Homemade Gnocchi
Homemade Gnocchi
Rated 5.0 stars by 1 users
Category
Entree, Main Course
Cuisine
American, Italian
Servings
80 gnocchi pieces
I love pasta and potatoes so we're going to try making homemade gnocchi! These little pillows of deliciousness are so easy to make and only require three main ingredients: potatoes, flour, and egg!
This recipe amazing any time of the year, but we also love using it in our soups so it's particularly fun to do in the fall and winter time.
This was inspired by my Homemade Pasta Noodles and my Chicken & Dumplings recipe on this site, and pairs well with my Homemade Bone Broth to make Chicken Gnocchi Soup (coming soon).
Ingredients
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water enough to fill up half your stovetop pot for boiling; will need same amount of water again to cook the gnocchi.
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2 sprinkles fine sea salt one sprinkle for potato water, one sprinkle for gnocchi water
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6 large gold or russet potatoes
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1½ cup all-purpose flour
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1 large egg
Directions
Fill your large stovetop pot with water and 1 sprinkle of fine sea salt. Set on high heat until the water starts boiling.
While the water heats, peel the skins off your potatoes. Then, using your cutting knife and cutting board, cut each potato into quarters and add them to the boiling water.
Turn the heat down to medium-high heat and let the potatoes cook until they are fork tender. Then using your strainer, drain the potatoes and place them in a large mixing bowl to let them cool. They don't need to be cold, but you want them cool enough to be able to work on them with your hands.
Fill your now empty stovetop pot with the same amount water again, add in the remaining 1 sprinkle of fine sea salt, and set on the stove on medium-heat while you work on crafting your dough.
When they've cooled enough to touch, transfer the potatoes to your KitchenAid mixer. Attach your dough hook and turn on slow speed until the potatoes are mushed.
Turn off mixer and add in your flour. Restart the mixing on the slowest speed until ingredients are combined. Then stop the mixer, add in your egg, and restart the mixer on slow speed. When everything is thoroughly combined into a dough, turn off your mixer.
Flour a flat surface and remove the dough from your KitchenAid bowl. Transfer to your floured surface and make a dough ball. Roll the dough around a bit and then divide the dough in half or into quarters (depends how much dough you want to handle at once - whatever is easiest for you is key!).
Roll out each dough part into a long rope. Depending on how much dough you use, the length will vary, but aim for about 10-12 inches of dough rope so you can divide into even parts and get about 15-20 gnocchi pieces. Each gnocchi should be ½-¾ inches in width. Then using your fork, gently press the under side of the fork into the side of the gnocchi to give it a striped design, almost like ridges.
Repeat the above step for the rest of the dough.
In batches, transfer your gnocchi dough to your large stovetop pot and cook the gnocchi until they float to the surface of the water. Usually takes around 2-3 minutes. Repeat for all the gnocchi.
Using a slotted spoon, transfer the cooked gnocchi to a bowl or add straight into any sauce or soup your heart desires!
Recipe Note
Equipment
1 Large Stovetop Pot
1 Peeler
1 Cutting Knife
1 Cutting Board
1 Large Mixing Bowl
1 Strainer
1 Standing Kitchen Aid Mixer with dough hook attachment
1 Fork
1 Slotted Spoon
You can find some of my favorite equipment here if you need any guidance!
