Classic Potato Gnocchi Recipes

CLASSIC POTATO GNOCCHI

Steps:

• BOIL the potatoes in their skins till soft. DRAIN the potatoes and peel them. MASH the potatoes while they are still hot till smooth SEASON with a pinch of salt and leave to cool for 10 minutes. ADD the first egg & 300g flour to the mash and mix to form a dough. It needs to be firm and not too sticky. ADD some extra flour if it seems too soft or if it is too stiff, add the second egg. ROLL it into a long sausage shape - the narrower the better. WORK your way along the dough cutting it into small, evenly sized squares, about 1cm wide PLACE your finished gnocchi on trays dusted with flour. Do not allow them to touch each other as they will stick together in a clump. BRING a large pan of water to the boil. CAREFULLY place the gnocchi in the boiling water and cook for about 2 minutes, until they start floating to the top - when they float that means they will be cooked! USE a slotted spoon to transfer the gnocchi to a serving dish. MIX in the sauce of your choice and serve FREEZE any extra gnocchi and once frozen bag them up to save on storage.

CLASSIC POTATO GNOCCHI

Steps:

• Place the potatoes in a large stock pot, cover with cold water and, add 1 teaspoon salt. Bring the pot to a simmer, and cook until the potatoes are soft and yield easily when poked with a knife, about 45-55 minutes.In a small saucepan set over medium-low heat, melt the butter and rosemary. Remove from the heat and let the rosemary steep while the potatoes cook.Remove the potatoes from the water, let cool slightly, and peel while still warm. Using a food mill fitted with the plate with the smallest holes, mill the potatoes into a large mixing bowl. Season the potatoes with 1 teaspoon of salt.Discard the rosemary from the melted butter. Add the cream, eggs, egg yolks, melted butter, and a few swipes of fresh nutmeg to the potato mixture. Stir to combine.
• Mound the flour on a clean work surface. Create a well in the center of the flour, and pour the potato mixture into the well. Using a bench scraper, gradually cut the flour into the potato mixture, until all of the potato has been incorporated, and the dough is loose and shaggy. Bring the loose dough together with the bench scraper. Turn the dough a few times using the bench scraper, to incorporate some of the excess flour that remains. Before you add all of the flour, test the gnocchi by rolling and poaching a few. Test the dough additionally by poking it with your finger. If your finger is easily removed and the dough isn't sticking to it, then it's ready to roll and shape. Roll the dough into long, thin ropes, and cut into half-inch pieces. Gently roll the pieces over the tines of a fork with your fingers, to achieve the traditional shape of the pasta. Use a generous dusting of flour to help hold the shape of the pasta. Repeat with the remaining dough. The gnocchi can be stored in the refrigerator (on a rimmed baking sheet, generously dusted with flour) for up to 24 hours.
• Once the dough has been tested and rolled, bring a pot of heavily salted water to a rolling boil. Drop the gnocchi in the water and poach for a few minutes, until they start to float. Remove with a slotted spoon.
• To serve the gnocchi, melt a few additional tablespoons of butter in a medium sauté pan. Add the poached gnocchi and toss to coat. Add a few splashes of the salted pasta water to the pan, and taste for salt. Divide into shallow bowls and garnish with a generous grating of cheese. Serve immediately. Fontina Sauce (optional, not in video):In a medium, heavy-bottomed saucepan, warm 2 cups heavy cream over medium-low heat. Add cream to a blender, and turn on low. Add 1½ cups grated Fontina and continue to blend until a smooth sauce is formed. Thin with ½ cup vegetable stock, as necessary. Season with salt and freshly grated nutmeg to taste.

HOMEMADE POTATO GNOCCHI

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash. , Place 2 cups mashed potatoes in a large bowl (save any remaining mashed potatoes for another use). Stir in egg and 1 teaspoon salt. Gradually beat in flour until blended (dough will be firm and elastic)., Turn onto a lightly floured surface; knead 15 times. Roll into 1/2-in.-wide ropes. Cut ropes into 1-in. pieces. Press down with a lightly floured fork., In a Dutch oven, bring water and remaining salt to a boil. Add gnocchi in small batches; cook for 8-10 minutes or until gnocchi float to the top and are cooked through. Remove with a slotted spoon. Serve immediately with spaghetti sauce. Top with desired toppings.

