Easy Homemade Gnocchi
- 2 potatoes, peeled
- 2 1/4 cups (280g) plain flour
- 1 egg
Preparation:30min › Cook:30min › Ready in:1hour
- Bring a large saucepan of water to the boil. Cook potatoes until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
- Combine mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Cut dough into quarters and,working with one piece at a time, roll into a rope about 1.5cm thick. Cut lengths into 1cm pieces.
- Bring a large saucepan of lightly salted water to a boil. Cook the gnocchi in batches if necesary, for 3 to 5 minutes or until gnocchi float to the top, cook further 1 minute. Remove with a slotted spoon, drain well and serve with your favourite sauce.
A great, basic gnocchi recipe. I like this served with a simple garlic butter sauce and some oregano, basil and black pepper. I might have an idea about why reviewers have disagreed on how much flour this recipe needs: It depends on how much water the potatoes absorb during cooking. If you boil them whole, they'll absorb a fair bit of water; if you boil them in chunks, they'll absorb even more. If you steam them, they'll absorb less, and if you microwave them, they'll absorb none at all. My suggestion: Start with 125g flour and add more to the potato mixture as you knead it until the dough is dry to the touch (but not so dry that it crumbles). - 29 Sep 2008
Something else. Okay, I've never eaten a gnocchi before in my life, but from what I understand, the potatoes should be really finely mashed (by using a ricer or similar), and I have a suggestion to anyone wishing to get finely mashed potatoes: Use a mixer! I'm using a stand mixer but I've used hand mixers in the past to make whipped potatoes (I never had mashed potatoes growing up, they were always whipped with a mixer). I cooked 6 medium-large unpeeled potatoes in the microwave in batches of 3 for 7 minutes per batch (turning halfway through), and then I let them cool slightly and peeled them (accomplished more easily with some napkins and towels, the skins just sloughed off). Put them in my mixer bowl, added 3 TBS butter, some salt, pepper, garlic and nutmeg. Let them fully cool, then I added 2 eggs and mixed them in slightly with the beaters. By hand, I mixed and kneaded in the flour. I only used about 100g, and it seemed good, so I cooked a dozen little gnocchi up. They were way too squishy, so I kneaded about another 60g or so of flour into the remaining dough. I snaked them out, cut them, and put them on a greaseproof paper-lined baking tray. I then put the sheet in the freezer. Once frozen, into a freezer bag! I cooked some frozen ones up to make sure they're great, and they were pretty good with a mushroom pasta sauce! Thanks for a fun recipe! - 29 Sep 2008
I have a tip for anyone who thinks the recipe takes too long - after I knead the dough, I put it in an icing bag, squeeze it straight into the boiling water, cutting it into 1-inch pieces as I squeeze. Great recipe! - 29 Sep 2008