How To Make Gnocchi

Making homemade potato gnocchi from scratch is very easy and they taste better than store-bought!

Course Main Dish

Cuisine Italian

Prep Time 1 hr

Cook Time 2 mins

Total Time 1 hr 2 mins

Servings

Calories 393

2.2 lbs. (1 Kg) russet or desiree potatoes
3 cups minus 1 tablespoon (350 g) all-purpose flour plus extra for the board
Your favorite sauce (pesto simple tomato, butter and sage, whatever takes your fancy)
Semolina flour to dust the trays/baking sheets

Wash the potatoes (don't peel them!) and place them in a saucepan. Cover with cold water and bring to a boil.
Cook for about 20 minutes after the water has come to a boil.
Put the flour on a work surface.
While the potatoes are still hot, mash them with a potato ricer and add them to the flour.
Work the flour into the potato until it becomes a soft, pliable dough (if the dough is too soft add more flour).
Roll out the dough into logs about 2 cm (3/4 inch) thick and cut them into pieces.
You can either cook them this way or create the distinctive ridges.
Place the gnocchi at the top of the fork tines and gently press down, rolling it across the fork with your thumb. It will be slightly curled with the indentations on the opposite side.
Arrange the gnocchi on a tray dusted with semolina flour.
To cook the gnocchi, bring a large pot of salted water to the boil and add the gnocchi. As soon as the gnocchi start floating, they are ready ( usually it takes 2 or 3 minutes).
Remove them with a slotted spoon and put them in the pan with the sauce of your choice. Mix well and serve.
Enjoy!