How to Make Gnocchi
Boil the potatoes., Drain potatoes., Peel the potatoes., Mash the potatoes., Add the egg and flour., Form a dough., Form the gnocchi., Boil water., Tap the gnocchi from the tray into the boiling water., Wait for them to reach the surface., Stir the...
Step-by-Step Guide
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Step 1: Boil the potatoes.
Place unpeeled potatoes into a large saucepan and add enough water to cover them.
Place on a high heat, add 3 tsp (1 tbsp) of rock salt, then leave to boil.
Check the "Warning" section below, however. -
Step 2: Drain potatoes.
When the potatoes are tender, after about 20 minutes of boiling, turn the heat off and tip them into a colander to drain. , To protect your hands, use a tea towel to hold the potatoes as you peel away the skins with a knife. , Pass the still hot potatoes through a passatutto (or potato ricer).
Or you can grate them.
This method is recommended as air gets trapped in the potatoes making for a lighter gnocchi.
If you don't have a passatutto handy, you can use a masher instead. , Add 2 generous pinches of salt and a pinch of pepper.
Crack the egg and stir in quickly before the temperature of the potato cooks it. (The egg is optional, though.) Add 2 handfuls of flour.
Mix until fully absorbed. , Turn the potato onto a wooden surface and tip the rest of the flour on top.
Use your hands to mix it together.
After a minute or two it will form into a dough.
Knead lightly.
When it reaches a pliable consistency, it's ready. , Sprinkle the surface with flour.
Slice a fist-sized piece from the dough ball and roll out into lengths that are about 3 centimeter (1.2 in) thick.
Working quickly while the dough is still warm, use a flexible knife to cut off 2 centimeter (0.8 in) pieces.
Slice off another fist sized piece and repeat until you have used all of the dough.
Place the gnocchi onto a tray, leaving a space between each piece to prevent them from sticking together. , Fill a large pan with water and add 3 tsp of rock salt.
Place over a high heat, put on the lid, and bring to the boil. , This method will stop the water from splashing your hands.
Give them a little stir and leave to cook. , When the gnocchi have all bobbed to the surface, they're ready to serve.
Scoop them out with a sieve, shake off the water and transfer them to a tray.
Drizzle a little oil over them and give the tray a shake. , As a final touch, you can grate a little Pecorino cheese over the top.
This dish works exceptionally well with a rose wine. -
Step 3: Peel the potatoes.
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Step 4: Mash the potatoes.
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Step 5: Add the egg and flour.
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Step 6: Form a dough.
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Step 7: Form the gnocchi.
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Step 8: Boil water.
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Step 9: Tap the gnocchi from the tray into the boiling water.
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Step 10: Wait for them to reach the surface.
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Step 11: Stir the gnocchi into a warm sauce of your choice.
Detailed Guide
Place unpeeled potatoes into a large saucepan and add enough water to cover them.
Place on a high heat, add 3 tsp (1 tbsp) of rock salt, then leave to boil.
Check the "Warning" section below, however.
When the potatoes are tender, after about 20 minutes of boiling, turn the heat off and tip them into a colander to drain. , To protect your hands, use a tea towel to hold the potatoes as you peel away the skins with a knife. , Pass the still hot potatoes through a passatutto (or potato ricer).
Or you can grate them.
This method is recommended as air gets trapped in the potatoes making for a lighter gnocchi.
If you don't have a passatutto handy, you can use a masher instead. , Add 2 generous pinches of salt and a pinch of pepper.
Crack the egg and stir in quickly before the temperature of the potato cooks it. (The egg is optional, though.) Add 2 handfuls of flour.
Mix until fully absorbed. , Turn the potato onto a wooden surface and tip the rest of the flour on top.
Use your hands to mix it together.
After a minute or two it will form into a dough.
Knead lightly.
When it reaches a pliable consistency, it's ready. , Sprinkle the surface with flour.
Slice a fist-sized piece from the dough ball and roll out into lengths that are about 3 centimeter (1.2 in) thick.
Working quickly while the dough is still warm, use a flexible knife to cut off 2 centimeter (0.8 in) pieces.
Slice off another fist sized piece and repeat until you have used all of the dough.
Place the gnocchi onto a tray, leaving a space between each piece to prevent them from sticking together. , Fill a large pan with water and add 3 tsp of rock salt.
Place over a high heat, put on the lid, and bring to the boil. , This method will stop the water from splashing your hands.
Give them a little stir and leave to cook. , When the gnocchi have all bobbed to the surface, they're ready to serve.
Scoop them out with a sieve, shake off the water and transfer them to a tray.
Drizzle a little oil over them and give the tray a shake. , As a final touch, you can grate a little Pecorino cheese over the top.
This dish works exceptionally well with a rose wine.
About the Author
Hannah Gray
Committed to making hobbies accessible and understandable for everyone.
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