Golden Potato Gnocchi Recipes

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POTATO GNOCCHI



Potato Gnocchi image

Boiled gnocchi are fabulous tossed with butter and showered with fresh white truffle shavings. For a homey spin, toss boiled gnocchi with butter and a little cream to moisten, top with grated Parmesan, and broil until golden and the cream bubbles.

Provided by Food Network

Categories     main-dish

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 8

3 pounds large baking potatoes
2 large eggs
1 large egg yolk
2 cups all-purpose flour
2 tablespoons finely chopped fresh rosemary leaves
2 teaspoons kosher salt, plus more as needed
Freshly ground black pepper
Unsalted butter, at room temperature, as needed

Steps:

  • Preheat the oven to 350 degrees F.
  • Wash the potatoes, prick them with a fork and place them on a sheet pan. Bake them until very soft, about 1 1/2 to 2 hours. (Resist roasting them at a higher temperature to speed up the process--you want the skin and flesh just inside the skin to become crusty.) Cool them slightly and scoop out the insides. Rice the scooped potato with a ricer, or mash them with a fork. Place them in a bowl and cover with a damp cloth to retain their heat. The potatoes must be used while they are still very warm.
  • Beat the eggs and yolk lightly together in a small bowl. Add them to the potatoes along with the flour, rosemary, salt, a few grinds of freshly ground black pepper. Mix gently with your hands until all the ingredients are well incorporated and the dough is smooth.
  • Turn the dough out onto a lightly floured flat surface. Lightly knead and add a little more flour if the dough is overly sticky. Let the dough rest for 10 minutes, uncovered.
  • Roll the dough into thin 1/2-inch thick logs and cut into 1/2-inch pieces. Using a generous amount of flour, press each piece against your thumb tip to make a dent or roll it over the back and off the tip of a floured fork tines to make the traditional ridged shape. Place the finished gnocchi on a lightly floured sheet pan. Cook them as soon as possible in boiling salted water. (For every 5 quarts of water add 2 tablespoons of kosher salt.)
  • Add the gnocchi to the boiling water. When they rise to the top, let them cook for a minute or two and then remove them with a slotted spoon. Drain well and toss with butter.

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

PERFECT POTATO GNOCCHI



Perfect Potato Gnocchi image

Provided by Tyler Florence

Categories     main-dish

Time 1h47m

Yield 4 to 6 servings

Number Of Ingredients 5

2 pounds (about 4) baking potatoes, like russets
1 teaspoon salt
1/2 teaspoon baking powder
1 egg white
1 1/2 cups unbleached all-purpose flour

Steps:

  • Pierce the potatoes several times so that moisture can escape during baking. Bake the potatoes in a preheated 400 degrees F oven for 1 hour until fork tender. Peel the potatoes while they are still hot and press them through a potato ricer. Put the potatoes in a large bowl with salt, baking powder, and egg white. Add the flour a little at a time and mix with your hands until the mixture forms a rough dough. Do not over-work the dough. Transfer the dough to a lightly floured surface. Gently knead the dough for 1 or 2 minutes until smooth, adding a little bit more flour, if necessary, to keep it from sticking.
  • Break off a piece of the dough and roll it back and forth into a rope, about the thickness of your index finger. Cut the rope into 1-inch pieces. Gently roll each piece down a wooden gnocchi board while pressing a small dimple with your finger. The gnocchi should be slightly curved and marked with ridges. This will allow the pillows to hold sauce when served.
  • Boil the gnocchi in batches in plenty of salted water. The gnocchi are done about 2 minutes after they float to the surface, remove with a slotted spoon, and serve. If not cooking immediately, place the gnocchi in a single layer on a baking pan dusted with flour. Cover with plastic wrap and refrigerate for up to 12 hours.
  • Note: If the gnocchi start to feather and fall apart in boiling water, you need more flour. If the gnocchi don't float after 2 minutes and are hard, you used too much flour.

GOLDEN POTATO GNOCCHI



Golden Potato Gnocchi image

Rich, savory, earthy, creamy - this Golden Potato Gnocchi with Arugula Pesto hits all the right spots. Thanks to Blackbelly Market for the recipe.

