Homemade Potato Gnocchi Tutorial

homemade gnocchi

Follow these simple no-fail step-by-step directions for the perfect pillowy gnocchi.

Although homemade gnocchi can be tricky, if you follow these instructions it is surprisingly easy and with only 5 ingredients.  It is a perfect dumpling for any occasion. Simply add your favorite sauce or try my delicious lemon-basil butter. No matter how you prepare it, don’t forget to take a step back and admire your work. It’s worth it!

Ingredients

300 g russet potato or similar
75 g type 45 flour
25 g Parmesan cheese grated
3 g salt
1/2 large whole egg
1/2 large egg yolk

Preparing The Gnocchi Dough

1. Preheat the oven to 180C. Brush and wash the potatoes to remove the dirt. Place the potatoes on the tray on a bed of rock salt for flavor. Prick the potatoes with a fork and cook them in the oven for approx. 1 hour until the potatoes are tender.

2. Measure all the ingredients out. Put the dry ingredients together. Separate the remaining ingredients in individual ramekins.

3. When the potatoes are cooked, cut them in half. While the potatoes are still warm but cool enough to touch, remove the skins.

4. Press each potato through the tamis or sleeve with a spatula or spoon. Or use a potato ricer to process the warm potatoes.

5. Measure the mashed potato to have the exact weight.

6. In a bowl, mix the warm mashed potatoes with the flour, the Parmesan, and the salt with your hands. Then add the egg, the yolk and mix. Gently knead the dough in the bowl for about 1 minute all the ingredients are incorporated and until the dough is smooth but not elastic and does not fall apart.

Rolling & Shape The Gnocchi

1. Lightly flour your work surface. Add the dough to the work surface. Roll the dough into a ball.

2. Cut the ball in half or smaller.

3. Roll one ball into a rope about 3/4 of an inch in diameter with the palms of both hands. Do the same with the additional dough.

4. With a knife, cut the rope crosswise into 3/4 of an inch pillows.

5. There are 2 ways to achieve the classic gnocchi shape. For perfect gnocchi, roll each piece into a small ball with your palms. Gently press the middle of each gnocchi with a fork.  Or for a more rustic gnocchi, another way is to take a fork at a 45-degree angle with the back part up and the prongs on the work surface.  Gently roll the dough down the back of the fork. Place the finished gnocchi on a floured baking sheet. Repeat until all the gnocchi is done.

Finishing the Potato Gnocchi

1. Bring water to a simmer.

2. Blanch the gnocchi around 2 minutes until the gnocchi rises to the surface of the simmering water.

3. Gently remove the gnocchi with a colander spoon. If not serving immediately, cool down in ice water to stop cooking.

4. When the gnocchi is cold, drain well and sprinkle with olive oil, so it doesn’t stick together. Reserve in a fridge for up to 3 days. When you are ready to serve, toss in a saucepan with your favorite sauce or the lemon-basil butter sauce and cook together for approx. 2 minutes or pan-fry the gnocchi until they are golden.

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