Description
Homemade potato gnocchi is so delicious. Store-bought gnocchi just doesn’t compare! The ingredients for gnocchi are simple and you’ll get the hang of making them in no time! Serve gnocchi to your family and friends. They’ll be impressed!
Ingredients
Scale
- 1 1/2 pounds of potatoes, Russet, Yukon gold, or another yellow-skin potato
- 1 to 1 1/4 cups all-purpose flour, plus some for dusting
Instructions
- Wash the potatoes and put them in a large pot of water. The potatoes should be whole with their skins on. Bring the water to a boil and cook the potatoes for 20-30 minutes depending on their size. Drain the potatoes once they have cooked
- Peel the potatoes while they are still warm.
- Put the potatoes, while warm, through a ricer and into a bowl. You can use a potato masher and mash the potatoes if you do not have a ricer.
- Add flour, about 1/2 cup, to the riced potatoes in the bowl. Mix and add the rest of the flour to form a smooth, soft ball of dough. The flour will be slightly sticky. The amount of flour used in a recipe is usually a bit less than a cup per pound of potato. Add more flour though, if the dough is too moist.
- Place the finished dough ball on a floured work surface such as a cutting board. Cut the dough into 6-8 pieces. Roll each of those pieces into a long rope shape and cut the rope into gnocchi pieces approximately 3/4 of an inch in diameter and 1 inch in length. The pieces of gnocchi are ready to be cooked as is or you can use a gnocchi roller or fork to create ridges on the gnocchi.
- Bring a pot of water to a boil.
- Cook the gnocchi in several batches, not all at once. Gently drop the gnocchi into the water a few at a time until you have a small batch of them boiling. In a very short time, they will float to the surface. Remove the floating gnocchi with a slotted spoon and place them on a serving dish. Serve while they are still warm with a tomato and basil, vegan butter and sage, pesto, or other sauce of your choice.
Notes
- The amount of flour you use to make gnocchi can vary depending on the potato and moisture. The gnocchi dough will be soft and ever so slightly sticky. Keep in mind you will use a floured surface to cut and roll the gnocchi, just like you would fresh pasta dough.
- You can freeze gnocchi. Do not thaw before cooking. Boil frozen.
- To make gnocchi a day ahead, toss cooked gnocchi in olive oil, and keep it in the refrigerator. Reheat briefly in boiling water.
- Cuisine: Italian
Keywords: potato gnocchi, how to make gnocchi, potato gnocchi recipe