Potato Gnocchi Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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.

SIMPLE POTATO GNOCCHI



Simple Potato Gnocchi image

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

2 1/2 pounds russet potatoes (about 5 small)
Coarse salt
1 3/4 cups all-purpose flour, plus more for dusting
1 large egg, lightly beaten

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

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.

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

CHEF JOHN'S POTATO GNOCCHI



Chef John's Potato Gnocchi image

When I found one lone russet potato at the bottom of the bin, I decided to make a small batch of gnocchi--the perfect thing to do with one potato. I like a very potato-y gnocchi, so I go with just enough flour to form the dough. Other people prefer a denser, more pasta-like dumpling, and use much more flour. I know many of you hate it when I say this, but you'll just have to figure it out as you go.

Provided by Chef John

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h

Yield 2

Number Of Ingredients 5

1 large russet potato
1 egg, beaten
½ cup all-purpose flour, plus more as needed
1 cup marinara sauce, heated, or more as needed, divided
Freshly grated Parmigiano-Reggiano cheese, for serving

Steps:

  • Place potato in microwave and cook on high setting until cooked through, about 7 minutes depending on the size of the potato.
  • Split potato and remove flesh. Push flesh through strainer using the back of a wooden spoon in order to achieve a granular texture. Add a pinch of salt and let cool for about 10 minutes. Pour in beaten egg and stir, using the tines of a fork and trying not to mash the potato. Add about 1/3 cup flour and continue gently stirring gently with the tines of a fork until mixture starts to come together. You may need another pinch or two of flour. Fold mixture with a spatula until dough forms a mass, adding flour as needed. Using your fingers, knead dough gently to form ball, about 10 seconds.
  • Shape dough into a fat log shape on a floured surface. Cut into 4 pieces. Gently roll each piece using your fingertips to form the "snake" or a long rope of dough, starting from the center and rolling toward the end until dough is about 1/2 inch thick. Cut each rope of dough into 1/2-inch pieces.
  • Roll each 1/2-inch piece quickly down the back of a fork's tines to form ridges.
  • Heat sauce in a skillet while you cook the gnocchi.
  • Bring a large pot of salted water to a boil. Reduce heat so water continues to simmer. Add gnocchi to water. As soon as they float to the surface after half a minute or so, cook for an additional 14 seconds. Transfer cooked gnocchi with a slotted spoon to the pan with the sauce. Stir until coated.
  • Serve topped with grated cheese.

Nutrition Facts : Calories 411.1 calories, Carbohydrate 73.6 g, Cholesterol 97.7 mg, Fat 7 g, Fiber 8.2 g, Protein 13.3 g, SaturatedFat 2.2 g, Sodium 597.4 mg, Sugar 12.8 g

HOMEMADE POTATO GNOCCHI



Homemade potato gnocchi image

Make this classic Italian-style gnocchi and tomato recipe for a satisfying midweek meal. These potato dumplings are worth making from scratch and take minutes to cook

Provided by Valentina Harris

Categories     Dinner, Lunch, Pasta

Time 2h

Number Of Ingredients 6

1kg floury potatoes, Marfona are best but you can use King Edward
3 large eggs, beaten
300g plain flour or less, depending on the texture of the potatoes
300g ripe tomatoes
about 30 sage leaves
melted butter, a grating of black pepper and parmesan to serve

Steps:

  • Cook the potatoes and lower them whole in their skins into a pan of salted boiling water, bring back to the boil and simmer for 10-15 minutes until just soft. Test with a sharp knife - you should have to push the knife in, it should not slide in easily, otherwise the potatoes will be overcooked and mushy and will have absorbed too much water. Peel them quickly, as the cooler they get, the less fluffy they become.Hold them in a tea towel to peel as they are hot.
  • Using a mouli on a medium setting, press the potatoes into a bowl. Pass the potato through the mouli a second time, letting it fall on to the work surface. This second pressing is to make sure that the mixture is lump free, and also lets more air in. If you don't have a mouli, you could use a potato ricer, but only if it has small holes, and you may need to push the potatoes through three times to get the right texture.
  • Make a hollow in your pile of potatoes, then pour in the egg and sprinkle over some of the flour. Start to blend everything with your hands, adding more flour but as little as you can get away with (you want the flavour of the potato to come through, rather than that of the flour).Work carefully and quickly, as the more you handle the dough, the harder and bouncier it will become. You need the same lightness you would use for pastry.
  • You should now have a soft dough that holds together, doesn't feel sticky and can be easily shaped. Before you progress, check the dough by cooking a few gnocchi to see how they perform (see Valentina's tip, right).
  • Divide the dough into 3 equal pieces. Roll a piece at a time into long, thumb-nail thick cylinders on a lightly floured surface, again working lightly and quickly. As you roll you will also be gently stretching the dough. Keep the surface well floured as you don't want the gnocchi to stick.
  • Cut the dough into thumb-nail long lengths. Some people don't bother to shape and pattern them, but just cook them as they are. However, the shaping and patterning gives a hollow on one side and a pattern on the other that enables the sauce to cling better, and also makes each piece recognisable as a gnocco (a single gnocchi).
  • Roll the gnocchi in a little flour. Holding them very lightly, form each into a small concave gnocchi shape: hold them against the prongs of the back of a fork, pressing only firmly enough to get the imprint (not so firmly that they go through the prongs), then guide each one so it tumbles away from the fork. Use your thumb as a guide and your fingers to pick and curl the gnocchi up. Spread them on a large board until required.
  • Bring a large, deep pot of salted water to the boil. Working with a few at a time (don't cook more than you can cope with at once, see tip, right), drop in the gnocchi and listen for the wonderful kissing noise they make as they go in. Let them cook for 2 minutes, during which time they will bob back up to the surface, then scoop them out with a slotted spoon. Taste - they should be sofficí e leggeri (soft and light), the gnocchi equivalent of al dente.
  • For the tomato sauce, deseed and finely chop the tomatoes. Heat a thin layer of olive oil in a frying pan. Rub about 30 sage leaves in your hand to release the flavour, then fry for a few seconds until they darken slightly. Lift out and drain on paper towel. For each person put 20 gnocchi in a bowl and scatter over the tomatoes and sage. Drizzle over a little melted butter, then finish with a grating of black pepper and a sprinkling of finely grated parmesan.

Nutrition Facts : Calories 554 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 97 grams carbohydrates, Fiber 6 grams fiber, Protein 17 grams protein, Sodium 0.37 milligram of sodium

SWEET POTATO GNOCCHI RECIPE BY TASTY



Sweet Potato Gnocchi Recipe by Tasty image

Gnocchi are something you probably order all the time at restaurants but never think about making from scratch. Well, now's the time to start. These lightened-up homemade gnocchi call for sweet potato in place of regular potato. The sweet potato is mashed with flour, egg, and Parmesan and boiled into little dumplings. Then, the gnocchi get tossed in a simple sauce of butter and sage until just golden.

Provided by Merle O'Neal

Categories     Dinner

Time 45m

Yield 4 servings

Number Of Ingredients 6

1 sweet potato
½ cup vegetarian parmesan cheese, grated
1 egg
2 cups flour, plus more to dust
2 tablespoons butter
2 leaves fresh sage

Steps:

  • Preheat oven to 400ºF (200ºC).
  • Prick the sweet potato with a fork several times and bake for 40 minutes (or microwave for 5 minutes).
  • Allow potato to cool at least 5 minutes before peeling skin off.
  • In a large bowl, mash potato with masher or fork until smooth.
  • Add parmesan cheese, egg, and flour. Knead the dough until it is firm and no longer sticky, adding flour as needed, forming a ball with the dough.
  • Divide the dough into four equal parts. Take one part and roll it out into a long rope, about a 1-inch (2 ½ cm) wide.
  • Slice into ½-inch (1 cm) rectangles and set aside.
  • Using an overturned fork, slide each gnocchi over the fork prongs so they become serrated in a corkscrew shape.
  • Bring a large pot of water to a boil and add the gnocchi. Boil until the gnocchi float to the top, about 1-2 minutes. Drain in a colander.
  • In a pan over medium heat, melt butter and add sage. Simmer for 1 minute without letting butter burn.
  • Add gnocchi to pan with the sage and butter, tossing until lightly golden.
  • Top with more Parmesan cheese.
  • Enjoy!

Nutrition Facts : Calories 434 calories, Carbohydrate 67 grams, Fat 11 grams, Fiber 3 grams, Protein 14 grams, Sugar 4 grams

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.

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

QUICK POTATO GNOCCHI



Quick Potato Gnocchi image

Instant potatoes turn this gnocchi recipe into a breezy, 15-minute affair rather than an hours-long commitment.

