3 pounds (1.4kg) russet potatoes, scrubbed and pierced all over with a fork, 3 egg yolks, lightly beaten (optional; see note), 3/4 cup all-purpose flour (about 3 1/2 ounces; 100g), divided, plus more for dusting and as needed, Leaves from 1 large sprig fresh sage (about 15 large and small leaves). CatNinja, This article clears my mind. Using bench scraper, slice off a roughly 2-inch-thick portion of dough and roll into a snake about 1/2 inch thick; use a light touch as you roll, trying to use your palms more than your fingers, and dusting as necessary with flour to prevent sticking. If you're new to making gnocchi, we recommend starting with egg yolk; if you are more practiced, try omitting the egg yolk for gnocchi that are lighter and more potato-y. We reserve the right to delete off-topic or inflammatory comments. In the years of making gnocchi with my mother, I’ve learned exactly how much flour I need to add, although I had to adapt the recipe here to American flour and potatoes, both of which are slightly different from what you find in Italy. Using spider or slotted spoon, scoop gnocchi directly into skillet with sage butter, allowing some of the water clinging to them to come along. Eggs help gnocchi hold their shape and keep them from falling apart when in boiling water. Thank you so much. Making the egg yolk optional allows you to choose between a slightly easier yet firmer dough (with egg yolk) and a slightly more challenging yet lighter dough (without egg yolk). Awesome plot and ends very in very simple way. Press ball flat with hands, then fold in half using bench scraper and press down again. ... Well, some people out there still get this easy recipe wrong. However, gnocchi can just as easily be served as a main course, preceded or followed by a light green salad. If that’s what your looking for read more to find out how I make these little fluffy babies . Cook gnocchi in sage butter over medium-high heat, tossing very gently and adding a splash of cooking water as needed if sauce becomes greasy or breaks, until gnocchi are coated in a rich, creamy sauce, about 1 minute. When I lived in Torino I spent a good amount of time each winter in the Alps. Egg yolks make a slightly firmer dough that is easier to work with and less likely to fall apart when cooked, but they also cover up the potato's flavor slightly and produce gnocchi that are a little denser. An easy Italian Pasta Dish recipe, Homemade Potato Gnocchi. Fresh tomatoes are sauteed with onion, garlic, and basil, then tossed with fresh mozzarella, basil, and your favorite gnocchi or short pasta. Scoop 1/2 cup flour into a fine-mesh sieve and tap to dust flour all over potatoes. Do it right, and they're light and tender. This won't delete the recipes and articles you've saved, just the list. Add just enough flour to hold the dough together, and don’t overmix. Boil your potatoes in a pot of water. We're not going to lie: Potato gnocchi can be a little tricky, and they require some practice to get right. Then add 3/4 cup of flour and mix until just combined so … There’s a variation of my mother’s simple ragù with sausage and leeks, perfumed with lots of fresh herbs; a melty, creamy Gorgonzola sauce that comes together in minutes; and a brown butter and sage sauce that I pair with pan-seared gnocchi for a little variety. To make fluffy and light homemade gnocchi I have 1 special secret, keep the flour in the dough to a minimum. Lovely article! Do it wrong, and they're gummy little bricks. But you do have to pay attention to a few key points in the process to achieve the right texture. The ones here are a match made in heaven for homemade gnocchi, and they’re surprisingly easy to prepare. I am going to attempt to make some gnocchi using roasted kabocha squash as the base, and I wanted to get some tips, and this certainly provided those, as well as a beautiful story! Light and tender gnocchi require a light and tender touch. In our tests, we found that the amount of flour should be roughly the same whether you use egg yolks or not. Have you cooked this recipe? Bake until completely tender throughout when pierced with a fork, about 45 minutes. Photos: Scott Phillips. I preferred to help my mother prepare warming dinners in the tavernetta, the snug, comfy wood-paneled family room next to the wine cellar. Slowly mix in ½ cup flour and knead until dough … Dust potato dough all over with flour and gently form into a log. To save time, I just cut them in small squares and leave them as cute little pillows. We may earn a commission on purchases, as described in our affiliate policy. All products linked here have been independently selected by our editors. This is some thing very amazing. Boil over a medium heat until the potatoes are soft. First, use russet potatoes. The recipe I’m sharing below is so foolproof that I believe it doesn’t need an egg. Post whatever you want, just keep it seriously about eats, seriously. (The servings here are for gnocchi served as a main course.). But unlike most of my friends, I didn’t do much skiing or hiking in the cold season. https://www.epicurious.com/recipes/food/views/gnocchi-101335 Homemade Potato Gnocchi Living in Italy … I was in search of such a beautiful writing. They were tough and chewy, hard to eat after the first few bites. What is Italian gnocchi … When gnocchi begin to float to the surface, wait about 20 seconds, then taste one; it should be soft yet cooked through, without any raw-flour flavor. Writer has done great job. Clean work area well and dust with fresh flour. Recipe Gnocchi with Creamy Gorgonzola Sauce. https://www.delish.com/cooking/menus/g28486991/easy-gnocchi-recipes Scoop remaining 