Homemade Gnocchi - Loving life, culinary school and cooking! Blog at Allrecipes.com - 97524

Loving life, culinary school and cooking!

Homemade Gnocchi 
 
May 24, 2009 7:07 pm 
Updated: May 28, 2009 12:18 pm
So, for about the sixth time in 5 months my family requested gnocchi. The first time I made them, i thought it had to be beginners luck because of all the gnocchi tragedies  I saw on the internet (googling gnocchi recipes). Well , if your afraid of gnocchi there is NO NEED TO BE!.. It is quite easy, the trick is in gently kneading the dough and adding the right amount of flour. This time I made 4 pounds of potatoes (yes four!), for four people (yes four LOL!).. Well, it was my oldest brothers birthday and to be honest, they both eat like pigs and ate about three times what my mom and I did. So this would make about 6 large servings.. Anyway, gnocchi can be frozen before being cooked so it might be better to make a bunch right away because they are VERY time consuming. My mom helped me this time, so it took me about 1.5 hours to make the gnocchi, after baking the potatoes.

For this recipe you are going to need:
4 lbs potatos
pinch of salt
2 1/2 - 3 cups flour
2 large eggs (not extra large), lightly beaten

1. BAKE the potatoes in the oven pinched with a fork several times and wrapped in foil, bake for about an hour, take them out when a knife enters it smoothly (sorry for my english) 
2. Peel potatoes, BE CAREFUL, remember they are hot, grab them with a kitchen towel. I have scooped the flesh out too, but you get much more gnocchi by peeling them (when you scoop the potato out, you waste too much potato)
3. mash the potatoes with a ricer. (it is better to do this process while the potatoes are still hot). Let the mashed potatoes cool.
4.Add eggs and about a 2 cups of flour and a pinch of salt (premixed), knead gently until well incorporated. at first it will be kind of crumbly (be patient it will come together :)). if it is too wet add more flour and knead GENTLY again (I ended up using 2.5 cups flour) , do not over knead the dough. (dough should be firm, not crumbly or sticky)
5. Grab a handfull of dough roll GENTLY into "snakes" with the palm of your hand on a lightly floured surface. cut in squares and roll lightly with a fork!
6. refrigerate on a cookie sheet if using the same day (or freeze) .
7. Bring a large pot of lightly salted water to a boil and prepare a plate with some olive oil or melted butter so the gnocchi wont stick. Add gnocchis to the water about 25 gnocchis at a time and when they float to the top take them out with a slotted spoon (thanks Deb B!) and put on the greased plate. continue until all gnocchis are cooked. enjoy!
ricer
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Potatoes mashed with ricer
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Egg added to potatoes
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Flour on top of eggs and potatoes
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gnocchi dough
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Rolling dough into a "snake"
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Cutting into little squares
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Ready to cook!
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Comments
May 24, 2009 7:14 pm
Now i really want to make some gnocchi! I have only made it once before. The only difference is that I used boiled potatoes. I wish I had the time to make things like this more often.
 
May 24, 2009 7:15 pm
By the way.. this recipe served with a tomate cream sauce is absolutly divine!
 
May 24, 2009 7:16 pm
Christina I havent tried boiling the potatoes, but it must be much faster. I was told the potatoes absorb too much water and the gnocchi can end up chewy.. Im not too sure about that if you boil them unpeeled, they shouldnt absorb water,, maybe next time i will try boiling them to save some time!
 
May 24, 2009 7:19 pm
Looks delicious, Katie! I've only ever made the ricotta gnocchi. Maybe this summer I'll try the "real thing!"
 
May 24, 2009 7:21 pm
LOL thanks deb! :D Pam, i made ricotta spinach gnocchi (i think i commented my tragedy on the exchange).. result: chewy pieces of gum LOL! i think i added waaaaaaaaaay too much flour because I didnt drain the spinach enough! maybe i will try ricotta gnocchi without the spinach!
 
