How to make potato gnocchi at home
If you're looking for an easy and delicious Italian recipe to cook at home, potato gnocchi are sure to be a success. Here are the step-by-step instructions to make them from scratch.
If you're a pasta enthusiast but haven't yet ventured beyond store-bought spaghetti or macaroni, this recipe for making gnocchi at home from scratch is a perfect chance for you to enjoy one of the most delicious dishes in Italian cuisine.
Ingredients:
- 1 kg of potatoes
- 2 egg yolks
- 200 grams of strong (high-gluten) flour
Instructions
- Wash the potatoes thoroughly and boil them for 30 minutes, skin on and whole. It is important not to peel them, as they would otherwise absorb too much water.
- Once we have checked that they are fully cooked, remove them and set aside until they are cool enough to be safely handled with your bare hands. As soon as they are lukewarm, remove the skin. It’s important not to let them get cold.
- Mash the potatoes with a fork until they have a smooth texture, making sure there are no lumps left.
- Prepare the work surface for kneading by sprinkling a little flour, covering the full perimeter, and spreading a bit on your hands.
- Form a ball with the mashed potato and then press down on the centre, forming a flat, crater-shaped surface. Pour the two beaten egg yolks into it and add salt and, optionally, pepper and nutmeg.
- Knead using your hands and add flour little by little, until the dough is homogeneous. The quantities are not exact, and you may need to add more flour, depending on how much water the potato has absorbed.
- The final result should be flexible, lump-free, dough that doesn’t stick to your fingers and is easy to handle.
- Once the ideal texture has been achieved, form a ball again and let it sit for half an hour.
- Break off a small part of the dough and, with your hands, form long ropes which we will then cut into individual gnocchi, approximately 2 to 3 cm long.
- We can leave them with this shape or, with the help of the back of a fork, add the typical grooves by pressing lightly. Or, if you prefer, you can get the best results using a board especially designed to create this shape.
- Now all that is left is to boil them in a large pot of water. It is best to avoid putting them all in at once. Add them ten at a time, so that they have enough space.
- The typical cooking time is around one minute. They should be removed once they start floating to the surface.
- Using a sieve, remove the remaining water and add the gnocchi to your choice of sauce.
Tips when making gnocchi for the first time:
- It is important to cook them immediately, as soon as the dough is ready.
- You can steam the potatoes instead of boiling them. That way you ensure they won't absorb too much water. Otherwise, you will have to add more flour afterwards to prevent them sticking to your hands, which can be a bit tricky if this is your first time.
- If you want to freeze gnocchi, it’s best to do so when they are raw.
- You can start by boiling a single (practice) gnoccho to get an idea of the right timing.
What sauce can we accompany them with?
- Homemade pesto with pomegranate seeds
- Butter and sage
- Parmesan and olive oil
- Fresh basil
Try this quick, easy, and delicious recipe and surprise your guests with a dish that will steal their hearts!
