https://www.delish.com/cooking/menus/g28486991/easy-gnocchi-recipes (It Depends.). The ultimate guide to cooking and eating dumplings. Or try … Are you sure you want to delete your notes for this recipe? Your email address will not be published. And they’re followed by a meat and vegetable course (secondo piatto and contorno). Whisk in Parmesan and taste. Instructions. Baking the potatoes makes them drier than boiling; this in turn means you'll need less flour, leading to a lighter result. But if you know a few basic rules, it's really not that hard to make gnocchi that are light and tender, not leaden and gummy. Pan-Seared Gnocchi with Browned Butter & Sage, Oysters with Blood-Orange Mignonette and Tajín, Sour Cream Coffee Cake with Toasted Pecan Filling, Crab Toasts with Smashed Avocado and Bloody Mary Aïoli, Brie Fondue with Fresh Thyme and Chardonnay, Spring Vegetables and Seafood, Better Together, How To Make Whole-Grain Pasta From Scratch. Do it right, and they're light and tender. I also find that it’s best to use a ricer instead of a masher to crush the cooked potatoes, because it keeps them aerated and soft. The result is lovely little gnocchi in a sage-butter sauce that will prove that good gnocchi aren't out of reach. When gnocchi begin to float to the surface, wait about 20 seconds, then taste one; it should be soft yet cooked through, without any raw-flour flavor. Here, we delve into every major aspect of gnocchi-making and explain how each can impact the result. I think they look prettier, and they’re a lot less fussy to make. But you do have to pay attention to a few key points in the process to achieve the right texture. Have you cooked this recipe? The culprit in tough gnocchi is usually one of two things (or both): too much flour in the dough or too much kneading. Cook until tender but still firm, about 15 minutes. The ultimate creamy-in-the-middle, crispy-on-top casserole. The way they should be! Using a bench scraper or slotted spatula to scoop them up, transfer gnocchi to boiling water. Frozen gnocchi cause the temperature of the cooking water to drop, so they’ll fall apart before the water returns to a boil if there are too many in the pot. Transfer gnocchi to a well-floured area or baking sheet and repeat with remaining dough. To save time, I just cut them in small squares and leave them as cute little pillows. You can serve freshly made gnocchi right away or within a couple of hours, or you can freeze them for later use. Remove to the baking sheet and continue until you have formed all the gnocchi. ¼ cup toasted pistachios, roughly chopped for garnish. Prep the water: Bring a large stockpot of generously-salted water to a boil over high heat. 1. There’s a variation of my mother’s simple ragù with sausage and leeks, perfumed with lots of fresh herbs; a melty, creamy Gorgonzola sauce that comes together in minutes; and a brown butter and sage sauce that I pair with pan-seared gnocchi for a little variety. It’s easy enough to make gnocchi like this at home: All you need is potatoes, flour, eggs, and a little salt. Using tongs to hold hot potatoes, slice each in half lengthwise. Though I admit I’ve since eaten delicious gnocchi at a handful of good Italian restaurants known for their authenticity, I’d still rather make them at home. Add sage and fry until very aromatic and butter begins to lightly brown; remove from heat. Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more. Peel potatoes and add to pot. And the gnocchi you buy in stores, I soon discovered, suffer from the same unappealing texture. But unlike most of my friends, I didn’t do much skiing or hiking in the cold season. Clean work area well and dust with fresh flour. Gnocchi originates in Northern Italy where the colder climate was better for growing potatoes than … Continue reading "Light and Fluffy Homemade Gnocchi Recipe" When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art. Using bench scraper, cut snake into 1-inch portions, trimming off uneven ends as necessary. The gnocchi recipe she taught us had just three ingredients - boiled, starchy russet potatoes combined with a minimal amount of flour (too much flour and your gnocchi are going to be heavy), and a bit of salt - no eggs. Set potatoes either on a wire rack set over a baking sheet, on a baking sheet lined with a layer of salt, or directly on the oven's racks. It’s not hard, and I know I won’t be disappointed. (Make sure to simply fold and press down; avoid the smearing motion more commonly used when kneading bread.). Get these ingredients for curbside pickup or delivery! The gnocchi are done about 2 minutes after they float to the surface, remove with a slotted spoon, and serve. Continue to gently fold and press, just until a uniform dough comes together. Some comments may be held for manual review. An easy Italian Pasta Dish recipe, Homemade Potato Gnocchi. Photos: Scott Phillips. And finally, I have succeeded. Purists define a pesto as a sauce