Homemadepotatognocchi Recipes

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POTATO GNOCCHI



Potato Gnocchi image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 1h47m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
1 pound russet potatoes
3 to 4 large egg yolks
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon gray salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour, plus more for dusting board and dough

Steps:

  • Preheat the oven to 425 degrees F.
  • Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook's Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use.
  • Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups. Make a mound of potatoes on the counter with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough. If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.
  • Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them. You can cook these as is or form them into the classic gnocchi shape with a gnocchi board, ridged butter paddle, or the tines of a large fork turned upside down. Rest the bottom edge of the gnocchi board on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. It will roll away and around your thumb, taking on a cupped shape -- with ridges on the outer curve from the board and a smooth surface on the inner curve where your thumb was. (Shaping them takes some time and dexterity. You might make a batch just for practice.) The indentation holds the sauce and helps gnocchi cook faster.
  • As you shape the gnocchi, dust them lightly with flour and scatter them on baking sheets lined with parchment paper or waxed paper. Set gnocchi filled cookie sheet in front of a fan on low for 1/2 hour (turning gnocchi after 15 minutes). If you will not cook the gnocchi until the next day or later, freeze them. Alternatively, you can poach them now, drain and toss with a little olive oil, let cool, then refrigerate several hours or overnight. To reheat, dip in hot water for 10 to 15 seconds, then toss with browned butter until hot.
  • When ready to cook, bring a large pot of water to a boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

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

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

EASY POTATO GNOCCHI



Easy Potato Gnocchi image

Think of gnocchi as very delicate dumplings. They are usually made using potatoes and/or flour. This is a dish that you can use with many sauces that you would normally use on pasta. It's alot easier to make than you might imagine. Some sauce ideas include Recipe #255532, Recipe #255509, and Recipe #264811

Provided by 2Bleu

Categories     Healthy

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

2 large idaho potatoes (russets)
1/2 cup gruyere cheese, shredded (or parmesan cheese)
1 teaspoon salt
1/2 teaspoon black pepper
1 cup flour
1 egg

Steps:

  • Cook potatoes (with their skin on) in boiling water until tender. Allow the cooked potatoes to cool slightly, then carefully peel while holding potato with a kitchen mitt.
  • While still hot, puree potatoes through a ricer, food mill, or hand style cheese shredder and shred them into a large mixing bowl and allow to cool completely before proceeding. You can 'flip' the bowl to toss the potatoes to help them cool. Meanwhile, bring a large pot of salted water to a rolling boil.
  • Add the cheese, flour, salt, and pepper and toss again by 'flipping' the bowl (similar to sauteeing a pan over a flame).
  • Add in the egg and mix by hand to form a smooth, slightly sticky dough. Briefly knead the dough to incorporate the flour, being careful not to overwork. Cut the dough into 6 equal pieces and return them to the bowl.
  • Working in close proximity to the stove, lightly flour your hands, and have a fork ready. Roll each piece (one at a time) into a long rope, about 1/2-inch in diameter, flouring your hands lightly only if needed. Slice the ropes into pieces 1-inch pieces.
  • Holding one piece at a time, gently press and roll the balls of dough against the back tines of a fork so slight indentations are formed (dip the back of the fork tines in flour as needed). Repeat with each piece of dough either keeping the pieces on the counter (or you can drop them right off the fork into the boiling water as you make them).
  • Gently drop the gnocchi into boiling water and wait for them to rise to the top. Cook for 2 to 3 minutes more then remove the cooked gnocchi with a slotted spoon or skimmer. Pour sauce over top and serve.

Nutrition Facts : Calories 330.6, Fat 6.1, SaturatedFat 3, Cholesterol 67.7, Sodium 656, Carbohydrate 56.4, Fiber 5, Sugar 1.7, Protein 12.6

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

GRANDMA'S GNOCCHI



Grandma's Gnocchi image

My grandmother used to make these when I was a little girl. When I was old enough to realize that I needed to get her delicious recipes, she showed me how to make a lot of her wonderful dishes. She never wrote anything down and she rarely used a cookbook. She also didn't measure things the same each time, so sometimes you have to add a little to the recipes.

Provided by PASTAWITHGARLIC

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 8

Number Of Ingredients 5

6 russet potatoes
1 cup all-purpose flour
1 egg, lightly beaten
1 tablespoon olive oil
1 pinch salt

Steps:

  • Bring a large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 minutes. Drain, cool slightly, and peel. Season with salt, then mash potatoes with fork, masher, or in ricer. Place in large bowl, and stir in egg and olive oil. Knead in enough flour to make a soft dough.
  • On a floured surface, roll dough into a long rope. Cut the rope into 1/2-inch pieces.
  • Bring a large pot of lightly salted water to a boil. Drop in gnocchi, and cook until they float to the top, about 3 to 5 minutes. Serve with pasta sauce.

