Gnocchi Recipes

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EASY HOMEMADE POTATO GNOCCHI RECIPE BY TASTY



Easy Homemade Potato Gnocchi Recipe by Tasty image

Homemade gnocchi sounds tricky, but the actual process is pretty easy - and well worth the effort. After boiling, peeling, and mashing some potatoes, you'll whisk them with an egg to make the "dough". Then comes the fun, soothing part: put on your favorite playlist or podcast while you knead, cut, and add little indentations to every piece. Once they're done, you simply boil them for 30 seconds and fry up in a decadent butter-sage sauce (or a sauce of your choosing.) Restaurant-level gnocchi accomplished!

Provided by Merle O'Neal

Categories     Dinner

Yield 2 servings

Number Of Ingredients 7

4 medium russet potatoes
1 teaspoon salt, plus more for the water
1 teaspoon pepper
1 egg
1 ½ cups all-purpose flour, extra to dust
2 tablespoons butter, for pan frying
sage leaf

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!

Nutrition Facts : Calories 880 calories, Carbohydrate 163 grams, Fat 15 grams, Fiber 11 grams, Protein 21 grams, Sugar 5 grams

GNOCCHI



Gnocchi image

This classic Italian gnocchi is a wonderful, potato-based pasta the whole family will love.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 7

2 pounds Idaho or russet potatoes
2 large eggs, lightly beaten
Coarse salt
Pinch of freshly ground white pepper
Freshly grated nutmeg, to taste
2 1/2 cups unbleached all-purpose flour, plus more for dusting
2 tablespoons olive oil

Steps:

  • Place potatoes in a large stockpot. Add water to cover by 2 inches. Bring to a boil and cook until potatoes are tender when pierced with a skewer, about 40 minutes. Drain. When cool enough to handle, peel and mash potatoes using a potato ricer. Set aside on a baking sheet until completely cooled.
  • On a cool, preferably marble, work surface, gather potatoes into a mound, forming a well in the center. In a small bowl, stir together eggs, 2 teaspoons salt, pepper, and nutmeg. Pour mixture into well. Using both hands, work potatoes and egg mixture together, gradually adding 2 cups of flour. Scrape dough from work surface with a knife as necessary. This process should not take more than 10 minutes. The longer the dough is worked, the more flour it will require and the heavier the dough will become.
  • Dust hands, dough, and work surface lightly with some of the remaining 1 cup flour. Cut dough into 6 equal portions. Using both hands, roll each piece of dough into a rope 1/2-inch thick. Continue dusting as long as dough feels sticky. Slice ropes at 1/2-inch intervals. Indent each piece with thumb, the tines of a fork, or the back of a semicircular grater to produce a ribbed effect.

GNOCCHI I



Gnocchi I image

This simple potato, flour, and egg recipe is one my family has used for generations.

Provided by Anna

Categories     Main Dish Recipes     Pasta

Time 1h

Yield 4

Number Of Ingredients 3

2 potatoes
2 cups all-purpose flour
1 egg

Steps:

  • Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
  • Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
  • Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.

Nutrition Facts : Calories 329.2 calories, Carbohydrate 67 g, Cholesterol 53 mg, Fat 2 g, Fiber 3.4 g, Protein 9.7 g, SaturatedFat 0.5 g, Sodium 21.5 mg, Sugar 1.1 g

GNOCCHI RECIPE



Gnocchi Recipe image

My homemade Gnocchi Recipe calls for just 4 ingredients! These soft potato dumplings are a cinch to make. This recipe will give you the best gnocchi you can enjoy with any of your favorite sauces, complete with instructions on how to freeze them for later.

