Gnocchi Recipe
Description
Gnocchi, the quintessential Italian comfort food, are soft potato dumplings that melt in your mouth. This Gnocchi Recipe will guide you through creating these delightful pillows of joy, perfect for any occasion.
Ingredients for Gnocchi Recipe
For the Gnocchi:
For the Sauce (optional):
Instructions for Gnocchi Recipe
Prepare the Potatoes:
-
Wash and scrub the potatoes thoroughly.
-
Boil the potatoes in their skins until tender, about 20-25 minutes.
-
Drain and let them cool slightly.
Mash the Potatoes:
-
Peel the potatoes while they are still warm.
-
Pass the potatoes through a potato ricer or mash them until smooth.
Make the Dough:
-
Spread the mashed potatoes on a clean surface and let them cool completely.
-
Sprinkle the flour over the potatoes.
-
Make a well in the center and add the beaten egg and salt.
-
Gently mix the ingredients together until a dough forms. Be careful not to overwork the dough.
Shape the Gnocchi:
-
Divide the dough into four portions.
-
Roll each portion into a long rope about 1/2 inch in diameter.
-
Cut the ropes into 1-inch pieces.
-
Roll each piece over the tines of a fork to create ridges, if desired.
Cook the Gnocchi:
-
Bring a large pot of salted water to a boil.
-
Drop the gnocchi into the boiling water in batches.
-
Cook until they float to the surface, about 2-3 minutes.
-
Remove with a slotted spoon and transfer to a plate.
Prepare the Sauce (Optional):
-
In a large skillet, melt the butter over medium heat.
-
Add the garlic and sage leaves (if using), and cook until fragrant, about 1 minute.
-
Add the cooked gnocchi to the skillet and toss to coat.
-
Sprinkle with grated Parmesan cheese and season with salt and pepper to taste.
-
Serve and Enjoy:
-
Serve the gnocchi immediately, garnished with extra Parmesan cheese and fresh herbs if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 3g5%
- Saturated Fat 1.5g8%
- Cholesterol 40mg14%
- Sodium 300mg13%
- Total Carbohydrate 50g17%
- Dietary Fiber 3g12%
- Sugars 1g
- Protein 7g15%
- Vitamin A 150 IU
- Vitamin C 10 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Gnocchi Recipee Variation Options:
- Ricotta Gnocchi: Substitute half of the potatoes with ricotta cheese for a lighter texture.
- Spinach Gnocchi: Add finely chopped and blanched spinach to the dough for a vibrant green color and added nutrients.
- Sweet Potato Gnocchi: Use sweet potatoes instead of russet potatoes for a sweeter, earthier flavor.
- Gluten-Free Gnocchi: Use gluten-free flour in place of all-purpose flour for a gluten-free version.
Gnocchi Recipe Cooking Tips:
- Choosing Potatoes: Use starchy potatoes like russet for the best texture.
- Avoid Overworking: Mix the dough just until combined to prevent tough gnocchi.
- Rolling Gnocchi: Use a light touch when shaping the gnocchi to keep them airy.
- Boiling Water: Ensure the water is at a rolling boil before adding the gnocchi for even cooking.
- Testing Dough: Cook a small piece of dough first to check for texture before shaping the rest.
Gnocchi Recipe Serving Suggestions:
- Classic: Serve gnocchi with a simple butter and sage sauce for an authentic experience.
- With Tomato Sauce: Toss gnocchi in a rich marinara sauce and top with fresh basil and grated Parmesan.
- Creamy Pesto: Mix gnocchi with a creamy pesto sauce and pine nuts for a delightful twist.
- With Vegetables: Add sautéed vegetables like mushrooms, spinach, and cherry tomatoes for a complete meal.
We hope you enjoyed this Gnocchi Recipe! We'd love to hear about your experience making these delicious potato dumplings. Please leave a comment below and let us know how it turned out for you. Happy cooking!
Did you make this recipe?
Frequently Asked Questions
The dough should be soft but not sticky. It should hold together when rolled and not crumble or stick excessively.
Yes, adding grated Parmesan or Pecorino Romano to the dough can enhance the flavor.
Ensure the water is at a rolling boil and don’t overcrowd the pot. Cook in batches if necessary.
Gnocchi pairs well with a variety of sauces, including marinara, pesto, alfredo, and brown butter sage.
It’s best to use fresh potatoes for the best texture and flavor.
If the dough is too sticky, add a little more flour, but be cautious not to add too much to avoid dense gnocchi.
You can use a fork or a regular masher, but a ricer gives the best texture.
Gnocchi is traditionally boiled, but you can bake them after boiling for a crispy exterior. Place boiled gnocchi on a baking sheet, drizzle with olive oil, and bake at 400°F (200°C) for 15 minutes.
Store cooked gnocchi in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet with some butter or sauce.
