Potato Gnocchi
"My daughter requests this often. I make bigger batches and freeze for future dinners."
photo by Jazmina
- Ready In:
- 1hr 35mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 1 lb hot potato, peeled, cubed, cooked and drained (save cooking water)
- 2 cups flour
- salt
- tomato sauce, for serving
- parmigiano-reggiano cheese, for serving
directions
- Mash hot potato on flat work board or table.
- Add flour on top and mix well to make a soft and elastic dough.
- On floured surface, knead dough well until it's pliable, 5 - 10 minutes.
- Try not to use too much additional flour.
- Add some reserved hot water if needed.
- Make one large ball.
- Break off small pieces at a time and roll into long strips.
- Cut into 1 inch pieces.
- Press middle of each piece with 2 fingers and roll toward yourself to curl gnocchi.
- Cook in boiling water for a couple of minutes, until tender.
- Drain and serve topped with tomato sauce and grated cheese.
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Reviews
-
Great. Love it everytime and SOOOO easy to make. -
First time making home-made gnocchi. This was Delicious. My Tips would be to add about 2 Tbls of salt to give it the classic flavour and the Second to make these a bite size like you buy in the shops. I made mine quite large about 2-3 times bigger than this and had a different texture in the middle like a bit more doughy. But so good still, This has been choosen as my standard gnocchi recipe from now on. I made this in "Gnocchi Bake With Pancetta and Red Onion" Also a fantastic recipe TY Mermaid -
These were outstanding! I haven't had gnocchis in a while and we had leftover potatoes from making potato skins. It worked perfectly. I only used about 1 3/4 cups of flour and boiled them for 7 minutes. DELICIOUS! I will be making these again and again.
-
I work for a vegetarian basketball player who eats a TON!! These are very easy to make, I double or triple the batch and freeze them. They make a great dinner or lunch for him on game day, along with a salad and bread. Even his two year old daughter devours them. Sometimes I get creative and add the grated cheese to the gnocchi. Also to make prep faster I just pull small pieces of the large ball and roll them into small balls. They cook the same, they just take a shorter time to make. And with a two year old underfoot I need all the extra time I can get! -
A little time consuming and I wasn't sure how much salt to add. They turned out pretty good though and tasted like the real thing.
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RECIPE SUBMITTED BY
mermaidmagic
Boston, MA
I was born and raised in Boston and continue to live here still. I met my hubby in 1986 and we've been together ever since. We have two children and my family is my passion.
Pet peeves? Rudeness, laziness, greed, hatred, and bad manners of any kind. And for some reason, I can't stand listening to someone whistle!
