Potato Gnocchi is a popular classic Italian meal. It is a very simple dish, yet so many of us are hesitant to make them. They do take some time and work to prepare. However, once they are well made, I like to call them ‘Fluffy Pillows of Potato’! 🙂
When I make them, I prefer to make a big batch and freeze the extra ones. They freeze very well and on a busy day or when I do not feel like cooking (it can happen to all of us!), I just make a quick sauce to go with them… and my dinner is ready!
On their own, gnocchi are very neutral in taste and therefore, they can be combined with various other ingredients to serve them with. It all depends on your personal preference and choice of sauce. You can serve them with a tomato sauce, cheese sauce, butter sauce or pesto. A simple marinara sauce or pesto sauce are however my favourite. You can always find a jar of pesto or canned tomatoes in my kitchen cupboard so that makes it easier and simpler to have a great sauce in no time.
[recipe title=”Homemade Potato Gnocchi” servings=”4-6″ time=”2hr 30mins” difficulty=”easy” image=”https://www.kitchenvoyage.com/wp-content/uploads/2017/03/gnocchi_tomatosauce.jpg” description=”The basics for a classic Italian dish to pair with your favourite sauce.”]
– 600g potatoes
– 160g flour
– 1 egg
– pinch of salt
1. Boil the potatoes with the skin on until they are fork tender. Drain them well and allow them to cool in a colander.
2. Peel the boiled potatoes and mash them until they are smooth. You do not want any lumps in your gnocchi.
3. Beat the egg and add to the potatoes.
4. Add the flour and sprinkle the salt. Slowly mix all ingredients together.
5. Use your hands to combine ingredients and start to form the dough. Knead just enough for the dough to come together. Be careful not to overwork it.
6. Take small portions from the dough and roll each piece at a time to form a 3/4-inch thick rope. Try to achieve equal thickness along all the length of the rope.
7. Using a pastry cutter or non-serrated knife, cut the ropes into 1-inch pieces. Place the gnocchi on a generously floured surface to prevent them from sticking. Note: If you want to freeze the gnocchi, do it at this stage. Freeze the gnocchi on a floured dish and once frozen you can then transfer them to a freezer bag or container.
8. Transfer the gnocchi to a large pot of salted boiling water. Cook until they float, it should take just 1 minute. Remove them with a slotted spoon and drain them well.
9. Toss them into your favourite sauce.
– After you are done making the gnocchi, make sure they are well covered in flour. Otherwise, they will stick together or to the surface.
– I suggest you do not leave them standing for more than 30 minutes before cooking them/ putting them in the freezer.
– If you are using your frozen gnocchi, transfer them directly from the freezer to a pot of salted boiling water. It should take a minute longer until they float.
[recipe title=”Butter and Sage Sauce” servings=”2″ time=”10mins” difficulty=”easy” description=”This is a great sauce to toss your homemade gnocchi in.”]
– 55g butter
– 1 clove garlic, minced
– 1 tsp fresh sage, finely chopped
– 1/4 tsp salt
– 25g grated hard cheese (Grana Padano/ Parmeggiano)
– Black pepper, freshly ground
1. Melt the butter over medium heat.
2. Add the garlic and cook until golden brown.
3. Stir in the sage and salt.
4. Add the cooked gnocchi and toss gently with the cheese and pepper.
5. Serve with additional grated cheese on top.