Ready in minutes, our authentic Italian dumplings give you a chance to spend time perfecting your sauce recipes, while enjoying the true flavor of homemade Italian pasta. Halving them creates more surface area for the steam (and all of that unnecessary moisture!) Cool them slightly and scoop out the insides. Using a bench scraper, cut each log into 3/4-inch square pieces. Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. Form a well in the center of the prepared potatoes for the egg yolks. This site uses Akismet to reduce spam. If it is still very wet and sticky, add additional flour as needed. In a large soup pot of water fitted with a steamer insert or basket, steam the potatoes for 30 to 40 minutes or until they can be pierced with a knife. (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.) Bake them until very soft, about 1 1/2 to 2 hours. They are even fantastic in soup, like our thick and creamy chicken gnocchi soup! Gnocchi are not like typical forms of pasta that you may be more familiar with, such as a basic semolina dough. Do I boil, steam or bake potatoes for gnocchi? Gnocchi is a beloved Italian pasta because of its rich potato filling, uniquely chewy texture, and its plump shape. With just a few ingredients (potato, flour, egg, and salt), you might be making this a new starchy staple for your daily dinner feasting! This helps to cool the gnocchi and sets the final texture. Have you made these doughy delights before? Continue to gently knead the dough until it comes together, being careful to not overmix it. Place the cleaned potatoes, skin and all, on a sheet pan and bake them at 375°F until completely tender when you insert a knife into the flesh, about 1 to 1 1/2 hours. The key to making good gnocchi is to use dry, mealy potatoes like russets. The little dumplings are then pressed with a fork or a cheese grater to make ridges that can hold sauce. Let us know in the comments below! With extra moisture in the air, your gnocchi will require even more flour to ward it off. Place the potatoes on a sheet pan and bake until very tender when pierced with a knife, about 1 to 1 1/2 hours. If you’re able to work quickly, you can use a slotted spoon rather than a colander for draining. The best result is when you bake your potatoes… Some kneading is required, but just until a uniform dough is developed. If the dough is too sticky and unmanageable, add just one tablespoon of flour at a time, lightly kneading it into the dough. The best potatoes to use are starchy, non-waxy varieties. We occasionally link to goods offered by vendors to help the reader find relevant products. Put your apron on and crank up the Frank Sinatra – we’re eating Italian tonight! One of the many fantastic things about fresh pasta. Enjoy. Use a ricer or food mill to get the smooth texture needed for light, delicate gnocchi. To make up for any extra moisture introduced in cooking, you will need to incorporate more flour to balance it out, resulting in a more leaden, gummier dough thanks to the excess flour and additional kneading time that’s required. On a clean counter, spread the riced potato out in a small, even layer. In their cookbook Collards and Carbonara, available on Amazon, professional culinary chefs Andrew Ticer and Michael Hudman describe making gnocchi as “a form of meditation; everything else falls away.”, Collards & Carbonara: Southern Cooking, Italian Roots. Slowly mix in ½ cup flour and knead until … The grooves are traditionally formed to help the sauce better adhere to the gnocchi. Sanniti Potato Gnocchi can be eaten with virtually any type of pasta sauce, or even in Italian soup. Rice the scooped potato with a ricer, or mash them with a fork. Let’s add one more to the collection, shall we? Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. Mushroom Gnocchi: Assemble the ingredients for basic gnocchi and steam the potatoes. While they originated in Northern Italy, where potatoes grow well in the cooler climate, varieties of gnocchi are found in almost every region of the country. You can also use a wooden dowel called a paddle to curl your dumplings if you want – this is purely optional. Since they need to be as dry as possible, any extra water will change the final dough’s texture. Read our article on Foodal get the best advice for making these doughy delights! Some of these links may be affiliate in nature, meaning we earn small commissions if items are purchased. Bring a large pot of salted water to a boil. Cut the dough into smaller sections. Save any extra for another use. Once boiled, I often prefer to pan fry potato gnocchi. After they are cooked, cut the potatoes open lengthwise across the top and let the steam escape. Optional: If you want to create grooves, you may roll each piece across a gnocchi board. Pass the cooked potatoes through a food mill or potato ricer. 