Gnocchi is truly an art. It can seem intimidating at first, but with the right mindset and a little intuition, this Potato Gnocchi turns into a delicious dish. The actual recipe is just four simple ingredients that result in a breathtakingly delicate yet intricate meal. If you’ve shied away from making these potato-based dumplings in the past, let me walk you through it. The result is absolutely worth it—homemade soft pillowy gnocchi can not even compare to store-bought.
Easy potato gnocchi Recipe
This potato gnocchi recipe starts with baked potatoes, soft and fluffy inside, the skins removed, gently mixed with salt and egg yolks. Then the flour gets added gradually until the dough feels soft, light, and just a bit tacky, but never sticky. You’ll have to use your instincts here to make sure you have the right texture. The fun part is next, where you roll the dough into ropes and cut them into perfect “knuckles” (that’s what gnocchi actually means!). Then I suggest you boil them, drain them, and sear those perfect pillows of gnocchi in butter.
Though there are different ways to make these pasta-like dumplings, whether you want to add ricotta, like in our easy ricotta gnocchi, or follow this method with egg yolks, you’ll find there are just as many ways to eat them as there are to prepare them. I am keeping it simple here with just a quick pan fry, but you can definitely dress them up with your favorite marinara sauce.
Recipe Success Tips
- Bake the potatoes instead of boiling. Baking helps prevent the potatoes from absorbing excess water. If you do decide to boil them, start them in cold water and cook them whole and unpeeled to help reduce moisture absorption.
- Make sure not to overwork the dough. I only kneaded it for a minute to help it come together and to see if any additional flour was needed.
- Let the dough rest for ten minutes. This allows the flour to fully hydrate and the gluten to relax, making the dough easier to roll.
- I stuck with traditional potato gnocchi. And added two egg yolks. Yolks provide binding without extra moisture and protein from the whites, which can make the dough tougher and lead to a chewier, less tender texture. I like to save my egg whites and add them to a frittata!
- If you are going to sear the gnocchi in butter. Make sure to dry them off as much as possible. You can let them dry on paper towels or on a wire rack. This will help prevent them from sticking in the pan. Make sure to get the pan and butter nice and hot!
- If you skip the searing. They can go right from the boiling water into the warmed pasta sauce of your choice.
Potato Gnocchi
Equipment
-
Sheet Tray
-
Medium Bowl
-
Potato Masher (or Ricer or Fork)
-
Slotted Spoon
-
Medium Skillet
Ingredients
- 1½ lb. russet potatoes washed, (about 2 potatoes, 670g) $1.30*
- 2 egg yolks $0.33
- 1 tsp salt $0.04
- ¾ cup all-purpose flour plus more for dusting, (130g) $0.14**
- 2 Tbsp butter $0.23
Instructions
-
Gather and prepare all ingredients. Preheat the oven to 400°F.
-
Pierce the potatoes with a fork and place them on a parchment-lined sheet tray. Bake for 1 hour until fork-tender.
-
When they have cooled enough to handle but are still warm, peel the skin or scoop out the insides of the potatoes and place them in a bowl. I got 2½ cups of cooked potatoes. (You can season, oil, and air-fry the skins for a snack)
-
Using a ricer, potato masher, or fork, mash the potatoes until smooth so there are no lumps.
-
Add the yolks and salt. Using a fork, combine.
-
Sprinkle in ½ cup of flour. Using the fork, mix the flour into the potatoes.
-
Add the remaining flour. Use your hands and continue to work it into the potatoes until they are no longer sticky or wet. Add a dusting of flour if needed. Be careful not to overwork.
-
Lightly dust your counter with flour and place the dough on the surface. Knead the dough for one minute, incorporating a dusting of flour if it is sticking.
-
Divide the dough into quarters and let the dough rest for 10 minutes.
-
Roll each dough quarter into a rope, about ½-inch to ¾-inch thick. Add more flour if the dough is sticking.
-
Using a butter knife or bench scraper, cut the ropes into ¾-inch pieces.
-
Lightly flour your hands. Gently, but firmly, pinch each piece of gnocchi, then roll it on the back of a fork to create grooves. Continue until all they are all shaped, placing them on a floured tray.
-
Bring a medium pot of water to a boil. Once at a boil, gently place the gnocchi in the pot. Make sure not to overcrowd, and work in batches if needed. After 2 minutes, they will begin to float. Once they begin to float, they are cooked and should be removed promptly. Avoid overcooking them in the water because they will turn mushy. Using a slotted spoon, remove them and place them on paper towels to drain. Continue cooking until all the gnocchi are done.
