This delicious homemade Italian gnocchi recipe is made from scratch using potatoes and pasta dough to make the perfect dumplings.
INGREDIENTS
- 5 baked and peeled potatoes
- 3 large eggs, whisked
- 2 cups all-purpose flour
- 1 teaspoon sea salt
INSTRUCTIONS
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Add the potatoes to a sheet tray lined with parchment paper and bake at 375° for 60 minutes.
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Let the potatoes cool at room temperature for 15 to 20 minutes before peeling them.
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Add the peeled potatoes to a food mill or ricer and mill them until they are pressed through and free of chunks.
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Transfer the potatoes to a large bowl with eggs, flour, and salt.
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Mix the ingredients until well combined.
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Knead the gnocchi dough for 1 to 2 minutes. You may need to sprinkle on an additional teaspoon or two of flour.
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Take a handful of the dough and roll it out until it is about a 1/2” diameter and resembles a rope.
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Using a bench knife, cut down the rope into ¾” pieces.
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Roll each piece on a gnocchi board by pressing down and rolling it. If you do not have a gnocchi board, you can press them down using the back of a fork.
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Let the gnocchi rest at room temperature for 15 to 20 minutes before cooking or storing.
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Add the gnocchi to a large pot of boiling salted water and cook them until they float, which can take anywhere from 2 to 4 minutes.
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While the gnocchi is boiling add 2 tablespoons of unsalted butter or olive oil to a large sauté pan over medium-high heat until smoking lightly.
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Once the gnocchi is floating, drain them and transfer them to the pan with butter or oil and sauté for 2 to 3 minutes or until lightly browned.
NOTES
Make-Ahead: You can make gnocchi up to 2 days ahead of time.
How to Store: After the pasta has been rolled into little balls and dried for 10-15 minutes, cover it in plastic wrap and refrigerate for up to 3 days. You can also freeze-wrapped in plastic wrap for up to 2 months. If you are freezing, add it to a hot pan with butter or oil. Please do not add to boiling water, or it will clump together.
How to Reheat: Add some olive oil or butter to a large frying pan over medium heat, and quickly sauté the un-sauced gnocchi until hot.
Red potatoes or Yukon potatoes can be substituted.
Gnocchi pronunciation is as follows: NYOH-kee
How to Store: After the pasta has been rolled into little balls and dried for 10-15 minutes, cover it in plastic wrap and refrigerate for up to 3 days. You can also freeze-wrapped in plastic wrap for up to 2 months. If you are freezing, add it to a hot pan with butter or oil. Please do not add to boiling water, or it will clump together.
How to Reheat: Add some olive oil or butter to a large frying pan over medium heat, and quickly sauté the un-sauced gnocchi until hot.
Red potatoes or Yukon potatoes can be substituted.
Gnocchi pronunciation is as follows: NYOH-kee
NUTRITION
Calories: 240kcalCarbohydrates: 47gProtein: 8gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 61mgSodium: 323mgPotassium: 617mgFiber: 4gSugar: 1gVitamin A: 92IUVitamin C: 26mgCalcium: 30mgIron: 3mg
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