Simple Potato Gnocchi Recipes

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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.

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

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

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

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

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.

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.

QUICK GNOCCHI



Quick Gnocchi image

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

1 cup dry potato flakes
1 cup boiling water
1 egg, beaten
1 teaspoon salt
⅛ teaspoon ground black pepper
1 ½ cups all-purpose flour

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



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

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.

INSTANT POTATO GNOCCHI



Instant Potato Gnocchi image

This tasty gnocchi is much easier than it looks and contains almost no saturated fat. "Just serve with your favorite jarred pasta sauce, and you're set!" Sarah Ott - Blanchardville, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 cup mashed potato flakes
1 cup boiling water
1 eggs, lightly beaten
1-1/2 cups all-purpose flour
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
6 cups water
Pasta sauce of your choice
Grated Parmesan cheese, optional

Steps:

  • Place potato flakes in a large bowl. Stir in boiling water; add egg. Stir in flour and seasonings. On a lightly floured surface, knead 10-12 times, forming a soft dough., Divide dough into four portions. On a floured surface, roll each portion into 1/2-in.-thick ropes; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork., In a large saucepan, bring water to a boil. Cook gnocchi in batches for 30-60 seconds or until they float. Remove with a slotted spoon. Serve with sauce; sprinkle with cheese if desired.

Nutrition Facts : Calories 250 calories, Fat 2g fat (0 saturated fat), Cholesterol 53mg cholesterol, Sodium 126mg sodium, Carbohydrate 50g carbohydrate (1g sugars, Fiber 2g fiber), Protein 8g protein.

OLD FASHIONED POTATO GNOCCHI



Old Fashioned Potato Gnocchi image

I love gnocchis they are a little different from everyday potatoes - vary them with different flavors (add spinach etc). I like to fry they with bacon and mushrooms. They freeze well, but freeze them on a cookie sheet first so they remain separate.

Provided by Bergy

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

5 1/2 cups mashed potatoes
3/4 cup flour
5 egg yolks
1/8 teaspoon nutmeg
1 teaspoon salt
pepper
1/3 cup olive oil

Steps:

  • Beat the egg yolks and then combine with the mashed potatoes, mix well.
  • Add nutmeg, salt, pepper& apprx 1/2 cup flour.
  • Knead to gether and add remainder of flour (hold back a bit you can add it later) Knead until you have a slightly sticky consistency if too sticky add remainder flour.
  • Lightly dust your work surface with flour.
  • Form the dough into sausage like rolls about 3/4" thick, cut into 1" pieces Use a fork to flatten the gnocchi leaving an imprint from the tines.
  • Keep the fork rinsed clean so it doesn't stick.
  • Meanwhile fill a 3 quart pot with water and bring to a boil.
  • Drop about 18 gnocchis in at a time, they will sink to the bottom and when cooked float to the top When they are floating remove with a slotted sppon, sprinkle with a little olive oil, keep warm When ready to serve sprinkle with parmesan cheese.

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

POTATO GNOCCHI WITH QUICK TOMATO SAUCE RECIPE BY TASTY



Potato Gnocchi With Quick Tomato Sauce Recipe by Tasty image

Once you get the hang of it, gnocchi is one of the easiest pastas to make from scratch at home. We paired it with a quick fresh tomato sauce that uses good quality olive oil to add richness and flavor. Experiment by adding fresh or dried herbs, Parmesan cheese, or even a protein to your sauce for a custom creation.

Provided by Matt Ciampa

Categories     Dinner

Time 1h5m

Yield 2 servings

Number Of Ingredients 8

kosher salt, to taste
1 lb russet potato
4 tablespoons olive oil, divided
½ medium yellow onion, diced
10 oz cherry tomato
¼ cup water
1 large egg
½ cup all purpose flour, plus more for dusting

Steps:

