Chewy and Soft Homemade Potato Gnocchi
How to Make Gnocchi at Home: A Delicious Potato Gnocchi Recipe (From Dough to Finish)
Hello everyone! Today, I’m excited to share a recipe for chewy and delicious potato gnocchi that you can easily make at home. Gnocchi is a quintessential Italian dish, made from a dough of mashed potatoes, flour, and eggs, rolled and shaped into small dumplings. They boast a wonderfully chewy texture that pairs beautifully with various sauces like cream or tomato sauce. Think of them as the Italian equivalent of dumplings or ‘sujebi’. Let’s get started on making these delightful potato gnocchi!
Gnocchi Ingredients- 4 medium potatoes (approx. 500g)
- 1 fresh egg
- 200g all-purpose flour, sifted (plus extra for dusting)
- Pinch of salt
- Pinch of freshly ground black pepper
- 2 Tbsp butter (for pan-frying)
Cooking Instructions
Step 1
First, peel the skins off the 4 potatoes and prepare them. Using medium-sized potatoes will contribute to a smoother gnocchi texture.
Step 2
In a clean pot, add enough water to cover the peeled potatoes, along with about 1/2 teaspoon of salt. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 25 to 30 minutes, or until the potatoes are completely tender inside.
Step 3
Check for doneness by inserting a fork or skewer into a potato; it should slide in easily. If not, continue simmering for a few more minutes.
Step 4
Drain the cooked potatoes thoroughly. While they are still warm, mash them using a potato masher or a fork until very smooth, ensuring there are no lumps. This step is crucial for a silky gnocchi texture.
Step 5
Add the 200g of sifted all-purpose flour to the mashed potatoes. Use a spatula or your hands to gently mix and begin forming a dough. You might need to adjust the flour amount slightly depending on the moisture content of your potatoes.
Step 6
Make a well in the center of the dough. Crack the fresh egg into the well, add a pinch of salt and a pinch of freshly ground black pepper. Gently knead the dough until it just comes together into a cohesive mass.
Step 7
If the dough feels too sticky and is clinging to your hands, gradually add a little more all-purpose flour (as dusting flour) until the dough reaches a slightly chewy consistency. It should not be too stiff or too wet.
Step 8
Transfer the dough to a lightly floured surface and divide it into 4 equal portions. This makes it easier to handle each piece.
Step 9
Take one portion of the dough and gently roll it with your palms on the floured surface to form a long, rope-like shape, about 1.5 to 2 cm (about 3/4 inch) in diameter. Similar to shaping a thick rope.
Step 10
Cut the long dough ropes into bite-sized pieces, approximately 2 cm (about 3/4 inch) long. These are the basic shapes of your gnocchi.
Step 11
Generously dust your work surface or cutting board with flour to prevent the gnocchi from sticking. If you have a gnocchi board, you can press each piece against it to create ridges that help the sauce adhere better. If not, you can use the back of a fork to gently press and create a ridged pattern.
Step 12
Now it’s time to cook the gnocchi. Fill a large pot with water and add about 1/2 teaspoon of salt. Bring it to a rolling boil.
Step 13
Carefully drop the shaped gnocchi into the boiling water. They will sink at first, then float to the surface as they cook. Once all the gnocchi have floated, let them cook for another 1-2 minutes before gently scooping them out with a slotted spoon. Drain them well.
Step 14
In a skillet, melt about 2 tablespoons of butter over medium-low heat. Add the drained, cooked gnocchi to the pan. Gently toss or pan-fry them until they are lightly golden brown and slightly crispy on the outside. The butter will add a lovely flavor and richness.
Step 15
Serve your beautifully pan-fried gnocchi immediately. Enjoy your delicious, chewy homemade potato gnocchi with your favorite sauce!
