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
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
GNOCCHI WITH HERB SAUCE
Rustle up this gnocchi with anchovies and herb sauce in just 10 minutes. If you don't like anchovies, or want to make this dish vegan, simply omit them from the sauce
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 10m
Yield Serves 2-3
Number Of Ingredients 7
Steps:
- Blitz the capers, anchovies, garlic, lemon juice and herbs with 3 tbsp of the olive oil to make a sauce. Season and set aside.
- Cook the gnocchi in salted water according to pack instructions, then drain. Heat the remaining oil in a non-stick frying pan over a high heat and add the gnocchi. Fry until crisp on the outside and warm all the way through - about 3 mins - remove from the pan and leave to drain on kitchen paper. Toss the gnocchi with the sauce, then divide between bowls, top with lemon zest and cracked black pepper to serve.
Nutrition Facts : Calories 347 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 1.5 milligram of sodium
PERFECT POTATO GNOCCHI
Provided by Tyler Florence
Categories main-dish
Time 1h47m
Yield 4 to 6 servings
Number Of Ingredients 5
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.
POTATO GNOCCHI WITH PARSLEY SAUCE
Antonio Cecconi - Betty Crocker's Italian Cooking ---------- I made this without parmesan to make it dairy-free, but it can definitely benefit from a stronger flavor... So I'd recommend either parmesan, or using a bit of lemon zest and juice.
Provided by Miss Emma
Categories European
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the potatoes and enough water to cover to boiling. Cover and boil about 30 minutes or until tender; drain and cool slightly. Peel potatoes and mash in large bowl until smooth. Cool.
- Stir 1 teaspoon of salt, the eggs and enough of the flour into mashed potatoes to make a stiff dough. Shape into 1-inch oval balls.
- Place remaining ingredients except water and 1 tablespoon salt in blender. Cover and blend on medium-speed until smooth.
- Heat 4 quarts water and 1 tablespoon slat to boiling in a large Dutch oven or stockpot. Add about one-fourth of the gnocchi. After gnocchi rise to surface, boil uncovered 4 minutes. Remove with slotted spoon; drain. Repeat with remaining gnocchi.
- Gently toss gnocchi and parsley sauce until gnocchi is coated. Serve as 6 side servings, or 3 main course servings.
Nutrition Facts : Calories 418.6, Fat 22.6, SaturatedFat 4.5, Cholesterol 77.8, Sodium 1810.3, Carbohydrate 42.9, Fiber 2.6, Sugar 0.9, Protein 11.1
GNOCCHI WITH PARSLEY, BUTTER & SAMPHIRE
Pass on the pasta and try making your own potato gnocchi - forage for samphire to make a fresh and frugal meat-free main
Provided by Georgina Fuggle
Categories Dinner, Lunch, Main course, Pasta, Starter, Supper, Vegetable
Time 1h15m
Number Of Ingredients 9
Steps:
- To make the gnocchi, cook the potatoes in boiling water for 40-50 mins until very tender, then drain well. Peel away the skin and press through a sieve or a potato ricer into a bowl.
- While the potatoes are still warm, add 1 tsp salt, the butter, egg and half the flour. Lightly mix together and turn out onto a floured board. Gradually knead in enough of the remaining flour to make a smooth, soft but slightly sticky dough.
- Roll out the dough into sausages, 2.5cm in diameter. Cut into roughly 2cm pieces and put on a floured tea towel to prevent the gnocchi sticking together.
- Bring a large pan of water to the boil. Drop the gnocchi into the water in batches and allow to cook for 2-3 mins until they float to the surface. Remove with a slotted spoon and keep hot while you cook the rest.
- Meanwhile, gently heat the butter in a large heavy-based pan, add the shallots and garlic, and gently soften for 5-6 mins. Add the samphire and cook for 4-6 mins more.
- Add the gnocchi to the pan with most of the parsley. Gently toss everything together and season. Serve immediately, scattered with the rest of the parsley.
Nutrition Facts : Calories 727 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 4 grams sugar, Fiber 10 grams fiber, Protein 14 grams protein, Sodium 1.9 milligram of sodium
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
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.
POTATO GNOCCHI
Master fluffy, pillowy gnocchi tossed in a light cheesy sauce. Gnocchi can be a difficult recipe to get right but we'll help you avoid the pitfalls
Provided by Barney Desmazery
Categories Dinner
Time 2h10m
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/160C fan/gas 4. Peel the potatoes and chop into equal-sized chunks. Lay a large sheet of kitchen foil on your work surface, pile the potatoes into the middle and arrange the bay leaves on top, if using. Fold the foil over the potatoes, then fold the edges in to seal and create a parcel. Transfer to a baking sheet and bake for 1 hr-1 hr 15 mins until the potatoes are tender. Or, tip into a heatproof bowl, cover (do not use foil) and cook in the microwave for 10 mins on high. If still firm, microwave in 5-min bursts until tender. While the potatoes are still hot, pass them through a ricer or push through a sieve onto a tray and cool completely. Will keep chilled for up to two days before using.
