Easy Potato Gnocchi

"Think of gnocchi as very delicate dumplings. They are usually made using potatoes and/or flour. This is a dish that you can use with many sauces that you would normally use on pasta. It's alot easier to make than you might imagine. Some sauce ideas include Recipe #255532, Recipe #255509, and Recipe #264811"
 
Download
photo by Kimberly J. photo by Kimberly J.
photo by Kimberly J.
photo by Galley Wench photo by Galley Wench
photo by Galley Wench photo by Galley Wench
photo by Outta Here photo by Outta Here
photo by 2Bleu photo by 2Bleu
Ready In:
15mins
Ingredients:
6
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Cook potatoes (with their skin on) in boiling water until tender. Allow the cooked potatoes to cool slightly, then carefully peel while holding potato with a kitchen mitt.
  • While still hot, puree potatoes through a ricer, food mill, or hand style cheese shredder and shred them into a large mixing bowl and allow to cool completely before proceeding. You can 'flip' the bowl to toss the potatoes to help them cool. Meanwhile, bring a large pot of salted water to a rolling boil.
  • Add the cheese, flour, salt, and pepper and toss again by 'flipping' the bowl (similar to sauteeing a pan over a flame).
  • Add in the egg and mix by hand to form a smooth, slightly sticky dough. Briefly knead the dough to incorporate the flour, being careful not to overwork. Cut the dough into 6 equal pieces and return them to the bowl.
  • Working in close proximity to the stove, lightly flour your hands, and have a fork ready. Roll each piece (one at a time) into a long rope, about 1/2-inch in diameter, flouring your hands lightly only if needed. Slice the ropes into pieces 1-inch pieces.
  • Holding one piece at a time, gently press and roll the balls of dough against the back tines of a fork so slight indentations are formed (dip the back of the fork tines in flour as needed). Repeat with each piece of dough either keeping the pieces on the counter (or you can drop them right off the fork into the boiling water as you make them).
  • Gently drop the gnocchi into boiling water and wait for them to rise to the top. Cook for 2 to 3 minutes more then remove the cooked gnocchi with a slotted spoon or skimmer. Pour sauce over top and serve.

Questions & Replies

  1. Best way to freeze potato gnocchi
     
Advertisement

Reviews

  1. i found this fairly arduous and tasteless, i'm afraid. i used cheddar since that's what i had and added a bit or garlic powder and basil and it still tasted like unseasoned mashed potato balls. if i do this again it will be with leftover mashed potatoes and a whole lot more flavorings. my second round of boiling them did work better then the first, i think because the dough had rested for some 15 min and i turned the heat down so they were simmering instead of at a rolling boil.
     
  2. On it's own this would be fairly tasteless just like any other pasta. The thing with Gnocchi is the texture and the lovely bite full of flavor that comes from whatever you toss them in when they're done in the water. Try draining them and tossing in some butter with a little rosemary and sage. Really anything will do.
     
  3. I made this to go with the Olive Garden Style Chicken Gnocchi soup and it turned out wonderfully. Thank you for sharing!
     
  4. Lovely little pillows of deliciousness. I baked my spuds and used the Parmesan suggestion. :)
     
  5. This was my first time making Gnocchi and it wasn't difficult, but will take a little practice to get the 'prefect little pillows'! Instead of using a bowl, I mixed them on a pastry board; poured the egg over the potatoes and then sprinkled the salt, flour and cheese on top and mixed. The only problem I had was that the potatoes weren't as tender as they should have been, but still very yummy! Thanks Bird and Buddha!
     
Advertisement

Tweaks

  1. When I make dumplings of this sort I always do a few things extra. 1. 2tsps of melted butter 2. 1/2 tsp (I use a bit more) of Italian seasoning. 3. 1/2 tsp garlic powder 4. Salt/Pepper to taste 5. Occasionally I will add a favorite (non- competing with later cheese additiones -grated cheese) A. Crush seasonings to release oils, and put in bowl with flour. B. Add other dry seasonings to flour, use whisk to blend well. C. Whisk egg yolks with melted butter - then add to mashed/grated potatoes and blend well. D. Add flour mixture to potato mixture, and blend well. F. Follow usual recipe from here on.... Delicious! I’m a firm believer in seasoning in layers. It adds depth of flavor to the final dish. Enjoy!
     
  2. This was my first time making Gnocchi and it wasn't difficult, but will take a little practice to get the 'prefect little pillows'! Instead of using a bowl, I mixed them on a pastry board; poured the egg over the potatoes and then sprinkled the salt, flour and cheese on top and mixed. The only problem I had was that the potatoes weren't as tender as they should have been, but still very yummy! Thanks Bird and Buddha!
     

RECIPE SUBMITTED BY

Original Zaaarite. Food lovers. Lynnda passed away in March 2020. Her recipes live on here for everyone to enjoy and Rick continues the tradition. We will forever live together through our food. Live well. Eat well.?
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes