Homemade Potato Gnocchi

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My husband first introduced me to gnocchi several years ago when we first started dating and I immediately loved it! Although gnocchi does not have any strong flavor, the texture is divine and I learned to love it with alfredo sauce. When Valentines Day rolled around, I decided to attempt to make this special dish. As usual, I searched the web and combined several different recipes and techniques in hopes that it would turn out perfect. Since I had never made any type of pasta before, (and because I was clicking back and forth between several different websites for fear of failing), the process was painfully slow and the kitchen was a disaster! Now, after several years I look back and laugh at my inexperience, especially since this is such an easy recipe!

 

What you’ll need:

5 Red Potatoes (or 2 large russet potatoes)
1 Egg
¾ Cup of Flour (and some extra on the side to prevent sticking)
2 Teaspoons of Salt

You’ll also need a potato ricer. If you do not have a potato ricer a grater would work as well (although it does take a little longer).

This recipe makes enough for 3-4 people, but if you love gnocchi as much as my husband and I, two of you could end up eating most of it in one meal!

 

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First, wash the 5 potatoes, then cut them into 1 inch slices. (I usually use whatever potatoes I already have in the pantry, this time it was red potatoes but I often use 2 large russet potatoes instead of the 5 red potatoes.)

 

Then place them in a pot of cold water with 1 teaspoon of salt and turn your stove on high. Once your water begins to boil turn your stove down to medium.

 

While your potatoes are cooking it is a good time to heavily flour your cleaned counter top.

 

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After about twenty minutes, use the knife test to check if the potatoes are cooked through. If the knife easily cuts through the potato, like it would cut through room temperature butter, then you are ready to move on to the next step.

 

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Once the potatoes are cooked through, take 2 potato slices out and place them on your cutting board.

 

Working quickly, peel away the outer skin of the potato slices and place them in your potato ricer. If there are any dark spots on your potato remove them before they are placed in the ricer.

 

Then use your ricer to squeeze out the potato onto your floured surface in a thin layer.

 

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Continue this process until all of your potatoes have been pressed.

 

Let your potato cool for about 10 minutes. You do not want the egg to start cooking when you mix it with the potatoes.

 

While you are waiting for the potatoes to cool, mix one egg in a small bowl and set to the side.

Once your potatoes are cool to the touch pull them together to create a well (a mound with a hole in the center).

 

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Next, drop your 1 mixed egg into the well and sprinkle 3/4ths cup of flour over the top and sides.

 

Next comes the messy part.

 

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Carefully blend the three ingredients together with your hands. The egg is going to try to escape, but do not let it, just keep pulling it in and blending the three ingredients until they are well blended.

 

If your dough is too sticky add more flour, about 1/4th of a cup should do the trick. This is a delicate process so carefully knead your gnocchi dough for about 30 seconds. You do not want your dough to be sticky or hard, but rather light, fluffy, and billowy.

 

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Once your dough is formed, pinch off a small piece and roll it out until it is about ½ an inch thick.

 

Then take a knife and cut your gnocchi strand into about 1 inch long bite sized gnocchi pieces (I make them smaller when making them for soup).

 

Continue this process of rolling and cutting until all of your gnocchi dough is transformed into cute little gnocchi pieces. (You might want to sprinkle some extra flour on your countertop and gnocchi to keep them from clumping together.)

 

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At this point, you can either go ahead and cook your gnocchi or you can get fancy and add these little fork impressions. I must admit that I do not normally take the time to do this little decorative addition (except on special occasions), my husband and I are usually to impatient and just want to eat them!

 

Once your gnocchi is in the shape (and design) of your liking, start placing your gnocchi into a pot of salted (1 teaspoon salt) boiling water with a slotted spoon. Give it a good stir to ensure that they do not clump together. Your water will change colors and begin to look milky due to the flour that kept the gnocchi pieces from clumping together.

 

You will know the gnocchi is finished cooking when they rise to the top of the pot.

 

Use your slotted spoon to scoop up the floating gnocchi and place in a colander to remove any excess water.

 

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Top with your favorite sauce – like this Creamy Alfredo Sauce - and enjoy!

 

Homemade Potato Gnocchi
Serves 3
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Ingredients
  1. 5 Red Potatoes (or 2 large russet potatoes)
  2. 1 Egg
  3. ¾ Cup of Flour (and some extra on the side to prevent sticking)
  4. 2 Teaspoons of Salt
Instructions
  1. Wash and cut 5 potatoes into 1 inch slices and boil them in a pot with 1 teaspoon salt. While your potatoes are cooking, heavily flour your counter top. After about twenty minutes, use the knife test to check if the potatoes are cooked through. If the knife easily cuts through the potato, you are ready to move on to the next step.
  2. Take 2 potato slices out at a time. Working quickly, peel the skin off the potatoes and rice them onto your floured surface in a thin layer. Continue this process until all of your potatoes have been pressed.
  3. Let your potato cool for about 10 minutes. You do not want the egg to start cooking when you mix it with the potatoes. While you are waiting, mix one egg in a small bowl and set to the side. Once your potatoes are cool to the touch, pull them together to create a well and drop your 1 mixed egg into the well and sprinkle 3/4ths cup of flour over the top and sides.
  4. Carefully blend the three ingredients together with your hands until they are well blended together. If your dough is too sticky, add more flour, about 1/4th of a cup. This is a delicate process so carefully knead your gnocchi dough for about 30 seconds.
  5. Once your dough is formed, pinch off a small piece and roll it out until it is about ½ an inch thick. Then cut your gnocchi strand into 1 inch long gnocchi pieces. Continue this process until all of your gnocchi is formed.
  6. At this point, you can either go ahead and cook your gnocchi or you can get fancy and add fork impressions. Then place your gnocchi in a pot of salted (1 teaspoon) boiling water with a slotted spoon. You will know the gnocchi is finished cooking when they float to the top.
  7. Drain, top with your favorite sauce, and enjoy!
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