Gnocchi isn't as hard to make as the restaurants would like you to think. This simple three ingredient gnocchi gives me great results every time.
I made this for the first time last night (first time ever making gnocchi) and it turned out restaurant quality! I used one white and one red potato, I did have to add about 1/3 cup more flour thoyugh but that may have been because of the size of the potatoes. - 19 Sep 2012
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 one cup of 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). My experience is that two pounds of potatoes will take about a cup and a half of flour. - 20 Feb 2006 (Review from Allrecipes USA and Canada)
Great recipe - a few gnocchi tips: Work with pounds of potatoes since the sizes can vary so much. I boil the potatoes whole in salted water and them peel after cooling slightly to limit water intake. Press the potatoes thru a ricer for finer texture. When working with the flour start with 1/2 cup per 2 lbs of potatoes, gradually adding more until you reach the "right" consistency too much flour will they are stiff and chewy, too little soft and mushy. After cutting roll the individual pieces down a fork to create ridges and a dented center to pick up sauce. They should curl slightly as they are pressed gently down the fork. My Grandma added parmesan or romano to the mix for more flavor depending on the sauce used. They take practice but are worth it! Reivsed **NOTE..gnocchi is inherently 'bland'. The idea is to serve with a fabulous sauce (tomato based or garlic tomato basil oil, endless possibilities). I can't see stuffing a gnocchi..lol...wow no stuffing them. Vary flavor with salt and/or cheese but dont go crazy cuz then its not gnocchi. Good tip: let the gnocchi sit in the sauce for a bit before serving to infuse the flavors. Tip 2 - the dough will absorb moisture while sitting so you need to work quickly and reesstablish consistency with each 'rope' before rolling and cutting by kneading in a bit more flour til it is resilient to a light touch. LAST - Ignore any ratings below 5 - 28 Nov 2005 (Review from Allrecipes USA and Canada)