Potato Gnocchi Recipe

Potato gnocchi are a type of fresh Italian pasta usually made from potatoes, flour and eggs.

The ingredients are combined to form a soft dough, which is then cut into pieces and rolled into cylinders.

The cylinders are then cut into small portions and pressed with a fork or gnocchi board to create indentations. They are then boiled in salted water until they float to the surface.

Potato gnocchi can be served with a variety of sauces and toppings, such as meat sauce (such as Bolognese sauce), tomato sauce, marinara sauce, butter and grated parmigiano cheese as in this recipe.

They can also be fried or baked to create a variety of tasty dishes, as for example Gnocchi alla Sorrentina.

A popular traditional Italian dish, potato gnocchi are loved around the world for their delicate flavor and soft, creamy texture.

Follow this gnocchi recipe with all the step-by-step secrets to making homemade gnocchi and you’ll bring the best potato gnocchi to the table.

The softest and most delicious ever, with the delicate and dominant flavor of potatoes, perfect with any type of sauce.

Potato Gnocchi Recipe | Gnocchi di Patate – Recipes from Italy

Potato gnocchi are a basic preparation typical of Italian cuisine. They are made with a dough of boiled potatoes, egg and flour. They are soft and tasty morsels with an elongated shape, usually striped. First they are boiled in boiling salted water and then seasoned with sauces of various kinds.Follow this Gnocchi Recipe with all the step-by-step secrets on how to prepare homemade gnocchi and you’ll bring the best potato gnocchi to the table. The softest and most delicious ever, with the delicate and dominant taste of potatoes, perfect with any type of sauce.

Prep: 1h

Total: 1h5min

Yield: 4

Serving Size: 100 g

Nutrition Facts: servingSize 100 g, calories 297 cal

Ingredients:

• 500 g (about 1 lb) of potatoes
• 150 g (1 cup) of flour
• 1 medium egg
• 1/2 teaspoon of fine salt
• 30 g (1/3 stick) of unsalted butter
• 3/4 sage leaves
• fresly ground black pepper
• grated parmigiano cheese

Instruction:

1. Wash the potatoes with their skin under fresh water. Cook them in a large pot with plenty of water, then drain and peel them. Put the flour on your work surface and make a well in the center. Then put the potatoes in a potato ricer and mash directly on top of the flour.
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.
3. knead the ingredients with your hands, quickly and for a short time. With your hands make a ball
4. Cut a piece of dough about the size of an orange. Using your hands, roll the dough into a long rope, about 1 cm (1/2 inch) wide. If too long, cut it in half and work one piece of rope at a time.
5. Cut the roll of dough every 2 cm (about 1 inch) so that you have small cylinders. Set aside on a lightly floured surface. Repeat with the remaining dough. Slide your little cylinders over a gnocchi board previously floured. Press lightly with your thumb in the middle. Now gnocchi are ready. Let rest them at room temperature for about 30 minutes before cooking.
6. Fill a large pot with water and bring to a boil. When it boils, add the coarse salt. Then pour in the gnocchi a few at a time, stirring gently once or twice to make sure they don’t stick. Cook until the gnocchi come to the surface. Drain them with a slotted spoon when they float.
7. In a skillet over medium heat, melt the butter and add the sage. As you drain the gnocchi with a slotted spoon, pour them into the skillet. Sauté and stir for 1 to 2 minutes. Add a sprinkling of grated Parmigiano and freshly ground black pepper. Stir and serve.

Potato Gnocchi

How to make super soft, light and delicious Homemade Potato Gnocchi from scratch with this easy step by step guide. This guide will take you through the whole process from making the gnocchi to what sauce to pair it with and it couldn’t be easier.

Prep: 30min

Total: 65min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 234 kcal, Carbohydrate 50 g, Protein 6 g, Fat 1 g, Saturated Fat 1 g, Cholesterol 20 mg, Sodium 53 mg, Fiber 5 g, Sugar 8 g, servingSize 1 serving

Ingredients:

• 2 lbs floury potatoes (Yuokon Gold, Russet or Maris Piper (1 kg))
• 2 cups flour (Italian 00 flour or all-purpose (plain) (250g))
• 1 medium egg
• Salt

Instruction:

1. When the peeled potatoes are still warm place them through a potato ricer.
2. Knead the mixture until the dough is smooth and soft to touch without being sticky. Be careful not to overwork the dough or it’ll become tough. Leave out any extra flour that doesn’t incorporate, if you need more flour add a little at a time until the dough is no longer sticky.
3. To shape the gnocchi, sprinkle some flour or semolina onto a gnocchi board. Place one piece of dough on the board and roll the dough over the board away from you whilst pressing firmly with your thumb.
4. Remove from the water with a slotted spoon straight into your prepared sauce, toss the gnocchi to coat in the sauce and serve.

