Few things are as good as delicious potato gnocchi served with some sauce or stew. Although today they can be easily obtained and purchased, the difference in taste and texture is huge. That’s why I decided to present you a recipe for making perfect homemade potato gnocchi. I haven’t tried anything this good anywhere else. This Italian dish will shine in full glory with this recipe.
They are soft and airy, and extremely tasty. Actually, it’s not too much of a problem to make them, but there are important details you need to know about their preparation so that they turn out as good as possible. For example, when mashing potatoes, it is best to use a potato masher so that the potatoes come out in threads. This will give the potato dough the necessary softness when you knead it.
Homemade Potato Gnocchi – this is the only gnocchi recipe you’ll need
Also, they should be kneaded lightly and gently so that they do not become tough and hard. It is also important to make beautiful, but also useful grooves. If you don’t have a special ribbed board, you can do it just with the help of an ordinary fork. Thanks to the grooves, the sauce will stay better on the gnocchi, and they will be tastier.
Of course, the recipe for homemade gnocchi must be checked, and this one has been tried many times by many generations. That’s why you can be sure that these fine potato gnocchi will satisfy even the biggest gourmets. You will undoubtedly enjoy every bite. I’m not exaggerating, this is the only recipe you’ll need from now on to make them because they really are that good.
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RELATED: If you are looking for more fine dishes of Italian cuisine, be sure to try a great recipe for pizza dough.
Homemade Potato Gnocchi
Ingredients
- 1 kg yellow potatoes
- 250 g all purpose flour
- 2 eggs
- 50 ml oil
- 5 g salt
- all purpose flour for rolling
For cooking:
- a pinch of salt
- 1-2 tablespoons oil for topping the cooked gnocchi
Instructions
- Place the potatoes in their skins in cold water, add a pinch of salt and cook for about 50 minutes (be sure to check with a fork that they are cooked).
- Strain the potatoes and peal them off while they are still hot.
- Cut it into smaller pieces, and mash them with the masher or crash it.
- Leave in the bowl to cool.
- Spread the cooled potatoes on the base and make a hole in the middle.
- Put the flour, eggs, oil and salt inside and quickly knead the dough and make a ball.
- Divide the ball into four parts.
- From each part, make a roll about 1.5 centimeters thick.
- Then cut the gnocchi about 2 centimeters long.
- Make each gnocchi into a ball, then gently press it with a fork to create grooves and fold it over (details in the video)
- In this way, the gnocchi will absorb the sauce better.
- Put salted water in a bowl on the stove to boil.
- Add the gnocchi and cook until they rise to the surface.
- Before serving, add up to two tablespoons of oil.
- They are served with some juice or sauce.
- Raw gnocchi are also very suitable for freezing, place each piece so that it does not touch the other one on a solid surface, and when frozen put it in a bag and return back in the freezer.
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