SIMPLE POTATO GNOCCHI

Steps:

• In a large pot, bring potatoes to a boil in salted water; reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 35 to 40 minutes. Lightly dust two parchment-lined rimmed baking sheets with flour; set aside. Drain potatoes and peel while still hot with a paring knife (use a thick, dry kitchen towel or pot holder to hold them). Immediately pass potatoes through a ricer onto a work surface. Let cool completely.
• Sprinkle potatoes with flour and 2 teaspoons salt, then top with egg. With your hands, work flour and egg into a dough.
• Knead dough until smooth but not elastic, dusting with flour if it becomes too sticky, 4 minutes. Do not overwork dough.
• Divide dough into 8 portions. Roll each portion into a rope (1/2 inch thick and 24 inches long). Cut each rope into 1/2-inch pieces.
• Gently roll each dough piece against the back tines of a fork to make ridges, then arrange in a single layer on prepared baking sheets.
• Bring a large pot of salted water to a boil. In batches, add a few handfuls gnocchi and cook until most have floated to top, 2 minutes. With a wire-mesh spider or a slotted spoon, transfer gnocchi immediately to a sauce.

EASY HOMEMADE POTATO GNOCCHI RECIPE BY TASTY

Steps:

• Add the potatoes to a large pot of cool salted water. Bring the water to a boil and cook for 20-25 minutes, or until a fork can easily pierce a potato. Drain the potatoes and set aside until cool enough to handle but still warm.
• Using a peeler or your fingers, remove the skin from the potatoes. In a medium bowl, mash the potatoes until all lumps are gone. Add the salt and pepper and mix well. Make a well in the center of the potatoes and crack an egg into it. Whisk the eggs briefly. Then, using your hands, gently mix it into the potatoes until evenly distributed.
• Put 1 cups of flour onto a clean surface and turn out the potato dough onto it, keeping the remaining ½ cup close by in case you need it. Working quickly and carefully, knead the dough, only incorporating as much flour as you need along the way until the dough loses stickiness and becomes more solid. Slice the dough into 4 parts. Roll out 1 part into a long rope, about 1 inch wide, cutting in half and working with 1 half at a time if the rope is becoming too long. Slice the rope into ½-inch squares and set aside on a lightly floured surface. Repeat with the remaining dough.
• If desired, place a fork on your work surface and slide each gnocchi square from the base of the fork prongs to the top so they make a decorative shape.
• Bring a large pot of salted water to a boil and add the gnocchi in batches, stirring gently once or twice to ensure they are not sticking. Boil until they float to the surface; after another 15-30 seconds in the water, remove.
• In a pan over medium heat, melt butter and add the sage. Add the gnocchi and toss until lightly golden.
• Enjoy!

CHEF JOHN'S POTATO GNOCCHI

Steps:

• Place potato in microwave and cook on high setting until cooked through, about 7 minutes depending on the size of the potato.
• Split potato and remove flesh. Push flesh through strainer using the back of a wooden spoon in order to achieve a granular texture. Add a pinch of salt and let cool for about 10 minutes. Pour in beaten egg and stir, using the tines of a fork and trying not to mash the potato. Add about 1/3 cup flour and continue gently stirring gently with the tines of a fork until mixture starts to come together. You may need another pinch or two of flour. Fold mixture with a spatula until dough forms a mass, adding flour as needed. Using your fingers, knead dough gently to form ball, about 10 seconds.
• Shape dough into a fat log shape on a floured surface. Cut into 4 pieces. Gently roll each piece using your fingertips to form the "snake" or a long rope of dough, starting from the center and rolling toward the end until dough is about 1/2 inch thick. Cut each rope of dough into 1/2-inch pieces.
• Roll each 1/2-inch piece quickly down the back of a fork's tines to form ridges.
• Heat sauce in a skillet while you cook the gnocchi.
• Bring a large pot of salted water to a boil. Reduce heat so water continues to simmer. Add gnocchi to water. As soon as they float to the surface after half a minute or so, cook for an additional 14 seconds. Transfer cooked gnocchi with a slotted spoon to the pan with the sauce. Stir until coated.
• Serve topped with grated cheese.