Gnocchi is easy to prepare at home. Just mix together a few ingredients, do a little therapeutic shaping, and simmer for a few minutes in a pot of boiling water, and you’ve got a variety of gnocchi recipes ready to go. Toss it in pesto, serve it with bolognese, or make my easy gnocchi with sausage in harissa coconut sauce.
What is Gnocchi?
Gnocchi are basically small dumplings made of mashed potatoes, flour and eggs. They sometimes contain other ingredients, such as herbs or spices.
Originating in Italy, they are often eaten like pasta (but they’re not) – served with a sauce or simmered in butter and garlic.
They cook quickly – just a few minutes in boiling water – until they float.
They can be eaten at this point, or for extra flavor you can fry them in butter/oil until golden.
A great way to use up leftover mashed potatoes! One scoop (300 grams or more) of mashed potatoes makes enough gnocchi for 4 small servings or 2 large servings.
When I first thought about making gnocchi, I found it too complicated and difficult. I was so wrong, homemade gnocchi is really easy and similar to making pasta except you use potatoes. The result is pillow-soft, light, fluffy pasta. Perfect in these recipes, Creamy Chicken Gnocchi, Brown Butter Fried Gnocchi and Spinach Sausage Gnocchi. All this is absolutely divine. It’s perfect for party dinners or weekend meals.
Pair this gnocchi recipe with simple ingredients to let the flavors of the gnocchi really shine. Simple sauces like marinara or pesto work well. Gnocchi also stand up to rich, hearty rags. The beauty of gnocchi is that they are so versatile and taste great with just a little olive oil and parmesan. You will love this recipe, you just have to try it!
Ingredients for dumplings
➤ 1kg powdered potatoes, mafona is best but you can use king edward
➤ 3 large eggs, beaten
➤ 300g flour or less, depending on the texture of the potatoes
➤ 300g ripe tomatoes
➤ 30 sage leaves
➤ Melted butter, a dollop of grated black pepper and parmesan cheese
How to Make Gnocchi from Scratch
Bring potatoes to a boil, place potato skins in a saucepan of boiling salted water, bring to a boil again and simmer until tender, 10-15 minutes. Test with a sharp knife – you should push the knife in, it shouldn’t slide in easily or the potatoes will be overcooked and mushy, absorbing too much water. Peel them quickly, the cooler they are, the less fluffy they become. Put them in a tea towel and peel them while they are still hot.
Using mouli on medium, press potatoes into a bowl. Run the potato through the mouli again, letting it fall onto the work surface. The second pressing is to make sure the mixture doesn’t clump and also to let in more air. If you don’t have a mouli, you can use a potato ricer, but only if it has small holes in it, you may need to press the potato three times to get the correct consistency.
Dig a well in your potato pile, pour in the eggs, and sprinkle some flour on top. Start mixing everything by hand, adding more flour, but as little as possible (you want the potato flavor and not the flour). Work carefully and quickly, the more you work the dough, the firmer and more elastic it will be. You need the same lightness as the pastry.
You should now have a soft dough that sticks together, isn’t sticky to the touch, and is easy to shape. Before continuing, check the batter by cooking some gnocchi to see how they fare (see Valentina’s tip on the right).
Divide dough into 3 equal parts. On a lightly floured surface roll one piece at a time into a long cylinder the thickness of your thumb nail, working again lightly and quickly. Also stretch the dough slightly as you roll. Sprinkle the surface with flour to keep the gnocchi from sticking together.
Cut the dough into thumb-nail-length pieces. Some people don’t bother to shape and pattern them and just cook them as is. However, the shape and pattern create a hollow on one side and a pattern on the other, which helps the sauce stick and makes each piece recognizable as a gnocchi (an individual gnocchi).
Coat the gnocchi with some flour. Hold them lightly, forming a small concave gnocchi shape at a time: rest them against the tines on the back of the fork and press hard to get the imprint (not so hard that they go through the tines), then run each one , so it fell off the fork. Pick and curl the gnocchi with your fingers, using your thumb as a guide. Spread them out on a large board until needed.
