Handmade Gnocci Dumplings Recipes

VERONICA'S HOMEMADE GNOCCHI (ITALIAN POTATO DUMPLINGS)

Steps:

• IN LARGE KETTLE, bring the water and oil to a boil.
• Remove from burner and add the 2 boxes of instant potatoes (make it like you are making mashed potatoes).
• Let it cool for about 4 hours.
• In a large bowl combine the flour and grated cheese (mix well).
• Add the slightly beaten egg yolks and cold mashed potato mixture.
• Mix and knead and knead and knead& then knead some more (It will seem like it will never come together, but do not add anything else- just keep kneadin until it becomes nice and smooth) When nice and smooth, cut the dough into sections (don't make the pieces too big or too small) Roll out each piece into a rope (about 1" thick) (do not use any flour when you are making the ropes).
• Cut the rope into 1" pieces or smaller.
• Sprinkle flour over the little pieces.
• Using a cheese grater that has been floured real good, roll each 1" inch piece with your finger to form your gnocchi.
• (HINT: USE THE SMALL HOLE SIDE AND ROLL LIGHTLY WITH FINGER TO GET THE SHAPE. IF YOU PRESS DOWN TOO HARD, YOU WILL END UP POKING A HOLE THROUGH THE DOUGH. IF THAT HAPPENS, MUSH THE PIECE BACK TOGETHER AND ROLL AGAIN).
• They will sorta look like a crocheted hat without a rim when you are done rolling them.
• Flour your cookie trays and only put one layer of gnocchi's per tray.
• You can freeze them at this point and when they are frozen, throw them all into a plastic bag and keep in the freezer until ready to use.
• When ready to cook them, place them in boiling water.
• When they float to the top of the pan, they are done.
• Drain and put in big pasta bowl.
• Pour your sauce (tomato or pesto) over the top and mix and serve.
• This recipe will serve about 10 to 12 people.
• You might want to cut it in half.

ITALIAN CHICKEN & GNOCCHI DUMPLINGS

Steps:

• Add 2 tablespoons of the olive oil to a heavy-bottomed pot or Dutch oven over medium-high heat. Pat the chicken dry with paper towel, then season generously with 1 1/2 teaspoons kosher salt & ground black pepper as desired. Carefully add the chicken to the pot, working in batches as needed to avoid overcrowding. Cook for 4-5 minutes per side, until deeply golden brown. Transfer to a plate and set aside. The chicken will not be cooked through at this point - that's fine!
• Reduce the heat under the pot to medium. Add in the carrot, celery, onion & potato, seasoning with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until softened, about 5 minutes. Add in the garlic & Italian seasoning, stirring to combine, and cook 1-2 minutes, until fragrant.
• Dust the flour over the softened veggies, stirring to coat. Cook for 1-2 minutes, stirring frequently, until deeply browned. While scraping the bottom of the pot with a wooden spoon, slowly pour in the chicken stock. Be sure to scrape up any brown bits that may have formed at the bottom of the skillet - that's where the flavor is! Add the bay leaves, parmesan rind, & poultry herbs (I like to use kitchen twine to tie all the herbs together into a little bundle for easy removal; if you do not have kitchen twine, finely chop the herbs). Bring to a boil, then reduce to a simmer. Add the browned chicken into the pot. Cover & simmer for 20 minutes.
• Meanwhile, as the soup simmers, prep the DeLallo Gnocchi Kit. Follow Step 1 of package directions to prepare the gnocchi "dumpling" dough - Combine package contents with water in a medium bowl. Stir with a fork until dough begins to form. Knead by hand until dough no longer sticks. Set aside.
• Remove the chicken from the pot & carefully shred. You can do so using 2 forks, or my favorite trick: pop them in a stand mixer & let the paddle attachment do the work for you (I swear this works!). Add the shredded chicken back into the pot along with the half & half, stirring to combine. Bring the soup up to a simmer. Using 2 spoons, freeform the gnocchi dough into tablespoon-sized dumplings, dropping the dumplings into the pot one by one (you could also use a tablespoon measure, just take care not to overwork the dough). Once all the dumplings have been added to the pot, cover & simmer for 5 minutes, until the gnocchi is cooked through. Taste and season with additional salt or ground black pepper as needed.
• : Ladle the chicken & dumplings into individual bowls & finish with a sprinkling of chopped fresh parsley or chives, as desired. Enjoy!

GNOCCHI I

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.

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.

HANDMADE GNOCCI DUMPLINGS

Steps:

• Bake (or boil) potato and mash.
• Pour flour into a bowl and add mashed potato.
• Whisk an egg and add to the mixture.
• Add spices and make sure the mix is smooth (can use an electric mixer).
• If needed, add a bit more flour.
• Roll dough into a sausage shape and cut into 1 inch pieces.
• Put back of fork into each piece.
• Boil a pot of water with salt and drop pieces in (6-8 at a time). They are done when they rise to the surface.
• Eat immediately with any pasta sauce.