The ultimate comfort food and also the most satisfying way to occupy a Friday evening with your friends or family: homemade gnocchi! This recipe is easy, only requires 3 ingredients and a little patience. My favorite sauces to use with this recipe are tomato, pesto or just sage with a little olive oil and nutritional yeast. Choose your favorite one, it will always taste great.
Delicious Homemade Potato Gnocchi
Step-by-step recipe to making delicious homemade gnocchi. Only 3 ingredients.
Yield: 2 people
Equipment
- Strainer
- Sieve
- Slotted spoon
Materials
- 6 All-purpose potatoes About 450g
- 100 grams All-purpose flour 80g for the gnocchi dough, 20g for shaping the gnocchi and avoiding sticky surfaces
- 6 grams Salt 1g for the gnocchi dough, 5g for the water
Instructions
- Peel potatoes and add them to a large pot of salted water. Bring the water to a boil and cook for 20-25 minutes, or until a fork can easily pierce the potatoes. Drain and set aside until cool enough to handle but still warm.
- In a bowl, mash the potatoes until all lumps are gone. Add 1g of salt then sieve 80g of flour onto the mashed potatoes.
- Using your hands, gently mix the flour into the potatoes until evenly distributed and obtaining a smooth dough. Roll it into a large ball.
- Put some flour onto a clean surface and turn out the dough onto it, keeping some extra flour close by in case you need it. Flatten the dough ball and slice into equal parts. Roll out 1 part into a long rope, about 2cm (about 1 inch) wide. Slice the rope into 3cm (about 1.5 inches) squares and set aside on a lightly floured surface. Repeat with the remaining dough.
- Roll out 1 part into a long rope, about 2cm (about 1 inch) wide. Slice the rope into 3cm (about 1.5 inches) squares and set aside on a lightly floured surface. Repeat with the remaining dough.
- If desired, place a fork on your work surface and slide each gnocchi square from the base of the fork tines to the top so they have a nice decorative shape.
- Bring a large pot of salted water to a boil and add the gnocchi in small batches, stirring gently once or twice to ensure they are not sticking. Boil until they float to the surface; after another 15-30 seconds in the water, remove them with a slotted spoon or even a small sieve and place them in a strainer while you cook the next batch1.
- In a pan over medium heat, drizzle oil and fry them. Once they are lightly golden, add your favorite sauce and serve. Enjoy!
Notes
- The reason why you should cook fresh gnocchi in small batches is to avoid them sticking together while they cook. Just keep the water boiling and cook batch per batch, removing the gnocchi with a slotted spoon or small sieve as you go. For this recipe, I just boiled separately the 2 portions.