made with basil, olive oil, pine nuts, … … Dust potato dough all over with flour and gently form into a log. Using a pastry blender or bench scraper, chop down repeatedly all over to cut flour and egg into potato. It seems an easy recipe (and it is), but make sure to follow the “rules”. Add just enough flour to hold the dough together, and don’t overmix. The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. Subscribe to our newsletter to get the latest recipes and tips! Add a rating: Comments can take a minute to appear—please be patient! The recipe I’m sharing below is so foolproof that I believe it doesn’t need an egg. Serves 4 as a main course, or 6 as a mid-course or appetizer. Finally, I like to toss gnocchi with a rich, hearty sauce. This recipe walks you through those steps, starting with choosing a gnocchi-friendly potato and cooking it the right way. Thank you so much. Considering how fundamentally simple they are, potato gnocchi sure do make people nervous. But first, take a deep breath, because this doesn't need to be stressful. Boil over a medium heat until the potatoes are soft. Bring the dough together in a ball and cut off one-quarter of it. Cook gnocchi in sage butter over medium-high heat, tossing very gently and adding a splash of cooking water as needed if sauce becomes greasy or breaks, until gnocchi are coated in a rich, creamy sauce, about 1 minute. I’ve also learned that the dough should be kneaded just until the flour is fully incorporated, not a moment longer; otherwise the flour’s gluten will make the gnocchi tough. Boil your potatoes in a pot of water. EASY GNOCCHI RECIPE. A simple tomato sauce makes these soft, delicate Gnocchi a delicious Dinner idea. Then add 3/4 cup of flour and mix until just combined so … This super yummy gnocchi recipe is crazy quick and easy. Lovely article! Carefully spoon gnocchi into serving dishes and top with grated Parmesan cheese. When I lived in Torino I spent a good amount of time each winter in the Alps. Finally, we add just enough flour to make a cohesive dough, while being careful not to overwork it to the point of gumminess. Trust me, this potato gnocchi recipe … We're not going to lie: Potato gnocchi can be a little tricky, and they require some practice to get right. Follow these tips and no one will ever “sleep” on this plate again! Good gnocchi, which are essentially light potato dumplings, shouldn’t be tough or chewy at all; they should be soft and delicate, with a silky-smooth texture—just like my mother’s. In the summer, we skip the oven part of this recipe and just eat it after being tossed in the saute pan. Keep posting Use a rubber spatula to mix until the egg is partially mixed into the ricotta. These easy appetizers come together quickly and are a major crowd-pleaser for a holiday party. Slowly mix in ½ cup flour and knead until dough … All products linked here have been independently selected by our editors. Press potato flesh onto a clean work surface, spreading it into an even layer, and allow steam to escape for a few minutes. Scoop remaining 1/4 cup flour into sieve and dust all over potato dough. If you see something not so nice, please, report an inappropriate comment. 3 pounds (1.4kg) russet potatoes, scrubbed and pierced all over with a fork, 3 egg yolks, lightly beaten (optional; see note), 3/4 cup all-purpose flour (about 3 1/2 ounces; 100g), divided, plus more for dusting and as needed, Leaves from 1 large sprig fresh sage (about 15 large and small leaves). Recipe Gnocchi with Creamy Gorgonzola Sauce. This gnocchi recipe is my go-to when I want comfort food. To cook the gnocchi, bring a large pot of salted water to the boil. For 1 kilo of potatoes, I use around 100 / 120 gr (1 cup) of flour not more (plus 3 tsp of salt). Gnocchi are best with a hefty sauce, like an ornate, creamy mixture of chopped walnuts and olive oil to complement the velvet texture of the dumplings. Wormateio. Scoop 1/2 cup flour into a fine-mesh sieve and tap to dust flour all over potatoes. Bring a large pot of salted water to a boil. We may earn a commission on purchases, as described in our affiliate policy. (The servings here are for gnocchi served as a main course.). They’re dry and fluffy and produce the lightest gnocchi. I get into moods where I pick an ingredient and fly with it. Cook gnocchi in sage butter over medium-high heat, tossing very gently and adding a splash of cooking water as needed if sauce becomes greasy or breaks, until gnocchi are coated in a rich, creamy sauce, about 1 minute. It takes only 30 minutes start to finish and has only 4 ingredients!! They were tough and chewy, hard to eat after the first few bites. Serve right away. Preheat oven to 450°F (232°C). Guests always clamored for her gnocchi when they came for dinner. It would be gnocchi, hands down. Follow our recipe for soft, fluffy gnocchi. Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful. 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