Homemade Potato Gnocchi

After making potato skins for the Superbowl, I decided to get in touch with my Italian side again and try making gnocchi from scratch with the unused baked potato insides I had left. I love eating them out at fancy restaurants, but was intimidated by what seemed to be a delicate and time-consuming process. Boy, was I ever wrong! These were easy and quick to make! The gnocchi were deliciously soft and fluffy once cooked and took less than a half hour to make!

Homemade Potato Gnocchi
Serves 6

4 cups of baked potato (no skin), grated
1 egg beaten
2 1/2 cups of flour
1/2 teaspoon salt
a little freshly cracked black pepper

1. combine ingredients and knead gently until thoroughly mixed (add more flour as needed depending on how sticky your dough is)
2. taking a handful of dough at a time, roll gently with your fingertips into a rope the width of your finger on a lightly floured surface
3. cut into 3/4 inch pieces and press the tip of your finger into each piece to create a dimple or press with a fork to create lines (for holding sauce)
4. continue with the rest of the dough (you can freeze now on a wax paper covered baking sheet before transferring to ziplock bags to freeze up to 6 months)

5. when ready to eat, bring VERY salted water to a boil, dump in gnocchi (being careful not to overcrowd the pot) allow them to boil for an additional 3-4 minutes after they rise to the surface, then remove with a slotted spoon, top with heated sauce, and serve and eat immediately!

1 comment:

  1. This looks delicious! I love how you are passionate about food and cooking, as am I! Me and my girlfriends are going to teach ourselves to become chefs in our own kitchens by following culinary textbooks and going through our own designed curriculum step by step. Would love to have you offer us advice if you want to come check out my blog too. :) I am following yours as you seem to have many excellent recipes and kitchen wisdom. Thanks so much for sharing your recipes! I honestly cannot wait to try this gnocci, there is nothing better than freshly made homemade gnocci. Yum!

    Michelle Grygo
    Culinary Institute of My Own Damn Kitchen



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