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

This selfmade gnocchi recipe is straightforward to make with 4 components. It is delicate, tender, and pillowy—good for serving together with your favourite sauce!

Let’s make gnocchi! My selfmade pasta is without doubt 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 tender, pillowy, and light-weight. Served with a flavorful sauce, they’re completely scrumptious. In the event you suppose you want store-bought gnocchi, put together your self: this selfmade model is so significantly better.

This easy 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 Substances

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

• Potatoes and all-purpose flour – The important thing components 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 whole recipe with measurements under.

Methods to Make Gnocchi

You’ll find the whole recipe with measurements on the backside of this submit. 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 lots 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 tender flesh by way of 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 palms, raise 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 tender and pillowy, however not sticky. Cautious to not overwork the dough, or the gnocchi will probably be powerful.

• Tip: Chances are you’ll 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 on. Add simply sufficient to kind a tender—however not sticky—dough.

Then, lower the gnocchi. Kind the dough right into a ball. Reduce it into 8 equal items.

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

Shaping Choices

From right here, you’ll be able to prepare 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 prepare 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 can put money into a gnocchi board for including even finer ridges.

Methods to Prepare dinner Gnocchi

To prepare dinner selfmade gnocchi, you’ll boil it like every 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.

Methods to Serve Gnocchi

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

You’ll be able to’t go incorrect with one among these sauces:

Spherical out the meal with garlic bread or focaccia and an enormous 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 too can 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 must thaw earlier than cooking—you’ll be able to boil it immediately from frozen!

Do-it-yourself Potato Gnocchi

Prep Time: 30 minutes minutes

Prepare dinner Time: 1 hour hr

Whole Time: 1 hour hr 30 minutes minutes

Serves 4 to six

This selfmade gnocchi recipe is straightforward to make with potatoes, flour, eggs, and salt. It is tender, pillowy, and light-weight. Serve it together with your favourite sauce for a scrumptious Italian meal!

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

Prepare dinner ModeForestall your display 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 by way of 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 palms or a bench scraper to raise 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 frivolously knead the dough to include it. Proceed including flour a little bit at time and kneading and folding the dough till it’s tender and pillowy, however not sticky. Chances are you’ll 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 need to overwork it.

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

• Optionally available 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 may have ridges and the opposite aspect may 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 raise 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 recommendations within the weblog submit above.

Makes 1 pound 12 ounces raw gnocchi