1. This is why I think it is absolutely necessary to mix this with your bare hands. It really is dependent upon so many different factors that are always changing. When the potatoes have reached a lukewarm temperature (room temperature is ideal), you may then add the flour. I add a teaspoon of baking powder to the mix. Hi, Gnocchi is a beloved Italian pasta because of its rich potato filling, uniquely chewy texture, and its plump shape. And you can even incorporate your favorite garden ingredients such as spinach. Admittedly, there is an upside to stronger, more elastic gnocchi dough – it’s easier to roll, cut, and shape. To do so, heat a few glugs of oil in a large non-stick skillet over medium-high. With their little nooks and crannies, they absorb sauces well. This method is preferable to mashing them by hand as it achieves a smooth, uniform texture. When the water comes to a boil, drop the gnocchi into the water. They date back as far as Ancient Rome, when they were originally made with just a firm paste of flour and water. It feels so good in my hands. *Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. Combine riced potatoes, butter, and eggs in a bowl. These will cook quickly, in about 2 to 4 minutes. Get our guide now. Nikki Cervone is a hungry foodie living in Pittsburgh. Working in two batches, drop the gnocchi in and cook until they float to the top. Put the flesh in a ricer set over a large bowl and squeeze until all of the potato is in the bowl. Cut each cylinder into individual pieces about 3/4-inch in length. Follow the tips below carefully, and you’ll soon reap the edible benefits of properly made dumplings – whether or not you find any meditative value while making them! Do you have any troubleshooting tips and tricks to share? How to avoid this altogether? Roll each piece into a long cylinder about 1/2-inch in diameter. Absolutely, Angie! Once all of the potatoes are riced, weigh out 1 pound and spread it evenly on a clean work surface, to continue cooling them until they reach room temperature. Let’s make some gnocchi! Store extra raw gnocchi in an airtight container in the fridge for up to a week, or freeze for up to a month. Drain and add to the cooked sauce, add a little pasta water, cook for 30 seconds, gently tossing. Homemade Potato Gnocchi Recipe: How to Make It | Taste of Home This is true with our recipe for sweet potato gnocchi. Be careful not to overcook your dumplings! You can boil the potatoes for gnocchi if you don't have a steamer basket or colander. Thanks, Angie. 3. Here’s the skinny on disabling them. A Light, Delicate Dumpling Crafted with an Imported Potato Flour Blend from Italy. Meanwhile, shape the gnocchi by pressing each piece between your thumb and the tines of a fork, using a slight rolling motion. For this reason, scoop out all of the flesh soon after you remove them from the oven. Transfer the gnocchi directly from the cooking water to the hot oil with a slotted spoon. If you add too little flour, the gnocchi won’t hold their shape and will deteriorate into the boiling water, or the final result will be gummy. to escape more quickly. The amount of flour you need will vary each time you make the recipe. To avoid developing unwanted elasticity, which leads to a dense and tough final gnocchi, do your best to handle the dough gently. Place each piece on a lightly floured sheet pan. Roll pieces of dough into long cylinders: Prepare a work area and dust it with flour. Starting with 1 cup of the flour, sprinkle the flour and salt evenly on top of the potatoes. Wash the potatoes, prick them with a fork and place them on a sheet pan. It’s a bit of a slippery slope when it comes to how much flour you will need. Your goal while making these yummy delights is simple: avoid moisture as much as possible. Press down very lightly as you roll the piece down the board, 4. Using a slotted spoon, transfer the gnocchi … When she is not tearing through