-
Melt 1 Tbsp butter in a medium skillet over medium heat. Once melted and hot (the butter should be almost browning), place half the gnocchi in a single layer in the pan. Cook undisturbed for 3 minutes, until they are crispy and brown. Using tongs, flip, and continue cooking for another 3 minutes. Continue with the remaining tablespoon of butter and gnocchi.
See how we calculate recipe costs here.
Notes
Nutrition
how to make Potato Gnocchi step- by-step photos
Gather and prepare all ingredients. Preheat the oven to 400°F.
Bake the potatoes: Pierce 1½ lb. russet potatoes (about 2 potatoes) with a fork and place them on a parchment-lined sheet tray. Bake for 1 hour until fork-tender.
Peel the potatoes: When the potatoes are cool enough to handle, but still warm, peel the skin or scoop out the insides and place them in a bowl. I got 2½ cups of cooked potatoes. (Save the skins—you can season, oil, and air-fry them for a snack.)
Mash the potatoes: Mash the potatoes while they’re still hot yet cool enough to handle. Using a ricer, potato masher, or fork, mash until smooth and no lumps remain. You want to create a fine, lump-free texture.
Add 2 egg yolks and 1 tsp of salt. Using a fork, combine.
Sprinkle in ½ cup of flour. Using the fork, mix the flour into the potatoes.
Form the dough: Add the remaining flour if you find the dough is too wet. Use your hands and continue to work the flour into the potatoes until they are no longer sticky or wet. Add a dusting of more flour if needed. Be careful not to overwork.
Lightly dust your counter so the dough doesn’t stick. Place the dough on the surface and knead for one minute, incorporating a dusting of flour if it is sticking.
Divide the potato dough into quarters and let it rest for 10 minutes. This allows the flour to fully hydrate and the gluten to relax, making the dough easier to roll.
Roll each dough quarter into a rope, about ½-inch to ¾-inch thick. Add more flour if the dough is sticking.
Using a butter knife or bench scraper, cut the ropes into ¾-inch pieces.
Lightly flour your hands and gently, but firmly, pinch each piece of gnocchi, then roll it on the back of a fork to create grooves. This allows the sauce, if you are using one, to cling to the finished pasta. You can, however, omit this step. Continue until all the dough is shaped, placing each piece on a floured tray.
Boil in a pan: Bring a medium pot of water to a boil. Once at a boil, gently place the gnocchi in the pot. Make sure not to overcrowd, and work in batches if necessary. After 2 minutes, they will begin to float. Once they begin to float, they are cooked and should be removed promptly. Avoid overcooking them in the water because they will turn mushy.
Using a slotted spoon, remove gnocchi from the water and place them on paper towels to drain. Continue cooking in batches until all are done.
Sear in a skillet: Melt 1 Tbsp butter in a medium skillet over medium heat. Once melted and hot, the butter should be almost browning. Place half the gnocchi in a single layer in the pan. Let them cook, undisturbed, for 3 minutes, until they are crispy and brown. Using tongs, flip, and continue cooking for another 3 minutes. Continue with the remaining tablespoon of butter and gnocchi.
Serve: Serve as is or enjoy with vodka sauce or kale pesto!
serving suggestions
To start my meal, I usually make a Caesar salad. And, because these potato gnocchi require hands-on time, these Southern slow cooker green beans are ideal as a side, as they cook while I am busy preparing the pasta. Garlic bread also makes a nice side.
Storage and Reheating
You can store leftover gnocchi in an airtight container in the refrigerator for up to 3 days. Sauté leftovers in butter to reheat.
You can also freeze uncooked gnocchi by flash-freezing them in a single layer on a tray before bagging them. Store up to 3 months. You can then boil the frozen, uncooked pasta straight from the freezer without thawing.
More Potato-Based Recipes To Try
- This Herb Potato Salad features tender baby potatoes, a light and zesty lemon-Dijon vinaigrette, and a healthy dose of fresh herbs.
- These Twice Baked Potatoes are deconstructed and then reconstructed with bacon, sour cream, and cheese so each bite explodes with flavor.
- German Potato Salad is my go-to when I’m craving potato salad but looking for something on the lighter side.
More Pasta Recipes
The post Potato Gnocchi appeared first on Budget Bytes.
from Budget Bytes https://ift.tt/8bNrjwD
via IFTTT