Provided by Joanna Cismaru

Categories     Main Course     Pasta

Time 40m

Number Of Ingredients 4

2 pound russet potatoes (peeled (about 4 medium))
1 ½ cup all-purpose flour (more for kneading and rolling)
1 teaspoon salt
1 large egg (beaten)

Steps:

  • Fill a pot of water with enough cold water to cover the potatoes by at least 2 inches. Add the potatoes to the pot and bring to a boil over medium-high heat. Cook until the potatoes are fork tender, about 20 to 30 minutes. Drain and cool, then mash them using a fork or potato masher.
  • Lightly flour your work surface. In another medium bowl mix the flour with the salt.
  • Add the egg to the potatoes, then add the flour mixture. Using your hands, mix until the flour is moistened then transfer the dough onto the floured work surface. Gather the dough together and start kneading until the flour is fully incorporated into the dough. The dough is done when it's smooth and a little sticky. Do not over knead the dough or the gnocchi will be tough.
  • Cut the dough into 8 equal sized pieces. Roll each piece into long snake-shaped log, that's about 3/4 of an inch in diameter.
  • Using a sharp knife or dough cutter, cut the logs into small 3/4 inch pieces. Place finished gnocchi onto a baking sheet lined with parchment paper, while you're working with the rest of the dough. Dust each gnocchi with a bit of extra flour.
  • To shape the gnocchi, hold a fork in one hand and place a gnocchi against the tines of the fork. With a light touch, use your thumb and press in and down the length of the fork. This step is optional.

Nutrition Facts : Calories 247 kcal, Carbohydrate 51 g, Protein 8 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 35 mg, Sodium 409 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

POTATO GNOCCHI



Potato gnocchi image

In Rome, Nonna Teresa introduced me to this method, which doesn't use eggs. For restaurant service, when the gnocchi mix is made in advance, eggs are useful, but cooked this fresh you don't need them. She believes the fresher the mix, the lighter the gnocchi, and she's right - you get a very good result with this recipe. It's an amazing gift to be able to make good gnocchi at home. It's quick to cook, very cheap, and total comfort food.

Provided by Jamie Oliver

Categories     Lunch & dinner recipes     Jamie Cooks Italy     Italian     Potato     Tomato     Keep cooking and carry on     Pasta & risotto

Time 1h30m

Yield 6 to 8

Number Of Ingredients 3

1 kg floury potatoes, such as Maris Piper, King Edward
100 g Tipo 00 flour, plus extra for dusting
1 whole nutmeg, for grating

Steps:

  • Use potatoes of a fairly even size, as you're going to cook them whole. Cook in a large pan of boiling salted water for 20 to 25 minutes, or until tender.
  • Drain and leave until cool enough to handle, then remove the skins.
  • Mash the potatoes using a potato ricer or masher on to a large clean board.
  • Sprinkle over the flour, finely grate over half the nutmeg, season well with sea salt and black pepper, then scrunch and push the mixture together with clean hands. Depending on the potatoes, you may need to add a little more flour - use your common sense.
  • Knead on a flour-dusted surface for a few minutes until pliable, then divide into 4 equal pieces and roll each into a sausage about 2cm thick.
  • Slice into 3cm lengths - this is your basic gnocchi. Now you can gently roll each piece down a butter pat, the back of a fork or a fine grater to add grooves, which will help your sauce to stick, or simply roll into balls.
  • Nonna Teresa cooked her gnocchi 2 portions at a time, as it's so quick, and it also means they're less likely to break up. Cook in a pan of boiling salted water for 2 to 3 minutes - as soon as they come up to the surface they're ready.
  • Remove with a slotted spoon and toss with melted butter and finely grated Parmesan, my Hero tomato sauce (or leftover sauce from a stew, which you can see in the picture), then finely grate over a little Parmesan, to serve. I also like to add a little dollop of pesto - homemade or jarred, it's up to you.

Nutrition Facts : Calories 181 calories, Fat 0.6 g fat, SaturatedFat 0.1 g saturated fat, Protein 5.7 g protein, Carbohydrate 40.1 g carbohydrate, Sugar 1.3 g sugar, Sodium 0.4 g salt, Fiber 2.7 g fibre

GNOCCHI



Gnocchi image

This classic Italian potato dumpling recipe comes from Lidia Bastianich.

