HOMEMADE GNOCCHI
Provided by Trisha Yearwood
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Put the potatoes in a large saucepan over medium heat with enough water to cover by an inch. Bring to a simmer and cook until tender all the way through when pierced with a knife, about 20 minutes. Drain.
- When the potatoes are still hot but you are able to handle them, peel off the skins with a paring knife and press the warm potatoes through a ricer in a flat layer on a working surface. Let cool completely.
- Once the potatoes are cool, sprinkle with 1 teaspoon kosher salt. Drizzle the beaten egg over the potatoes. Sprinkle with 1 cup of the flour and use your hands (or preferably a bench scraper, if you have one) to mix and knead the dough together. Add 1/4 to 1/2 cup more flour as needed until the dough holds together and is only slightly sticky. (A good way to tell if the dough is the right texture is to cut the dough ball in half--the interior should look like cookie dough peppered with small holes throughout.)
- To form the gnocchi, break off a piece of dough and roll into a log about 3/4 inch thick, keeping your hands and counter well floured as you work. Cut crosswise into 3/4-inch segments. Give each piece a quick single roll between your palms to round them slightly. Roll each piece off the back of the floured tines of a fork, pressing with your thumb as you roll down to make a small indentation on one side and ridges from the fork on the other side. Place on a floured baking sheet.
- Bring a pot of water to a boil and salt generously. Boil the gnocchi until cooked, 2 to 4 minutes. Drain and serve tossed in a sauce of your choosing. Garnish with Parmesan and basil.
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Emraan Ghauri
[email protected]Made this for a Sunday family dinner and it was a huge success. Everyone loved the gnocchi and asked for the recipe. Definitely a keeper!
Mst Siha
[email protected]I made a few tweaks to the recipe, adding some fresh herbs and a touch of spice. It turned out fantastic! Love the flexibility of this dish.
Gh Khelly
[email protected]This recipe reminds me of the gnocchi I had in Italy. Authentic and delicious!
LOVES YOU
[email protected]Perfect recipe for a busy weeknight. The gnocchi cooks quickly and the sauce comes together in no time. Dinner in 30 minutes!
shafiq rehman
[email protected]I added some roasted vegetables to the sauce for extra flavor and nutrition. Turned out amazing!
Fabian Valenzuela dominguez
[email protected]This recipe was a hit with my family. The gnocchi was soft and pillowy, and the sauce was flavorful and creamy. Definitely a new favorite!
carolyne nyangasi
[email protected]A healthier take on traditional gnocchi. I used whole wheat flour and low-fat cheese, and it was just as delicious as the original version.
Tink Belle
[email protected]I love the versatility of this recipe. I've tried it with different sauces and fillings, and it always turns out great. A keeper!
Robert McDonald
[email protected]The best homemade gnocchi I've ever had. The texture was spot-on and they held their shape perfectly in the sauce. Will definitely be making this again!
Nsekanabo Asumani
[email protected]I'm no expert in the kitchen, but this recipe was easy to follow and the gnocchi came out delicious. Great for a weeknight meal.
its_lexie plumeret
[email protected]My go-to gnocchi recipe! I've made it countless times and it always turns out perfect. Light, fluffy gnocchi that pairs well with any sauce.