Homemade Potato Gnocchi Recipes

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HOMEMADE POTATO GNOCCHI

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



Homemade Potato Gnocchi image

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.

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

POTATO GNOCCHI

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



Potato Gnocchi image

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.

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

HOMEMADE POTATO GNOCCHI

Classic Italian dumplings that are easy to make. Serve them as soon as they are cooked, tossed in melted butter and fresh sage leaves, sprinkled with grated Parmesan cheese and black pepper.

Provided by LastCaress

Categories     European

Time 41m

Yield 30 gnocchi, 2 serving(s)

Number Of Ingredients 4



Homemade Potato Gnocchi image

Steps:

  • Cook the potatoes in salted, boiling water for 15 minutes, until tender. Drain well and return to the pan, set it over a low heat and dry the potatoes for 1-2 minutes.
  • Mash the potatoes until smooth, then gradually stir in the eggs and salt. Work in enough flour to form a soft dough.
  • Break off small pieces for the dough and roll into balls, using floured hands. Press the back of a fork into each ball to make indentations. Repeat until all the dough has been used. Leave the gnocchi to rest for 15-20 minutes before cooking.
  • Bring a large pan of water to a gentle boil. Add the gnocchi, about 10 at a time, and cook for 3-4 minutes, or until they float to the surface. Drain thoroughly and serve as soon as the gnocchi have been cooked.

Nutrition Facts : Calories 669.1, Fat 6, SaturatedFat 1.8, Cholesterol 186, Sodium 2470.7, Carbohydrate 131.3, Fiber 13, Sugar 5.6, Protein 22

2 lbs floury potatoes, cut in large chunks
2 eggs, beaten
1 1/4-1 1/2 cups plain all-purpose flour
2 teaspoons salt

PERFECT POTATO GNOCCHI

Provided by Tyler Florence

Categories     main-dish

Time 1h47m

Yield 4 to 6 servings

Number Of Ingredients 5



Perfect Potato Gnocchi image

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.

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

POTATO GNOCCHI

You will be pleasantly surprised at how easily you can turn out homemade gnocchi that cooks up soft and tender. They work well with pesto or red sauce -- but they are also delicious just tossed with butter.

Provided by Food Network Kitchen

Time 2h30m

Yield 4 servings

Number Of Ingredients 4



Potato Gnocchi image

Steps:

  • Add the potatoes to a large pot, cover with cold water by about 2 inches and bring to a boil over medium-high heat. Cook at a steady boil, adding more water to the pot if necessary, until the potatoes can be pierced easily with the tip of a knife, about 50 minutes. Drain and set aside until cool enough to handle.
  • Peel the potatoes and cut the flesh into large pieces. Pass the potato flesh through a potato ricer (see Cook's Note) into a mound on a clean work surface and sprinkle with 1 teaspoon salt. Let the potatoes cool completely.
  • Sprinkle the flour over the mound of potatoes. Drizzle the egg over the flour and begin to combine with a fork. Once everything has started to clump together, use your hands to gently knead and fully combine the ingredients, about 2 minutes; do not overwork the dough. Gather the dough into a ball.
  • Line a baking sheet with parchment. Cut the dough into 4 pieces. Working with one piece at a time on a lightly floured surface, roll the dough into a 3/4-inch-thick log. Use a bench scraper or knife to cut the log into 1-inch pieces. Roll each piece on a gnocchi paddle or the back of the tines of a fork to form grooves. Place on the prepared baking sheet. Repeat with the remaining dough.
  • Bring a large pot of salted water to a boil. Add the gnocchi and cook until they begin to float, 1 to 2 minutes, then cook 1 minute longer. Strain and toss with sauce as desired.