Homemade Potato Gnocchi Recipe

You might be surprised how easy it is to make Potato Gnocchi at home! It is simple to rice Russet potatoes, mix them with flour and egg, shape them into pillows, and then boil them to get that light and fluffy texture.

Prep: 60min

Total: 90min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 230 kcal, Carbohydrate 49 g, Protein 7 g, Fat 2 g, Saturated Fat 1 g, Trans Fat 1 g, Cholesterol 27 mg, Sodium 336 mg, Fiber 5 g, Sugar 2 g, unSaturated Fat 2 g, servingSize 1 serving

Ingredients:

• 2 lbs. Russet potatoes (about 3-4 medium)
• 1 tsp. salt
• 1 egg (whisked)
• 1 ½ cups flour (divided, plus more for rolling)

Instruction:

1. Bring a large pot of water to a boil. Cut potatoes in half and add them to the pot of boiling water. Boil for 25-30 minutes or until fork tender.
2. Once cooked, rinse potatoes in a strainer under cold running water until cool to the touch. Remove the skin from the potatoes.
3. Rice peeled potatoes using a potato ricer into a large bowl or add to a large bowl and rice with a fork or a pastry cutter. Do this until no large clumps are remaining.
4. Add the whisked egg, salt, and 1 ¼ cups of flour. Mix by hand until all ingredients are well combined.
5. Lightly flour a cutting board with the remaining ¼ cup of flour and continue kneading the dough for an additional 20-30 seconds.
6. Grab a handful of the gnocchi dough and cover the remaining with a damp paper towel to prevent it from drying out. Carefully roll the dough into a rope shape about ½” thick. If it’s thicker than this, divide the rope into two and continue shaping it until it is no thicker than ½”.
7. Cut the rope into ½” squares of dough. Roll the squares on the tines of a lightly floured fork or on a gnocchi board to create ridges.
8. For the gnocchi board: Place the flat end of a square of gnocchi onto a board that has been lightly floured to prevent sticking. Slowly roll it forward, applying firm but gentle pressure as you go. Round out the ends when finished to create a cylindrical shape.
9. Bring another large pot of water to a boil (with fresh water) and add roughly 15-20 gnocchi at a time, being careful not to overcrowd the pot. Boil for 1-2 minutes, or until the gnocchi begins to float. As soon as each one starts to float, wait 10-15 seconds and then remove from the pot. Repeat this process with the remaining gnocchi.
10. Serve immediately with homemade pesto or toss in a Lemon Garlic Sage Sauce.

Easy Homemade Potato Gnocchi Recipe by Tasty

Homemade gnocchi sounds tricky, but the actual process of making it is pretty easy, and well worth the effort. After boiling, peeling, and mashing some potatoes, you’ll mix 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!

Yield: 2 servings

Nutrition Facts: calories 886 calories, Carbohydrate 163 grams, Fat 15 grams, Fiber 36 grams, Protein 21 grams, Sugar 5 grams

Ingredients:

• 1 teaspoon kosher salt, plus more for boiling potatoes
• 4 medium russet potatoes
• 1 teaspoon freshly ground black pepper
• 1 large egg
• 1 ½ cups all-purpose flour, plus more for dusting
• 2 tablespoons unsalted butter
• 1 large sprig fresh sage leaves

Instruction:

1. Add the potatoes to a large pot of cool, salted water. Bring the water to a boil and cook for 20-–5 minutes, or until a fork can easily pierce a potato. Drain the potatoes and set aside until cool enough to handle, but still warm.
2. Using a peeler or your fingers, remove the skin from the potatoes. Add the potatoes to a medium bowl and mash until no lumps remain. Add the salt and pepper and mix well. Make a well in the center of the potatoes and crack the egg into it. Beat the egg briefly, then use your hands to gently mix into the potatoes until evenly distributed.
3. Scoop the flour onto a clean surface and turn out the potato dough onto 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 portions. Roll out 1 portion 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 pieces and set aside on a lightly floured surface. Repeat with the remaining dough.
4. If desired, place a fork on your work surface and slide each gnocchi square from the base of the fork prongs to the top to make a decorative pattern, or press your indent finger into the center of each square to make a divot.
5. Bring a large pot of salted water to a boil. 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.
6. Melt the butter in a large pan over medium heat. Add the sage and cook until starting to crisp, 46–60 seconds, then add the gnocchi and toss until lightly golden.
7. Enjoy!

Easy Potato Gnocchi Recipe

FAQ

What kind of sauce goes with gnocchi?

• Sage and butter sauce.
• Tomato and basil sauce.
• Gnocchi alla Sorrentina.
• Parmigiano Reggiano and Sage Cream.
• Basil Pesto.
• Pistachio Pesto.
• Summer courgette and mint pesto.
• Beef and Barolo wine ragù

What do you serve with potato gnocchi?

Is gnocchi a pasta or noodles?

Is potato gnocchi healthier than pasta?