Gnocchi (pronounced "nyow-kee") originates in Northern Italy, the birthplace of a lot of heartier Italian cuisine, such as risotto and polenta.
This homemade alternative uses all-pantry ingredients, saving you a few bucks.
Prep Time45 minsCook Time5 minsTotal Time50 mins
INGREDIENTS
4 potatoes, medium-sized(baking potatoes are a good choice)
1 tsp salt (plus more for the water)
1 tsp pepper
1 egg
1.50 cups flour
DIRECTIONS
Prepping the gnocchi
1To a large pot, add water, plenty of salt, and the potatoes. Bring to a boil and cook for 20-25 minutes. The potatoes will be ready when they can be easily pierced with a fork. Drain and set aside until cool enough to handle.
2Remove the skin from the potatoes using your fingers. They should slip right off. Otherwise, use a peeler.
3Place the now-unskinned potatoes in a medium bowl and mash until there are no lumps left.
4Add the salt and pepper and mix well. Form a small bowl in the mixture for you to crack an egg into, whisk it, and then use your hands to mix it into the potato.
5Place a cup of flour onto a working surface and dump the potato dough onto it. Knead the dough. Add more flour as needed to keep the dough's stickiness down. This may take around 10-15 minutes.
6Divide the dough into 4 parts. Roll/stretch out each part into a long rope an inch wide. If the rope becomes too long, you can cut it.
7Take your dough rope and slice in 1/2-inch segments, making sure that all sides are coated in flour so that they don't stick to each other.
8Bonus: Using a fork facing down, press each gnocchi rectangles into the prongs to make some fancy-looking notches in your gnocchi.
Cooking the gnocchi
9Bring a large pot of salted water to a rolling boil, then add the gnocchi in batches; stir them gently to prevent them from sticking to each other.
10Once they start floating to the surface, count to 20 seconds and then remove them.
11Use them in any recipe!
A very simple one might be to melt butter in a sauce pan, sauté some garlic until fragrant, reduce heat and add the gnocchi, tossing until golden.
Ingredients
4 potatoes, medium-sized(baking potatoes are a good choice)
1 tsp salt (plus more for the water)
1 tsp pepper
1 egg
1.50 cups flour
Directions
Prepping the gnocchi
1To a large pot, add water, plenty of salt, and the potatoes. Bring to a boil and cook for 20-25 minutes. The potatoes will be ready when they can be easily pierced with a fork. Drain and set aside until cool enough to handle.
2Remove the skin from the potatoes using your fingers. They should slip right off. Otherwise, use a peeler.
3Place the now-unskinned potatoes in a medium bowl and mash until there are no lumps left.
4Add the salt and pepper and mix well. Form a small bowl in the mixture for you to crack an egg into, whisk it, and then use your hands to mix it into the potato.
5Place a cup of flour onto a working surface and dump the potato dough onto it. Knead the dough. Add more flour as needed to keep the dough's stickiness down. This may take around 10-15 minutes.
6Divide the dough into 4 parts. Roll/stretch out each part into a long rope an inch wide. If the rope becomes too long, you can cut it.
7Take your dough rope and slice in 1/2-inch segments, making sure that all sides are coated in flour so that they don't stick to each other.
8Bonus: Using a fork facing down, press each gnocchi rectangles into the prongs to make some fancy-looking notches in your gnocchi.
Cooking the gnocchi
9Bring a large pot of salted water to a rolling boil, then add the gnocchi in batches; stir them gently to prevent them from sticking to each other.
10Once they start floating to the surface, count to 20 seconds and then remove them.
11Use them in any recipe!
A very simple one might be to melt butter in a sauce pan, sauté some garlic until fragrant, reduce heat and add the gnocchi, tossing until golden.
Wilson Soto