Bring a large pot of deep salted water to a boil. Working with a few at a time (don’t cook more than you can handle at once, see the tip on the right), add the gnocchi and listen to the wonderful kissing sound they make as they go in. Let them cook for 2 minutes, during which time they resurface, then scoop them out with a slotted spoon. Flavor – They should be sofficí e leggeri (soft and light), the equivalent of gnocchi in al dente.
For the tomato sauce, deseed and dice the tomatoes. Heat a thin layer of olive oil in a frying pan. Rub about 30 sage leaves with your hands to release the flavor, then sauté for a few seconds until slightly darkened. Remove and blot dry with kitchen paper. Place 20 gnocchi per person in a bowl and sprinkle over the tomatoes and sage. Drizzle with some melted butter and finish with a sprinkle of black pepper and a little grated Parmesan.
Which sauce is best
Gnocchi is served in a variety of ways, probably the most popular being a simple tomato sauce, but you can also toss them with pesto, butter and sage, or even a simple creamy sauce.
How to save them
Potato gnocchi can’t be left uncooked (covered) for more than a few hours. It may take longer to cook because they have dried out a bit in the air.
Gnocchi can also be frozen, place uncooked gnocchi on a baking sheet in the refrigerator, let sit for about 20 minutes, and place in an airtight freezer bag. Their shelf life is about 1 month.
If you boil them, you don’t need to thaw them, just add them to boiling salted water.
How to Make Firmer Gnocchi
use red potatoes
Boil potatoes with their skins on so they absorb less water.
Peel the potatoes and put them in the rice mill right away, as the colder they are, the more sticky they will be.
An easy way to peel potatoes is to run a fork through the potatoes and then use a knife to peel.
Although you should wait for the rice potatoes to cool before adding them to the flour (otherwise it may denature).
What are the best potatoes to make them?
The perfect potato is an old potato, not a new potato. New potatoes have more moisture and will absorb too much flour. Choose Yukon Gold or Russet potatoes.
Which flour is best to use?
I guess it all comes down to preference, I always use all purpose flour, in Italy it’s called Manitoba, but some people prefer 00 or lower protein flours. Low protein flour makes them softer and more tender.
Tips for the Best Gnocchi
- Gnocchi is an easy pasta that uses ingredients you most likely already have!
- Potato Picking: Stick to a good baked potato for your gnocchi. You want a naturally dry starchy potato, moisture is the enemy of a good gnocchi. Russet or Yukon Gold are great options!
- Cooking: Leave the potato skins on the potatoes while cooking. This will prevent the potatoes from absorbing any excess water.
- A potato ricer is a must: To keep your potatoes silky smooth, it’s best to invest in a potato ricer. If it comes with multiple sized plates, choose the smallest one to ensure your potatoes are smooth enough.
- Avoid Oxidation: If you choose to prepare the gnocchi ahead of time, they must be frozen or cooked to avoid oxidation. Due to the high percentage of potatoes, the dough may turn grey prematurely.
- Cook until they float: Once your gnocchi floats, they are done! Do not cook in the pot longer than necessary or you will end up with overcooked gnocchi.
- Crispy Butter: If you like crispy gnocchi, try putting the cooked gnocchi in a saucepan with a little butter and cook over medium heat until browned before adding the sauce of your choice.
- Imperfect is perfect: Homemade gnocchi is rarely perfect in shape and appearance. Don’t be discouraged if your gnocchi isn’t quite the same or doesn’t look perfect. Sometimes the best thing about home-cooked meals is to appreciate imperfection.
- Gnocchi Texture: No need to add if you don’t want to add fork marks. Cut them into bite-sized pieces.
Easy recipe for light and fluffy homemade potato gnocchi. Hope that information will useful for you, globaltimes-sl.org thank for your reading!