EASY HOMEMADE POTATO GNOCCHI RECIPE BY TASTY
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
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
HOMEMADE GNOCCHI
Provided by Trisha Yearwood
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Put the potatoes in a large saucepan over medium heat with enough water to cover by an inch. Bring to a simmer and cook until tender all the way through when pierced with a knife, about 20 minutes. Drain.
- When the potatoes are still hot but you are able to handle them, peel off the skins with a paring knife and press the warm potatoes through a ricer in a flat layer on a working surface. Let cool completely.
- Once the potatoes are cool, sprinkle with 1 teaspoon kosher salt. Drizzle the beaten egg over the potatoes. Sprinkle with 1 cup of the flour and use your hands (or preferably a bench scraper, if you have one) to mix and knead the dough together. Add 1/4 to 1/2 cup more flour as needed until the dough holds together and is only slightly sticky. (A good way to tell if the dough is the right texture is to cut the dough ball in half--the interior should look like cookie dough peppered with small holes throughout.)
- To form the gnocchi, break off a piece of dough and roll into a log about 3/4 inch thick, keeping your hands and counter well floured as you work. Cut crosswise into 3/4-inch segments. Give each piece a quick single roll between your palms to round them slightly. Roll each piece off the back of the floured tines of a fork, pressing with your thumb as you roll down to make a small indentation on one side and ridges from the fork on the other side. Place on a floured baking sheet.
- Bring a pot of water to a boil and salt generously. Boil the gnocchi until cooked, 2 to 4 minutes. Drain and serve tossed in a sauce of your choosing. Garnish with Parmesan and basil.
QUICK GNOCCHI
An easier version of an Italian favorite, using instant mashed potatoes. This recipe can easily be double, tripled, etc. I make multiple batches, and freeze. To freeze, put on cookie sheets until frozen, and then put into plastic bags. Serve with your favorite spaghetti sauce.
Provided by Sandy Metzler
Categories World Cuisine Recipes European Italian
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Place potato flakes in a medium-size bowl. Pour in boiling water; stir until blended. Let cool.
- Stir in egg, salt, and pepper. Blend in enough flour to make a fairly stiff dough. Turn dough out on a well floured board. Knead lightly.
- Divide dough in half. Shape each half into a long thin roll, the thickness of a breadstick. With a knife dipped in flour, cut into bite-size pieces.
- Place a few gnocchi in boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked.
Nutrition Facts : Calories 462.3 calories, Carbohydrate 91.3 g, Cholesterol 93 mg, Fat 3.5 g, Fiber 4.2 g, Protein 14.8 g, SaturatedFat 1 g, Sodium 1224.6 mg, Sugar 1.3 g
GNOCCHI I
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
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
SIMPLE POTATO GNOCCHI
These simple gnocchi are made from russet potatoes, flour, and egg. Serve them tossed with butter as a side dish or with a more substantial sauce for a main course.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 2h
Number Of Ingredients 4
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.
Nutrition Facts : Calories 220 g, Fat 1 g, Fiber 2 g, Protein 6 g
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