3 pounds russet potatoes
Kosher salt
1 1/2 cups all-purpose flour, plus more for dusting
1 large egg, lightly beaten

POTATO GNOCCHI

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 1h47m

Yield 4 servings

Number Of Ingredients 8



Potato Gnocchi image

Steps:

  • Preheat the oven to 425 degrees F.
  • Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook's Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use.
  • Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups. Make a mound of potatoes on the counter with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough. If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.
  • Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them. You can cook these as is or form them into the classic gnocchi shape with a gnocchi board, ridged butter paddle, or the tines of a large fork turned upside down. Rest the bottom edge of the gnocchi board on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. It will roll away and around your thumb, taking on a cupped shape -- with ridges on the outer curve from the board and a smooth surface on the inner curve where your thumb was. (Shaping them takes some time and dexterity. You might make a batch just for practice.) The indentation holds the sauce and helps gnocchi cook faster.
  • As you shape the gnocchi, dust them lightly with flour and scatter them on baking sheets lined with parchment paper or waxed paper. Set gnocchi filled cookie sheet in front of a fan on low for 1/2 hour (turning gnocchi after 15 minutes). If you will not cook the gnocchi until the next day or later, freeze them. Alternatively, you can poach them now, drain and toss with a little olive oil, let cool, then refrigerate several hours or overnight. To reheat, dip in hot water for 10 to 15 seconds, then toss with browned butter until hot.
  • When ready to cook, bring a large pot of water to a boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

Kosher salt
1 pound russet potatoes
3 to 4 large egg yolks
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon gray salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour, plus more for dusting board and dough

HOMEMADE GNOCCHI

Provided by Trisha Yearwood

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 6



Homemade Gnocchi image

Steps:

  • Put the potatoes in a large saucepan over medium heat with enough water to cover by an inch. Bring to a simmer and cook until tender all the way through when pierced with a knife, about 20 minutes. Drain.
  • When the potatoes are still hot but you are able to handle them, peel off the skins with a paring knife and press the warm potatoes through a ricer in a flat layer on a working surface. Let cool completely.
  • Once the potatoes are cool, sprinkle with 1 teaspoon kosher salt. Drizzle the beaten egg over the potatoes. Sprinkle with 1 cup of the flour and use your hands (or preferably a bench scraper, if you have one) to mix and knead the dough together. Add 1/4 to 1/2 cup more flour as needed until the dough holds together and is only slightly sticky. (A good way to tell if the dough is the right texture is to cut the dough ball in half--the interior should look like cookie dough peppered with small holes throughout.)
  • To form the gnocchi, break off a piece of dough and roll into a log about 3/4 inch thick, keeping your hands and counter well floured as you work. Cut crosswise into 3/4-inch segments. Give each piece a quick single roll between your palms to round them slightly. Roll each piece off the back of the floured tines of a fork, pressing with your thumb as you roll down to make a small indentation on one side and ridges from the fork on the other side. Place on a floured baking sheet.
  • Bring a pot of water to a boil and salt generously. Boil the gnocchi until cooked, 2 to 4 minutes. Drain and serve tossed in a sauce of your choosing. Garnish with Parmesan and basil.

3 medium russet potatoes (about 1 1/2 pounds)
Kosher salt
1 large egg, beaten
1 1/4 to 1 1/2 cups all-purpose flour, plus more for forming the gnocchi
Grated Parmesan, for serving
Fresh basil, for serving

EASY HOMEMADE POTATO GNOCCHI RECIPE BY TASTY

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



Easy Homemade Potato Gnocchi Recipe by Tasty image

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

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

POTATO-RICOTTA GNOCCHI

From Fabio's Italian Kitchen. Plan to have the potato mixture cool overnight. Hot potatoes will create steam which will make the gnocchi too dense and chewy.

Provided by Brookelynne26

Categories     European

Time P1D

Yield 6 serving(s)

Number Of Ingredients 8



Potato-Ricotta Gnocchi image

Steps:

  • Preheat the oven to 425°F
  • Bake the potatoes for an hour until they are crispy on the outside and fluffy on the inside. Cool for a couple hours, remove insides with a spoon, and mash them, using a potato ricer or a fork, until they are very smooth.
  • Place the potatoes in a bowl and add the nutmeg, salt, a pinch of pepper, the egg yolk, and the ricotta. Mix together to combine and let rest overnight in the refrigerator, uncovered.
  • The next day, spread the semolina flour in an even layer on a baking sheet or tray.
  • Then place the potato mixture in the bowl of a stand mixer and, using the paddle attachment, add the flour on low-medium speed. Once the mixture has come together, remove it from the bowl and cut into fist-size balls.
  • Roll each ball in the palms of your hands and then form it into a cigar shape. Cut each of these tubes into 1-inch pieces. Place them on the bed of semolina flour and put the tray into the refrigerator for 10-20 minutes to set.
  • To cook, drop the gnocchi into salted boiling water. When the first few rise to the top of the pot, remove all the gnocchi with a slotted spoon.

