Learn How To Cook – Gnocchi

Gnocchi is a classic Italian dish featuring soft, chewy dumplings crafted from potatoes, flour, and eggs, usually cooked in boiling water.

Making gnocchi isn’t for the easily discouraged. A lot can go wrong in the process. I’m not trying to scare you away; I just want you to be prepared. Crafting gnocchi requires practice, patience, and a bit of determination. When done right, potato gnocchi can be light and airy, but if things go south, you might juniorbola end up with dense, rubbery, or soggy dumplings. The absolute worst is when they fall apart in the boiling water before they even hit your plate. But don’t worry, you can totally nail it!

The plate of tiny potato pillows drizzled with shiny basil pesto that Francesca’s mom whipped up for us that night was stunning. The gnocchi recipe she shared had just three simple ingredients: boiled, starchy russet potatoes mixed with just the right amount of flour (too much flour will weigh them down), and a pinch of salt—no eggs needed.

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How to Make the Easiest Gnocchi from Scratch

Prep time: 50 minutes to 1 hour

Cook time: 30 minutes to 40 minutes

Serves: 4 to 6

Ingredients

  • 2 1/4 pounds Yukon Gold potatoes (choose ones that are roughly the same size)
  • 1 2/3 to 2 cups all-purpose or ‘00’ flour, divided, plus more as needed
  • teaspoons kosher salt, plus more for boiling
  • Sauce for topping, such as brown butter and sage, pestotomato, or meat
  • Potato ricer or fine-mesh strainer
  • Measuring cups and spoons
  • Fork
  • Large pot
  • Slotted spoon
  • Rimmed baking sheet
  • Large frying pan

Instructions

  1. Boil the potatoes. Scrub 2 1/4 pounds Yukon Gold potatoes and place in a large pot. Add enough cold water to cover the potatoes by about 2 inches. Bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and simmer until the potatoes are knife tender and cooked through, 20 to 30 minutes depending on the size. Start heating a large frying pan over medium heat when the potatoes are almost ready.

  2. Drain and dry the potatoes. Drain the potatoes. Transfer to the hot pan and cook, turning them occasionally, until the skin and any exposed flesh is dry on all sides (do not let the skin brown), about 2 minutes.

  3. Let the potatoes cool slightly, then peel. Set the potatoes aside until cool enough to handle. Peel the potatoes while still warm.

  4. Make the gnocchi dough. Place 1 1/3 cups of the all-purpose or ‘00’ flour and 2 teaspoons kosher salt on a work surface. Process the potato flesh through a ricer or a fine-mesh strainer onto the flour. Work and knead the potatoes into the flour, adding in 1/3 cup more of the flour a little at a time, until a soft and pliable but not sticky ball of dough forms. If the dough is too sticky, knead in more flour a tablespoon at a time as needed.

  5. Roll the dough out into ropes. Dust the work surface with more flour and divide the dough into 8 portions. Working with one piece at a time, use your hands and roll it out from the center into a rope that is about 1/2-inch wide.

  6. Cut the ropes. Cut each rope crosswise into 1-inch pieces, then transfer them to a floured rimmed baking sheet.

  7. Form the gnocchi. Roll each piece out on a grooved surface (such as a gnocchi board), or gently roll along the back of the fork with your thumb. (Grooves help them trap in more sauce.) Return to the baking sheet.

  8. Boil the gnocchi. Bring a large pot of heavily salted water to a boil over medium-high heat. Add half the gnocchi and stir. Boil until they float to the surface and are cooked through, about 2 minutes. Use a slotted spoon to transfer to a serving platter. Repeat cooking the remaining gnocchi.

  9. Top with sauce and serve. Top with sauce if desired and serve immediately.

Recipe Notes

Make ahead: The uncooked gnocchi can be frozen solid on the baking sheet, then transferred to a zip-top bag and frozen for up to 2 months. Boil from frozen, they will take about 3 minutes to cook.

Storage: Cooked gnocchi can be refrigerated in an airtight container up to 4 days.

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