Home-made Gnocchi
Posted On October 6, 2021
Making gnocchi at home is a lot more labor intensive than most of my recipes. It takes a lot of time, both in simply cooking and while forming the actual gnocchi. When I make gnocchi, I often use store bought for this reason. That said, the end result is very good when done this way.
Home-made Gnocchi
Servings: 6
Ingredients
- 5 medium-large Potatoes
- 1 1/2 cups All-purpose flour (more or less)
- 1 Beaten egg yolk (optional)
Instructions
- Preheat oven to 375 degrees F.
- Wash and pat dry potatoes. Bake in oven for 1 to 1 1/4 hours. Cool slightly. Peel and mash very well by hand or use ricer.
- While potatoes (mashed) are still warm, pour flour into a high lump and make a well in the center. This can be done in a large bowl, on a board, or on the counter top).
- Mix mashed potatoes with egg yolk, if using.
- Place mashed potatoes into flour well.
- With your hands, work flour into the well. Knead dough just for a few seconds (dough will be sticky) and form a ball.
- Lightly flour your table or working surface.
- Take a large piece of dough and roll by your palms to form a rope, almost an inch in diameter. With a sharp knife, cut pieces off (a few at a time), about an inch in length.
- With your thumb (flour if needed) shape pieces like ears. Line pieces (not touching) on the floured surface you're working on.
- Continue until all potato dough is used.
- Bring large pot of water (a little more than 3/4 full) to a rapid boil. Add a palmful of salt and the gnocchi (enough not to overflow the pot). Remove with a large slotted spoon when they surface and place in a large serving bowl.
- Continue this process until all gnocchi are cooked.
- Toss with tomato sauce.
- OR Toss with 5 tbsp butter and 1 cup freshly grated parmigiano.
- OR Toss with 5-6 tbsp butter, a handful of finely chopped fresh sage leaves, and 1/2 cup parmigiano.