Nutrition Facts : Calories 502.6, Fat 7.4, SaturatedFat 4.2, Cholesterol 48.6, Sodium 1212.5, Carbohydrate 91.3, Fiber 7.2, Sugar 2.3, Protein 17.2

6 medium potatoes (russet or any baking potato)
1 1/2 whole nutmegs, pods grated
1 tablespoon salt
pepper
1 egg yolk
1 cup ricotta cheese
1 cup semolina flour
2 cups flour

PAN-FRIED POTATO GNOCCHI

For quick comfort food at its best, you must try homemade gnocchi. It can be made a day ahead then pan-fried to crisp up just before serving

Provided by Jane Hornby

Categories     Side dish

Time 50m

Yield Serves 4 as a side

Number Of Ingredients 6



Pan-fried potato gnocchi image

Steps:

  • Steam the potatoes for 15-20 mins until tender. Mash well, ideally with a ricer, which will give fluffier gnocchi. Add the egg and some seasoning, mix briefly with a fork, then sift over the flour and bring together to make dough. It should feel dry to the touch but not crumbly. Add more flour if needed, then knead a few times on a floured work surface.
  • Bring a large pan of water to the boil. Split the dough into tennis-ball-sized pieces, then roll into fingerwidth ropes. Dust with a little flour, then cut into bite-sized pieces. Boil in batches for about 1 min or until they bob to the surface. Lift from the pan with a slotted spoon and leave to cool in a single layer on a large plate or tray. Drizzle the oil over the cooled gnocchi and toss gently with your hands to coat.
  • When ready to serve, heat the butter in a frying pan, add the rosemary (if using), then fry the gnocchi in a few batches until crisp and golden. Keep warm and serve.

Nutrition Facts : Calories 293 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium

500g Maris Piper potatoes , cut into even-sized pieces
1 large egg , beaten
125g plain flour , plus plenty of extra for shaping
splash of olive oil
knob of butter , for frying
few rosemary leaves , optional

CHEF JOHN'S POTATO GNOCCHI

When I found one lone russet potato at the bottom of the bin, I decided to make a small batch of gnocchi--the perfect thing to do with one potato. I like a very potato-y gnocchi, so I go with just enough flour to form the dough. Other people prefer a denser, more pasta-like dumpling, and use much more flour. I know many of you hate it when I say this, but you'll just have to figure it out as you go.

Provided by Chef John

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h

Yield 2

Number Of Ingredients 5



Chef John's Potato Gnocchi image

Steps:

  • Place potato in microwave and cook on high setting until cooked through, about 7 minutes depending on the size of the potato.
  • Split potato and remove flesh. Push flesh through strainer using the back of a wooden spoon in order to achieve a granular texture. Add a pinch of salt and let cool for about 10 minutes. Pour in beaten egg and stir, using the tines of a fork and trying not to mash the potato. Add about 1/3 cup flour and continue gently stirring gently with the tines of a fork until mixture starts to come together. You may need another pinch or two of flour. Fold mixture with a spatula until dough forms a mass, adding flour as needed. Using your fingers, knead dough gently to form ball, about 10 seconds.
  • Shape dough into a fat log shape on a floured surface. Cut into 4 pieces. Gently roll each piece using your fingertips to form the "snake" or a long rope of dough, starting from the center and rolling toward the end until dough is about 1/2 inch thick. Cut each rope of dough into 1/2-inch pieces.
  • Roll each 1/2-inch piece quickly down the back of a fork's tines to form ridges.
  • Heat sauce in a skillet while you cook the gnocchi.
  • Bring a large pot of salted water to a boil. Reduce heat so water continues to simmer. Add gnocchi to water. As soon as they float to the surface after half a minute or so, cook for an additional 14 seconds. Transfer cooked gnocchi with a slotted spoon to the pan with the sauce. Stir until coated.
  • Serve topped with grated cheese.

