I’ve wanted to make Homemade Potato Gnocchi for a long time. I thought they were too fussy and difficult to make, so I was afraid to try. I’m not usually one for timely and fussy preparations.
I was watching Masterchef this season and in one of the pressure tests, the contestants were challenged to make homemade gnocchi in just 30 minutes. They started with leftover baked potatoes and made it look so easy, I was inspired to give Homemade Potato Gnocchi a try.
Traditional homemade gnocchi are made with just potato, flour, egg and salt. I was really amazed at how fast and easily they came together with typical pantry ingredients.
Once the gnocchi is rolled and before it goes into the pan to boil, you may choose to make traditional markings with the tines of a fork or simply slice and make an indentation in the center with your finger. As you can see, I chose the latter – it’s just a quick and simple way to make the gnocchi. The center indent or fork tine marks, allow the gnocchi to hold more sauce. That’s a good thing!
Once you add the gnocchi into the boiling water, they will sink to the bottom. Then simmer for just a couple of minutes, and once they float, they are done cooking. Drain them with a slotted spoon and plunge them into your favorite sauce or soup. Yummy little pillows of awesomeness!
Looking for more Gnocchi Recipes? Check out these recipes:
Homemade Potato Gnocchi
- 20 oz potatoes We use Russet potatoes
- 1/2 cup ricotta cheese
- Salt and ground white pepper , to taste
- 3/4 cup all-purpose flour regular or Gluten-free
- 1 large egg , beaten
- Preheat the oven to 375˚F. Bake the potatoes in their skins for 1-1¼ hours until tender, then remove the flesh and mash until smooth. Mix in the ricotta, a pinch of salt and white pepper, and the flour. Make a well in the middle, add the beaten egg and combine the mixture with floured hands. Work in the thyme leaves until a smooth dough has formed; about 5 minutes.
- Cut the dough in half and shape each piece into a long cigar, about 1/2" thick. Using the back of a floured table knife, cut each length into 1" pieces to make the gnocchi. Gently make a dent in each one – it will allow the gnocchi to hold more sauce.
- Add the gnocchi to a large pan of boiling water, stirring the water briefly to stop them sticking together. Simmer for 1½-2 minutes, until they start to float. Drain and leave the gnocchi to dry for 1-2 minutes and then add them into your sauce.
recipe courtesy of Gordon Ramsay’s Ultimate Cookery Course