Homemade Gnocchi Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 10 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
Description
Homemade Gnocchi Recipe features potatoes baked until tender, then peeled and mashed through a ricer or food mill to ensure a smooth texture. Mixing the potatoes with eggs, flour, and salt yields a soft dough that is kneaded briefly to hold together without becoming dense. The dough is shaped into ropes, cut, and rolled to create the characteristic gnocchi shape, which helps sauces cling to them.
The gnocchi are rested before boiling in salted water until they float, indicating doneness. This technique delivers light and tender dumplings with a mild potato flavor and a slight chew. The recipe relies on baking the potatoes rather than boiling, encouraging a drier texture that's better for the dough's consistency.
These gnocchi can be tossed with sauces like tomato, butter and sage, or cream-based sauces. They make a comforting pasta alternative for a family meal or special occasion.
The notes suggest that gnocchi can be made up to two days ahead and stored covered in the refrigerator or frozen up to two months. When cooking frozen gnocchi, sautéing in butter or oil is recommended to prevent sticking. You can substitute red or Yukon Gold potatoes if preferred, and proper pronunciation is "NYOH-kee."
Ingredients
- 5 potato baked and peeled
- 3 egg whisked, large
- 2 cups all-purpose flour
- 1 teaspoon salt sea salt
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 gnocchi up to 2 days ahead and refrigerate covered after shaping.
- Freeze gnocchi wrapped tightly for up to 2 months; cook frozen gnocchi by sautéing in butter or oil, not boiling.
- Use red or Yukon Gold potatoes as a substitute if desired.
- Allow gnocchi to rest 15 to 20 minutes before cooking to improve texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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