Do-it-yourself Potato Gnocchi Recipe – Love and Lemons

This do-it-yourself gnocchi recipe is straightforward to make with 4 components. It is delicate, gentle, and pillowy—excellent for serving together with your favourite sauce!

Let’s make gnocchi! My do-it-yourself pasta is among the hottest recipes on Love & Lemons, so it’s about time I shared my favourite potato gnocchi recipe too.

These do-it-yourself gnocchi are gentle, pillowy, and lightweight. Served with a flavorful sauce, they’re completely scrumptious. In the event you assume you want store-bought gnocchi, put together your self: this do-it-yourself model is so a lot better.

This straightforward recipe requires 4 fundamental components—flour, potatoes, eggs, and salt. It’s a little bit of a challenge, so I’d put it aside for a weekend or date night time, however it’s 100% definitely worth the effort. These potato gnocchi are like little clouds on a plate!

Recipe Components

You’ll want 4 fundamental components to make this recipe:

• Potatoes and all-purpose flour – The important thing components in do-it-yourself gnocchi! Collectively, they create a light-weight, pillowy dough. I like to recommend utilizing starchy russet potatoes right here.
• An egg – It makes the dough cohesive and simpler to deal with.
• And sea salt – For depth of taste.

Discover the whole recipe with measurements under.

Methods to Make Gnocchi

You’ll find the whole recipe with measurements on the backside of this publish. For now, right here’s a step-by-step overview of the way it goes:

Begin by cooking the potatoes. A conventional gnocchi recipe would begin with boiling the potatoes. After a number of experimentation and comparability, I really advocate baking the potatoes as an alternative. It provides much less moisture to the dough, making it lighter and simpler to deal with.

Bake the potatoes in a 425°F oven till tender when pierced with a fork.

Permit the potatoes to chill barely, then peel away the skins. Go the gentle flesh via a potato ricer, or mash the potatoes with a fork till utterly easy.

Subsequent, make the dough. Switch the potatoes to a frivolously floured floor, and unfold them in a large, skinny mound.

Drizzle with the egg and sprinkle with the salt and a 3rd of the flour. Utilizing a bench scraper or your fingers, elevate and fold the potatoes into themselves to include the flour and egg. Repeat with one other third of the flour.

Proceed including flour a little bit at a time and kneading the dough till it’s gentle and pillowy, however not sticky. Cautious to not overwork the dough, or the gnocchi will likely be robust.

• Tip: You might not want all of the flour the recipe requires, or chances are you’ll want a bit extra. The precise quantity you utilize will rely upon components like humidity, the moisture in your potatoes, and so forth. Add simply sufficient to kind a gentle—however not sticky—dough.

Then, minimize the gnocchi. Type the dough right into a ball. Minimize it into 8 equal items.

Roll each bit into an extended rope about 1-inch in diameter and minimize it into 3/4-inch items.

Shaping Choices

From right here, you’ll be able to cook dinner and serve the gnocchi—shaping it isn’t required! But when like, you’ll be able to add ridges. They’ll assist the dumplings catch sauce and cook dinner extra evenly.

I do that by gently urgent every gnocco into and alongside the tines of a floured fork. In the event you begin making this recipe usually, you could possibly spend money on a gnocchi board for including even finer ridges.

Methods to Cook dinner Gnocchi

To cook dinner do-it-yourself gnocchi, you’ll boil it like several pasta.

Convey a big pot of salted water to a boil. Add one-third of the gnocchi and cook dinner till they float, about 2 minutes. Use a spider or slotted spoon to scoop them out of the boiling water and right into a colander set over a big bowl. Repeat twice to cook dinner the remainder of the batch.

Methods to Serve Gnocchi

I like to serve this delicate do-it-yourself pasta in a easy, flavorful sauce with contemporary herbs and Parmesan cheese on prime.

You possibly can’t go unsuitable with considered one of these sauces:

Spherical out the meal with garlic bread or focaccia and a giant inexperienced salad. Buon appetito!

Methods to Retailer

Cooked leftovers preserve nicely in an hermetic container within the fridge for as much as 3 days. Reheat them within the microwave or gently on the stovetop.

You may also freeze raw do-it-yourself gnocchi. Unfold it in a single layer on a parchment-lined baking sheet and freeze for 1 hour. Switch to a freezer bag or hermetic container and freeze for as much as 3 months. No must thaw earlier than cooking—you’ll be able to boil it straight from frozen!

Do-it-yourself Potato Gnocchi

Prep Time: 30 minutes minutes

Cook dinner Time: 1 hour hr

Complete Time: 1 hour hr 30 minutes minutes

Serves 4 to six

This do-it-yourself gnocchi recipe is straightforward to make with potatoes, flour, eggs, and salt. It is gentle, pillowy, and lightweight. Serve it together with your favourite sauce for a scrumptious Italian meal!

• 2 kilos russet potatoes, 3 to 4 medium-large
• 1 giant egg, overwhelmed
• 1 teaspoon sea salt
• 1 cup all-purpose flour, spooned and leveled, plus extra as wanted

Cook dinner ModeStop your display screen from going darkish

• Preheat the oven to 425°F.

• Use a fork to poke holes within the potatoes. Place on a baking sheet and bake for 45 to 60 minutes, or till tender when pierced with a fork.

• When the potatoes are cool sufficient to deal with, however nonetheless heat, peel off and discard the skins. Go the peeled potatoes via a ricer, or place them in a big bowl and mash with a fork till easy.

• Switch the potatoes to a frivolously floured floor and kind them into a large, skinny mound. Drizzle with the egg and sprinkle with the salt and a 3rd of the flour. Use your fingers or a bench scraper to elevate and fold the potatoes into themselves to include the egg and flour.

• When the primary addition of flour is simply included, sprinkle the potatoes with one other third of the flour. Fold and frivolously knead the dough to include it. Proceed including flour a little bit at time and kneading and folding the dough till it’s gentle and pillowy, however not sticky. You might not want all of the flour, otherwise you would possibly want a bit extra. Knead the dough as little as potential to include the flour. You don’t wish to overwork it.

• Type the dough right into a ball and minimize it into 8 equal items. Mud your work floor and your fingers with extra flour and roll one piece right into a rope about 1-inch in diameter. Minimize it into ¾-inch items and switch them to a floured plate or baking sheet. Repeat with the remaining dough.

• Non-obligatory step: Form the gnocchi. Dip the tines of a fork in flour and maintain the fork parallel to your work floor. Place one gnocco on the finish of the tines and use one finger to press it into and alongside them. One aspect could have ridges and the opposite aspect could have an indentation out of your finger. Repeat with the remaining gnocchi.

• Convey a big pot of salted water to a boil. Set a colander over a big bowl close by. Add a 3rd of the gnocchi to the boiling water and cook dinner for about 2 minutes, or till they float. Use a slotted spoon to elevate the gnocchi out of the boiling water and into the colander, then repeat twice with the remaining gnocchi.

• Serve with marinara sauce or pesto, or attempt one other of the serving recommendations within the weblog publish above.

Makes 1 pound 12 ounces raw gnocchi