Provided by Lidia Matticchio Bastianich

Categories     Potato     Parmesan     Fall

Yield Makes 3 generous or 4 slightly smaller main-course or 6 generous first-course servings

Number Of Ingredients 7

3 large baking (Idaho) potatoes (about 1 3/4 pounds), scrubbed
1 large egg
1 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch of freshly grated nutmeg
1/4 freshly grated Parmigiano-Reggiano cheese
2 cups unbleached all-purpose flour, or as needed

Steps:

  • Place the potatoes in a large pot with enough cold water to cover. Bring the water to a boil and cook, partially covered, until the potatoes are easily pierced with a skewer but the skins are not split, about 35 minutes. (Alternatively, the potatoes can be baked in a preheated 400°F oven until tender, about 40 minutes.)
  • Drain the potatoes and let them stand just until cool enough to handle. (The hotter the potatoes are when they are peeled and riced, the lighter the gnocchi will be.) Working quickly and protecting the hand that holds the potatoes with a folded kitchen towel or oven mitt, scrape the skin from the potato with a paring knife. Press the peeled potatoes through a potato ricer. Alternatively, the potatoes can be passed through a food mill fitted with the fine disc, but a ricer makes fluffier potatoes and therefore lighter gnocchi. Spread the riced potatoes into a thin, even layer on the work surface, without pressing them or compacting them. Let them cool completely.
  • In a small bowl, beat the egg, salt, pepper, and nutmeg together. Gather the cold potatoes into a mound and form a well in the center. Pour the egg mixture into the well. Knead the potato and egg mixtures together with both hands, gradually adding the grated cheese and enough of the flour, about 1 1/2 cups, to form a smooth but slightly sticky dough. It should take no longer than 3 minutes to work the flour into the potato mixture; remember, the longer the dough is kneaded, the more flour it will require and the heavier it will become. As you knead the dough, it will stick to your hands and to the work surface: Repeatedly rub this rough dough from your hands and scrape it with a knife or dough scraper from the work surface back into the dough as you knead.
  • Wash and dry your hands. Dust the dough, your hands, and the work surface lightly with some of the remaining flour. Cut the dough into six equal pieces and set off to one side of the work surface. Place one piece of dough in front of you and pat it into a rough oblong. Using both hands, in a smooth back-and-forth motion and exerting light downward pressure, roll the dough into a rope 1/2 inch thick, flouring the dough if necessary as you roll to keep it from sticking. (When you first begin making gnocchi, until your hands get the feel of the dough, you may find it easier to cut each piece of dough in half to roll it.)
  • Slice the ropes into 1/2-inch-thick rounds. Sprinkle the rounds lightly with flour and roll each piece quickly between your palms into a rough ball, flouring the dough and your hands as needed to prevent sticking. Hold the tines of a fork at a 45-degree angle to the table with the concave part facing up. Dip the tip of your thumb in flour. Take one ball of dough and with the tip of your thumb, press the dough lightly against the tines of the fork as you roll it downward toward the tips of the tines. As the dough wraps around the tip of your thumb, it will form into a dumpling with a deep indentation on one side and a ridged surface on the other. Set on a baking sheet lined with a floured kitchen towel and continue forming gnocchi from the remaining dough balls. Repeat the whole process with the remaining pieces of dough. At this point the gnocchi must be cooked immediately or frozen.
  • To cook gnocchi:
  • Bring six quarts of salted water to a vigorous boil in a large pot over high heat. Drop about half the gnocchi into the boiling water a few at a time, stirring gently and continuously with a wooden spoon. Cook the gnocchi, stirring gently, until tender, about 1 minute after they rise to the surface. (You can cook the gnocchi all at once in two separate pots of boiling water. If you make a double batch of gnocchi, I strongly recommend cooking them in batches in two pots of water.)
  • Remove the gnocchi from the water with a slotted spoon of skimmer, draining them well, and transfer to a wide saucepan with some of the sauce to be used. Cook the remaining gnocchi, if necessary. When all the gnocchi are cooked, proceed according to the directions for saucing and serving in each recipe.
  • When saucing gnocchi, remember this tip: If the sauce is too dense or the gnocchi seem too dry, use some of the gnocchi cooking water to thin the sauce and moisten the gnocchi, as you would with pasta dishes.
  • To precook gnocchi:
  • Cook the gnocchi as described above, remove them with a skimmer, and spread them out in a baking pan lightly coated with melted butter. When ready to serve, return the gnocchi to a large pot of boiling salted water until heated through, 2 to 3 minutes. Drain thoroughly and sauce and serve according to the particular recipe.
  • To freeze gnocchi:
  • It is best to freeze gnocchi uncooked as soon as they are shaped. Arrange the gnocchi in a single layer on a baking pan and place the pan in a level position in the freezer. Freeze until solid, about 3 hours. Gather the frozen gnocchi into resealable freezer bags. Frozen gnocchi can be stored in the freezer for 4 to 6 weeks.
  • To cook frozen gnocchi:
  • Frozen gnocchi must be cooked directly from the freezer in plenty of boiling water, or they will stick together. Bring 6 quarts salted water to a boil in each of two large pots. Shake any excess flour from the frozen gnocchi and split them between the two pots, stirring gently as you add them to the boiling water. It is important that the water return to a boil as soon as possible; cover the pots if necessary. Drain the gnocchi as described above and sauce and serve according to the specific recipe.

