Our homemade potato gnocchi are so light and fluffy that they melt in your mouth. Make them easily at home and pair with your favourite sauce.
Potato gnocchi are among the most popular Italian food. These soft pillows are easily made from potatoes, egg and flour. You will be amazed how easy you can make these comfort food at home.
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!
For gnocchi lovers, we have proven recipes for gnocchi made with spelt flour, gnocchi with sweet potatoes and those with butternut squash. Each of these gnocchi are so delicious and you will love them.
For making perfect gnocchi, you need to use old floury potatoes with high content of starch which makes gnocchi light and fluffy. The best gnocchi comes from the potatoes cooked in their skin. Just place washed potatoes into a saucepan of cold water and cook until you can easily insert a fork into them.
Drain potatoes and let cool slightly so you can handle. Peel of the skin and mash them using potato ricer or potato masher. 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 dough should be firm, but lightly sticky. Also the dough should be kneaded until the flour is fully incorporated, not a moment longer, otherwise the flour's gluten will make the gnocchi tough.
Once you have a dough ready, it's time for shaping little gnocchi. Divide the dough into 4 pieces and roll each piece into a log 2cm thick. Using pasta dough cutter or a knife cut the log into 2cm long gnocchi. Leave them on the air to dry for a while. Gnocchi can be prepared immediately by cooking in a large pot of water or you can freeze them for later use.
You can freeze any uncooked gnocchi for up to 2 months by sprinkling each piece with a little plain flour and placing in a single layer in zip lock bags. 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.
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 tray 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. Cook frozen gnocchi in boiling water in two batches. 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.
When making gnocchi the most important thing is to choose the right potatoes. Use old floury potatoes with high content of starch which makes gnocchi light and fluffy.
The best option for cooking gnocchi is to cook them in their skin, then once cooked, cool them and peel carefully with your hands.
For great results use a potato ricer or regular potato masher. Alternatively, try to grating cooked potatoes to get a similar result.
When you add the flour, be careful not to over do it. The dough should be firm, but lightly sticky. This way you will get light and tender gnocchi which melt in your mouth. Add just enough flour to hold the dough together.
Gnocchi should be handled with a light touch to prevent it from turning tough. Work quickly to roll the mix into log snakes and cut into pieces. The dough should be kneaded just until the flour is fully incorporated, not a moment longer, otherwise the flour's gluten will make the gnocchi tough. The final dough should be soft, smooth and little bit sticky.
Once you've cut the individual pieces, roll each one over the back of a lightly floured fork to give ridges. This is not just for looks as they'll also help the sauce cling to the gnocchi.
Add the gnocchi into a pan of salted, boiling water and allow them to float before scooping out with a slotted spoon. This shouldn't take more than 2 - 3 minutes.