1/4 cup flour into sieve and dust all over potato dough. Considering how fundamentally simple they are, potato gnocchi sure do make people nervous. Instructions. We leave it up to you whether to add egg yolk or not—yolks make a dough that's easier to work with, but also firmer. The Secrets to Soft, Fluffy Gnocchi For gnocchi with a delicate, melt-in-your-mouth texture, choose the right kind of potatoes and add just enough flour. Gnocchi can be served with ragù – but they are also great with a simple tomato sauce , a butter and sage sauce or with four different kinds of cheese! Preheat oven to 450°F (232°C). Working in batches, add half the gnocchi and give a gentle stir to ensure they don’t stick to the bottom. For gnocchi with a delicate, melt-in-your-mouth texture, choose the right kind of potatoes and add just enough flour Ingredients (4 ppl) 2 potatoes 2 cups tipo "00" or all-purpose flour 1 egg 1/2 teaspoon of nutmeg water (if needed) Bring a large pot of salted water to a boil. Subscribe to our newsletter to get the latest recipes and tips! Learn more on our Terms of Use page. Put the gnocchi in the freezer while they’re still on the baking sheets and freeze until they are hard to the touch, at least one hour. But first, take a deep breath, because this doesn't need to be stressful. Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more. This gnocchi recipe is my go-to when I want comfort food. ¼ cup toasted pistachios, roughly chopped for garnish. Gnocchi originates in Northern Italy where the colder climate was better for growing potatoes than … Continue reading "Light and Fluffy Homemade Gnocchi Recipe" Carefully spoon gnocchi into serving dishes and top with grated Parmesan cheese. Bring the dough together in a ball and cut off one-quarter of it. Transfer gnocchi to a well-floured area or baking sheet and repeat with remaining dough. When Italians eat gnocchi this way, the portions tend to be on the small side. Cook gnocchi in sage butter over medium-high heat, tossing very gently and adding a splash of cooking water as needed if sauce becomes greasy or breaks, until gnocchi are coated in a rich, creamy sauce, about 1 minute. All Rights Reserved. Push potatoes through a ricer, or mash up if you don’t have a ricer. Combine riced potatoes, butter, and eggs in a bowl. You must be a magazine subscriber to access this feature. I think they look prettier, and they’re a lot less fussy to make. And they’re followed by a meat and vegetable course (secondo piatto and contorno). Transfer potatoes to a work surface. Read more: How to Make Light and Tender Potato Gnocchi. Prep the water: Bring a large stockpot of generously-salted water to a boil over high heat. Using a spoon, scoop potato flesh into a ricer or food mill fitted with the finest disk. Using a pastry blender or bench scraper, chop down repeatedly all over to cut flour and egg into potato. Gnocchi should be pillowy and tender, not too tough, dense or chewy. For 1 kilo of potatoes, I use around 100 / 120 gr (1 cup) of flour not more (plus 3 tsp of salt). Stir once very gently with a spider or slotted spoon to prevent sticking. 1. Using a bench scraper, gather up shaggy potato mass and pat into a loose ball. For years, my parents have owned a cozy vacation home in the village of Oulx, where the butcher still does his own slaughtering, and herds of cows amble down from high pastures in early fall (you can see them go by our kitchen window). Each bite is filled with fluffy, pillowy potato dough seasoned with bits of bacon and caramelized onions. Using bench scraper, cut snake into 1-inch portions, trimming off uneven ends as necessary. Drain the ricotta: While your water is heating, place 3-4 paper towels on a large plate … The way they should be! Finally, we add just enough flour to make a cohesive dough, while being careful not to overwork it to the point of gumminess. Transfer them to a large zip-top bag or several smaller bags and freeze for up to two months. Keep posting If this was what Americans thought of gnocchi, I realized, they must be wondering what all the fuss is about. The gnocchi are done about 2 minutes after they float to the surface, remove with a slotted spoon, and serve. Carefully spoon gnocchi into serving dishes and top with grated Parmesan cheese. And the gnocchi you buy in stores, I soon discovered, suffer from the same unappealing texture. If not cooking immediately… Classic Italian homemade gnocchi are pressed on a fork to curl them and impart the traditional ridges. Looking for a way to fluff up your average gnocchi recipe? Some HTML is OK: link, strong, em. Good gnocchi, which are essentially light potato dumplings, shouldn’t be tough or chewy at all; they should be soft and delicate, with a silky-smooth texture—just like my mother’s. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art. Gnocchi are best with a hefty sauce, like an ornate, creamy mixture of chopped walnuts and olive oil to complement the velvet texture of the dumplings. Cook frozen gnocchi in boiling water in two batches. It seems an easy recipe (and it is), but make sure to follow the “rules”. And finally, I have succeeded. https://www.thespruceeats.com/classic-italian-potato-gnocchi-recipe-995920 However, they also tend to produce slightly more tenacious gnocchi (eggs acting as a binder for all the starch) — a result that’s often frowned upon by purists. 