CREAMY BUTTERY TUSCAN GNOCCHI RECIPE



Creamy Buttery Tuscan Gnocchi Recipe image

Soft, tender pillows of gnocchi enveloped in a full-flavoured cream sauce with sun-dried tomatoes, spinach, garlic and fresh basil. Creamy Tuscan Gnocchi is the ultimate comfort food all cooked in one pan!

Provided by Karina

Categories     Dinner

Time 25m

Number Of Ingredients 12

2 tablespoons butter, ((or olive oil))
1 brown shallot, (chopped (or 1 small onion))
4 cloves garlic, (minced)
1 pound (500 g) uncooked potato gnocchi, ((the dry packaged gnocchi -- not fresh))
1/2 cup jarred sun dried tomato strips in oil, ((reserve 2 teaspoons of the jarred oil for cooking))
1/2 cup chicken broth
1 1/4 cups heavy cream, ((thickened cream or half andf half))
1 teaspoon dried Italian herbs
salt & pepper, (to taste)
1 1/2 cups fresh baby spinach
1/2 cup fresh grated parmesan cheese
2 tablespoons fresh chopped basil, ((or parsley))

Steps:

  • Heat a large skillet over medium-high heat. Melt the butter and sauté shallots until transparent, about 2 minutes. Sauté garlic until fragrant, about 30 seconds.
  • Add the gnocchi and let sear in the butter for a minute. Add the sun dried tomatoes and reserved oil. Cook for a further minute to release flavours into the gnocchi.
  • Pour in the chicken broth, cream and Italian herbs. Scrape up any browned bits from the bottom of the pan.
  • Season with salt and pepper to taste. Mix everything together and reduce heat to medium. Cover pan with lid and let cook for 5 minutes.
  • Stir in the spinach leaves and cook until wilted, about 1 minute.
  • Stir through parmesan cheese and chopped basil. Let simmer for a further minute or until gnocchi is soft, cooked through and the sauce has thickened to your liking.
  • Season with a little extra salt & pepper, if needed, to suit your taste.
  • Serve immediately.*

Nutrition Facts : Protein 14 g, SaturatedFat 21 g, Fat 27 g, Calories 450 kcal, Carbohydrate 47 g, ServingSize 1 serving

FRESH POTATO GNOCCHI



Fresh Potato Gnocchi image

Giada's fresh potato gnocchi dough is surprisingly so easy to whip up, and it creates incredibly soft and delicious gnocchi.

