Is there anything more heavenly than biting down on a nice soft, fluffy, and slightly chewy gnocchi? Store bought gnocchi is delicious, but have you ever learned how to make gnocchi from scratch? The results are incredible. I promise store-bought gnocchi won’t even compare.
Gnocchi is a potato dumpling that is used in many great Italian dishes in lieu of pasta. The best gnocchi has a light and fluffy texture, and shouldn’t be described as dense. It is like eating the pillows of angels… That is if angels slept… And had pillows made from potatoes and flour… Hmm, anyways.
You can certainly buy gnocchi from the store if you are looking for a quick meal, but if you really want to impress there can be no substitute from homemade gnocchi. It is just that good.
Making gnocchi from scratch is a little time consuming, but not overly difficult. Just follow these tips and tricks to ensure success.
Tip 1: You want the potatoes to lose as much moisture as possible during cooking. Water will absorb more flour resulting in a heavier gnocchi. For this reason, do not boil the potatoes. The potatoes should be baked and pierced with a fork multiple times to allow additional moisture to escape during cooking.
Tip 2: Once the potato is baked start making the gnocchi as soon as the potato is cool enough to be handled. The hotter potato will require less flour, making a lighter gnocchi.
Tip 3: Adding some texture to the gnocchi will help sauce cling to it in your final dish. The best way to do this is to roll the gnocchi on an Italian Gnocchi Board. However, most people do not own one. If you fall into that category pressing the gnocchi with a fork is a fine substitute.
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Once you make your gnocchi from scratch you are going to need a recipe idea. Try making this delicious baked gnocchi with sausage recipe. It is dead simple, full of stretchy cheese, and it tastes like pizza! It is one of my favorite gnocchi dishes, and guaranteed to be a family favorite!
- 4 medium russet potatoes Just under 2 lbs
- 1 egg lightly beaten
- 2 tsp salt
- ~1 ¾ cups flour
Place unpeeled potatoes, pierced multiple times with a fork (allows moisture to escape and cook faster), in oven and bake at 350 degrees until done (boiling can absorb water which will result in a heavier gnocchi due to incorporating more flour).
Once cooked, let cool long enough to handle.
Peel potatoes then rice or finely grate. (Using potatoes while still warm will allow you to use less flour, resulting in a lighter gnocchi)
Place potatoes in a bowl. Stir in egg and 2 tsp of salt (ensure potatoes are not hot enough to cook the egg).
Slowly incorporate flour until dough is no longer tacky (will still be moist). Flour amounts will vary, though try to use as little as possible to create a lighter gnocchi.
Turn onto lightly floured surface; knead lightly (~15x). Roll into ½” wide ropes, cutting into 1” pieces.
Press lightly with floured fork to shape, or use a Gnocchi Board.
Cook gnocchi in boiling water until it floats, about 2 minutes. It is then done.
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