Nutrition Facts : Calories 203.7 calories, Carbohydrate 39.9 g, Cholesterol 23.3 mg, Fat 2.6 g, Fiber 3.9 g, Protein 5.6 g, SaturatedFat 0.5 g, Sodium 18.7 mg, Sugar 1.3 g

POTATO GNOCCHI



Potato Gnocchi image

Gnocchi should be made in one continuous process: cook the potatoes, make the dough, form the gnocchi. For more gnocchi serving suggestions, see our Gnocchi with Brown Butter and Sage and Potato Gnocchi with Wild Mushroom Sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 5

4 large (about 2 pounds) Idaho potatoes, scrubbed
2 tablespoons plus 2 1/2 teaspoons salt
2 cups plus 2 tablespoons all-purpose flour, plus more for dusting
2 large eggs
1/8 teaspoon freshly ground black pepper

Steps:

  • Place unpeeled potatoes in a large saucepan, and cover by 2 inches with cold water. Add 1 tablespoon salt, and bring to a boil. Reduce heat to medium high, and cook until tender, about 40 minutes.
  • Meanwhile, fill another large saucepan with cold water, add 1 tablespoon salt, and bring to a boil. Prepare an ice bath by filling a large bowl with ice and water. (These are for cooking and cooling the gnocchi.) Drain potatoes, and peel while still hot, holding them with a clean kitchen towel. Pass potatoes through a potato ricer or a food mill fitted with the finest disk onto a lightly floured work surface. Make a well in the center of the mound of potatoes, and sprinkle flour evenly over the potatoes. Break eggs into the well, and add 2 1/2 teaspoons salt and the pepper. Using a fork, lightly beat eggs, and incorporate the remaining ingredients to form a dough. Knead lightly on the work surface until the dough is soft and smooth.
  • Lightly dust the work surface with flour. Divide dough into 4 balls, and shape each ball into a rope 3/4 inch in diameter. Cut each rope into 1-inch pieces. Shape the gnocchi: Hold a dinner fork in one hand, and use your index finger to hold a cut edge of a piece of gnocchi against the curved back of the tines of the fork. Press into the center of the gnocchi with your index finger to make a deep indentation. While you are pressing the piece against the tines, flip it away over the tip of the fork, allowing the gnocchi to drop to the work surface. If the gnocchi becomes sticky, dip fork and index finger into flour. The finished gnocchi will have ridges on one side and a depression on the other. At this point, gnocchi can be refrigerated on a lightly floured baking sheet for several hours before boiling and serving.
  • To cook gnocchi, drop half of them into the boiling water, and cook until they float to the surface, about 2 to 3 minutes. Remove with a slotted spoon, and place in the ice bath for about 20 seconds. Transfer from ice bath, to a colander, and repeat process with the other half of the dough.

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.

HOMEMADE POTATO GNOCCHI



Homemade Potato Gnocchi image

My Italian mother remembers her mother making this potato gnocchi recipe for special occasions. She still has the bowl Grandma mixed the dough in, which will be passed down to me someday. -Tina Repak Mirilovich, Johnstown, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 7

4 medium potatoes, peeled and quartered
1 egg, lightly beaten
1-1/2 teaspoons salt, divided
1-3/4 to 2 cups all-purpose flour
3 quarts water
Spaghetti sauce, warmed
Optional: grated Parmesan cheese, crushed red pepper flakes and fresh herbs, such as basil, oregano or parsley

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.

Nutrition Facts : Calories 159 calories, Fat 1g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 674mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 2g fiber), Protein 5g protein.

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From copykat.com


3 INGREDIENT PASTA GRANNIES POTATO GNOCCHI - THE ART OF …
2020-04-19 Leftover mashed potato gnocchi recipe. After the calculations and adaptations of the original recipe, this was my recipe: 800 grams of leftover mashed potatoes; 200 grams of flour; 1 whole egg; This made a really generous four portions or six starter portions. The original recipe being slightly larger is likewise 4 portions but I can only ...
From theartofimprovisation.com


HOW TO MAKE HOMEMADE POTATO GNOCCHI - RECIPES FROM ITALY
2022-03-28 Step 2) – In a separate dish beat the egg with a fork and add the fine salt. Stir and let the salt dissolve. Then add 2 tablespoons of the beaten egg to the potatoes. Step 3) – Knead the ingredients with your hands, quickly and for a short time. Long kneading will …
From recipesfromitaly.com


