Homemade Potato Gnocchi
Here you will find how to make Homemade Potato Gnocchi step by step according to the original Italian recipe.
Homemade Potato Gnocchi are one pillar of traditional Italian cuisine. A world-famous first course.
Small bites with a soft consistency and a delicate taste, perfect to dress with different sauces.
There is a big difference between homemade potato gnocchi and those already made that we find in supermarkets. The preparation is so simple, and it is really a shame to not do them by yourself.
Trust me, the gnocchi recipe is very simple and you don’t need special tools.
You just have to pay attention to use good dry mealy potatoes and to avoid adding too much flour to the dough making the gnocchi become hard, rubbery with an annoying flavor of flour.
For the rest, following some little advice that I show in the post, you shouldn’t have any problem getting the perfect gnocchi.
Which potatoes to make gnocchi?
The best option when possible is to use old potatoes or dry mealy potatoes such as Russets or Yukon Gold potatoes.
If sometimes, as often happens, you have potatoes at home that you do not know what kind they are or, new potatoes just picked which are more watery do not worry. I will explain a little trick: to how to drain the potatoes to perfection. And your potato gnocchi will succeed perfectly.
Ingredients for 4 people:
1 kg of Potatoes
300 gr. “00” Flour
1 Egg, lightly beaten
How to make homemade potato gnocchi
First, wash well the potatoes.
Fill a large pot with cold water and place the potatoes skin on in the pot.
Bring the water to boil and cook the potatoes until tender. It takes from 20 to 40 minutes, depends on the size of the potatoes.
When the potatoes are cooked, (I recommend doing the fork test, the prongs should enter without difficulty), you can drain them.
Peel the potatoes but be careful not to burn your hands.
Place the hot potatoes in a potato ricer and slowly crush the potatoes to let excess water out of the holes. Repeat until the potato ricer release only the puree.
Drying the potatoes is important to prevent getting a dough too soft, in case this happens, add a little potato starch. FORGET THE FLOUR!
The perfect gnocchi are those that contain less flour as possible.
Rice the peeled potatoes into a large bowl and let them cool down a little. This step is fundamental and indispensable for the success of the gnocchi! The potatoes should not be hot but warm. Know that if the potatoes are hot, the dough will absorb more flour.
On the work surface place the flour and make a well in the center, add the potatoes, one egg slightly beaten and a pinch of salt.
How and how long to knead:
Quickly and very little! A long process would make the dough sticky. We must mix the dough very little, just the time of the assembly of the ingredients. Your dough for gnocchi will be ready when soft and not sticky.
Then form a ball and let’s shape the potato gnocchi.
Sprinkle the work surface with a pinch of flour then cut the dough into slices.
With the palms of your hands, roll the dough slices on the floured surface into a rope about 3/4 inch thick.
Cut the rope crosswise every 3/4 inch to get small cylinders.
You can leave the gnocchi plain, or roll them up into balls or, you can indent them using a gnocchi board or a lightly floured fork.
Slide each gnocco onto the tines of the fork by lightly pressing with your index finger; once the back is indented, let it slip away gently.
As you make your gnocchi, place them on a lightly floured tray, spaced from each other so they do not stick together.
Before cooking the gnocchi, you must let them rest for about 30 minutes. Necessary step to let them dry on the surface so they keep the indents during cooking.
How to cook potato gnocchi
Gnocchi must cook in a large pot with plenty of boiling water and salt.
Slide them into the pot with boiling water, avoid taking them with the hands, otherwise, you risk deforming the dough.
Do not stir!
The gnocchi are cooked when they floating. Remove them from the pot with a skimmer and place them straight into the pan with the sauce.
Stir over high heat for a few minutes with the sauce you have chosen and you will get the best gnocchi recipe. Serve hot.
How to store potato gnocchi
Spread the potato gnocchi spaced one from the other on lightly floured trays, suitable for your freezer. Place the trays with the gnocchi in the freezer. When they are frozen, transfer them into plastic bags for food.
I recommend DO NOT TRANSFER SOFT GNOCCHI IN PLASTIC BAGS, otherwise, they will stick to each other and you will lose all the work done!
Cook the homemade potato gnocchi still frozen in boiling water (as mentioned above). Directly from the freezer to the pot. In this way, they will preserve the ideal softness and consistency.