Provided by John Becker

Categories     Quick & Easy     Dinner     Potato     Pasta     Kid-Friendly     Soy Free     Tree Nut Free     Vegetarian

Yield About 60 gnocchi; 4 servings

Number Of Ingredients 6

1 cup instant mashed potato flakes
1 cup all-purpose flour, plus more
1 large egg
¾ teaspoon salt
3 tablespoons butter, melted, or extra-virgin olive oil
Freshly grated Parmesan, black pepper, and chopped parsley, for garnishing (optional)

Steps:

  • Place 1 cup instant mashed potato flakes in a medium bowl. Pour over them 1 cup boiling water and stir to combine. Add 1 cup all-purpose flour, 1 large egg, ¾ teaspoon salt. Knead briefly until the mixture is smooth.
  • Bring 4 inches of well-salted water to a simmer in a large pot. Have ready 3 tablespoons butter, melted, or extra-virgin olive oil. Roll about 2 tablespoons of the dough into a ¾-inch-thick log. Cut crosswise into ¾-inch pieces. Press each piece against the tines of a fork, rolling it as you do; this will naturally cause the gnocchi to curl slightly, leaving one side indented and the other ridged. Test the gnocchi by dropping a few into the simmering water and cooking until they float, about 2 minutes. They should hold a firm shape and be chewy to the bite. If they are too soft or disintegrate, knead into the dough up to 3 tablespoons more all-purpose flour and a little beaten egg.
  • Test again. When the dough is right, roll the rest of the dough into three or four ¾-inch-thick ropes. Cut the ropes into ¾-inch pieces, shape the dough on the fork as directed above, letting them drop onto a lightly floured baking sheet. Bring the water back to a simmer. *Do not let the water reach a full boil. Drop one-third to half of the gnocchi into the pot and simmer, uncovered, until they float, then remove with a slotted spoon or skimmer to a wide bowl. Note: Never drain gnocchi by pouring the contents of the pot into a colander. Drizzle some of the melted butter or olive oil over the gnocchi. Toss to coat. Repeat until all the gnocchi are done.
  • Spoon gnocchi into bowls and top as desired.

More about "potato gnocchi recipes"

POTATO GNOCCHI (AUTHENTIC ITALIAN RECIPE) - CHRISTINA'S …
potato-gnocchi-authentic-italian-recipe-christinas image
2020-09-16 Potato Gnocchi (Authentic Italian Recipe) Recipe by Lidia Conte serves 5. Ingredients. 500g (approximately 3 cups) cooked …
From christinascucina.com
Reviews 40
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.


POTATO GNOCCHI | RICARDO
potato-gnocchi-ricardo image
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 …
From ricardocuisine.com
4/5 (17)
Total Time 2 hrs 15 mins
Category Main Dishes


GNOCCHI RECIPES | ALLRECIPES
gnocchi-recipes-allrecipes image
This gluten-free version uses a trick from the past when Italian cooks would toss potatoes into a fire or oven that was being cooled down so as not to waste the heat. Surplus baked potatoes became gnocchi because they have very little …
From allrecipes.com


HOMEMADE POTATO GNOCCHI { HOW ITALIANS MAKE IT}
homemade-potato-gnocchi-how-italians-make-it image
2017-10-04 Add salt. Bring potatoes to boil and cook for 30-40 minutes until done. Do a fork test, if the fork goes in smoothly and potato is soft – it’s ready. Run them under cold water. Cut each potato in half to release steam. Peel off …
From italianrecipebook.com


POTATO GNOCCHI - LIDIA
potato-gnocchi-lidia image
While the potatoes are cooling, bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. On a cool, preferably marble, work surface, gather the cold riced potatoes into a loose mound with a well in the center. Beat the …
From lidiasitaly.com


GIADA’S FRESH POTATO GNOCCHI | GIADZY
giadas-fresh-potato-gnocchi-giadzy image
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 …
From giadzy.com


POTATO GNOCCHI RECIPE - SIMPLY RECIPES
potato-gnocchi-recipe-simply image
2022-05-02 Drop the gnocchi into simmering water: Bring 4 quarts of salted water (1 tablespoon of salt for every 2 quarts of water) to a boil in a saucepan. Gently place the gnocchi, a few at a time, into the water. As soon as the …
From simplyrecipes.com


