Homemade gnocchi

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 187, total fat 1 G., saturated fats 0 G., proteins 6 G., carbohydrates 37 G., fiber 2 G., cholesterol 32 mg, sodium 354 mg, sugar 1 G.

Making gnocchi from scratch can be a challenging and time-consuming task, but you'll know all the effort was worth it when you taste these fluffy potato pillows in your favorite tomato sauce. It's best to make gnocchi in advance so you always have it on hand for a quick dinner. Just freeze any leftovers!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 medium potatoes (about 700 g)
1 large egg, beaten
1 and 1/4 - 1.5 cups of premium flour + extra for working with the dough
Grated Parmesan cheese for serving
Fresh basil for serving
Special equipmentpotato press

Ingredient Substitution Suggestions

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Recipes with similar ingredients: potato, gnocchi (dumplings), eggs, basil

Cooking the dish according to the recipe:

Place the potatoes in a large saucepan and add enough water to cover by 2 cm. Bring to a boil over medium heat and cook until the potatoes are tender when pierced with a fork, about 20 minutes. Drain.
While the potatoes are still hot but still manageable, peel them and press them through a potato press onto a work surface. Let them cool completely.

Once the potatoes have cooled, sprinkle them with 1 teaspoon of coarse salt. Sprinkle the potatoes with a beaten egg. Sprinkle with 1 cup of flour and use your hands (or, better yet, a bench scraper, if you have one) to mix and knead the dough. Add another 1/4 to 1/2 cup of flour as needed until the dough is smooth and only slightly sticky. To test for doneness, cut a ball of dough in half; the inside should resemble cookie dough, pockmarked with small holes.
To form the gnocchi, break off a piece of dough and roll it into a rope about 2 cm thick, carefully dusting your hands and a countertop with flour. Cut the rope into 2 cm pieces. Quickly roll each piece between your palms until slightly rounded. Turn a fork over the tines and run each piece of dough along the tines, creating deep grooves on one side of each gnocchi and curling them up. Place on a floured baking sheet.
Bring a saucepan of water to a boil and season generously with salt. Cook the gnocchi until tender, 2–4 minutes. Drain and serve with your favorite sauce. Sprinkle with Parmesan and basil.

Freezing Tips

Leftover gnocchi can be frozen. First, let them harden in the freezer directly on a floured baking sheet. Then, pack them into freezer bags.