Provided by Potato Goodness

Categories     Main Dish Recipes     Pasta

Time 2h

Yield 8

Number Of Ingredients 10

5 medium russet potatoes
2 cups all-purpose flour
1 teaspoon kosher salt
2 eggs, beaten
6 tablespoons unsalted butter, divided
1 shallot, minced
3 cloves garlic, thinly sliced
4 tablespoons seasonal pesto such as arugula
1 cup seasonal vegetables (wild mushrooms, sweet peas, broccoli florets, bell peppers), steamed, roasted or grilled
4 fried or poached eggs, or more depending on servings

Steps:

  • Boil russet potatoes until tender (about 35 minutes): start with cold water, bring to a boil, and then reduce heat to maintain boil for 30-35 minutes. Cool and then peel.
  • Mill potatoes in food mill while mixing in flour, salt, and egg. Ingredients can also be mixed together on a pastry board or in a bowl.
  • Knead gently for about 4 minutes until ball is dry to touch. It may be sticky; apply additional flour to the dough as needed.
  • Roll ropes out at 3/4" to 1" thickness. Chop into 1-inch rectangles.
  • Bring a pot of salted water to a boil. Boil gnocchi in 3-4 batches and cook until they float (1-2 minutes).
  • Once floating, remove with a slotted spoon and shock them in a bath of ice water.
  • Sautee shallots and garlic in 1 tablespoon of butter in a pan until translucent. Remove with a slotted spoon and reserve.
  • Saute the gnocchi in the pan with remaining butter until they're golden brown.
  • Stir in reserved shallots, garlic, pesto and seasoned cooked seasonal vegetables.
  • Portion into 4-6 bowls and top with a fried egg. Lightly season with salt and pepper.

Nutrition Facts : Calories 415.7 calories, Carbohydrate 52.7 g, Cholesterol 158.5 mg, Fat 17.3 g, Fiber 3.8 g, Protein 13.3 g, SaturatedFat 7.8 g, Sodium 372.8 mg, Sugar 1.4 g

GOLDEN POTATO GNOCCHI



Golden Potato Gnocchi image

Rich, savory, earthy, creamy - this Golden Potato Gnocchi with Arugula Pesto hits all the right spots. Thanks to Blackbelly Market for the recipe.

Provided by Potato Goodness

Categories     Pasta Main Dishes

Time 2h

Yield 8

Number Of Ingredients 10

5 medium russet potatoes
2 cups all-purpose flour
1 teaspoon kosher salt
2 eggs, beaten
6 tablespoons unsalted butter, divided
1 shallot, minced
3 cloves garlic, thinly sliced
4 tablespoons seasonal pesto such as arugula
1 cup seasonal vegetables (wild mushrooms, sweet peas, broccoli florets, bell peppers), steamed, roasted or grilled
4 fried or poached eggs, or more depending on servings

Steps:

  • Boil russet potatoes until tender (about 35 minutes): start with cold water, bring to a boil, and then reduce heat to maintain boil for 30-35 minutes. Cool and then peel.
  • Mill potatoes in food mill while mixing in flour, salt, and egg. Ingredients can also be mixed together on a pastry board or in a bowl.
  • Knead gently for about 4 minutes until ball is dry to touch. It may be sticky; apply additional flour to the dough as needed.
  • Roll ropes out at 3/4" to 1" thickness. Chop into 1-inch rectangles.
  • Bring a pot of salted water to a boil. Boil gnocchi in 3-4 batches and cook until they float (1-2 minutes).
  • Once floating, remove with a slotted spoon and shock them in a bath of ice water.
  • Sautee shallots and garlic in 1 tablespoon of butter in a pan until translucent. Remove with a slotted spoon and reserve.
  • Saute the gnocchi in the pan with remaining butter until they're golden brown.
  • Stir in reserved shallots, garlic, pesto and seasoned cooked seasonal vegetables.
  • Portion into 4-6 bowls and top with a fried egg. Lightly season with salt and pepper.

Nutrition Facts : Calories 415.7 calories, Carbohydrate 52.7 g, Cholesterol 158.5 mg, Fat 17.3 g, Fiber 3.8 g, Protein 13.3 g, SaturatedFat 7.8 g, Sodium 372.8 mg, Sugar 1.4 g

POTATO GNOCCHI



Potato gnocchi image

Master fluffy, pillowy gnocchi tossed in a light cheesy sauce. Gnocchi can be a difficult recipe to get right but we'll help you avoid the pitfalls

Provided by Barney Desmazery

Categories     Dinner

Time 2h10m

Number Of Ingredients 7

1 kg Maris Piper or Désirée potatoes
3 bay leaves (optional)
200g plain flour, plus extra for dusting
60g pecorino romano, parmesan (or use a mixture), or vegetarian alternative, finely grated
1 whole nutmeg, for grating
2 egg yolks (freeze the whites for another recipe)
30g unsalted butter

