Today was a 1st for me! I have wanted to try my hand at Gnocchi for a long time now. For a 1st timer—-I’d say NOT TOO SHABBY! You TOO can do this!
Something really cool about Gnocchi is you can use your LEFTOVER mashed potatoes! You can make it so many ways and add a wide variety of toppings of your choice! I’m going to share 3 different versions with you in this recipe.
Please check out my recipe for Pomodoro Sauce as well! This was both mine and Steven’s 1st choice!
Remember that PESTO recipe? Well it TOO was used in this recipe!
I hope you choose to take on this challenge as well because it was not only FUN but so tasty!
Spero ti piaccia! (I hope you enjoy)
Homemade Potato Gnocchi
By Published: July 15, 2018
- Yield: 70 1 in pieces (4 Servings)
- Prep: 30 mins
- Cook: 15 mins
- Ready In: 45 mins
This will make you feel like a skilled, famous, Italian Chef but it's so EASY!
Ingredients
- 2 medium Gold Yukon Potatoes you can use any type
- 1 Cup All Purpose Flour
- 1 medium Egg Room Temperature
- 1 TBSP Unsalted Butter
- Coarse Salt to taste
- red pepper flakes to taste
- 1 Small Bunch Fresh Basil
- Fresh Parmesan for topping
Instructions
- Boil potatoes in salted water until tender (not mushy)
- Peel and cool ----then rice potatoes (cooling will keep your gnocchi from being mushy)
- After potatoes have cooled lay them out on a flat surface and cover with the flour
- Make a well in the center and add in your beaten egg
- Work potato, dough and flour into a formed ball or dough (do NOT over work this dough or your gnocchi will be tough)
- Once you have your dough formed proceed by dividing it four ways
- Roll out the sections into long ropes and then cut into 1 inch pieces
- Lay out the pieces on a baking sheet and sprinkle with flour while working on the rest
- Take each piece and run then down your gnocchi board OR over the tongs of a fork
- You can also take your thumb and press down in the center of the gnocchi for a different look
- In a medium saucepan bring 2-3 cups of generously salted water to a boil (make sure its not too rough of a boil or it will beat up your gnocchi)
- I would suggest testing a few pieces of gnocchi 1st making sure they don't fall apart
- Once you are ready, add the gnocchi in batches and boil until they float to the top (i dropped in about 10 pieces at a time)
- Place the gnocchi in a bowl and serve with your favorite sauce immediately
- I browned some butter in a saucepan and sautéed some of my gnocchi and this was definitely worth the extra step
- I chose to top one with RED sauce and the other with Basil PESTO
