Gnocchi
Potato • Egg • Flour
Gnocchi
Potato • Egg • Flour
| Difficulty: ★★☆☆☆ |  Italian |
Making gnocchi is definitely more simple than it looks. This gnocchi is made with just 4 simple ingredients: potatoes, egg, flour, and salt. The most basic of gnocchi recipes, resulting in absolutely soft pillows of potato pasta that melt in your mouth.
Serve the gnocchi with your favourite pasta sauce. Goes especially well with brown butter sage sauce, a simple tomato and basil, or a white sauce with Italian sausage. No complex sauce needed. Less is more.
— mm worthy approved —
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We encourage cooking organically. Our recipes are flexible, so you can stop & taste, adjust and create your own spin! Learn More >> |
GRAINS, BREAD & NOODS
Ingredients –
[ Approx. serves 4 ]
Click on ingredients with * for more info.
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4 medium
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1 egg
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1 ½ cups all |
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1 tsp. salt |
Time –
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Prep25 min. |
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Cook8 min. |
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Total33 min. |
Equipment –
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Mixing bowl
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Stock pot
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Your hands |
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— instructions —
①
Boil potatoes in salted water.
Get a pot of water to a boil over high heat and boil potatoes until soft. When Check by sticking a fork through the potato. Potato should be soft and almost just disintegrate when you stick the fork through. Drain and transfer potatoes to a large bowl.
②
Mash potato.
Using a potato masher, mash the potatoes until it is smooth. For a more convenient way for smooth potatoes and a better texture, you can alternatively use a ricer and put the potatoes through the ricer. You can also use a fork to mash, but this will take way longer and won’t guarantee you get all the lumps out.
③
Make a well and crack egg into potato, mix.
Lay the mashed potato mixture on a chopping board and make a well in the center. Crack an egg into the well and use your hands to incorporate the egg into the potato.
④
Combine flour and potato mixture.
Slowly sprinkle flour onto the potato and egg mixture and incorporate the four to make the dough. Using your hands, fold and push down on the dough, continuing to knead and incorporate all the ingredients well. You should end up with a smooth dough.
⑤
Slice dough into four parts.
Roll the dough into a circular shape and slice it into 4 equal parts.
⑥
Roll dough out and cut.
With each 4 parts of the dough, roll them out into long logs, about ½”-¾” thick. Cut the logs ½” wide to make each gnocchi and continue cutting until the entire log is cut up.
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⑦
Roll each dumpling down fork.
With each piece of gnocchi that you cut from the log, use the back of a fork to make the design. Gently roll the dough into a oval shape and and then roll the oval horizontally down the back of a fork. Practice makes perfect, so don’t worry if it doesn’t turn out right your first couple of times. Keep doing it and you’ll get the hang of it.
⑧
Boil gnocchi.
Bring another pot of water to a boil over high heat and boil the raw gnocchi in water. Don’t forget to salt the water and add a couple dollops of olive oil! When the gnocchi floats, it is ready. Serve with your choice of sauce (eg. sage and brown butter, tomato basil). Congrats! You just made gnocchi.
— instructions —
①
Boil potatoes in salted water.
Get a pot of water to a boil over high heat and boil potatoes until soft. When Check by sticking a fork through the potato. Potato should be soft and almost just disintegrate when you stick the fork through. Drain and transfer potatoes to a large bowl.
②
Mash potato.
Using a potato masher, mash the potatoes until it is smooth. For a more convenient way for smooth potatoes and a better texture, you can alternatively use a ricer and put the potatoes through the ricer. You can also use a fork to mash, but this will take way longer and won’t guarantee you get all the lumps out.
③
Make a well and crack egg into potato, mix.
Lay the mashed potato mixture on a chopping board and make a well in the center. Crack an egg into the well and use your hands to incorporate the egg into the potato.
④
Combine flour and potato mixture.
Slowly sprinkle flour onto the potato and egg mixture and incorporate the four to make the dough. Using your hands, fold and push down on the dough, continuing to knead and incorporate all the ingredients well. You should end up with a smooth dough.
⑤
Slice dough into four parts.
Roll the dough into a circular shape and slice it into 4 equal parts.
⑥
Roll dough out and cut.
With each 4 parts of the dough, roll them out into long logs, about ½”-¾” thick. Cut the logs ½” wide to make each gnocchi and continue cutting until the entire log is cut up.
.
⑦
Roll each dumpling down fork.
With each piece of gnocchi that you cut from the log, use the back of a fork to make the design. Gently roll the dough into a oval shape and and then roll the oval horizontally down the back of a fork. Practice makes perfect, so don’t worry if it doesn’t turn out right your first couple of times. Keep doing it and you’ll get the hang of it.
⑧
Boil gnocchi.
Bring another pot of water to a boil over high heat and boil the raw gnocchi in water. Don’t forget to salt the water and add a couple dollops of olive oil! When the gnocchi floats, it is ready. Serve with your choice of sauce (eg. sage and brown butter, tomato basil). Congrats! You just made gnocchi.
