Best 2 Veronicas Homemade Gnocchi Italian Potato Dumplings Recipes

**Homemade Gnocchi: A Journey Through Italian Culinary Delights**

Gnocchi, the delectable Italian potato dumplings, embark on a culinary adventure that delights taste buds and captivates hearts. This article presents a collection of Veronica's homemade gnocchi recipes, each a testament to the versatility and timeless appeal of this beloved dish. From the classic potato gnocchi to creative variations that incorporate spinach, pumpkin, and ricotta, these recipes promise an exploration of flavors and textures that will leave you craving more. Whether you're a seasoned cook or a novice in the kitchen, Veronica's recipes provide a step-by-step guide to crafting perfect gnocchi, ensuring a delightful dining experience. So, prepare to immerse yourself in the art of gnocchi making and discover the secrets behind these delectable Italian dumplings.

**Potato Gnocchi:** Experience the foundational recipe that showcases the simplicity and charm of traditional gnocchi. Veronica's expert guidance ensures a smooth and seamless cooking process, resulting in light and fluffy dumplings that pair perfectly with your favorite sauces.

**Spinach Gnocchi:** Embrace the vibrant green hue and earthy flavors of spinach gnocchi. This recipe adds a delightful twist to the classic dish, offering a nutritious and visually stunning alternative.

**Pumpkin Gnocchi:** Celebrate the harvest season with pumpkin gnocchi. The natural sweetness of pumpkin, combined with aromatic spices, creates a warm and comforting dish that is sure to impress your dinner guests.

**Ricotta Gnocchi:** Indulge in the rich and creamy texture of ricotta gnocchi. This variation combines ricotta cheese with mashed potatoes, resulting in a delicate and flavorful dumpling that pairs beautifully with light sauces and fresh herbs.

**Gnocchi with Sage and Brown Butter:** Discover the harmonious blend of flavors in this classic gnocchi dish. Crispy sage leaves and nutty brown butter create a simple yet sophisticated sauce that enhances the delicate nature of the gnocchi.

**Gnocchi with Pesto Sauce:** Experience the vibrant flavors of pesto sauce combined with gnocchi. Fresh basil, pine nuts, and Parmesan cheese create a vibrant and aromatic sauce that perfectly complements the soft and chewy texture of the dumplings.

**Gnocchi with Tomato Sauce:** Embark on a culinary journey to Italy with this classic combination of gnocchi and tomato sauce. Veronica's recipe features a rich and flavorful tomato sauce that brings out the best in the homemade gnocchi.

**Gnocchi alla Sorrentina:** Dive into the depths of Italian cuisine with gnocchi alla Sorrentina. This hearty and flavorful dish combines gnocchi with mozzarella cheese, Parmesan cheese, and a rich tomato sauce, creating a symphony of flavors and textures that will leave you craving more.

**Gnocchi with Gorgonzola Sauce:** Indulge in the creamy decadence of gorgonzola sauce paired with gnocchi. This luxurious sauce, made with gorgonzola cheese, cream, and white wine, elevates the simplicity of gnocchi to new heights.

Let's cook with our recipes!

VERONICA'S HOMEMADE GNOCCHI (ITALIAN POTATO DUMPLINGS)

Veronica's Homemade Gnocchi (Italian potato dumplings) image

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

Ingredients

8 cups water
2/3 cup oil
2 (10 ounce) packages instant mashed potatoes
8 cups flour
1/2 cup grated cheese
8 slightly beaten egg yolks

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.

SPINACH GNOCCHI (POTATO DUMPLINGS)

Spinach Gnocchi (potato dumplings) image

I saw a couple other spinach gnocchi recipes on here, but this is a bit different so I thought I'd post it. It is very filling and great with a side of steamed broccoli. The prep time is mostly chilling.

Provided by Kevin Young

Categories Potato

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs baking potatoes
5 ounces spinach leaves
6 tablespoons butter
2 eggs, beaten
1/2 teaspoon garlic salt
1 1/2 cups all-purpose flour
as much of your favorite tomato sauce, you like (I like tomato and basil)

Steps:

Peel potatoes and boil in salted water about 20 minutes or until able to mash, then place in a large mixing bowl and well.
Mash.
Steam spinach in a couple tbsp water covered about 5 minutes or until wilted, then remove and pat dry with a paper towl.
Chop spinach into approximately 1/4 inch pieces and then mix into potatoes.
Add butter, egg, garlic salt, and half of the flour and mix together well.
Place dough onto a floured surface and knead in the remaining flour to form a soft dough.
Roll dough into about 1 inch thick ropes then cut off 1 inch pieces and roll into a ball.
With floured hands press the center of each dumpling to form a trough in the middle.
Allow gnocchi to chill for about an hour, then place in salted boiling water and allow to cook about 5 minutes.
Drain and serve with tomato sauce.

Tips:

To ensure the lightest texture, use a ricer to create fine potato flakes.
Handle the gnocchi dough as little as possible to prevent it from becoming tough.
If the dough is too sticky, add more flour a little at a time until it reaches the desired consistency.
Do not overcook the gnocchi; they should be tender but still slightly firm to the bite.
For best results, serve the gnocchi immediately after cooking.

Conclusion:

Veronica's Homemade Gnocchi is a classic Italian dish that is sure to impress your family and friends. With its simple ingredients and easy-to-follow instructions, this recipe is a great to making homemade pasta. Whether you enjoy it as a main course or a side dish, these light and fluffy dumplings are sure to become a favorite. So gather your ingredients, grab your apron, and let's get cooking!