  • Add the potatoes to a large pot of salted boiling water and cook for 20-25 minutes, or until easily pierced with a fork. Drain and set aside until cool enough to handle, but still warm.
  • While the potatoes are cooking, make the tomato sauce: Heat 2 tablespoons of olive oil in a large, high-walled skillet over medium heat. Add the onion, season with salt and sauté until soft, 5-7 minutes. Add the tomatoes, season with salt, and cook until they start to burst, about 5 minutes. Add the water and remaining 2 tablespoons of olive oil. Cover and cook until the tomatoes have broken down into a sauce, about 15 minutes. Remove from the heat and cover until ready to serve.
  • Using a peeler or your fingers, remove the skin from the potatoes. Pass the potato flesh through a ricer or food mill into a large bowl. Add the egg and mix until just combined. Slowly incorporate the flour, a little at a time, until the dough starts to form. Be careful not to overwork the dough. If the dough still feels sticky, add a little more flour, 2 tablespoons at a time.
  • Transfer dough to a lightly floured surface. Cut into 4 portions. Roll out 1 portion into a long rope, about 1 inch wide. Cut in half crosswise, then cut each half into 1-inch pieces. Set aside on a lightly floured surface while you repeat with the remaining dough.
  • If desired, roll each gnocchi on a fork or gnocchi board to make decorative ridges.
  • Bring a large pot of salted water to a boil. Working in batches, add the gnocchi, stirring gently once or twice to ensure they are not sticking to the bottom of the pot or each other. Boil until the gnocchi float to the surface, then wait another 15-30 seconds and remove from the water with a slotted spoon. Reserve ½ cup of the cooking water.
  • Reheat the tomato sauce over medium heat. Add some of the reserved pasta water and stir to combine. Check for seasoning and add salt if needed. Add the gnocchi to the sauce and toss until well coated, adding more pasta water as needed to create a thick sauce.
  • Serve immediately and enjoy!

Nutrition Facts : Calories 658 calories, Carbohydrate 83 grams, Fat 30 grams, Fiber 7 grams, Protein 13 grams, Sugar 8 grams

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From cookclickndevour.com


HOMEMADE POTATO GNOCCHI RECIPE - SPEND WITH PENNIES
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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


POTATO GNOCCHI | RICARDO
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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 oven rack. Bake for 1 hour or until tender. Remove the potatoes from the oven, peel while still …
From ricardocuisine.com


CLASSIC ITALIAN POTATO GNOCCHI RECIPE - THE SPRUCE EATS
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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


EASY, NO-FAIL ITALIAN GNOCCHI RECIPE - THE SPRUCE EATS
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2022-03-08 Place the water, beaten egg, butter, and garlic powder in a food processor and mix at low speed until combined. In a large mixing bowl, combine the potato flakes, flour, parsley, and salt. Add the potato flake-flour mixture to …
From thespruceeats.com


EASY GNOCCHI WITH BUTTER GARLIC AND PARMESAN - WILL COOK FOR SMILES
2020-03-20 When gnocchi is almost done boiling, preheat a saute pan over medium-high heat. Melt butter and start to saute garlic. When garlic starts to golden, add thyme and saute just a couple of seconds until fragrant. Carefully add gnocchi, season with some salt, and toss to mix. Sear, stirring once in a while, until sides of gnocchi get golden.
From willcookforsmiles.com


ITALIAN POTATO GNOCCHI: STEP BY STEP RECIPE - THE ITALIAN …
STEP BY STEP RECIPE. Boil the unpeeled potatoes 30-40 minutes (according to potato size) in lightly salted water, resisting the temptation to pierce them with a fork, this floods the potato structure with boiling water, thus damaging the dough. Let the potatoes cool a bit then peel and mash them with a hand-powered mill or a ricer, straight ...
From theitalianrecipes.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 portion of the dough at a time and roll it out with your fingertips to form loaves of …
From giallozafferano.com


EASY POTATO GNOCCHI - A RECIPE BLOG
2021-06-05 Bring a pot of water to the boil and salt generously. Add potatoes and cook for 20 minutes or until cooked through completely. 2. Done. Process potato using a moulis or transfer to a bowl and use a potato masher to mash until smooth. Season with salt and pepper. 3. Done.
From arecipeblog.com


POTATO GNOCCHI WITH SAGE AND PECORINO | NEFF IE
Step 8. Melt the butter in a high-sided sauté pan, once the butter is bubbling, throw in the sage leaves and allow to crackle and pop. At the same time, blanch the gnocchi in salted simmering water. They are cooked when they float to the top. Drain and add to the sage butter.
From neff-home.com


EASY HOMEMADE POTATO GNOCCHI (+ LEMON HERB SAUCE)
2020-12-09 Step 1: Prepare & cook the potatoes. First, clean the potatoes by scrubbing them well under water, rinsing, and patting dry with a kitchen towel. Then, boil the potatoes whole and un-pierced in a large pot of salted water for between 20-30 minutes, or until fork-tender.
From alphafoodie.com


5 INGREDIENT POTATO GNOCCHI | GNOCCHI | EASY RECIPES
Using a peeler or your fingers, remove the skin from the potatoes. In a medium bowl, mash the potatoes until all lumps are gone. Transfer mashed potatoes to a large bowl. Melt mozzarella in the microwave for 1 minute. Stir egg yolks, Parmesan, and flour into mashed potatoes, then season with salt. Stir in melted mozzarella.
From potatogoodness.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