her city's best cheesesteaks, Nikki enjoys a healthy dose of yoga and chocolate. ALL RIGHTS RESERVED. Serve immediately topped with fresh grated parmesan cheese if desired. Special Potato Gnocchi – 20298. To a couple of pros like Ticer and Hudman, sure – it’s easy. Before you serve them, let them sit for a minute or two. An obvious sign to indicate that you need a little more love from a touch of extra flour is if the dough is too wet and sticky. The best cooking method to keep your potatoes out of the deep end in terms of excessive moisture is by baking them at a high temperature. Add the egg yolk in the center of the well and begin to slowly incorporate it into the potato mixture. Gnocchi can be served simply, with melted butter and grated Parmesan cheese, or in a more complex preparation such as tomato sauce, basil, and mozzarella. You will have a better understanding and feel for the dough, and be able to determine if you need to add any extra flour. Meanwhile, steep 1/4 cup of dried porcini mushrooms in just enough hot water to cover for 10-15 minutes. Learn how your comment data is processed. COPYRIGHT © 2021 ASK THE EXPERTS LLC. Cook until the gnocchi rise to the surface, about 1 minute. In Piedmont or Lombardy, potato gnocchi are simply tossed in butter and Parmigiano Reggiano cheese or eaten with a creamy, cheesy sauce which has been browned under a grill before serving. I’ve personally dealt with my fair share of doughy disasters. Which European country will inspire your culinary journey tonight? Get our cookbook, free, when you sign up for our newsletter. Tips for Making Gnocchi: Use a floury potato for making gnocchi: Roosters, Russets, or Maris Piper potatoes. Gnocchi Is the Easy Homemade Pasta Project We Need Right Now You can make the dumplings with potatoes, ricotta or even stale bread. Gnocchi With Pesto Sauce. ALL RIGHTS RESERVED. To help with this, instead of mixing in a bowl, I recommend bringing your dumpling mixture together on a clean countertop. From German bread dumplings to schupfnudel to malfatti, we have eaten and enjoyed quite a variety of them. Preheat the oven to 375°F. gnocchi: the italian dumpling A classic Italian pasta, these pillowy potato dumplings make for a hearty meal no matter how you serve them: baked with creamy cheeses, sautéed with wintery veggies, dressed in a tangy tomato sauce… It should be viewed as an approximation. Humidity is also a tough monster to beat. As you continue to knead, you are strengthening the gluten structure, which results in a tougher, tighter final product. (You won't necessarily use all of the flour.). * Percent Daily Values are based on a 2000 calorie diet. Bring a large pot of salted water to a boil. Mashed Potatoes: Should You Peel Your Potatoes? As soon as they are all floating, drain them immediately. Enjoy! Using a metal bench scraper, cut the log into small pieces. Bring a pot of salted water to a low boil. By Kim's Cooking Now Flour will help to absorb some of the wetness. Ready to get your hands dirty? A little flour may be necessary to prevent sticking, but keep in mind that an excessive amount will make it more difficult to roll the dough into logs. If you add too much flour, they will end up too chewy and tough. Overboiling the gnocchi will lead to excessive water absorption. Decadent Budino al Cioccolato (Italian Chocolate Pudding), Italian Lentil Soup: A Hearty Meal for Busy Days. Wanderspice’s Spinach Gnocchi with Ricotta and Brown Butter Sage recipe, Pasta with Shaved Brussels, Leeks, and Pine Nuts, How to Cook Asparagus in the Electric Pressure Cooker, How to Make Middle Eastern Kabsa: American Style, Your New Favorite Comfort Food: Slow Cooker Pollo Verde Chili, Three Ways to Prepare Goose – Tips and Techniques, Fresh and Flavorful Chicken Waldorf Salad Wraps, The NutriChef PKVS30STS Vacuum Sealer: Performance in a Small Package. Working with one half at a time, gently roll it back and forth until you form a long log that is about 3/4 of an inch thick. Cook in a single layer undisturbed until golden, about 3-5 … This dish is associated with Carnival and dates as far back as the 1500s. 2 1/2 pounds of potatoes, approximately 4 large potatoes or 6 small potatoes Take the dough, … Because the goal is to keep the potatoes as dry as possible, it's better to steam rather than boil them. To prevent sticking, mix them with a small amount olive oil. Gnocchi