What is gnocchi recipe

Log in. Get the print magazine, 25 years of back issues online, over 7, recipes, and more. Start your FREE trial. Fine Cooking. Sign Up Login. Scott Phillips. Servings: six.

Ingredients 2 lb. Preparation Put the unpeeled potatoes in a large pot. Fill the pot with enough cold water to cover the potatoes by at least 2 inches and bring to a simmer over medium-high heat.

Reduce the heat to medium, partially cover the pot, and simmer the potatoes until they are completely tender and easily pierced with a skewer, 30 to 35 minutes. Drain the potatoes, let them cool just enough that you can handle them, and then peel them.

Cut them in half crosswise and pass them through a ricer into a large bowl. Let cool until almost at room temperature, at least 20 minutes. Lightly flour a work surface. In a small bowl, mix the flour with the salt. Add the egg to the potatoes and then add the flour mixture. Mix with your hands until the flour is moistened and the dough starts to clump together; the dough will still be a bit crumbly at this point.

Gather the dough together and press it against the bottom of the bowl until you have a uniform mass. Calories kcal. Author Rosemary Molloy. US Customary - Metric. Then pass through a potato ricer. Mix together the flour and salt and place on a flat surface, make a well in the middle and add the potatoes and egg, mix together with your fingers to form a soft dough, it should not stick to your fingers. Sprinkle with a little bit of flour and toss, so they don't stick together.

Let the gnocchi rest for 20 minutes before cooking. In a large saucepan add olive oil, tomatoes, salt, garlic, oregano, basil, hot pepper flakes and water, stir to combine, half cover and let simmer over medium heat until thickened.

Remove cover for the last few minutes to thicken. Drain and add to the cooked sauce, add a little pasta water, cook for 30 seconds, gently tossing. Serve immediately topped with fresh grated parmesan cheese if desired. Tried this recipe? Mention anitalianinmykitchen or tag anitalianinmykitchen! Share Share. Comments Leave a Reply Cancel reply Your email address will not be published. Hi Cindy then you can mash them with a potato masher or a fork.

Hi Philip, thanks so much, glad you enjoyed it. Take care. Hi Ida, thanks so much, so glad you enjoyed it. Have a wonderful Sunday.

Ingredients 1 kg 2. Cover with cold water and bring to a boil. Cook for about 20 minutes after the water has come to a boil. Put the flour on a work surface. While the potatoes are still hot, mash them with a potato ricer and add them to the flour.

Work the flour into the potato until it becomes a soft, pliable dough if the dough is too soft add more flour. You can either cook them this way or create the distinctive ridges. Place the gnocchi at the top of the fork tines and gently press down, rolling it across the fork with your thumb. It will be slightly curled with the indentations on the opposite side.

Arrange the gnocchi on a tray dusted with semolina flour. To cook the gnocchi, bring a large pot of salted water to the boil and add the gnocchi. Reviews Read More Reviews.

Rating: 5 stars. 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. Read More. Rating: 1 stars. Reviews: Most Helpful. 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. 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! 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.. 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.

I have a tip for anyone who thinks the recipe takes too long - after I knead the dough, I put it in an icing bag, squeeze it straight into the boiling water, cutting it into 1-inch pieces as I squeeze.