Homemade gnocchi

homemade-gnocchi

Gnocchi anyone can make


OMG! I just made gnocchi from scratch and honestly, I can’t believe how easy it was. I am so happy with my efforts, I had to share it with you all straight away. I got this recipe from my Osteopath. I’ve only recently started seeing an Osteopath (a story for another day) and not only is she straightening me out (literally), she is sharing her love of cooking with me and I couldn’t be more thrilled. 

This recipe is super easy and only requires two key ingredients, potatoes and flour (I know right, hence the OMG). The family loved it, especially the kids who devoured it, which always means a win in our household. For the sauce I used some left over bolognese I had frozen but the success of the gnocchi has me dreaming up new sauce creations like pumpkin puree, pine nuts and proschiutto or pesto with parmesan.  

Homemade Gnocchi
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Ingredients
  1. 4 - 6 large potatoes
  2. 500g of "00" Flour
  3. Pinch of salt
  4. Serves 4-6
Instructions
  1. 1. Give potatoes a quick wash. Place potatoes in a saucepan and fill with water until potatoes are just covered. Boil for 20-25mins or until tender. Try not to over test the potatoes. Whilst still hot peel potatoes. Using a potato ricer or mouli grate/mash potatoes into a bowl (I used a metal sieve and pushed the potatoes through with a spoon).
  2. 2. Add flour and combine into a dough (depending on how many potatoes you used you may need a little more flour but start with the initial amount and add as required). Knead briefly until formed and dough is smooth. If dough is still sticky add a little flour at a time until right consistency is achieved. Divide dough into 4 equal pieces.
  3. 3. On a lightly floured bench roll each piece into a log approx. 3cm wide. Cut log into equal size pieces approx. 3cm long.
  4. 4. Fill a large saucepan with water and bring to the boil. Add a pinch of salt to the water. Gently place a batch of gnocchi into the water (i.e. 15 pieces). Cook for 4-6cm or until the gnocchi rises and floats on the surface. Allow gnocchi to float for around 10 seconds and use a slotted spoon to remove and drain (use the cut edges of the gnocchi to gage whether the inside is cooked, these sides should be the same colour as the top).
  5. 5. Place gnocchi into a bowl and cover with foil. Repeat Step 4 until all gnocchi is cooked. Serve immediately with a sauce of your choice.
Notes
  1. + Too much flour will make your gnocchi heavy and not enough will make your gnocchi disintegrate in the water.
  2. + Extra seasoning such as salt, parmesan or an egg can be added to the potatoes before flour is added.
  3. + Gnocchi can be individually rolled once cut and gently forked for decorative purposes.
Heidi + Coco http://www.heidiandcoco.com/
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