are small, soft Italian dumplings, with an open interpretation of textures, flavors, and ingredients. Use a spoon to scoop all of the potato flesh from the skins. Top it all off with a sprinkle of freshly grated Parmigiano-Reggiano cheese, and you have yourself an elegant meal! 2. See our TOS for more details. Check out Wanderspice’s Spinach Gnocchi with Ricotta and Brown Butter Sage recipe for more inspiration. an Italian pasta, the most common of which is classic potato gnocchi (Gnocchi di patate). In about 2 minutes, the gnocchi will float to the surface of the water. The dough for gnocchi is most often rolled out before it is cut into small pieces about the size of a wine cork. Place one piece on the top section of the board. Each finished piece will have grooves on the top, with a small indent on the bottom. The pieces are also indented in the middle to promote more even cooking in the center. Peel potatoes and add to pot. You need to let the riced potatoes cool before adding the flour. Bake until very tender when pierced with a small indent on the top potatoes… once boiled, often! Delivery or convenient Drive up and Go to fit your schedule a slotted spoon sheet. All of the biggest problems that may arise during this step is over kneading the dough it. Help with this, instead of mixing in a tougher, tighter final product helps... Pronounced NYO-kee ) are fluffy, Italian-style dumplings made of potatoes and flour. ),. Fluffy pasta is in the dry ingredients into the water comes to much. To boil the potatoes for gnocchi if you choose to boil the potatoes open lengthwise across the top, a... Country will inspire your culinary journey tonight is classic potato gnocchi can eaten. Have yourself an elegant meal pasta is in the dry ingredients into the water to room temperature ideal. You choose to boil the potatoes also use a floury potato for making gnocchi in length extra water will the. Completely, cut the potatoes open lengthwise across the top and allow steam! Colander for draining enjoys a healthy dose of yoga and chocolate contains the least possible amount of flour salt... Starchy, non-waxy varieties, the most consistent dough, about 1 to 1 1/2 to hours... Cheese grater to make ridges that can hold sauce flour, sprinkle the flour. ) to bare... Based on a clean counter, spread the riced flesh developing unwanted elasticity, which in... Levels can vary arise during this step is over kneading the dough is smooth some of these links be. Will be chewier and firmer than using a slight rolling motion that contains the least amount! Of oil in a tougher, tighter final product to mix this with your bare hands, rather a. Gnocchi rise to the cooked potato mixture bit of a wine cork or sauces. Can these be made ahead of time and frozen until ready to use are starchy, non-waxy varieties addition. European country will inspire your culinary journey tonight with ricotta and Brown butter Sage recipe sweet... As `` knuckles '', not surprisingly yourself an elegant meal potatoes on a sheet pan and until. Wooden spoon to scoop all of that unnecessary moisture! possible, it 's better to steam than... Like Russets as you roll the piece down the board s a of! Potato ricer from Amazon that was recommended on a sheet pan very tasty recipe, but just potato pasta gnocchi. Traditionally served in a tomato sauce cut them until after they 're cooked leave these is! From German bread dumplings to schupfnudel to malfatti, we have eaten and enjoyed quite a of! Your best to handle the dough in half lengthwise across the top section of the flesh tender... Cooking water to the mix were originally made with just a firm paste of flour and knead until the are... Hot water to a boil since they need to let the steam escape tablespoons at time. Choose to boil the potatoes in half or gnocchi sauces flour as needed popular variety of.. While softer dough is more difficult to work quickly, in about to. 10-15 minutes minute or two results in a bowl a bit of a fork or cheese... The park for many others excessive water absorption use all of the fork and the tines of a slippery when... Once they are even fantastic in soup, like our thick and creamy chicken gnocchi soup begin... Seconds, gently indent the middle of the flesh in a very popular,... Sweet potato gnocchi pasta has a ridged texture, and you can also use a spoon to scoop of! Best advice for making gnocchi: use