May 24, 2009 7:50 pm
Great directions and pictures Katie! My son has been wanting to make these by himself now that he lives away from home. I am going to send him this link because you have a way of explaining this better than his bossy Mom! LOL :D
 
May 25, 2009 4:10 am
Thanks for sharing! I've only had gnocchi in restaurants and it would be great to make them at home and freeze. The pictures are a big help and I love any excuse to use my ricer - it's one of my favorite kitchen gadgets!
 
Carcass17 
May 25, 2009 7:53 am
Katie, great recipe thank you.p.s.your English is just fine,cooking talk is universal
 
May 25, 2009 8:44 am
I absolutely love gnocchi. I've never made it before either but your simple instructions and pictures are a great help. Right now it's a little too warm to spend the whole day in the kitchen but the next opportunity I have, I'm trying them. I bet they are just delicious. Did you serve them with a marinara or just toss them with olive oil, butter and parmesan after cooking too?
 
May 25, 2009 10:42 am
thanks for all the comments :) They are really good, worth the time! well i love experimenting in the kitchen :D avon I use this sauce, it is awesome.. i do double (or triple) the tomato sauce: http://allrecipes.com/Recipe/Sauce-Rosee/Detail.aspx
 
May 25, 2009 5:22 pm
Thanks for the recipe Katie! When I was a child my Mom use to make gnocchi and your recipe reminds me of her. And just in case you would like to try, I found a great recipe here called Ricotta Gnocchi, it's also great.
 
May 26, 2009 5:10 am
Looks delicious, Katie! I`ve never made ghocchi and have never tried this dish. Thank you for the recipe, your photos and instructions are a big help to make this.
 
May 26, 2009 11:01 am
I remember my first taste of homemade gnocchi. I was chatting to a friend's (Italian) mother as she puttered around the kitchen. I didn't know what she was doing but then bam she puts a plate of the fluffy potato dumplings in front of me. Yum to the max. I've made them a few times at home and I agree bake the taters and use the ricer.
 
May 26, 2009 11:02 am
What a great tutorial! I just might be able to do this, thanks to you!
 
Andrea 
May 26, 2009 11:51 am
OMG! Sound fantastic!! I cant wait to try this recipe with my boyfriend It looks easy and super yummy. Thank you very much for this kind of recipes... easy and delicious
 
May 26, 2009 12:05 pm
I have made these and served them as a side dish (like you would any kind of potatoe)with just a little butter instead of sauce. My kids (6 and 9) like them with a cup of shredded cheese mixed in to the dough, too.
 
May 26, 2009 3:09 pm
I have always wanted to try making gnocchi too!! Good for you....it is always awesome making something difficult with no cultural reference (like no great Italian aunt, ect!). The first time I accomplished homemade tamales it was a huge triumph!! congrats to you!!
 
May 27, 2009 8:02 am
My sisters have a lot of food allergies including wheat, corn & soy. Has anyone tried making this with rice flour or any other alternatives?
 
May 27, 2009 9:58 am
I am wondering what would happen if you peeled the potatoes before you bake them. It all sounds like something I would love to try except peeling piping hot potatoes. I'll let you know if I ever give it a try. Thanks for the great post!!!
 
akkashaa 
May 27, 2009 11:29 am
If you don't have time to bake the potatoes, just put them in the microwave covered with plastic wrap. Yes, you can peel them first, but if you microwave them, then let them sit for 10 minutes or so still covered (while you measure/pre-mix all of your other ingredients) you can sometimes peel the potatoes with your fingers very easily.
 
May 27, 2009 12:57 pm
I went to a cooking class outside of Middletown MD with a fantastic Italian Chef who recommends microwaving the potatoes rather than baking because it is quicker and drier. Reading your blog makes me want to try them again.
 
May 27, 2009 4:23 pm
I just made these for my husband's birthday. I'm typing in between the gnocchi and the cake. It was very easy but 4 hours later I need a rest. My six year old son enjoyed rolling them with the fork. They were delicious and not chewy at all. Just wondering what type of potatoes you used. I used russet potatoes. I think my gnocchi were too soft even after adding fiyr cups of flour in total.
 
