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Making these melt-in-your-mouth pillows takes time but you will be rewarded with amazingly delicious comfort meal. Just follow some simple rules and you will get perfect light gnocchi, you can serve to anyone.
Don't skip our recipes for rustic gnocchi made with whole spelt flour or those made with sweet potatoes instead of potatoes. Both are so yummy!
For those who are short on time, we can recommend high-quality Italian De Cecco Gnocchi (shelf stable).
For potato gnocchi you will need POTATOES, PLAIN FLOUR, EGG YOLK and pinch of SALT. Once you have cooked potatoes making gnocchi is a simple. Just follow the steps we described below:
COOKING THE POTATOES: When making gnocchi the most important thing is to choose the right potatoes. Use OLD STARCHY POTATOES with high content of starch and low content of water. Use potatoes of the similar size so they cook evenly.
The best gnocchi comes from the potatoes cooked in their skin. Just place whole unpeeled potatoes into a medium pot of cold water and cook until you can easily insert a fork into them. Take potatoes from the water and let cool for 3-4 minutes, or until you can handle them.
Place potatoes on floured work surface and sprinkle 2/3 of the flour over the potatoes then add egg yolk. Gently knead the dough. The trick to light gnocchi is to not to add too much flour to the dough. Add just enough flour to hold the dough together.
The final dough should be soft, smooth and slightly sticky.
From 650g potatoes you will get around 500g fresh gnocchi (enough for 4 persons).
HOW TO COOK HOMEMADE GNOCCHI? Add gnocchi into a large pot of boiling water and allow them to float before scooping out with a slotted spoon. This shouldn't take more than 1-2 minutes.
If looking for a pure simplicity, just melt some butter on a frying pan, add dried herbs and toss freshly cooked gnocchi into this. Your quick and delicious meal is ready!
Serve gnocchi with your favourite sauce: tomato, pesto genovese, bolognese, alfredo etc. Coat them into your favourite sauce, sprinkle with cheese and bake in the oven. We love our baked gnocchi tossed into homemade tomato sauce and creamy mascarpone.
You can serve freshly made gnocchi right away or within a couple of hours, or you can freeze them for later use. Place the gnocchi on a baking sheet and freeze until they are hard to touch, at least one hour.
Transfer them to zip-top bag and freeze for up to two months. When you're ready to use them, DON'T DEFROST the gnocchi or they'll lose their shape as they cook. Instead, throw the frozen gnocchi straight into the boiling water.
Frozen gnocchi cause the temperature of the cooking water to drop. Don't refrigerate fresh gnocchi for more than two or three hours, as they will become soggy.
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