How to Make Potato Gnocchi

Potato gnocchi aren't complicated to make at home, but several important steps are necessary for good results as shown below.

- Boil the potatoes with their skin on.

- Peel the potato as soon as you can and put them through a ricer to eliminate all lumps.

- Roll the dough into the rope shape long about 10-inches. Cut all the ropes into 1-inch pieces.

- Imprint each piece of dough with lines, so the sauce has an easier clung to gnocchi.

Special Gnocchi Paddle or Rigagnocchi

Potato Gnocchi Recipe

Ingredients: serves 6

  • 4 medium potatoes, unpeeled about 2 lb. (1kg)
  • 1¾ cups (400g) flour
  • 1 egg
  • 1½ tablespoon (20g) salt

NOTE You can serve potato gnocchi with many of the same sauces you use on pasta, as tomato sauce or pesto sauce.

Preparation: medium 1 hour

  1. Place the potatoes in a medium pot with cold water. Bring the water to a boil adding a pinch of salt. Reduce the heat and cook until the potatoes are tender when pierced, then drain.
  2. When the potatoes become cool enough, peel them. Using a ricer, squeeze all the potatoes into the flour making a mound. It's important to do this while the potatoes are still warm. Allow the riced potatoes to cool.
  3. Form a well in the center of the potatoes and add the egg, salt and the flour. Mix until you have a sticky ball. Add more flour if necessary and if the dough is to wet to knead.
  4. Roll out the gnocchi dough so that it forms a 1½ inch diameter rope, then cut 1-inch pieces. Take each piece and roll it over a fork (better a wooden grid shaped with corners) so that the grid impressions remains.
  5. Take a pot with water and bring to boil, then add the gnocchi. Be careful, avoid cooking the gnocchi at a rolling boil. Don't lift them out until they float.
Boil and Peel The Potatoes
Add The flour and Egg
Cut The Gnocchi Rope Into Small Pieces Form On The Gnocchi Paddle

Ready to be sauced!

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