This potato gnocchi recipe is so easy you can make it twice in a row!
Today we prepare a recipe that is easier than you might think.
Gnocchi are a type of pasta very common in Italy, in various different regions.
They have different preparations and ingredients, according to the origin.
The most common ones are potato gnocchi, prepared with a dough made of flour, boiled potatoes and eggs.
If you, like me, can’t resist a nice plate of gnocchi, you definitely can’t pass up this recipe for gnocchi alla sorrentina.
Easy Potato Gnocchi Recipe Step by Step
If you, like me, can’t resist a nice plate of gnocchi, you definitely can’t pass up this recipe for gnocchi alla sorrentina.
Try this delicious Chicken Gnocchi Soup recipe from Fed By Sab.
IF YOU LIKE THIS RECIPE YOU MIGHT ALSO LIKE:
- Pasta Alla Norma Recipe: Easy And Tasty Sicilian Recipe
- Pasta Alla Gricia Recipe: Autenthic Pasta From Rome With Love
The ingredients in this recipe are in grams, to convert the unit of measure, you can do it here.
Tips For Preparing The Perfect Potato Gnocchi
- Choose the right potatoes for gnocchi: the most suitable potatoes for making gnocchi are those that are more floury, richer in starch. So try to select potatoes that are a little older because they contain less water.
- Cook the potatoes for the gnocchi the proper way: never peel or cube them before cooking! You can put them whole with the skin on.
- Knead quickly: try to be quick in preparing the dough. The more time that passes, the more the flour releases its starch and hardens the dough.
- Cover the dough while making the gnocchi: cover the dough with a cotton cloth or it will harden.
How to Cook Potato Gnocchi
Gnocchi have a very simple method of cooking.
Boil a pot with plenty of salted water and when it comes to the boil, drop in the gnocchi. As soon as they rise to the surface, they are ready to be drained with a skimmer and dived into the pan with the sauce.
How to Store Potato Gnocchi
For a perfect potato gnocchi recipe, the gnocchi should be cooked and eaten.
In case you would like to keep your gnocchi for maximum 1-2 hours you can leave them on the top covered by a cotton cloth, at room temperature, in a dry and cool place, not in the fridge, because potato gnocchi will tend to harden.
Can I Freeze Gnocchi?
Spread the potato gnocchi well apart on lightly floured trays, on a suitable size for your freezer.
Place the trays in the freezer.
If they take up too much space in the freezer, wait for the gnocchi to harden and freeze and only after they are well hardened and frozen, transfer them to plastic food bags.
Cook the potato gnocchi while still frozen in boiling water, this way they will retain their ideal softness and texture.
Yield: 4 portions
Potato Gnocchi Recipe
Potato gnocchi, a super delicious first course to prepare at home. Step by step recipe.
Prep Time1 hour
Cook Time5 minutes
Total Time5 minutes
Ingredients
- 1 kg of Potatoes (yellow skin and white paste or red skin and yellow paste)
- 200g of Wheat flour type 00
- 1 Egg
- 2 Pinches of salt
Instructions
- Wash potatoes under running water.
- Boil potatoes in salted water for 35-40 minutes with the skin on, which protects the pulp allowing it to remain less watery.
Check the cooking with a fork. If they come in softly they are ready, otherwise extend the cooking time by 5 minutes and repeat the test. - After having been drained from the cooking water, peel the potatoes while they are still hot and mash them immediately with a potato masher. Then pour them onto a floured pastry board.
- Add the well sifted flour, the egg, the salt and mix very shortly, just enough to amalgamate the ingredients and obtain a soft and elastic dough. The dough for gnocchi must be hom*ogeneous, but it must not be worked too much otherwise more flour will be needed.
- On a floured wooden cutting board, knead some of the dough into a roll a couple of inches in diameter.
- Cut with a knife into 2-inch pieces. If you prefer, you can leave them plain, or place them one at a time on the tines of a fork and line them up by gently pushing them with your thumb, to create gnocchi with stripes.
- Arrange them on a floured tray making sure that they do not touch each other, otherwise they will stick.
- Then cook the potato gnocchi in a pot of boiling salted water, they will be cooked as soon as they rise to the surface.
- Take them directly from the pot with a strainer and place them in an oven dish to season.
- Season your gnocchi as you prefer: simple tomato sauce, meat sauce, 4 cheeses, gorgonzola and walnuts or with basil pesto.
Enjoy
Nutrition Information:
Yield:
4Serving Size:
1
Amount Per Serving:Calories: 432Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 47mgSodium: 110mgCarbohydrates: 91gFiber: 7gSugar: 3gProtein: 13g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
Enjoy
