Best 3 Homemade Potato Gnocchi Recipes
**Indulge in the Heavenly Goodness of Homemade Potato Gnocchi: A Culinary Journey Through Pillows of Delight**
Embark on a culinary adventure with homemade potato gnocchi, a delectable dish that tantalizes taste buds with its soft, pillowy texture and burst of authentic Italian flavors. Originating from the beautiful regions of Italy, gnocchi has captured hearts worldwide, becoming a symbol of culinary artistry and comfort. This article presents a collection of carefully curated gnocchi recipes, each offering a unique twist on this classic delicacy. From traditional potato gnocchi to innovative variations incorporating spinach, sweet potato, and even ricotta cheese, these recipes are guaranteed to satisfy every palate. Whether you're a seasoned chef or a home cooking enthusiast, let's embark on a journey through the realm of homemade gnocchi, discovering the secrets of crafting these delightful morsels and exploring the endless possibilities they hold.
EASY HOMEMADE POTATO GNOCCHI RECIPE BY TASTY
Homemade gnocchi sounds tricky, but the actual process is pretty easy - and well worth the effort. After boiling, peeling, and mashing some potatoes, you'll whisk them with an egg to make the "dough". Then comes the fun, soothing part: put on your favorite playlist or podcast while you knead, cut, and add little indentations to every piece. Once they're done, you simply boil them for 30 seconds and fry up in a decadent butter-sage sauce (or a sauce of your choosing.) Restaurant-level gnocchi accomplished!
Provided by Merle O'Neal
Categories Dinner
Yield 2 servings
Number Of Ingredients 7
Steps:
- Add the potatoes to a large pot of cool salted water. Bring the water to a boil and cook for 20-25 minutes, or until a fork can easily pierce a potato. Drain the potatoes and set aside until cool enough to handle but still warm.
- Using a peeler or your fingers, remove the skin from the potatoes. In a medium bowl, mash the potatoes until all lumps are gone. Add the salt and pepper and mix well. Make a well in the center of the potatoes and crack an egg into it. Whisk the eggs briefly. Then, using your hands, gently mix it into the potatoes until evenly distributed.
- Put 1 cups of flour onto a clean surface and turn out the potato dough onto it, keeping the remaining ½ cup close by in case you need it. Working quickly and carefully, knead the dough, only incorporating as much flour as you need along the way until the dough loses stickiness and becomes more solid. Slice the dough into 4 parts. Roll out 1 part into a long rope, about 1 inch wide, cutting in half and working with 1 half at a time if the rope is becoming too long. Slice the rope into ½-inch squares and set aside on a lightly floured surface. Repeat with the remaining dough.
- If desired, place a fork on your work surface and slide each gnocchi square from the base of the fork prongs to the top so they make a decorative shape.
- Bring a large pot of salted water to a boil and add the gnocchi in batches, stirring gently once or twice to ensure they are not sticking. Boil until they float to the surface; after another 15-30 seconds in the water, remove.
- In a pan over medium heat, melt butter and add the sage. Add the gnocchi and toss until lightly golden.
- Enjoy!
Nutrition Facts : Calories 880 calories, Carbohydrate 163 grams, Fat 15 grams, Fiber 11 grams, Protein 21 grams, Sugar 5 grams
HOMEMADE POTATO GNOCCHI
My Italian mother remembers her mother making this potato gnocchi recipe for special occasions. She still has the bowl Grandma mixed the dough in, which will be passed down to me someday. -Tina Repak Mirilovich, Johnstown, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash. , Place 2 cups mashed potatoes in a large bowl (save any remaining mashed potatoes for another use). Stir in egg and 1 teaspoon salt. Gradually beat in flour until blended (dough will be firm and elastic)., Turn onto a lightly floured surface; knead 15 times. Roll into 1/2-in.-wide ropes. Cut ropes into 1-in. pieces. Press down with a lightly floured fork., In a Dutch oven, bring water and remaining salt to a boil. Add gnocchi in small batches; cook for 8-10 minutes or until gnocchi float to the top and are cooked through. Remove with a slotted spoon. Serve immediately with spaghetti sauce. Top with desired toppings.
Nutrition Facts : Calories 159 calories, Fat 1g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 674mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 2g fiber), Protein 5g protein.
VERONICA'S HOMEMADE GNOCCHI (ITALIAN POTATO DUMPLINGS)
These are truly the BEST gnocchi's ever. Every birthday we get to choose what we want for dinner and every year my mom would make these for me. They are very time consuming, but well worth the long prep time. Make them on a weekend and freeze them for later use. (Cook time includes the time it takes for the water to boil)
Provided by Trixyinaz
Categories Potato
Time 6h15m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- IN LARGE KETTLE, bring the water and oil to a boil.
- Remove from burner and add the 2 boxes of instant potatoes (make it like you are making mashed potatoes).
- Let it cool for about 4 hours.
- In a large bowl combine the flour and grated cheese (mix well).
- Add the slightly beaten egg yolks and cold mashed potato mixture.
- Mix and knead and knead and knead& then knead some more (It will seem like it will never come together, but do not add anything else- just keep kneadin until it becomes nice and smooth) When nice and smooth, cut the dough into sections (don't make the pieces too big or too small) Roll out each piece into a rope (about 1" thick) (do not use any flour when you are making the ropes).
- Cut the rope into 1" pieces or smaller.
- Sprinkle flour over the little pieces.
- Using a cheese grater that has been floured real good, roll each 1" inch piece with your finger to form your gnocchi.
- (HINT: USE THE SMALL HOLE SIDE AND ROLL LIGHTLY WITH FINGER TO GET THE SHAPE. IF YOU PRESS DOWN TOO HARD, YOU WILL END UP POKING A HOLE THROUGH THE DOUGH. IF THAT HAPPENS, MUSH THE PIECE BACK TOGETHER AND ROLL AGAIN).
- They will sorta look like a crocheted hat without a rim when you are done rolling them.
- Flour your cookie trays and only put one layer of gnocchi's per tray.
- You can freeze them at this point and when they are frozen, throw them all into a plastic bag and keep in the freezer until ready to use.
- When ready to cook them, place them in boiling water.
- When they float to the top of the pan, they are done.
- Drain and put in big pasta bowl.
- Pour your sauce (tomato or pesto) over the top and mix and serve.
- This recipe will serve about 10 to 12 people.
- You might want to cut it in half.
Tips:
- Use the right potatoes: Look for starchy potatoes like Yukon Gold, Russet, or Idaho. These varieties will give you the best texture for gnocchi.
- Don't overwork the dough: The less you work the dough, the lighter and fluffier your gnocchi will be. Mix the ingredients until they just come together, then stop.
- Use a potato ricer: A potato ricer is the best way to get smooth, lump-free mashed potatoes for gnocchi. If you don't have a potato ricer, you can use a food mill or a fine-mesh sieve.
- Don't overcrowd the pot: When cooking gnocchi, don't overcrowd the pot. Cook the gnocchi in batches so that they have room to float and cook evenly.
- Cook the gnocchi until they float: Gnocchi are done cooking when they float to the top of the pot. Don't overcook them, or they will become tough.
Conclusion:
Homemade potato gnocchi is a delicious and versatile dish that can be enjoyed with a variety of sauces and toppings. With a little practice, you can make perfect gnocchi at home. So next time you're looking for a new pasta dish to try, give homemade potato gnocchi a try. You won't be disappointed!
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