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Gnocchi is one of those dishes that feels like a warm hug from the inside. This recipe is simple yet incredibly satisfying. With just a few ingredients, you can create these pillowy, potato dumplings that pair perfectly with any sauce. Whether you're a seasoned cook or a kitchen newbie, this gnocchi recipe will make you feel like a culinary maestro. Let's dive in and make some magic happen!
Gnocchi Recipe
Ingredients:
- 2 lbs peeled russet potatoes
- 1 cup plus extra for dusting all-purpose flour
- 1 beaten egg
- 1 tsp salt
Instructions:
- Boil the potatoes until tender, about 20 minutes. Drain and let cool slightly.
- Pass the potatoes through a ricer into a large bowl.
- Add the flour, egg, and salt to the potatoes. Mix until a dough forms.
- On a floured surface, knead the dough briefly until smooth. Divide into 4 pieces.
- Roll each piece into a long rope about 1/2 inch thick. Cut into 1-inch pieces.
- Press each piece lightly with a fork to create ridges.
- Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.
What You Will Need
Read more: Gnocchi Casserole Recipe
What you will need to make gnocchi
Peeled russet potatoes: Provide the starchy base needed for light, fluffy gnocchi. Their texture is key to achieving the right consistency.
All-purpose flour: Helps bind the potatoes together, giving the gnocchi structure while keeping them tender and not too dense.
Beaten egg: Acts as a binder, ensuring the dough holds together during cooking, adding a bit of richness to the flavor.
Tools and Instruments Needed
What tools/instruments will be needed to make gnocchi
- Potato ricer: Ensures smooth, lump-free potatoes, crucial for the dough's texture.
- Large pot: Needed for boiling potatoes and cooking gnocchi.
- Mixing bowl: Combines ingredients to form the dough.
- Fork: Creates ridges on gnocchi, helping sauce cling better.
- Slotted spoon: Removes gnocchi from boiling water without breaking them.
- Knife: Cuts dough into individual gnocchi pieces.
Gnocchi Recipe
Ingredients:
Main Ingredients
- 2 lbs Russet Potatoes peeled
- 1 cup All-purpose Flour plus extra for dusting
- 1 Egg beaten
- 1 tsp Salt
Instructions:
- Boil the potatoes until tender, about 20 minutes. Drain and let cool slightly.
- Pass the potatoes through a ricer into a large bowl.
- Add the flour, egg, and salt to the potatoes. Mix until a dough forms.
- On a floured surface, knead the dough briefly until smooth. Divide into 4 pieces.
- Roll each piece into a long rope about 1/2 inch thick. Cut into 1-inch pieces.
- Press each piece lightly with a fork to create ridges.
- Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.
Notes:
Read more: Chicken and Gnocchi Soup Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare gnocchi dough as directed.
- Shape and cut gnocchi pieces.
- Place gnocchi on a floured baking sheet in a single layer.
- Cover with plastic wrap and refrigerate up to 24 hours.
Freezing Instructions
- Arrange gnocchi on a floured baking sheet in a single layer.
- Freeze until solid, about 2 hours.
- Transfer frozen gnocchi to a zip-top bag or airtight container.
- Store in the freezer for up to 2 months.
- Cook from frozen, adding an extra minute to boiling time.
Did you know that gnocchi dough should be handled as little as possible to keep it light and fluffy? Overworking the dough can make it dense and chewy.
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