The potato gnocchi is surprisingly easy to make and the dough is a dream to work with. Unlike pasta, there’s no resting or labored rolling involved. It’s as simple as roasting a few potatoes and mixing everything together.
Homemade Potato Gnocchi Recipe by An Italian In My Kitchen
If you realize that the simplest dish can be made in so many different ways, depending on the region or even how the family cooks it.
That of course also includes how to make Gnocchi. We have been told to use just flour and potatoes, or use some milk instead. But the best way we found is flour, potatoes, and an egg.
How to make them
- In a large pot boil un peeled potatoes until tender, remove from the pot and let cool enough to handle, then remove the skin.
- Then pass through a Potato Ricer.
- On a flat surface mix together the flour and salt make a well in the middle and add the potatoes and egg, mix together with your fingers to form a soft dough, it should not stick to your fingers.
- On a lightly floured surface, cut small amounts of dough to form ropes and cut into 3/4 inch (2 cm) pieces, then slide each piece on a fork and squeeze a little (but not too hard).
- Sprinkle with a little bit of flour and toss, so they don’t stick together.
- Let the gnocchi rest for 20 minutes before cooking.
- In a large pot of salted boiling water cook the gnocchi, gnocchi are ready when they float to the top.
- Drain and toss with desired sauce.
So how did I come by this recipe?
Time to get fresh eggs and really good cold cuts, slabs of pancetta, fresh nuts, and other goodies, and my just-purchased pressure cooker.
If you need it, they have it!
What kind of sauce is best
There are several ways that you can serve Gnocchi, probably the most popular being a simple tomato sauce, you could also toss them with Pesto, butter, and salvia or even a simple cream sauce.
How to Store Potato Gnocchi?
Potato gnocchi can be left uncooked for no more than a couple of hours (covered). Cooking maybe a little longer because they will have dried out a bit in the air.
The Gnocchi can also be frozen, place the uncooked gnocchi on a cookie tray in the freezer, leave for approximately 20 minutes then place them in an airtight freezer bag. They will keep for about 1 month.
When you cook them there is no need to defrost, just add them to boiling salted water.
How to make a firmer Gnocchi
- Use a red skinned potato
- Boil the potatoes with the peel on, that way the potato absorbs less water.
- Peel the potato and place through a potato ricer immediately, because the cooler they get the stickier they become.
- An easy way to peel the potato is stick a fork through and peel it using a knife.
- Although you should wait for the riced potato to cool before adding to the flour (or denaturation may occur).
What is the best Potato for making Potato Gnocchi?
The perfect potato is an old potato, in other words, no new potatoes. New potatoes contain more water which absorbs too much flour. Go for Yukon Gold or Russet Potatoes.
What is the best flour to use in Potato Gnocchi?
We think it all depends on preference, we always use all-purpose, in Italy, it’s called Manitoba but some people prefer 00 or a lower protein flour. A lower protein flour will make them softer and more tender.
So anytime you are craving a tasty homemade pasta dish, and you need it now and fast, Gnocchi is perfect. In an hour you could have a delicious pasta dish on the table.
Potato Gnocchi Recipe
FOR THE GNOCCHI
- 1 pound potatoes (clean but not skinned/not new potatoes)
- 1 cup flour (130 grams)
- ½ tsp salt
- 1 medium egg
- 2 tbsp olive oil (40 grams)
- ½ tsp salt
- 1-2 large cloves garlic chopped
- 1 tsp oregano
- 5 leaves basil chopped (or 1 teaspoon/3/4 gram dried) or 1 teaspoon/3/4 gram dried
- 2 dashes hot pepper flakes (if desired)
- 1 can pelati tomatoes with sauce (1 1/2 to 2 cups / 400 grams), nothing else added in the tomatoes
- ½ cup water (170 grams)
- In a large pot boil potatoes until tender, remove from the pot and let cool remove the skin. Then pass through a potato ricer.
- Mix together the flour and salt and place on a flat surface, make a well in the middle and add the potatoes and egg, mix together with your fingers to form a soft dough, it should not stick to your fingers. On a lightly floured surface, cut small amounts of dough to form ropes and cut into 3/4 inch (2 cm) pieces, then slide each piece on a fork and squeeze a little (but not too hard). Sprinkle with a little bit of flour and toss, so they don't stick together. Let the gnocchi rest for 20 minutes before cooking.
- While the gnocchi are resting make the sauce. In a large saucepan add olive oil, tomatoes, salt, garlic, oregano, basil, hot pepper flakes and water, stir to combine, half cover and let simmer over medium heat until thickened. Remove cover for the last few minutes to thicken.
- In a large pot of salted boiling water cook the gnocchi, gnocchi are ready when they float to the top. Drain and add to the cooked sauce, add a little pasta water, cook for 30 seconds, gently tossing. Serve immediately topped with fresh grated parmesan cheese if desired. Enjoy!