My Reviews (12)

Easy Homemade Gnocchi

This easy potato, flour and egg recipe is an Italian classic that my family has used for generations.You won't need to buy shop bought gnocchi once you start using this recipe.
Reviews (12)


29 Sep 2008
Reviewed by: Anne-Marie
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).
 
Comment:
29 Sep 2008
squeaky6 said:
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
Reviewed by: Caroline C
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!
 
Comment:
03 Apr 2010
kim1988 said:
Took shortcuts. Instead of cutting the dough into quarters, doing it in a rope shape & cutting 1 cm pieces just get the dough once it's kneaded and roll it into little balls with your hands once piece at a time.
 
03 Apr 2010
Reviewed by: kim1988
It is a pretty simple recipe especially for someone like me who's cooking skills are not very good. It's good for someone who wants to develop their cooking skills and start off with something easy.
 
Comment:
02 Apr 2010
kim1988 said:
Used different ingredients. For any Jews, you can substitute flour with Matzah Meal and then you can eat Gnocchi during Passover time. Although be warned Matzah Meal doesn't knead as well as flour so just play around with the Matzah Meal until you get it more dough like by adding water or more Matzah Meal to the mixture.
 
Comment:
30 Apr 2009
carolynne said:
Altered ingredient amounts. I am so happy to have found this recipe. I followed the recipe and enjoyed it so much i was broke at the time and eggs flour and potatoes was all i had it reminded me of the Italian cooking an Italian lady and family woman had once tried to teach me to prepare.Balisimo!!
 
29 Sep 2008
Reviewed by: MXPXCHIQ
help! what did i do wrong? i followed the directions exactly and the dough was very mealy and dry and i finally threw it out. has anyone had this problem?
 
Comment:
20 May 2009
johnny said:
Altered ingredient amounts. sorry gnocchi is ok.....
 
12 May 2013
Reviewed by: mandadexpunk
This is a good basic gnocchi recipe. If you've never made gnocchi before, I can see how it would be challenging.
 

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