I love this Gnocchi Recipe, not only because it’s so easy and simple to prepare, but because it tastes like potatoes.
Store bought gnocchi is usually heavy and tastes more like flour.
This homemade recipe is so easy to make that I’m sure you’ll never go back to the store to buy one again. And once your family tastes this gnocchi, they’ll ask for it again and again.
You may double this gnocchi recipe, and freeze half (uncooked). Then, when you decide to make it, just throw the frozen gnocchi (10 at a time) into the boiling water and wait for it to rise.
- 2 lbs potatoes
- 2 cups flour (approximately)
- 5 qts. boiling salted water
- Peel the potatoes and boil them until they are tender;
- Mash or rice them in a large bowl;
- Add flour, blend well and knead. Use enough flour to make a soft elastic dough (quantity of flour required will depend on the variety of potato);
- On a floured surface, roll portions of dough with your hands. Make "snakes" about ½ inch in diameter;
- Cut into pieces about ¾ inch long;
- Shape each piece by placing your index finger in the center and pressing lightly, at the same time pulling the finger towards you. This will help the pasta hold the sauce when you're eating;
- Cook about 10 pieces at a time in boiling water. When the gnocchi rise to the surface, remove with a skimmer and place in a warm serving dish;
- Top with your favorite tomato or meat sauce (Bolognese);
- Serve with grated Parmesan cheese.
- You may double this Gnocchi recipe, and freeze half (uncooked).
Just place the uncooked gnocchi in a baking tray, making sure they don’t touch so it won’t stick together. Then place the tray in the freezer.
When the gnocchi is fully frozen, put it in a ziplock bag and store in the freezer for up to 6 months.
Then, when you decide to make it, just throw the frozen gnocchi (10 at a time) into the boiling water and wait for it to rise.
Continue as directed in the recipe above.
- Another great way to serve gnocchi is with a sage butter sauce. Melt the1/4 cup of butter in a skillet over medium heat. Stir in one minced clove of garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. Stir in about 10 fresh sage leaves and a dash of salt for a few seconds, then add the cooked gnocchi. Toss gently with 1/4 cup of Parmesan cheese and pepper to taste. Correct salt if needed.