GNOCCHI - WIKIPEDIA
gnocchi-wikipedia image
Origin. The word gnocchi may be derived from the Italian word nocchio, meaning a knot in wood, or from nocca, meaning knuckle. It has been a traditional type of Italian pasta since Roman times. It was introduced by the Roman legions …
From en.wikipedia.org


10 BEST POTATO GNOCCHI SAUCE RECIPES | YUMMLY
10-best-potato-gnocchi-sauce-recipes-yummly image
2022-06-29 Yummly Recipe Basics: How To Make Thai Style Peanut Sauce Yummly. honey, peanuts, ginger, peanut butter, garlic, rice vinegar, soy sauce and 1 more. Guided.
From yummly.com


POTATO GNOCCHI | DONNA HAY
potato-gnocchi-donna-hay image
METHOD. Preheat the oven to 180°C (350°F). Place the salt on a baking tray, top with the potatoes and bake for 1 hour or until soft and skins are crispy. Set aside to cool slightly. Cut the potatoes in half. Scoop the flesh into a medium bowl …
From donnahay.com.au


HOMEMADE POTATO GNOCCHI RECIPE - SPEND WITH PENNIES
homemade-potato-gnocchi-recipe-spend-with-pennies image
2020-02-17 Dust counter with flour and roll out a ½" to ¾" thick rope of dough. Cut into ½" slices. Gently roll gnocchi pieces on a gnocchi board or the back of a fork to create ridges. Cook in boiling salted water, about 3 minutes, or until it …
From spendwithpennies.com


RECIPE POTATO GNOCCHI - RECIPES.CAMP
recipe-potato-gnocchi-recipescamp image
2018-09-27 Cover it and steam for 15 minutes. (The potatoes must turn tender). They need to be transferred to a bowl. Mash the potatoes using a potato masher. Add salt and pepper to season. Egg must be added and combine well …
From recipes.camp


25 GNOCCHI RECIPES - EASY GNOCCHI DINNER IDEAS - DELISH
25-gnocchi-recipes-easy-gnocchi-dinner-ideas-delish image
2021-09-23 25 Gnocchi Recipes - Easy Gnocchi Dinner Ideas. 1. Avocado Soup. 2. The Best Hot Sauce Brands to Buy Online. 3. 28 Ways To Use Yogurt In Your Recipes. 4. This Seltzer Is Made With Hot Dog Water.
From delish.com


18 GNOCCHI DISHES WE LOVE MAKING FOR DINNER | TASTE …
18-gnocchi-dishes-we-love-making-for-dinner-taste image
2020-12-06 Ricotta Gnocchi with Spinach & Gorgonzola. When my family comes for a visit, they always ask me to make this unique dish for dinner. Homemade cheesy gnocchi is topped with a rich sauce made with butternut …
From tasteofhome.com


CLASSIC ITALIAN POTATO GNOCCHI RECIPE - THE SPRUCE EATS
classic-italian-potato-gnocchi-recipe-the-spruce-eats image
2021-10-11 Steps to Make It. Gather the ingredients. In a large soup pot of water fitted with a steamer insert or basket, bring the water to boil. Cover and steam the potatoes for 30 to 40 minutes or until they can be pierced with a …
From thespruceeats.com


BEST POTATO GNOCCHI RECIPE - HOW TO MAKE POTATO GNOCCHI - DELISH
2020-10-19 Poke potatoes all over with a fork and place directly on oven racks. Bake until easily pierced with a knife, about 1 hour. Let cool slightly. Bake until easily pierced with a knife, about …
From delish.com


BEST POTATO GNOCCHI RECIPE - HOW TO MAKE POTATO GNOCCHI
Potato Gnocchi with Butter, Sage and Chives. In a large pot, combine the potatoes and 4 quarts water. Bring to a boil over high, then stir in 1 tablespoons salt. Reduce to medium-high and …
From 177milkstreet.com


7 PERFECT SAUCES FOR GNOCCHI - THE SPRUCE EATS
2020-12-20 Sauté the carrots and onions in extra-virgin olive oil, then add two 28-ounce cans of crushed tomatoes, some chopped garlic, salt, and a couple teaspoons of sugar. Simmer for …
From thespruceeats.com


POTATO GNOCCHI RECIPE | GOOD FOOD
Method. Boil the potatoes in plenty of water until tender. Drain and peel while still hot. Sieve the potatoes onto a clean workbench or into a large bowl, using a potato ricer or food mill*. In a …
From goodfood.com.au