- Scatter the flour, 10g of cheese, ½ tsp salt and a grating of nutmeg over the potatoes on the tray, then gently tip the egg yolks on top. Gently bring everything together with your hands until you have a uniform dough that resembles crumbly pastry. Knead for about a minute until it just comes together, but don't overwork it. Divide the dough into four pieces and roll each one out into a long, finger-thick sausage on a lightly floured surface. Cut each sausage into 1.5-2cm nuggets. The gnocchi can now be cooked, or you can create ridges on them by rolling them over the back of a fork, grater or sushi mat. Arrange the gnocchi in a single layer on the tray. Will keep frozen for up to three months. First, freeze on the tray until solid, then portion into food bags.
- Bring a large pan of lightly salted water to the boil. If cooking all the gnocchi at once, you'll need to do this in three batches, cooking each batch for 2 mins, or until they rise to the surface. (You can also cook them for 3-5 mins from frozen.) Remove to a colander using a slotted spoon. Reserve 150ml of the cooking water, discarding the rest. Melt the butter in a large frying pan over a medium heat with about ½ tsp cracked black pepper and sizzle until the butter turns a nutty brown. Toss through the gnocchi, remaining cheese and about half of the reserved cooking water, then turn up the heat slightly and toss until the gnocchi is well-coated in a thick, cheesy sauce. You may need to add a little more of the cooking water to loosen. Serve the gnocchi straightaway in warm bowls.
Nutrition Facts : Calories 326 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium
More about "potato gnocchi with parsley sauce recipes"
EASY GNOCCHI RECIPE | HOMEMADE POTATO RECIPES
From jamieoliver.com
17 BEST SAUCES FOR GNOCCHI TO TRY TONIGHT - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published Jan 18, 2023Category Recipe Roundup
- Easy Creamy Gnocchi Sauce. If you think making sauce from scratch is too time-consuming, let me introduce you to this stunning two-ingredient recipe. You’ll need cheese and butter (plus salt and pepper) and about 15 minutes of prep.
- Pomodoro Sauce. Full disclosure: this Pomodoro sauce is on the opposite end of the “easy” spectrum. It’s not complicated; it just has a lot of ingredients compared to the recipe above.
- Parmesan Cream Sauce. Need an easy sauce the kids will love? This Parmesan cream sauce is just the thing. It combines two of everyone’s favorite flavors: Parmesan and garlic.
- Tomato Sauce. Tomato sauce in a can or jar is often overloaded with sugar, salt, and preservatives. So if you want something a little more wholesome, it’s best to make it yourself.
- Creamy Blue Cheese Sauce. This one likely isn’t for the kids, but if you enjoy punchy flavors, I think you’ll really enjoy it. The blend of blue cheese, Parmesan, and creme fraiche is superbly rich and creamy.
POTATO GNOCCHI WITH PARSLEY & CHILLI BUTTER – NOURISH BY …
From nourishbyjaneclarke.com
Estimated Reading Time 2 mins
CRISPY PARSLEY PESTO GNOCCHI - CHEF SAVVY
POTATO AND PARSLEY GNOCCHI | ITALIAN RECIPES | GOODTO
From goodto.com
POTATO GNOCCHI (POTATO GNOCCHI RECIPE) | THE MEDITERRANEAN DISH
From themediterraneandish.com
GNOCCHI WITH POMODORO SAUCE - FOODIECRUSH.COM
From foodiecrush.com
POTATO GNOCCHI RECIPE | BON APPéTIT
From bonappetit.com
POTATO GNOCCHI (AUTHENTIC ITALIAN RECIPE) - CHRISTINA'S …
From christinascucina.com
RACHEL RODDY’S RECIPE FOR POTATO AND TOMATO FRITTATA
From theguardian.com
PURPLE SWEET POTATO GNOCCHI WITH TAHINI PARSLEY SAUCE
From strengthandsunshine.com
HOMEMADE POTATO GNOCCHI WITH TRUFFLE SAUCE | CIAO ITALIA
From ciaoitalia.com
HOMEMADE POTATO GNOCCHI RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
SWEET POTATO GNOCCHI RECIPE (EASY 5-INGREDIENT VERSION) - KITCHN
From thekitchn.com
POTATO GNOCCHI RECIPE - FOOD & WINE
From foodandwine.com
POTATO GNOCCHI: THE AUTHENTIC RECIPE - THE BELLA VITA
From the-bella-vita.com
#lactose #time-to-make #main-ingredient #cuisine #preparation #occasion #pasta #european #romantic #vegetarian #italian #dietary #free-of-something #pasta-rice-and-grains #taste-mood #4-hours-or-less
You'll also love