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Peel the potatoes and chop into equal-sized chunks. Lay a large sheet of kitchen foil on your work surface, pile the potatoes into the middle and arrange the bay leaves on top, if using. Fold the foil over the potatoes, then fold the edges in to seal and create a parcel. Transfer to a baking sheet and bake for 1 hr-1 hr 15 mins until the potatoes are tender. Or, tip into a heatproof bowl, cover (do not use foil) and cook in the microwave for 10 mins on high. If still firm, microwave in 5-min bursts until tender. While the potatoes are still hot, pass them through a ricer or push through a sieve onto a tray and cool completely. Will keep chilled for up to two days before using.
  • Scatter the flour, 10g of cheese, ½ tsp salt and a grating of nutmeg over the potatoes on the tray, then gently tip the egg yolks on top. Gently bring everything together with your hands until you have a uniform dough that resembles crumbly pastry. Knead for about a minute until it just comes together, but don't overwork it. Divide the dough into four pieces and roll each one out into a long, finger-thick sausage on a lightly floured surface. Cut each sausage into 1.5-2cm nuggets. The gnocchi can now be cooked, or you can create ridges on them by rolling them over the back of a fork, grater or sushi mat. Arrange the gnocchi in a single layer on the tray. Will keep frozen for up to three months. First, freeze on the tray until solid, then portion into food bags.
  • Bring a large pan of lightly salted water to the boil. If cooking all the gnocchi at once, you'll need to do this in three batches, cooking each batch for 2 mins, or until they rise to the surface. (You can also cook them for 3-5 mins from frozen.) Remove to a colander using a slotted spoon. Reserve 150ml of the cooking water, discarding the rest. Melt the butter in a large frying pan over a medium heat with about ½ tsp cracked black pepper and sizzle until the butter turns a nutty brown. Toss through the gnocchi, remaining cheese and about half of the reserved cooking water, then turn up the heat slightly and toss until the gnocchi is well-coated in a thick, cheesy sauce. You may need to add a little more of the cooking water to loosen. Serve the gnocchi straightaway in warm bowls.

Nutrition Facts : Calories 326 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium

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From charisseyu.com


HOMEMADE POTATO GNOCCHI - STEP BY STEP - INSIDE THE RUSTIC …
2020-07-09 Cooking the gnocchi. Bring a large pot of water to a boil and salt it generously. Add the gnocchi to the boiling water, once they float on the surface of the water they are cooked. Remove from the water with a slotted spoon straight into your prepared sauce, toss the gnocchi to coat in the sauce and serve.
From insidetherustickitchen.com


HOMEMADE SWEET POTATO GNOCCHI WITH GARLIC AND SPINACH
2020-04-25 In a large frying pan, heat the olive oil, garlic and chilli flakes until the garlic starts to brown and add in the cooked gnocchi. Toss the gnocchi in the oil and fry for 2-3 minutes, or until the gnocchi starts to get golden. Add in the spinach and toss through until wilted. Season with salt and pepper and serve straight away.
From eightforestlane.com


HOW TO MAKE GNOCCHI - OLIVIA'S CUISINE
2015-09-08 Use a bench scraper to cut the dough into 1 inch slices and gently roll each slice into long thin (about 1/2 inch thick) dowels, using the palm of your hands. Cut the dowels into 1 inch long gnocchi and transfer the gnocchi to a floured area. Bring a pot of salted water to boil.
From oliviascuisine.com


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Top Asked Questions

How do you cook gnocchi with potatoes?
For a homey spin, toss boiled gnocchi with butter and a little cream to moisten, top with grated Parmesan, and broil until golden and the cream bubbles. Preheat the oven to 350 degrees F. Wash the potatoes, prick them with a fork and place them on a sheet pan. Bake them until very soft, about 1 1/2 to 2 hours.
What is the best way to measure potatoes for gnocchi?
Please realize that unless you are well-versed in making gnocchi, your very best bet is to weight the potatoes and flour. Scales are very inexpensive and they are a game-changer for getting good results in baking and recipes like this one. It is almost impossible to be precise when using cups to measure potatoes.
What is gnocchi made of?
You may have already seen my first gnocchi recipe, which is my go-to gnocchi recipe: they are made with only flour and boiling water. They are much more dense and heavy than gnocchi di patate, or potato gnocchi. Most restaurants serve potato gnocchi, so this is probably the type of gnocchi you are most familiar with.
How long do you boil gnocchi?
Bring a large pan of lightly salted water to the boil. If cooking all the gnocchi at once, you’ll need to do this in three batches, cooking each batch for 2 mins, or until they rise to the surface. (You can also cook them for 3-5 mins from frozen.)

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