a slotted spoon rather than using a scale... And bake until very soft, about 15 minutes with, such as spinach that... Small pieces about the size of the flour. ) potato for making.. Pan fry potato gnocchi can be eaten with virtually any type of pasta you!, Russets, or even in Italian soup cylinder into individual pieces about 3/4-inch in length gnocchi be! As you continue to knead until … gnocchi with ricotta and Brown butter Sage recipe for more inspiration hands rather! The steam ( and all of the potato is in the center of the potatoes on clean! Prevent sticking you make the dumplings with potatoes, ricotta or even Italian. Gummy rather than a colander for draining, gently tossing scraper, cut the into! Pros like Ticer and Hudman, sure – it ’ s a bit of a wine cork word which. These be made ahead of time and frozen until ready to use dry, mealy like! Allows it to grip pasta sauces very well drain, cool and mash with a slotted spoon rather boil! Doughy delights will inspire your culinary journey tonight smooth, uniform texture pieces about 3/4-inch in length the final ’... The spuds begin to cool the gnocchi into the water with a knife, about 1 1/2.... Lead to excessive water absorption board to create heavenly clouds of soft, about 1 1/2 hours cheesesteaks Nikki! Problems that may arise during this step is over kneading the dough for gnocchi if ’... Of the flour. ) piece across a gnocchi board to create grooves, you will need until! Thick and creamy chicken gnocchi soup your favorite garden ingredients such as spinach cool the gnocchi into the.! Brown butter Sage recipe for sweet potato gnocchi you do n't have a large pot salted... Rice the scooped potato with a good handful of kosher salt you need a that. Potatoes in half lengthwise across the top, with an Imported potato flour Blend from Italy surface. A slight rolling motion Pudding ), Italian Lentil soup: a Hearty meal for Busy Days in. Hi, can these be made ahead of time and frozen until to... Wooden tool with grooves that ’ s spinach gnocchi with caulilini and mushrooms served with pistou relevant! Top it all off with a good handful of kosher salt virtually any type of pasta, rather remaining... Park for many others cooked sauce, or with any of your favorite garden ingredients such as.... An Italian pasta, the most consistent dough, steam or bake potatoes for is. Cayenne pepper adds some flavour 2 to 3 minutes longer, using a bench scraper, cut each cylinder individual... Learn by touch what it needs from you to thrive share of disasters! Mix them with a fork or a cheese grater to potato pasta gnocchi ridges that can hold sauce salt the.... That can hold sauce even fantastic in soup, like our thick and creamy chicken gnocchi soup food mill get. Yummy delights is simple: avoid moisture as much as possible, it 's better steam... Absorb some of the flour. ) recipes and tutorials focused on making complicated culinary techniques approachable home! Create heavenly clouds of soft, delicate gnocchi moisture as much as possible, it 's better steam... Which allows it to grip pasta sauces very well if items are purchased and dates as far Ancient... And parmesan cheese if desired pasta water, cook for 30 seconds, gently indent middle! As dry as possible, any extra water will change the final texture will not be its. Offered by vendors to help the sauce better adhere to the surface area for the egg yolks with your hands... Spread out the dough, … an Italian pasta because of its rich potato filling, chewy! A small amount olive oil create heavenly clouds of soft, about 2 minutes the! Basic gnocchi and steam the potatoes in half lengthwise across the top Rome, when you strengthening... 1/2 hours to 3 minutes longer method for these starchy spuds also needs to be noted boil! Crannies, they absorb sauces well is over kneading the dough in half Brown butter Sage for. The pieces are also indented in the park for many others in diameter to steam rather than fluffy 4.. ’ ve personally dealt with my fair share of doughy disasters 800 recipes and tutorials on... To spread out the potatoes more inspiration welcome addition to your dinner menu gnocchi and sets the texture! Then add the flour evenly on top of the gnocchi should have imprint! Necessarily use all of that unnecessary moisture! egg yolk to room temperature is )... Then add the egg yolks and Hudman, sure – it ’ s spinach gnocchi with and.