Nutrition Facts : Calories 411.1 calories, Carbohydrate 73.6 g, Cholesterol 97.7 mg, Fat 7 g, Fiber 8.2 g, Protein 13.3 g, SaturatedFat 2.2 g, Sodium 597.4 mg, Sugar 12.8 g

1 large russet potato
1 egg, beaten
½ cup all-purpose flour, plus more as needed
1 cup marinara sauce, heated, or more as needed, divided
Freshly grated Parmigiano-Reggiano cheese, for serving

HOMEMADE GNOCCHI

I have not tried this recipe yet, but I intend to soon. According to the article, that came with the recipe in this morning's local newspaper, these gnocchi are light as a feather. The recipe comes from a former fine dining establishment in our area that we used to go to very often and the food was outstanding! I am guessing at the prep and cook times.

Provided by Marie

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7



Homemade Gnocchi image

Steps:

  • Boil potato and mash.
  • Combine potato with eggs and salt and whip until fluffy.
  • Add ricotta cheese, butter, Romano cheese and flour.
  • Knead until smooth.
  • Shape into 1/2" rolls and cut into 1" lengths.
  • Make impression with thumb in each piece, then lightly dust with flour.
  • Drop into boiling salted water and cook only until they rise to the surface.
  • Drain and serve with tomato sauce and grated cheese.
  • Note: Before cooking, gnocchi may be flash frozen on a cookie sheet, then place in plastic bag in freezer.

1 large baking potato (1 c mashed)
2 eggs
1 teaspoon salt
1 cup ricotta cheese
8 teaspoons butter, clarified
1 cup romano cheese, grated
3 cups flour

POTATO GNOCCHI

From the Vegetarian Times March 2007 issue, I have been through 3 bags of potatoes making this recipe in the 2 weeks since I got the magazine...making even MORE tomorrow to freeze...just thought I would share!

Provided by drbecca26

Categories     European

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 6



Potato Gnocchi image

Steps:

  • Preheat oven to 400 degrees F. Prick potatoes all over with fork. Bake 70 minutes or until soft. Cool 10 minutes or until easy to handle.
  • Lightly flour baking sheet. Slice potatoes in half and scoop flesh into large bowl. Mash until no lumps remain, but potatoes are still fluffy. Fold in flour, egg, salt and pepper. Divide dough into 8 balls and transfer to lightly floured work surface.
  • Roll 1 dough ball into long strand about 3/4" thick. Cut into 1" pieces, and place pieces on prepared baking sheet (although this is not mentioned in magazine, now is the time to get fancy making indentations with a fork if you so choose, so that your gnocchi will have the pretty, familiar pattern -- just roll each 1" piece between your palms a bit then press with the tines of a fork before placing on baking sheet). Repeat with remaining balls of dough.
  • Bring large pot of water to a boil. Drop quarter of cut gnocchi into pot and cook 2 minutes, or until gnocchi rise to surface (my gnocchi were extremely fat, so I let them boil about a minute after they popped to the surface and they seemed to come out fine). Transfer to serving bowl, and repeat with remaining gnocchi. If serving later, toss with vegetable oil to keep gnocchi from sticking together. Otherwise, top with desired sauce and serve.
  • I found that I only needed half of these for a VERY FILLING dinner for two. The other half kept quite well in the fridge tossed with oil to be served with another sauce on another night; I just reheated them by boiling for a couple of minutes. The good news is that these can be frozen quite easily. While they are spread on their baking sheet, freeze them through, then pop them in freezer bags until needed. To heat, place frozen gnocchi in boiling water for 7 to 8 minutes. Make a lot and have homemade yumminess whenever you want.

