In this article, we will give information about how to make a gnocchi recipe. So read this article till the end to know about the easy gnocchi recipe.
Gnocchi is a classic Italian dish made of soft, pillowy dumplings typically made from potatoes, flour, and eggs. These delicious little pasta-like shapes are easy to make and can be served with a variety of sauces, such as tomato sauce, pesto, or creamy cheese sauce. Gnocchi can also be made with different ingredients, such as ricotta cheese, butternut squash, or spinach, to create unique flavors and textures.
Making gnocchi from scratch can be a fun and rewarding experience, and with a little practice, you can become a master at it. The key to making good gnocchi is to use the right ingredients, have a light touch when mixing the dough, and be patient when boiling the gnocchi.
In this recipe, we will be making classic potato gnocchi with a simple tomato sauce. Let’s get started!
What is gnocchi?
Gnocchi is a type of pasta usually made from potatoes, flour, and eggs. It is a staple of Italian cuisine and can be found in various shapes and sizes throughout Italy and beyond. Gnocchi has a soft and cushiony texture and is often served with a variety of sauces, such as tomato sauce, pesto, or creamy cheese sauce.
Gnocchi is usually made by mixing cooked and mashed potatoes with flour and eggs to form a dough, which is then rolled and cut into small pieces. These pieces are then shaped by rolling with a fork or on a gnocchi recipe board to create distinctive ridges and indentations that help hold the sauce. Gnocchi is boiled in salted water until they float to the surface, and served hot with a sauce of your choice.
How to Make Gnocchi
You’ll find a detailed ingredients list and step-by-step instructions in the recipe below, but let’s stick to the basics:
Potatoes: Use starchy potatoes, such as a russet.
Maida: All-purpose flour absorbs moisture and helps form gluten.
Egg: An egg provides moisture and acts as a binder, which means it helps hold the dumplings together.
- 2 lbs russet potatoes, 4 large
- 1 large egg, beaten
- 1 cup all-purpose flour, (add more if potatoes were boiled and moister) plus more to dust
- 1 tsp salt, plus more to boil gnocchi
- 1/4 tsp black pepper
- 1/4 cup Ricotta cheese, drained if the liquid is present
- Wash the potatoes and pierce them all around with a fork. Bake the potatoes either in the Instant Pot, in the air fryer, or in the oven at 450˚F for 45-60 minutes until easily pierced and then let rest until they are cool enough to handle Be it Peel the potatoes and cut each potato into 4 pieces. Use a potato ricer to press potatoes, one piece at a time, onto a clean work surface.
- Top the potatoes with 1 beaten egg and top with the ricotta cheese cubes.
- Mix 1 tsp salt and 1/4 tsp black pepper in 1 cup all-purpose flour and sieve the flour mixture over the potatoes.
- Use a bench scraper or your hands to lightly mix everything together, then use your hands to gently press the dough together. Dust the work surface and dough with flour as you gently knead, roll, and fold the dough. Do not over-knead or break the dough but keep it light and fluffy. Knead until the flour is incorporated and a soft and smooth dough is formed.
- Roll the dough into a ball and divide it into 8 pieces. Roll each piece into thin strips and cut the strips into 1-inch pieces. Roll the gnocchi on a floured fork or on a gnocchi paddle for a ridge pattern. Transfer the formed gnocchi to a parchment-lined and flour-dusted baking sheet, placing them in a single layer. Before cooking the gnocchi, prepare your desired serving method (see below).
- Cook the gnocchi in 3-4 batches in salted water (1 1/2 tablespoons of salt for half a pot of water). Do not fill the pot too much and give a slight stir if they stick together. As soon as they start to float to the top, cook for 1 minute and immediately remove with a colander and then transfer to the hot sauce or finish them in the skillet. Repeat cooking the remaining batches.
How to serve the Gnocchi:
- Marinara – Heat some marinara sauce in a skillet and as they cook, add the cooked gnocchi. Shake gently to coat.
- Pesto – Spread two spoons of pesto on a plate and then add cooked gnocchi. Top with more pesto if desired and stir gently to combine.
- Fried with Bacon – Brown bacon in a nonstick skillet and remove bacon with a slotted spoon. Drop the well-drained gnocchi directly into a hot oiled pan and fry on both sides until brown (watch for splatters of grease). Transfer to a plate, sprinkle with bacon and serve with a dollop of sour cream.
- Saturated Fat: 1g
- Cholesterol: 53mg
- Sodium: 22mg
- Total Carbohydrate: 67g
- Dietary Fiber: 3g
- Total Sugars: 1g
- Protein: 10g
- Vitamin C: 7mg
- Calcium: 23mg
- Iron: 3mg
- Potassium: 397mg
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