Gnocchi

Gnocchi [pronunciation: nyohkey] are actually Italian potato dumplings. This home-made gnocchi is simple, delicious and easier to make than you probably think.

Preparation

Let’s take a look how to make pillowy, soft and fluffy gnocchi. We share the Italian variety.

  1. Cook your potatoes unpeeled – it takes 30 minutes. To get a melt-in-your-mouth texture, it is has increased importance to choose the right kind of potatoes; to make your gnocchi perfect, use starchy russet potatoes.
  2. gnocchi
    Cook your potatoes unpeeled
  3. When done, remove the pot from the heat and pour off the hot water, take your hot potatoes and peel off their skins. To avoid skin burns, stick a fork deep in your potato to fix it. Hold the fork with he potato with your preferred hand, take a small sharp blade knife and slice around the potato skin in a circular motion with your other hand. Sprinkle a small amount of flour and salt onto the kithen counter, use a potato masher or ricer to mash your potatoes then place it on your kitchen counter.
  4. gnocchi
    Mash potatoes with ricer or potato masher
  5. Use your hands to gently bring the dough together.

    Knead the dough and add small amounts of flour gradually to get your dough that is no longer sticky to your fingers and until it is not too soft. It takes just some seconds, then add the egg and continue kneading. As you can see it in the picture, there is no need to get a completely smooth dough. Knead until dough forms a ball.

  6. gnocchi
    Mix your ingredients gently
  7. Shape small portions of the dough (2.2 lb potatoes makes approx. 8 small portions) into long “snakes” (about 3/4 in. diameter). Remember to shape dough with gentle motions, and to flour your kitchen counter heavily.
  8. gnocchi
    Roll your dough portions into long rods
  9. Use a sharp knife to cut out 2-3 cm long square bites.
  10. gnocchi
    Cut your rods into 2-3 cm square bites
  11. Italians use a traditional wooden gnocchi board or the back of a fork (as the picture below shows) to indent gnocchi dough bites.
  12. Simply position a dough segment on the back of a dinner fork then with a definite motion slowly roll the segment down the length of the fork tines while simulteneously pressing lightly on the dough with your thumb to form a shallow indentation in the back. You will find out soon, how hard to press with your thumb. This patterns you get allow the sauce to absorb, so you will have an even more delicious pasta.

    gnocchi
    Indent your dough segments
  13. Let your dough segments rest for 15 minutes. Bring a pot of water to a rolling boil, add salt when the water is rolling. Put some gnocchi into the water and wait until they come back to the surface. When they do, they’re ready.
  14. Gnocchi

Serving ideas

In Italy gnocchi are traditionally eaten as a first course (primo piatto), as an alternative to soups (minestre) or pasta. You can even serve it as a main course, especially when you prepare a delicious sauce to it.

Gnocchi

You can add melted butter or even sage. Serve hot straight away with Italian pasta sauces as they pair perfectly with gnocchi. As Italian cooking is mainly about simplicity, you can get a perfect gnocchi by sprinkling them with a small amount of olive oil and Parmesan cheese. In case you desire a juicier version, you can even add simple tomato sauce, as for my part I chose a creamy mushroom sauce as the picture below illustrates.

Enjoy your meal!

Gnocchi

Gnocchi

Balazs
0 from 0 votes
Prep Time 55 mins
Cook Time 10 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 2.2 lb (1 kg) russet potatoes (for boiling)
  • 2 1/3 cup flour (300 g)
  • salt

Instructions
 

  • Cook your potatoes unpeeled – it takes 30 minutes. To get a melt-in-your-mouth texture, it is has increased importance to choose the right kind of potatoes; to make your gnocchi perfect, use starchy russet potatoes.
  • When done, remove the pot from the heat and pour off the hot water, take your hot potatoes and peel off their skins. To avoid skin burns, stick a fork deep in your potato to fix it. Hold the fork with he potato with your preferred hand, take a small sharp blade knife and slice around the potato skin in a circular motion with your other hand. Sprinkle a small amount of flour and salt onto the kithen counter, use a potato masher or ricer to mash your potatoes then place it on your kitchen counter.
  • Use your hands to gently bring the dough together.
  • Shape small portions of the dough (2.2 lb potatoes makes approx. 8 small portions) into long “snakes” (about 3/4 in. diameter). Remember to shape dough with gentle motions, and to flour your kitchen counter heavily.
  • Use a sharp knife to cut out 2-3 cm long square bites.
  • Italians use a traditional wooden gnocchi board or the back of a fork (as the picture below shows) to indent gnocchi dough bites.
  • Let your dough segments rest for 15 minutes. Bring a pot of water to a rolling boil, add salt when the water is rolling. Put some gnocchi into the water and wait until they come back to the surface. When they do, they’re ready.

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.