Provided by Giada De Laurentiis

Categories     Main Course

Time 25m

Yield 2

Number Of Ingredients 5

1 1/2 pounds russet potato (about 2 medium potatoes)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup all purpose flour (plus more for dusting)
1 large egg (beaten)

Steps:

  • Pierce the potatoes all over with a fork. Microwave the potato until tender, turning once, about 12 minutes. While hot, cut the potatoes in half and score the flesh to allow the steam to escape. When still warm but cool enough to handle scoop the flesh into a ricer* and rice into a medium bowl. Spread evenly in the bowl to continue to allow the steam to escape. Discard the skin. Add the salt, pepper and flour and gently toss to combine. Form a well and add the egg. Using your hand and starting in the center, mix well to combine. Place the dough onto a clean counter dusted with flour. Knead the dough just until blended, about 4 or 5 times.
  • Divide the dough into 4 equal pieces. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long). Cut the dough into 1-inch pieces. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough. Place on a well-floured surface. Continue with the remaining dough dusting the gnocchi with additional flour as you go.
  • Bring a large pot of water to a boil. Season generously with salt.
  • Add the gnocchi to the boiling water and stir with a wooden spoon to prevent sticking. Cook until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, about 2 to 3 minutes longer. Using a slotted spoon, transfer the gnocchi to a pan or a bowl to coat in your sauce of choice.

Nutrition Facts : ServingSize 2, Calories 532

HOMEMADE POTATO GNOCCHI



Homemade Potato Gnocchi image

An easy Italian Pasta Dish recipe, Homemade Potato Gnocchi. A simple tomato sauce makes these soft, delicate Gnocchi a delicious Dinner idea.

Provided by Rosemary Molloy

Categories     Main Dish     Pasta

Time 1h5m

Number Of Ingredients 12

1 pound potatoes ((clean but not skinned / not new potatoes))
1 cup flour
1/2 teaspoon salt
1 medium egg (room temperature)
2 tablespoons olive oil ((40 grams))
1/2 teaspoon salt
1-2 cloves large of garlic chopped
1 teaspoons oregano
5 leaves basil chopped (or 1 teaspoon /3/4 gram dried)
2 dashes of hot pepper flakes (if desired)
1 can pelati tomatoes with sauce (1 1/2 to 2 cups / 400 grams), nothing else added in the tomatoes
1/2 cup water

Steps:

  • In a large pot boil potatoes until tender, remove from the pot and let cool remove the skin. Then pass through a potato ricer.
  • Mix together the flour and salt, 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. On a lightly floured surface, cut small amounts of dough to form ropes and cut into 3/4 inch (2 cm) pieces, then slide each piece on a fork and squeeze a little (but not too hard). Sprinkle with a little bit of flour and toss, so they don't stick together. Let the gnocchi rest for 20 minutes before cooking.
  • While the gnocchi are resting make the sauce. 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.
  • In a large pot of salted boiling water cook the gnocchi, gnocchi are ready when they float to the top. 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. Enjoy!

Nutrition Facts : Calories 290 kcal, Carbohydrate 38 g, Protein 7 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 40 mg, Sodium 610 mg, Fiber 3 g, ServingSize 1 serving

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From thekitchn.com
Estimated Reading Time 4 mins
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HOW TO MAKE GNOCCHI LIKE AN ITALIAN ... - 101 COOKBOOKS
how-to-make-gnocchi-like-an-italian-101-cookbooks image
2021-08-18 The gnocchi recipe she taught us had just three ingredients - boiled, starchy russet potatoes combined with a minimal amount of flour (too …
From 101cookbooks.com
3.7/5 (152)
Total Time 1 hr 10 mins
Category Dinner, Main Course
Calories 178 per serving
  • Fill a large pot with cold water. Salt the water, then cut potatoes in half and place them in the pot. Bring the water to a boil and cook the potatoes until tender throughout, this takes roughly 40-50 minutes.
  • When you're ready, pull the potatoes into a soft mound. Drizzle with the beaten egg and sprinkle 3/4 cup of the flour across the top. I've found that a metal spatula or large pastry scraper are both great utensils to use to incorporate the flour and eggs into the potatoes with the egg incorporated throughout - you can see the hint of yellow from the yolk. Scrape underneath and fold, scrape and fold until the mixture is a light crumble. Very gently, with a feathery touch knead the dough. This is also the point you can add more flour (a sprinkle at a time) if the dough is too tacky. I usually end up using most of the remaining 1/4 cup flour, but it all depends on the potatoes, the flour, the time of year, the weather, and whether the gnocchi gods are smiling on you. The dough should be moist but not sticky. It should feel almost billowy.
  • Now that you're on the final stretch, either reheat your potato water or start with a fresh pot (salted), and bring to a boil. Cook the gnocchi in batches by dropping them into the boiling water roughly twenty at a time. They will let you know when they are cooked because they will pop back up to the top. Fish them out of the water a few at a time with a slotted spoon ten seconds or so after they've surfaced. Have a large platter ready with a generous swirl of whatever sauce or favorite pesto you'll be serving on the gnocchi. Place the gnocchi on the platter. Continue cooking in batches until all the gnocchi are done. Gently toss with more sauce or pesto (don't overdo it, it should be a light dressing), and serve immediately, family-style with a drizzle of good olive oil on top.


