Homemade Gnocchi Recipe
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Servings
8
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Calories
240 kcal
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Course
Main Course
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Cuisine
Italian
Homemade Gnocchi Recipe
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This delicious homemade Italian gnocchi recipe is made from scratch using potatoes and pasta dough to make the perfect dumplings.
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Ingredients
- 5 baked and peeled potatoes
- 3 large eggs whisked
- 2 cups all-purpose flour
- 1 teaspoon sea salt
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Instructions
- Add the potatoes to a sheet tray lined with parchment paper and bake at 375° for 60 minutes.
- Let the potatoes cool at room temperature for 15 to 20 minutes before peeling them.
- Add the peeled potatoes to a food mill or ricer and mill them until they are pressed through and free of chunks.
- Transfer the potatoes to a large bowl with eggs, flour, and salt.
- Mix the ingredients until well combined.
- Knead the gnocchi dough for 1 to 2 minutes. You may need to sprinkle on an additional teaspoon or two of flour.
- Take a handful of the dough and roll it out until it is about a 1/2” diameter and resembles a rope.
- Using a bench knife, cut down the rope into ¾” pieces.
- 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.
- Let the gnocchi rest at room temperature for 15 to 20 minutes before cooking or storing.
- 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.
- 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.
- 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
Nutrition Information
Show Details
Calories
240kcal
(12%)
Carbohydrates
47g
(16%)
Protein
8g
(16%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
61mg
(20%)
Sodium
323mg
(13%)
Potassium
617mg
(18%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
92IU
(2%)
Vitamin C
26mg
(29%)
Calcium
30mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 47g | 16% |
| Protein | 8g | 16% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 61mg | 20% |
| Sodium | 323mg | 13% |
| Potassium | 617mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 92IU | 2% |
| Vitamin C | 26mg | 29% |
| Calcium | 30mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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