HOW TO MAKE THE ABSOLUTE BEST GNOCCHI FROM SCRATCH | KITCHN
2020-10-22 Bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and simmer until the potatoes are knife tender and cooked through, 20 to 30 minutes depending …
From thekitchn.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) – …
From recipesfromitaly.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 …
From favfamilyrecipes.com


POTATO GNOCCHI WITH BUTTER AND CHEESE RECIPE | FOOD & WINE
Cook, stirring constantly, until a creamy and loose butter sauce forms and coats gnocchi, about 1 minute. Remove from heat, and season with salt and pepper to taste; place in 2 serving bowls. …
From foodandwine.com


POTATO GNOCCHI RECIPE - PAULA WOLFERT | FOOD & WINE
Directions. Preheat the oven to 400°. Spread a 1-inch layer of salt in a small roasting pan. Prick the potatoes all over with a fork and arrange them on the salt in a single layer. Bake until ...
From foodandwine.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. …
From insidetherustickitchen.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 …
From sipandfeast.com


POTATO GNOCCHI SAUCE RECIPE | DEPORECIPE.CO
2022-07-08 Potato Gnocchi Sauce Recipe. Gnocchi with tomato sauce salt lavender gnocchi with pomodoro sauce easy flavorful foocrush com potato gnocchi in bacon spinach cream …
From deporecipe.co


POTATO GNOCCHI: THE AUTHENTIC RECIPE - THE BELLA VITA
2021-11-23 Instructions. Wash potatoes under running water. Boil potatoes in salted water for 35-40 minutes with the skin on, which protects the pulp allowing it to remain less watery. …
From the-bella-vita.com


POTATO GNOCCHI RECIPE | HOW TO MAKE GNOCCHI FROM …
2020-04-28 As you roll out and cut your gnocchi, always leave the dough covered underneath a large bowl, so it doesn’t dry out. The potato gnocchi should be put into a flat tray, covered …
From vincenzosplate.com


BASIC POTATO GNOCCHI - LIDIA
Spread the riced potatoes in a thin layer on a baking sheet or tray, sprinkle the salt all over and let them cool and dry for at least 20 minutes, preferably 2 to 3 hours. To mix the dough, pile …
From lidiasitaly.com


POTATO GNOCCHI - ITALIAN RECIPES BY GIALLOZAFFERANO
Mash the potatoes on a work surface while still hot, with the help of a potato masher, add the flour and salt 1 and knead with your hands 2 to obtain a soft but compact dough 3. Take one …
From giallozafferano.com


GAIL SIMMONS' INSTANT POTATO GNOCCHI WITH POMODORO
Bring a large pot of water to a boil and season generously with salt. When boiling, add in the gnocchi. When the gnocchi floats to the top of the water, cook for an additional 2 minutes. …
From gooddishtv.com


HOMEMADE POTATO GNOCCHI RECIPE - EASY SOFT POTATO GNOCCHI
2020-02-19 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). …
From anitalianinmykitchen.com


10 BEST POTATO GNOCCHI SIDE DISHES RECIPES | YUMMLY
2022-07-03 sweet potato, thyme, all purpose flour, turnip, garlic, potatoes and 15 more Homemade Purple Potato Gnocchi Sugar Loves Spices sage leaves, butter, oil, parmigiano, …
From yummly.com


30 GNOCCHI RECIPES FOR TASTY ITALIAN MEALS - INSANELY GOOD
2022-06-02 1. Olive Garden Chicken Gnocchi Soup. This list would sure be incomplete without a copycat of Olive Garden’s creamy, spinach and chicken gnocchi soup. In just 30 minutes, …
From insanelygoodrecipes.com


INCREDIBLE RECIPES WITH FRESH POTATO AND SKILLET GNOCCHI - OLIVIERI
Loaded Bacon and Egg Breakfast Skillet Gnocchi. Try this one-pan breakfast fry up with bacon, eggs and gnocchi for a yummy way to start the day! Perfect for brunch, lunch or dinner too. 2. …
From olivieri.ca


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #healthy     #main-dish     #pasta     #european     #low-fat     #vegetarian     #dietary     #low-cholesterol     #low-saturated-fat     #healthy-2     #low-in-something     #pasta-rice-and-grains     #4-hours-or-less

Related Search