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7 PERFECT SAUCES FOR GNOCCHI - THE SPRUCE EATS
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From thespruceeats.com
  • Gnocchi With Butter, Sage, and Shaved Parmesan. Sage and potatoes are a natural pairing, so dishes like gnocchi alla salvia (gnocchi with sage) are Italian classics.
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  • Gnocchi With Pesto Sauce. Purists define a pesto as a sauce made with basil, olive oil, pine nuts, Parmesan, and garlic. But these days, you can use any leafy green (spinach, parsley, mint, whatever), as well as any sort of nut, such as walnuts, pistachios, or almonds.
  • Gnocchi With Mushroom Cream Sauce. Here's another classic seasonal pairing. So many mushrooms appear in autumn—the woodsy porcini, chanterelles, and more—that it's natural to combine them with potatoes and sage.
  • Gnocchi With Gorgonzola Sauce. This sauce is so yummy. The zesty flavor of the Gorgonzola (an Italian blue cheese similar to Roquefort, Stilton, or Maytag) really wakes up the mild flavor of the potatoes, and the creamy texture complements the fluffy, pillowlike gnocchi.
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  • Gnocchi in Creamy Pink Tomato Sauce. This creamy tomato sauce is comforting yet delicate, especially when prepared with a brightly flavored canned tomato sauce of good quality.


25 GNOCCHI RECIPES - EASY GNOCCHI DINNER IDEAS
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2021-09-23 Eating gnocchi is like taking a bite out of a little cloud. This pillowy, potato-based alt-pasta picks up sauces and flavors like a pro, serving …
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POTATO GNOCCHI - RICARDO
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2016-12-02 Preparation. With the rack in the middle position, preheat the oven to 350°F (180°C). Prick the potatoes with a fork and place directly on the oven …
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GNOCCHI RECIPES | RACHAEL RAY IN SEASON
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From rachaelraymag.com
Author Angela Carucci
Published 2019-10-25


HOMEMADE GNOCCHI - DAMN DELICIOUS
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2020-04-17 Except, stay tuned. I have an awesome baked gnocchi recipe coming soon, smothered in marinara sauce, ground beef and all the cheese. …
From damndelicious.net
5/5 (35)
Category Entree
Servings 6
Estimated Reading Time 4 mins


GNOCCHI RECIPES - GREAT BRITISH CHEFS
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Gnocchi recipes. Gnocchi recipes. Gnocchi info. Gnocchi is a classic Italian dish. In Northern Italy these small dumplings are made from the combination …
From greatbritishchefs.com
Estimated Reading Time 40 secs


BEST GNOCCHI RECIPES TO MAKE FOR DINNER | MARTHA STEWART
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2021-12-22 9 Gnocchi Recipes You Won't Be Able to Stop Eating. Learn how to make your own gnocchi or steal our tips for transforming store-bought gnocchi into a delicious weeknight dinner. The versatile little dumplings are …
From marthastewart.com


GNOCCHI RECIPES | ALLRECIPES
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Gnocchi alla Sorrentina. A classic Italian "primo", or starter pasta, from the Campania region of Italy. Fresh tomatoes are sauteed with onion, garlic, and basil, then tossed with fresh mozzarella, basil, and your favorite gnocchi or …
From allrecipes.com