Redwun 
May 27, 2009 6:16 pm
I have been making gnocchi for over 30 years, and I have always boiled the potatoes and then mashed them. The biggest trick is to add more flour than potatoes, otherwise the gnocchi will be soggy. Personally I like a nice firm gnocchi and I don't bother with the fork marks, after all once in the sauce, who looks at that? LOL. I learned how to make gnocchi from my Mom who learned in Italy.
 
Kelly 
May 28, 2009 9:13 am
us MD girls know how to cook! :) This recipe was great and super easy, thank you miss!
 
JoAnn 
May 28, 2009 10:57 am
My mother, 87 and Italian, makes fantastic gnocci, but she BOILS her potatoes and she doesn't use a ricer! Seems like that would take forever, putting 4 lbs of potatoes through a ricer. Thanks for the recipe. Another time consumer is pierogi, but sooooooooo delicious. Love ethnic recipes!
 
JoAnn 
May 28, 2009 10:59 am
Wouldn't the recipe be the same when making cavatelli? Mom shapes them on her thumb.
 
May 28, 2009 12:18 pm
Thanks Redwun. Everybody loved Katie's recipe and I think your tip about the flour will make them easier to handle. I did as Katie said and peeled them. I knew I had a whole lot of potatoes. Nothing went to waste. Thanks again.
 
 
 
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katie_luvs2bake!

Home Town
Frederick, Maryland, USA
Living In
Santiago, Santiago Metropolitan Region, Chile

Member Since
Oct. 2008

Cooking Level
Intermediate

Cooking Interests
Baking, Asian, Mexican, Italian, Southern, Healthy, Dessert

Hobbies
Camping, Walking, Music, Painting/Drawing, Charity Work

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About Me
I am 24 years old and found a passion in cooking since I was just a little girl, but actually thought of making a future of it 2 years ago. There were years where I just wouldnt cook because I hated making a mess, but I love cooking and baking so much I really dont even care now if I make a mess LOL. I live in Santiago Chile and for the first 11 years of my life lived in the US. I am in culinary school now, making my dream come true :)
My favorite things to cook
All kind of cookies, muffins, cakes, breads anything sweet! Also japanese, mexican and italian food. And of course chilean food! I love to make everything from scratch! If I could make my own chocolate I would! I just love baking!!!, but am getting into cooking different kinds of food.. i also sell cookies and muffins, its kind of slow because its summer but maybe in winter it will be better :) Sweet stuff is my speciality
My favorite family cooking traditions
My interest in cooking began thanks to my mom. She has worked her whole life, even traveling 4 hours a day for years just to be able to give us a good education/feed us when we were kids. Now that she is spending more time home, she is cooking more! she is a great cook when it comes to home cooked meals.. I enjoy her meals and she enjoys mine.:D, a bit stubborn when it comes to our cooking methods and we are always questioning one another LOL!
My cooking triumphs
I must say i am getting better and better at cooking thanks to AR. i have made some cool things like sushi, alfredo lasagna roll ups with chicken and red bell pepper, some great cakes, brownies, cookies, muffins, cupcakes, homemade puddings, chili... im trying to make more impressive things.. but my oven doesnt help at all.. but as soon as i move out im going to buy a new oven! Also, I am the worse cake decorator! I am going to have to practice..
My cooking tragedies
I made a cupcakes from this site that didnt turn out at all :( My family said they were great but I could tell they werent when I saw they had only eaten 5 of the 40 cupcakes in one day.. normally things disappear in my house! Also, not knowing the first thing about melting chocolate, i did.. in the microwave, and it was very good, but i had to mess it up.. because I wanted more.. so I said, why not add a little butter? Not having butter, i took the cold "diet" type margarine out of the frige and put a tablespoon on it. mixed, and of course it seized.. it became as hard as a piece of taffy, so i started adding cold milk.. haha big mistake, it separated! finally i put it in a saucepan over low heat and heated it with a little bit more of milk. it was a good frosting! however, not very good for my peanut butter cups. the low part was hard like chocolate and the upper part was soft and fudgy, still good.. but funny i have a lot more, because i am very impacient in the kitchen! LOL
 
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