Easy potato gnocchi recipe

STEPS 6 INGREDIENTS 2 TIME 2 HRS

This weekend-friendly potato gnocchi recipe will help you produce super-soft, hand-made potato shapes that are perfect for smothering in your favorite sumptuous sauce or baking.

make_vegan_pasta_doughTaught to me on a rainy winter’s day by my mamma-in-law Marisa, this gnocchi recipe requires just 4 things:

• Potatoes (big ones)

• Time (a couple of hours)

• General purpose/plain flour

• And a really empty stomach!

Quick note: This page is designed to teach you how to make gnocchi. I don’t cover making sauce here – although I do offer an easy sauce recommendation.

How you serve your gnocchi is really up to you! So let’s make it…

Serves 4

Ingredients

800g/28oz large baking potatoes

Half a 500g/17.5oz bag of plain/general-purpose flour

Equipment

Potato masher (my mamma-in-law uses a strong potato 'ricer' like this)

Potato peeler

Large deep pan/skillet

Sieve/colander

STEP 1 - Peel the potatoes, cutting out any bad black spots.

STEP 2 - Boil in a large pan of water for around 45 minutes – until you can slide a knife right through without resistance.

Note: Unlike when cooking pasta, we don’t add salt to the water with potato. make_vegan_pasta_dough

STEP 3 - Mash the potato until there are as few lumps as possible left.

(Without normal mash potato’s butter and milk it won’t get super-smooth, but aim for as smooth as you can.)

STEP 4 - Generously flour a chopping board or clean surface and form the mashed potato into a circular mound.

make_vegan_pasta_dough - Add a ‘crown’ or frame of flour around the potato (see right).

- Mix together this flour and the potato with your hands. Really go for it here.

- As a dough begins to form, squash and fold together the mixture until it really starts to feel like real dough.

Add a little flour as you go – ideally the dough should be a little spongy and not
stick to your hands.

make_vegan_pasta_dough - Aim for a final dough ball that springs back to shape when you prod it with your finger.

STEP 5 - Re-flour your surface and we’ll make the gnocchi shapes…

- Cut a thick slice off the dough ball.

- Using very light hands (hardly press at all), roll this until it’s like a long, thin, 1-2 cm sausage shape.

- Chop this into 1cm or half-inch wide chunks. Try and ‘push’ forwards with your knife as you chop, to give the gnocchi’s sides a bit of character (see vid below).

- Using your first two fingers (or index finger alone if chubby-fingered), press into the middle of one chunk and swiftly pull/drag it downwards along the surface – towards you. This should ideally roll the chunk, giving it a seashell kind of shape (see vid below).

Tip: Keep your surface floured, as the potato can release water as pressed, and it’s important we don’t let this dough get sticky.

- Repeat and repeat until all those tasty chunks are rolled. (Trust me, you’ll get better at this the more you do – it’s really a case of learning by doing.)

STEP 6 - The final part of this gnocchi recipe is the boiling!

make_vegan_pasta_dough When all made, just boil the gnocchi - along with half a handful of salt - in a large, full pan of boiling water. When they float to the surface, they are ready.

Important: If you haven’t decided on, or made, a sauce yet, make that now (see below). Just keep the gnocchi spread apart on a plate or surface for the time being.

- Drain, smother in sauce or bake, and that’s one delectable, super-filling treat.

Done!

Easy sauce recommendation:

You cannot really go wrong with a flavorful, basil-packed tomato sauce for your first gnocchi attempt. Try the first sauce on this page.

make_vegan_pasta_dough

Quick recommendation: If you're a true carb-loving potato fan, I think you'll love Judith Ramsey's wonderful potato casserole recipes page on her excellent Best Potato Recipes site. Enjoy!



Return from Gnocchi Recipe to Fresh Pasta Recipe Collection

Return from Gnocchi Recipe to homepage

New! Comments

Have your say about this page! Just add a comment in the box below.

Register for your
FREE cookbook!

Join me on...

Most Popular

All about pasta shapes

Moreish carbonara sauce

Find your best pasta maker