This Homemade potato gnocchi recipe is an awful lot more simple than you would assume, they are light and delicious and freeze wonderfully.
What are Gnocchi?
Essentially they are a “family” of Italian dumpling recipes that are the more substantial brethren of pasta.
They will contain everything from potato, pumpkin, eggs, cheese, herbs, flour and breadcrumbs. I have even seen sweet chocolate gnocchi made with cocoa!
These potato gnocchi are arguably the most commonly known variant and I love them.
They are light a fluffy and once you have made them they cook really quickly and form the base of so many hearty simple meals.
The two main ingredients to take real note of in this recipe are the flour and the potatoes.
Like most Italian pasta recipes this one calls for “00” flour. This means that it is the most finely ground and has most of the “bran” removed.
This leads to a silky smooth and elastic texture important for both gnocchi and pasta.
Next up is the potatoes, you want something floury or mealy. A King Edwards, Russet or Idaho potato would be great.
It is vital that your potatoes are not waterlogged when making gnocchi. As a result of this, I very strongly favour baking my potatoes rather than boiling them.
Cooking and Storing Gnocchi.
Cooking gnocchi is as simple as it gets, simply bring a pan of water to the boil. Season generously with salt and then throw in your potato pillows!
When they float they are cooked, that should take no longer than 2-3 minutes.
They will apparently store in the fridge for up to a week, although I have never left them longer than 3 days.
They do however freeze exceptionally well. You need to start with uncooked gnocchi and arrange them in a single layer on a baking sheet.
Place in the freezer and after 3-4 hours transfer to a bag. I work on between 175-200g for a single portion.
You can cook the gnocchi from frozen in the same way that you cook fresh gnocchi.
They will take a few minutes longer though.
Although I find using a much larger pan with more water really helps as the frozen gnocchi does not reduce the temperature as dramatically when intially added.
- 500 g Potatoes
- 25 g Parmesan Cheese
- 2 Eggs
- 250 g "00" Flour
- Salt to taste
- Bake the potatoes in a hot oven, 200-210ºc for about 75 minutes until cooked.
- Whilst still hot pass the potatoes through a potato ricer or mash by hand and allow to cool.
- Grate and add the Parmesan cheese to the potato.
- Next add some salt and taste the mix it should be a little too salty now but we are going to add flour and egg so it will be knocked back a little.
- Add the egg and mix with a fork.
- Sift in the flour a little at a time mixing with a fork.
- You can add any herbs, fresh or dry at this point.
- This is where your judgement comes in you want a mix that is dry enough so it does not stick to your hands or the work surface, but literally only just.
- Pull off part of the mix (a substantial fist full) and roll into a long sausage like piece about 1.5-2cm in diameter on a well-floured board.
- Take a sharp knife and cut the end off either side of the 'sausage' and return to the rest of the mixture.
- Begin slicing the remaining sausage into 2-2.5cm lengths. The pressure of the knife should cause the gnocchi to form little pillow-like shapes.
- Alternatively you can roll into a ball and press into slightly flat rugby ball shapes.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 406Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 98mgSodium: 307mgCarbohydrates: 75gFiber: 4gSugar: 2gProtein: 15g