POTATO GNOCCHI - ITALIAN RECIPES BY GIALLOZAFFERANO
To prepare potato gnocchi, start by boiling the potatoes. Arrange the potatoes in a large pot and cover with plenty of cold water 1. From the moment the water starts boiling, count about 30-40 minutes, depending on their size. Try the fork test and if the tines enter without difficulty then you can drain the potatoes.
From giallozafferano.com


HOW TO MAKE POTATO GNOCCHI | FAVORITE FAMILY RECIPES
2021-10-29 Place a square of mozzarella in each "pocket" and pinch shut. Sprinkle with flour and then place all of the dough balls in a sieve. Bring a large pot of salted water to a boil. Drop in all the gnocchi and boil until gnocchi has risen to the top (about 3 …
From favfamilyrecipes.com


HOW TO MAKE HOMEMADE GNOCCHI RECIPE | THE RECIPE CRITIC
2021-08-21 Make Dough: On a flat surface mix the flour and salt and form a well in the middle. Add the riced potatoes, melted butter and beaten egg to the center of the well. Use your hands to bring the ingredients together and knead to form a soft dough. Rest: Cover the dough with plastic wrap and allow to rest for 20 minutes.
From therecipecritic.com


BEST POTATO GNOCCHI RECIPE - HOW TO MAKE POTATO GNOCCHI
2020-10-19 In a large bowl, combine riced potatoes, flour, eggs, salt, and a little pepper until a dough forms. Turn dough onto a lightly floured surface and knead until smooth, about 3 …
From delish.com


HOMEMADE POTATO GNOCCHI RECIPE [HOW TO VIDEO] | MASALA HERB
2018-07-23 Dust your working space with flour and cut your dough into 4. Use one piece at a time. Roll out to create the two first shape option. Shape into Pillows or press down with a fork or pick from your dough for the third option, and press the dough on the fork to …
From masalaherb.com


HOMEMADE POTATO GNOCCHI - SWEET AND SALTY
2021-11-16 Homemade Potato Gnocchi … an easy Italian recipe from my family for soft and delicious homemade gnocchi with only 3 ingredients: potatoes, flour and egg with a little extra-virgin olive oil in the dough. Quick to cook (only a couple of minutes) and cheap, they are my favorites cooked with cheese sauce or simply with tomato and basil sauce.
From blog.giallozafferano.com


EASY GNOCCHI RECIPE (VIDEO) - NATASHASKITCHEN.COM
2021-08-27 Peel potatoes and cut each one into 4 slices. Use a potato ricer to press one piece of potato at a time over a clean work surface. Drizzle 1 beaten egg over the potatoes and dot the top of the potatoes with bits of ricotta cheese. Mix 1 tsp salt and 1/4 tsp pepper into 1 cup flour then sift the flour mixture over the potatoes.
From natashaskitchen.com


HOMEMADE POTATO GNOCCHI - SUGARLOVESPICES
2020-02-06 Cut a slice of the dough at a time, dust some flour on the board and start making a long rope about 1.5 cm round, adding some flour as needed when rolling the "rope". With a knife, cut pieces of dough about 1.5-2 cm. When you have little …
From sugarlovespices.com


POTATO GNOCCHI FROM SCRATCH - GARLIC & ZEST
This recipe looks completely approachable – thanks so much for sharing. Reply. Lisa says. February 25, 2016 at 7:09 AM. You’re welcome! Enjoy! Reply. Andcakestoo says. February 25, 2016 at 3:45 AM. Hi Lisa, i love making homemade gnocchi. They are so delightful to eat. When I saw your freezer bag filled with gnocchi, my immediate question was, how does she do it? …
From garlicandzest.com


HOMEMADE POTATO GNOCCHI RECIPE | EATINGWELL
Directions. Step 1. Preheat oven to 400 degrees F. Advertisement. Step 2. Pierce potatoes in several spots with a fork. Bake directly on the center rack until tender when pierced with a knife, 45 minutes to 1 1/4 hours, depending on the size and type of your potatoes.
From eatingwell.com


HOW TO MAKE THE BEST HOMEMADE GNOCCHI - ITALIAN FOOD FAST
Method. 1 Place the potatoes (skin on) into a large pan of salted boiling water, cook until you can pierce with a fork. Depending on the size of the potatoes, this will take between 30 and 45 minutes. 2 Carefully, one by one, take the potatoes out of the water and peel them before passing them through a ricer on the work surface.
From italianfoodfast.com


POTATO GNOCCHI - EASY DETAILED INSTRUCTIONS - SIP AND FEAST
2021-09-07 Spread the riced potatoes out on a large work surface and let them cool. Sprinkle 1 teaspoon of fine sea salt all over the potatoes, then sprinkle the flour. Drizzle 1 beaten egg onto the flour and begin combining the gnocchi dough. A scraper tool works well to cut the dough in and avoid overmixing.
From sipandfeast.com


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