Gnocchi (nyoh-ki) are small potato-based dumplings. Gnocchi is very easy to prepare, by mixing flour, eggs and potatoes. Gnocchi is usually served as a pasta dish. Variations can be added with semolina, ricotta cheese, pumpkin, sun-dried tomatoes, and spinach. The portion of this recipe is for 2 to 3 people.
Ingredients
- 1 kg potatoes (King Edwards potatoes are recommended. Look for a type that is not too starchy, but not too waxy either)
- 1 egg (optional)
- 300 g (2 cups) flour (00 flour, which is very soft flour; or plain flour. You may need more flour than the recommended amount here, depending on how many potatoes you use)
- Coarse salt
- Pepper
Step
Step 1. Bring the potatoes to a boil
Place the unpeeled potatoes in a large saucepan and add enough water to cover the potatoes. Place the pot on the stove over the highest heat, add 1 tbsp coarse salt, then bring to a boil. Don't forget to check the “Warnings” section at the bottom.
Step 2. Dry the potatoes
Once the potatoes are tender (boiled in boiling water for about 20 minutes), turn off the heat and pour into a colander to drain.
Step 3. Peel the potatoes
To protect your hands, use a rag when handling potatoes and peel the skin with a knife.
Step 4. Mash the potatoes
Place the hot potatoes in a grinder (or use a potato masher). Or, grate the potatoes on a large grater. This method is recommended to trap air in the potatoes and make the gnocchi lighter. If you don't have a grinder, just use a potato mash.
Step 5. Add eggs and flour
Add two pinches of salt and a pinch of pepper. Crack the eggs and stir quickly before the temperature of the potatoes makes the eggs cooked. (This egg is optional only). Add 2 full handfuls of flour. Stir until completely smooth.
Step 6. Make the dough
Pour the potatoes onto a wooden surface and sprinkle the remaining flour on top. Use your hands to stir. After a minute or two, the potatoes and flour should form a dough. Knead a little. Once the texture is soft, it means the dough is ready.
Step 7. Form the gnocchi
- Dust the wood surface with flour to prevent sticking. Take a handful of dough and roll it out until it is about 3 cm thick.
- Do it quickly while the dough is still hot. Use a flexible knife to cut the gnocchi into 2 cm lengths each. Take another handful of dough and do the same steps until everything is done.
- Place the gnocchi on a tray. Leave some space between the gnocchi to prevent them from sticking together.
Step 8. Bring the water to a boil
Fill a large saucepan with water and add 3 tablespoons coarse salt. Place the pot on the stove over high heat, cover it, and bring the water to a boil.
Step 9. Roll the gnocchi off the tray into the boiling water
This will prevent water from splashing onto your hands. Stir a little and let stand until cooked.
Step 10. Wait for the gnocchi to rise to the surface
Once the gnocchi comes to the surface, it's all ready to be served. Remove with a strainer spoon, drain the water, and pour onto a tray. Sprinkle a little olive oil over the gnocchi and toss lightly.
Step 11. Dip the gnocchi into your favorite warm sauce
As a finishing touch, you can grate some Pecorino cheese on top.
Tips
- In addition to making gnocchi by cutting them, you can also shape them individually. The trick, take a small pinch of dough and press it against the back of the fork using your thumb until a pattern of stripes is formed on the ridge. These concave lines will hold the sauce better and make the inside of the gnocchi cook faster.
- In addition to using potatoes, you can also use pumpkin. The use of pumpkin will make the taste and color of the gnocchi different and more interesting.
- Add cheese to the mixture to enrich the taste.
- Ripe gnocchi can be stored in the refrigerator for 2 to 3 days. Gnocchi can also be stored frozen for up to 3 months. For frozen gnocchi, cook for 6-7 minutes in boiling water.
- In addition to boiling, you can also roast potatoes to make gnocchi. The resulting potatoes will be drier so you can use less flour. The gnocchi batter from the baked potato will also be tougher. It's a bit difficult to find a balanced amount of flour/potato for this dough, but the result is a lighter and softer gnocchi.
- You can also roll the chopped gnocchi back onto the back of a fork, for a nicer pattern.
- You can use instant mashed potatoes instead of boiled potatoes, although the gnocchi will be more "heavy."
- You can make oval balls out of dough, then gently press the balls with a fork to make the perfect shape of the gnocchi, instead of just rolling them.