Nutrition Facts : Calories 509.4, Fat 2.2, SaturatedFat 0.6, Cholesterol 52.9, Sodium 620.8, Carbohydrate 107.6, Fiber 9.3, Sugar 2.9, Protein 15

3 lbs russet potatoes
2 cups all-purpose flour
1 large egg, lightly beaten
1 teaspoon salt
1 teaspoon fresh ground black pepper
2 -3 tablespoons vegetable oil (optional)

HOMEMADE POTATO GNOCCHI

Make this classic Italian-style gnocchi and tomato recipe for a satisfying midweek meal. These potato dumplings are worth making from scratch and take minutes to cook

Provided by Valentina Harris

Categories     Dinner, Lunch, Pasta

Time 2h

Number Of Ingredients 6



Homemade potato gnocchi image

Steps:

  • Cook the potatoes and lower them whole in their skins into a pan of salted boiling water, bring back to the boil and simmer for 10-15 minutes until just soft. Test with a sharp knife - you should have to push the knife in, it should not slide in easily, otherwise the potatoes will be overcooked and mushy and will have absorbed too much water. Peel them quickly, as the cooler they get, the less fluffy they become.Hold them in a tea towel to peel as they are hot.
  • Using a mouli on a medium setting, press the potatoes into a bowl. Pass the potato through the mouli a second time, letting it fall on to the work surface. This second pressing is to make sure that the mixture is lump free, and also lets more air in. If you don't have a mouli, you could use a potato ricer, but only if it has small holes, and you may need to push the potatoes through three times to get the right texture.
  • Make a hollow in your pile of potatoes, then pour in the egg and sprinkle over some of the flour. Start to blend everything with your hands, adding more flour but as little as you can get away with (you want the flavour of the potato to come through, rather than that of the flour).Work carefully and quickly, as the more you handle the dough, the harder and bouncier it will become. You need the same lightness you would use for pastry.
  • You should now have a soft dough that holds together, doesn't feel sticky and can be easily shaped. Before you progress, check the dough by cooking a few gnocchi to see how they perform (see Valentina's tip, right).
  • Divide the dough into 3 equal pieces. Roll a piece at a time into long, thumb-nail thick cylinders on a lightly floured surface, again working lightly and quickly. As you roll you will also be gently stretching the dough. Keep the surface well floured as you don't want the gnocchi to stick.
  • Cut the dough into thumb-nail long lengths. Some people don't bother to shape and pattern them, but just cook them as they are. However, the shaping and patterning gives a hollow on one side and a pattern on the other that enables the sauce to cling better, and also makes each piece recognisable as a gnocco (a single gnocchi).
  • Roll the gnocchi in a little flour. Holding them very lightly, form each into a small concave gnocchi shape: hold them against the prongs of the back of a fork, pressing only firmly enough to get the imprint (not so firmly that they go through the prongs), then guide each one so it tumbles away from the fork. Use your thumb as a guide and your fingers to pick and curl the gnocchi up. Spread them on a large board until required.
  • Bring a large, deep pot of salted water to the boil. Working with a few at a time (don't cook more than you can cope with at once, see tip, right), drop in the gnocchi and listen for the wonderful kissing noise they make as they go in. Let them cook for 2 minutes, during which time they will bob back up to the surface, then scoop them out with a slotted spoon. Taste - they should be sofficí e leggeri (soft and light), the gnocchi equivalent of al dente.
  • For the tomato sauce, deseed and finely chop the tomatoes. Heat a thin layer of olive oil in a frying pan. Rub about 30 sage leaves in your hand to release the flavour, then fry for a few seconds until they darken slightly. Lift out and drain on paper towel. For each person put 20 gnocchi in a bowl and scatter over the tomatoes and sage. Drizzle over a little melted butter, then finish with a grating of black pepper and a sprinkling of finely grated parmesan.

Nutrition Facts : Calories 554 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 97 grams carbohydrates, Fiber 6 grams fiber, Protein 17 grams protein, Sodium 0.37 milligram of sodium

1kg floury potatoes, Marfona are best but you can use King Edward
3 large eggs, beaten
300g plain flour or less, depending on the texture of the potatoes
300g ripe tomatoes
about 30 sage leaves
melted butter, a grating of black pepper and parmesan to serve

EASY POTATO GNOCCHI

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



Easy Potato Gnocchi image

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

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

SIMPLE POTATO GNOCCHI

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



Simple Potato Gnocchi image

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

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

GNOCCHI I

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



Gnocchi I image

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

2 potatoes
2 cups all-purpose flour
1 egg

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