Homemade Gnocchi

Homemade gnocchi has been one of my goals lately.  I’ve made a few attempts, but they were never quite what I thought they’d be.  I’ve found that I get better each time and my difficulty seems actually to just be inexperience.  There is a definite learning curve to homemade gnocchi and learning how to get a feel for when the dough is just right.

This recipe seems pretty forgiving so I think that helps as well!  

Sunday Funday

Pasta

• Sneha’s Recipe: Campanelle Pasta In Creamy Beetroot Pesto Sauce
• Palatable Pastime: Pasta with Pancetta 
• Culinary Cam: Handrolled Pasta alla Gricia
• A Day in the Life on the Farm: Tuna Pasta Salad 
• Mayuri’s Jikoni: Pasta With Vegetarian Bolognese Sauce
• Cook with Renu: Vegan Summer Pasta Salad (Oil-Free, Cheese-Free)
• Amy's Cooking Adventures: Homemade Gnocchi 

 

Homemade Gnocchi

Recipe from The Clever Carrot

 

1 pound potatoes (whole, unpeeled)

85 grams  flour (about ¾ cup)

¼ teaspoon salt

1 egg yolk

 

 

Boil the potatoes whole (with the skins on) until tender; 20-30 minutes depending on size.

 

As soon as they are cool enough to handle (read – still a little hot), use your fingers to rub away the skins.  Put the potatoes through a ricer.  

Mix together the salt & flour.  Place on a work surface.  Form a well into the center of the flour.  Add the potatoes, form a second well, and add the egg yolk into the center.  Use hands to work the dough together.  The final dough should be soft, but not sticky.  

 

Cut the dough into 4 equal pieces. Roll each piece into a rope about 12-inches long.  Use a dough blade to cut ½-inch pieces. If desired roll across a gnocchi board to make ridges.

Dust with flour and set aside up to 20-60 minutes before cooking. 

 

Cook in a pot of salted, boiling water until the gnocchi float (it will only be a minute or two.)  Serve immediately in sauce or soup.