Selfmade Potato Gnocchi Recipe – Love and Lemons

This selfmade gnocchi recipe is easy to make with 4 substances. It is delicate, smooth, and pillowy—good for serving along with your favourite sauce!

Let’s make gnocchi! My selfmade pasta is likely one of the hottest recipes on Love & Lemons, so it’s about time I shared my favourite potato gnocchi recipe too.

These selfmade gnocchi are smooth, pillowy, and lightweight. Served with a flavorful sauce, they’re completely scrumptious. If you happen to suppose you want store-bought gnocchi, put together your self: this selfmade model is so significantly better.

This straightforward recipe requires 4 fundamental substances—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, but it surely’s 100% definitely worth the effort. These potato gnocchi are like little clouds on a plate!

Recipe Components

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

• Potatoes and all-purpose flour – The important thing substances in selfmade 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 entire recipe with measurements beneath.

How one can Make Gnocchi

Yow will discover the entire 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 loads of experimentation and comparability, I truly suggest 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. Move the smooth flesh by means of a potato ricer, or mash the potatoes with a fork till fully clean.

Subsequent, make the dough. Switch the potatoes to a calmly 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, carry 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 smooth and pillowy, however not sticky. Cautious to not overwork the dough, or the gnocchi will probably be powerful.

• Tip: You could not want all of the flour the recipe requires, or you could want a bit extra. The precise quantity you employ will rely on components like humidity, the moisture in your potatoes, and so on. Add simply sufficient to type a smooth—however not sticky—dough.

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

Roll every bit into a protracted rope about 1-inch in diameter and minimize it into 3/4-inch items.

Shaping Choices

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

I do that by gently urgent every gnocco into and alongside the tines of a floured fork. If you happen to begin making this recipe typically, you can spend money on a gnocchi board for including even finer ridges.

How one can Prepare dinner Gnocchi

To prepare dinner selfmade 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 prepare 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 prepare dinner the remainder of the batch.

How one can Serve Gnocchi

I like to serve this delicate selfmade pasta in a easy, flavorful sauce with recent herbs and Parmesan cheese on high.

You may’t go mistaken with one in all these sauces:

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

How one can 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 can even freeze raw selfmade 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 have to thaw earlier than cooking—you possibly can boil it instantly from frozen!

Selfmade Potato Gnocchi

Prep Time: 30 minutes minutes

Prepare dinner Time: 1 hour hr

Complete Time: 1 hour hr 30 minutes minutes

Serves 4 to six

This selfmade gnocchi recipe is simple to make with potatoes, flour, eggs, and salt. It is smooth, pillowy, and lightweight. Serve it along with your favourite sauce for a scrumptious Italian meal!

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

Prepare 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. Move the peeled potatoes by means of a ricer, or place them in a big bowl and mash with a fork till clean.

• Switch the potatoes to a calmly floured floor and type 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 carry and fold the potatoes into themselves to include the egg and flour.

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

• Kind 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 facet could have ridges and the opposite facet 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 prepare dinner for about 2 minutes, or till they float. Use a slotted spoon to carry 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 strive one other of the serving solutions within the weblog publish above.

Makes 1 pound 12 ounces raw gnocchi