run out of dough, reflouring the work surface as needed.
Now slide quickly each piece on a rigagnocchi (or a fork) and squeeze a little, but not too hard. If you want you can avoid this step and let gnocchi in small squares.
Place them on a paper tray, making sure they don’t touch and sprinkle with flour and toss, so they don’t stick together.
Before cooking, let them dry for about half an hour and then throw them in boiling salted water.
Buon appetito!
Tips and tricks
If you’re not planning to eat your homemade gnocchi immediately, the best thing to do is pre-cook and put them in the refrigerator. For longer-term storage, or to store uncooked gnocchi, you should freeze them in this way.
Freeze: put the gnocchi in the freezer while they’re still on the paper trays and freeze until they are hard to the touch then transfer them to a large zip-top bag or several smaller bags and freeze for up to 1 – 2 months.
Cook: cook the potato gnocchi in a large pot with plenty of salted water. Don’t touch them with your hands while pouring them in the water. This is what I do: I fold the paper trays ends to form a chute and gently shake the gnocchi out. Gnocchi are ready when they all float to the surface of the water. Then drain them with a perforated spoon and add gently in the cooked sauce.
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Varied doses for servings