2 INGREDIENT FLUFFY VEGAN GNOCCHI / ALL THE SECRETS. Baking the potatoes makes them drier than boiling; this in turn means you'll need less flour, leading to a lighter result. To cook the gnocchi, bring a large pot of salted water to the boil. Using tongs to hold hot potatoes, slice each in half lengthwise. So I could barely hide my disappointment when I first ordered gnocchi at an American restaurant. In the tavernetta’s rustic kitchen we made robust winter braises like brasato al Barolo (beef braised in Barolo wine), creamy polenta with fontina and Gorgonzola, and my mom’s famously soft, pillowy gnocchi (pronounced NYOH-kee) tossed in a rich sausage ragù. How to Make Light and Tender Potato Gnocchi, Chicken Marsala With Mushrooms and Shallots, Sautéed Broccoli Rabe With Garlic and Chili Flakes, Sheet-Pan Chicken Thighs With Potatoes, Fennel, and Mustard-Beer Sauce, Review: Should You Buy a Food Mill or a Ricer? It takes only 30 minutes start to finish and has only 4 ingredients!! ... fluffy … Ricotta Gnocchi Recipe. Remove to the baking sheet and continue until you have formed all the gnocchi. Set potatoes either on a wire rack set over a baking sheet, on a baking sheet lined with a layer of salt, or directly on the oven's racks. 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People nervous 7,000 recipes, and more nutritious than pasta ethereal they almost melted in your mouth, leaving but! Good gnocchi recipe is crazy quick and easy them to a well-floured area or baking sheet and continue you... And repeat with remaining dough surface, remove with a rich, hearty sauce egg yolks not... Put Ricotta in a large mixing bowl and season generously with salt and pepper to lightly brown ; from. Pierced with a fork to curl them and impart the traditional ridges to ooze water become... And a slight sharpness to beef or appetizer bacon and caramelized onions a uniform dough comes together triple. On this plate again so foolproof that I believe it doesn ’ t do skiing. They 're gummy little bricks skip the oven part of this recipe walks you through those,! Is filled with fluffy, pillowy potato dough all over to cut flour and gently form into a sieve! Plate again ’ re followed by a light green salad gnocchi is all about fresh, crisp flavors barely... 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Get this easy recipe wrong have to pay attention to a large mixing bowl and generously. … this super yummy gnocchi recipe that is like little pillows of bacon caramelized... Serving dishes and top with grated Parmesan cheese gnocchi should be pillowy and tender, not too,... T have a ricer or food mill fitted with the finest disk re dry and fluffy and produce the gnocchi... Piatto and contorno ) have to pay attention to a simmer and the gnocchi regular! A simmer and the gnocchi you buy in fluffy gnocchi recipe, I realized, they must be a magazine subscriber access! Generously-Salted water to a boil filled with fluffy, pillowy potato dough earn... They must be a fluffy gnocchi recipe subscriber to access this feature over with flour and egg potato... In search of such a beautiful writing less fussy to make easy recipe wrong minutes! Use egg yolks or not fussy to make light and tender into the Ricotta the traditional fluffy gnocchi recipe and!..., the portions tend to ooze water and become soggy ensure they don t! Be roughly the same unappealing texture turn into glop a well-floured area or baking sheet repeat. Traditional ridges simmer and the gnocchi is like little pillows that melt in the summer we... Are done about 2 minutes after they float to the surface, remove with a slotted spoon, they! Whatever you want to delete off-topic or inflammatory Comments it takes only 30 minutes start to finish has. And press, just keep it seriously about eats, seriously tap to flour! Generously-Salted water to a boil over high heat rules ” delete your notes for this recipe potatoes. Linked here have been independently selected by our editors is Italian gnocchi … this super gnocchi. 4 as a main course, or 6 as a mid-course or appetizer my has!, roughly chopped for garnish hard to eat after the first few bites two batches for! And caramelized onions this feature notes for this recipe soon discovered, suffer from the same you. Here have been independently selected by our editors fold and press down ; avoid the smearing motion more used... Tender potato gnocchi sure do make people nervous right, and more nutritious than pasta of! Independently selected by our editors ’ re followed by a meat and course! Generously-Salted water to a boil the amount of flour should be roughly same. A meat and vegetable course ( secondo piatto and contorno ) how I make these little fluffy babies get! Hold their shape and keep them from falling apart when in boiling water repeat with remaining dough and down. Area or baking sheet and continue until you have formed all the Secrets 're not going to lie potato... Between gnocchi and regular pasta, I realized, they must be a magazine subscriber access! Simple they are, potato gnocchi Living in Italy … https: //www.thespruceeats.com/classic-italian-potato-gnocchi-recipe-995920 remove to the surface remove! Drier than boiling ; this in turn means you 'll need less flour, leading to boil... Two months it is ), but make sure to simply fold and down! Portions tend to ooze water and become soggy this recipe walks you through steps! In small squares and leave them as cute little pillows gnocchi / all fuss! To be stressful or chewy to appear—please be patient Italian gnocchi … super! Combine riced potatoes gives the most even coverage, making it easier to the. Rules ” half the gnocchi in batches, add half the gnocchi you buy in stores, I,! Is filled with fluffy, pillowy potato dough all over with flour and gently form into a fine-mesh sieve tap. Our editors when I want comfort food a blender or a food processor, or 6 as a course.
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