Homemade Potato Gnocchi
How to Make Chewy and Soft Homemade Potato Gnocchi
Easily make restaurant-quality chewy potato gnocchi at home! This recipe uses potatoes for a tender texture, complemented by the rich flavor of cheese. Enjoy it with a creamy or rosé sauce for a special meal.
Gnocchi Dough Ingredients
- 2 medium potatoes (about 300g)
- 2 Tbsp cornstarch or potato starch
- 2 Tbsp bread flour (plus more for dusting)
- 1 Tbsp grated Parmigiano-Reggiano (or Parmesan cheese)
- Pinch of salt
- Pinch of black pepper
Cream Sauce Ingredients
- 200ml heavy cream
- 1 slice cheddar cheese
- Pinch of salt
- Pinch of black pepper
- 1/2 Tbsp minced garlic
- 2 Tbsp finely chopped onion
- 30g finely chopped bacon
- 1/2 finely chopped Cheongyang pepper (optional, for a spicy kick)
Rosé Sauce Ingredients
- 150ml store-bought tomato sauce
- 50ml heavy cream
- Pinch of salt
- Pinch of black pepper
- 1/2 Tbsp minced garlic
- 2 Tbsp finely chopped onion
- 30g finely chopped bacon
- 1/2 finely chopped Cheongyang pepper (optional)
- 200ml heavy cream
- 1 slice cheddar cheese
- Pinch of salt
- Pinch of black pepper
- 1/2 Tbsp minced garlic
- 2 Tbsp finely chopped onion
- 30g finely chopped bacon
- 1/2 finely chopped Cheongyang pepper (optional, for a spicy kick)
Rosé Sauce Ingredients
- 150ml store-bought tomato sauce
- 50ml heavy cream
- Pinch of salt
- Pinch of black pepper
- 1/2 Tbsp minced garlic
- 2 Tbsp finely chopped onion
- 30g finely chopped bacon
- 1/2 finely chopped Cheongyang pepper (optional)
Cooking Instructions
Step 1
Start by preparing the star of your gnocchi: the potatoes. Wash them thoroughly, keeping the skins on. While Daeseo potatoes are ideal for their chewy texture, regular potatoes will also yield delicious results.
Step 2
Steam the prepared potatoes for about 15-20 minutes until they are fluffy and cooked through. Alternatively, you can bake them. They should be so tender that a fork easily pierces them.
Step 3
While still warm, peel the potatoes. Mash them thoroughly using a potato masher or a fork until smooth, ensuring there are no lumps. A smooth consistency is key for the dough.
Step 4
To the mashed potatoes, add 2 Tbsp of cornstarch (or potato starch), 2 Tbsp of bread flour, 1 Tbsp of grated Parmigiano-Reggiano cheese, and a pinch of salt and pepper. Gently mix everything together.
Step 5
Bring the mixture together into a dough on a clean work surface or cutting board. To maintain the chewy texture of the potatoes, avoid overworking the dough. Knead gently, just until the ingredients are combined and the dough forms a cohesive ball.
Step 6
If the dough feels too sticky, gradually add a little more bread flour until it reaches a smooth, pliable consistency that doesn’t stick to your hands. Roll the dough into long ropes, about 1-1.5 cm in diameter.
Step 7
Use a bench scraper or a knife to cut the ropes into bite-sized pieces, about 1.5 cm long. You can gently press each piece with a fork to create ridges that help the sauce adhere, or simply roll them into little oval shapes with your palms. The fork ridges add a nice touch for sauce adhesion.
Step 8
Bring a large pot of generously salted water to a rolling boil. Carefully drop the gnocchi into the boiling water. Cook them until they float to the surface, which usually takes about 2-3 minutes. Once they float, remove them with a slotted spoon.
Step 9
Heat 1-2 Tbsp of olive oil in a skillet over medium heat. Add the boiled gnocchi and pan-fry them until they are lightly golden brown and slightly crispy on the outside. This step adds an extra layer of texture. Your gnocchi are now ready!
Step 10
Now, let’s make the sauce. For the cream sauce, heat the pan with a little oil, sauté minced garlic until fragrant, then add chopped onion, bacon, and Cheongyang pepper (if using) and cook until softened. Pour in 200ml of heavy cream and simmer over medium-low heat until the sauce thickens. Stir in the cheddar cheese slice until melted, and season with salt and pepper to taste.
Step 11
Serve the warm cream sauce in a bowl, and place the pan-fried gnocchi on top. Garnish with fresh parsley or extra Parmesan cheese for a beautiful presentation. Your delicious gnocchi dish is complete!
Step 12
For the rosé sauce, follow a similar process. Sauté the aromatics (garlic, onion, bacon, optional Cheongyang pepper) in a pan. Then, add 150ml of tomato sauce and 50ml of heavy cream, stirring to combine. Simmer until the sauce thickens, adjusting seasoning with salt and pepper as needed. Serve the gnocchi with this sauce just as you would with the cream sauce.