BEST POTATO GNOCCHI RECIPE - HOW TO MAKE POTATO GNOCCHI
2022-07-13 Directions. 01. 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 cook, stirring occasionally, until the potatoes break apart when pierced with a knife, 15 to 20 minutes.
From 177milkstreet.com


POTATO GNOCCHI (AUTHENTIC ITALIAN RECIPE) - CHRISTINA'S CUCINA
2020-09-16 Roll it so that it’s about 3/4″ (2 cm) in diameter. Cut the rope of dough into pieces which are about 3/4″ (2 cm) each, a little longer is okay, but don’t make them shorter than this. Once the length of dough is cut into pieces, start rolling the gnocchi on a fork or gnocchi board to give them ridges.
From christinascucina.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


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


POTATO GNOCCHI | FEASTY
This simple gnocchi will make Italian food night all the more special. By Italian Foodaholics (@italian_foodaholics). 3 ingredients, including 1kg potatoes, 300g flour, and Pinch salt. Easy to make. By Italian Foodaholics (@italian_foodaholics). 3 ingredients, including 1kg potatoes, 300g flour, and Pinch salt.
From feastyrecipes.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


EASY POTATO GNOCCHI RECIPE - YOUTUBE
Homemade Potato Gnocchi are endlessly better than store-bought and they are freezer friendly. Sauté them and serve with bacon and sour cream, or simply toss ...
From youtube.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, you can enjoy a big bowl of gnocchi dumplings, juicy chicken, and creamy broth. Breadsticks are not required, but definitely recommended!
From insanelygoodrecipes.com


HOW TO MAKE POTATO GNOCCHI - THE PETITE COOK™
2021-01-21 Instructions. Boil the potatoes whole and unpeeled until fork-tender, about 20-30 minutes. Cut each potato lengthwise, and using a spoon, scoop potato flesh into a ricer fitted with the finest disk. Press the potato flesh onto a clean work surface, spreading it into an even layer, and season with a pinch of salt.
From thepetitecook.com


10 BEST POTATO GNOCCHI SIDE DISHES RECIPES | YUMMLY
2022-07-13 salt, grated Parmesan cheese, unsalted butter, potato gnocchi and 4 more Homemade Potato Gnocchi Kitchen Voyage salt, garlic, potatoes, fresh sage, salt, black pepper, butter and 3 more
From yummly.com


TOP 10 EASY GNOCCHI RECIPES | BBC GOOD FOOD
Gnocchi & tomato bake. This delicious gnocchi & tomato bake takes only five minutes to prepare and requires only a handful of ingredients. The classic tomato and mozzarella combo means this is a true vegetarian crowd-pleaser. 2. Spinach & ricotta gnocchi.
From bbcgoodfood.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


EASY HOMEMADE POTATO GNOCCHI RECIPE - EAT SIMPLE FOOD
Bring a large pot of water to a boil and add a little salt. This is the water you will boil the formed gnocchi in. Combine mashed potatoes, flour, egg, and salt in a bowl and form into a ball. Try not to overwork the dough. Add a little more flour if the dough is too sticky. Lightly flour work surface.
From eatsimplefood.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


6 DELICIOUS GNOCCHI RECIPES | FLIPBOARD
Potato Gnocchi with Butter and Cheese. For the lightest, most tender gnocchi, avoid excess moisture in your dough. First, start with baked potatoes, not boiled ones. Once you’ve peeled and mashed them, allow them to cool and steam to release before preparing the gnocchi dough. They’ll cook in just a couple of minutes in boiling water, ….
From flipboard.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 the dried potatoes in a large loose mound on a board or marble work surface. Pour the beaten eggs over them then sprinkle 1 cup of the flour on top.
From lidiasitaly.com


SIMPLE RECIPE FOR POTATO GNOCCHI — MY SWEET RECIPES
Spread the gnocchi dough on a baking sheet and let stand until completely cool. Then add the egg and 1/3 of the flour and work with your hands. Until the dough is tender. Without sticking. 4. Shape the rolls with dough, the thickness you prefer, and cut into small pieces. Use the remaining flour to sprinkle while working. 5
From mysweet.recipes


GLUTEN FREE GNOCCHI - EASY POTATO GNOCCHI RECIPE
2021-07-26 I absolutely love gluten free gnocchi and I've been wanting to get a recipe on here for homemade gluten free gnocchi for some time. Made from potato, eggs and flour, gnocchi is a small potato dumpling which is just delicious with any kind of sauce. Making your own gluten free gnocchi is actually surprisingly easy and a really fun project. If ...
From theglutenfreeblogger.com


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