GNOCCHI RECIPES - GREAT ITALIAN CHEFS
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This collection of gnocchi recipes contains some fantastic Italian starter ideas from some of the country's best chefs. Emanuele Scarello's luxurious gnocchi recipe is finished with black truffle shavings and a heady garlic sauce, with …
From greatitalianchefs.com


10 BEST BAKED GNOCCHI RECIPES | YUMMLY
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2022-03-16 Baked Gnocchi Recipes 631,551 Recipes. Last updated Mar 16, 2022. This search takes into account your taste preferences. 631,551 suggested recipes. Baked Gnocchi With Two Cheeses & Walnuts Bertolli. chopped …
From yummly.com


10 BEST GNOCCHI RECIPES | YUMMLY
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2022-03-19 Gnocchi Recipes 4,243 Recipes. Last updated Mar 19, 2022. This search takes into account your taste preferences. 4,243 suggested recipes. Butternut Squash Gnocchi KitchenAid. garlic, unbleached flour, fresh ground …
From yummly.com


POTATO GNOCCHI (AUTHENTIC ITALIAN RECIPE) - CHRISTINA'S CUCINA
2020-09-16 Potato Gnocchi (Authentic Italian Recipe) Recipe by Lidia Conte serves 5. Ingredients. 500g (approximately 3 cups) cooked Russet potatoes, boiled (with the skin on) …
From christinascucina.com
Reviews 38
Calories 173 per serving
Category Main Courses
  • Be sure to boil, peel and rice the potatoes when you are ready to make the dough and continue with the recipe. They should be riced when hot, and cooled off quickly.
  • Once your potatoes are riced, spread them out on a board or worktop and add the flour on top. Start with the lesser amount of flour as you can always add more. Less flour will result in lighter potato gnocchi.
  • Add the beaten egg on top. Using your hands, start incorporating the flour and egg into the potatoes.
  • The mixture will form a dough. A bench scraper is useful to keep all the bits of dough in the mixture.


TOP 10 EASY GNOCCHI RECIPES | BBC GOOD FOOD

From bbcgoodfood.com
  • Spinach & ricotta gnocchi. Up your gnocchi game and make your own from scratch – it's easier than you might think. This spinach & ricotta gnocchi dish feels ridiculously rich and light all at once.
  • Gnocchi with roasted squash & goat's cheese. Squash & goat's cheese is an addictive combination, and this colourful dish is sure to become a family favourite.
  • Gnocchi with courgette, mascarpone & spring onions. Step into summer with a courgette & mascarpone gnocchi you can plate up in just 20 minutes, for those nights when you need a bowl of cheesy goodness as soon as possible.
  • Gnocchi bolognese with spinach. Move over pasta, bolognese has a new best mate. Our gnocchi bolognese is a fresh twist on a classic and comes with a scoop of spinach to up the health factor.
  • Gnocchi with mushrooms & blue cheese. A slice of punchy blue cheese and a handful of mushrooms is a perfect pairing in this quick gnocchi main. If you're not a fan of Danish blue cheese, use milder goat's cheese instead.
  • Gnocchi with lemon & chive pesto. Switch up your standard sauce and try our gnocchi with lemon & chive pesto. We couldn't say no to a fresh, citrussy gnocchi supper that's ready in 15 minutes flat and we challenge you to find someone who could.
  • Swede gnocchi with crispy sage. Turn thrifty swede into something special – behold our homemade gnocchi with crispy sage leaves! This is a budget-friendly dish that's dinner party quality, topped with butter fried herbs for an extra burst of flavour.
  • Gnocchi with roasted red pepper sauce. A beautiful family-friendly bake to add to your midweek recipe repertoire. This roasted red pepper gnocchi will have everyone coming back for a second scoop!
  • Gnocchi with two cheeses & bacon. Why have one cheese when you can have two? A sprinkling of crispy bacon and an irresistible mix of creamy mascarpone and strong blue cheese make this two cheese gnocchi a firm favourite on our list.


8 GLORIOUS GNOCCHI RECIPES | FEATURES | JAMIE OLIVER

From jamieoliver.com
Estimated Reading Time 2 mins


RECIPES - OLIVIERI
2021-08-24 Recipes. The goodness of Olivieri® products interpreted in many tasty, easy-to-make recipes for refined palates. Browse our selection of recipes and put your pots and skillets to good use with the quality of Olivieri® Fresh products. Search All Categories Gnocchi Lasagna Tortellini. Search. 4. 10.
From olivieri.ca
Servings 4
Total Time 30 mins


INCREDIBLE RECIPES WITH FRESH POTATO AND SKILLET GNOCCHI ...
2021-08-24 With this Skillet Gnocchi recipe served with an egg, mushroom and pesto, you’ll have the perfect start of the day. 2 10 Skillet Gnocchi with Rapini and Pancetta. A winning combination of flavours, this quick and easy one-pan dinner with gnocchi with rapini and pancetta is perfect for busy nights. 2 5 ...
From olivieri.ca
Servings 4
Total Time 30 mins


GNOCCHI RECIPES - BBC GOOD FOOD

From bbcgoodfood.com
Published 2017-03-28


20+ RECIPES USING GNOCCHI | EATINGWELL
2020-04-02 The gnocchi cooks right in the skillet, along with shrimp, shallots, asparagus and Parmesan cheese, in this gnocchi recipe. Look for shelf-stable gnocchi near other pasta. Serve with baby arugula salad with vinaigrette and a glass of pinot grigio. Source: EatingWell Magazine, May/June 2012.
From eatingwell.com
Author Alex Loh


HOW TO MAKE THE ABSOLUTE BEST GNOCCHI FROM SCRATCH | KITCHN
2020-10-22 Set the potatoes aside until cool enough to handle. Peel the potatoes while still warm. Make the gnocchi dough. Place 1 1/3 cups of the all-purpose or ‘00’ flour and 2 teaspoons kosher salt on a work surface. Process the potato flesh through a ricer or a …
From thekitchn.com
Estimated Reading Time 6 mins


25 + GNOCCHI RECIPES | HOW TO MAKE GNOCCHI | RECIPES ...
Potato gnocchi, ham and peas are coated in a creamy sauce infused with thyme. Sprinkle with shredded Swiss or Gruyere and broil until it's all lovely …
From foodnetwork.com


GNOCCHI RECIPES - FOOD NETWORK
All Gnocchi Recipes Ideas. Showing 1-18 of 161. Cutthroat After-Show: Gnocchi. Video | 05:00. Alton reveals the sabotages for gnocchi, drunken noodles and …
From foodnetwork.com


54 GNOCCHI RECIPES - DELICIOUS. MAGAZINE
Gnocchi recipes. Make the most of those little fluffy potato dumplings with our favourite gnocchi recipes. Try the cheesy mushroom and sage gnocchi bake, make our elegant pesto dish or stir through cheese sauce, broccoli and parma ham. Showing 1-16 of 54 recipes. Filter This Page Filter Clear All. Save recipe. Gnocchi with bacon, peas, spinach and mozzarella. Gnocchi …
From deliciousmagazine.co.uk


GNOCCHI RECIPES - BBC FOOD
Gnocchi are easy to make fresh, but are also widely available ready-made in vacuum packs. Serve gnocchi in a similar way to pasta with a cheese- or …
From bbc.co.uk


18 GNOCCHI DISHES WE LOVE MAKING FOR DINNER | TASTE OF …

From tasteofhome.com


GNOCCHI RECIPES | TESCO REAL FOOD

From realfood.tesco.com


EASY GNOCCHI RECIPES - OLIVEMAGAZINE
2021-06-14 This recipe for creamy gnocchi with a caper salad is easy to make and ready in just 15 minutes, perfect for a simple gnocchi recipe, midweek. Advertisement. Italian gnocchi recipe with tomato, spinach and mascarpone. Using a few smart cheats, this cheesy Italian gnocchi bake is really easy to make and can be on the table in under 30 minutes. Guaranteed to be a …
From olivemagazine.com


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