How To Make Gnocchi From Scratch Food

HOMEMADE POTATO GNOCCHI

Steps:

• Cook the potatoes and lower them whole in their skins into a pan of salted boiling water, bring back to the boil and simmer for 10-15 minutes until just soft. Test with a sharp knife - you should have to push the knife in, it should not slide in easily, otherwise the potatoes will be overcooked and mushy and will have absorbed too much water. Peel them quickly, as the cooler they get, the less fluffy they become.Hold them in a tea towel to peel as they are hot.
• Using a mouli on a medium setting, press the potatoes into a bowl. Pass the potato through the mouli a second time, letting it fall on to the work surface. This second pressing is to make sure that the mixture is lump free, and also lets more air in. If you don't have a mouli, you could use a potato ricer, but only if it has small holes, and you may need to push the potatoes through three times to get the right texture.
• Make a hollow in your pile of potatoes, then pour in the egg and sprinkle over some of the flour. Start to blend everything with your hands, adding more flour but as little as you can get away with (you want the flavour of the potato to come through, rather than that of the flour).Work carefully and quickly, as the more you handle the dough, the harder and bouncier it will become. You need the same lightness you would use for pastry.
• You should now have a soft dough that holds together, doesn't feel sticky and can be easily shaped. Before you progress, check the dough by cooking a few gnocchi to see how they perform (see Valentina's tip, right).
• Divide the dough into 3 equal pieces. Roll a piece at a time into long, thumb-nail thick cylinders on a lightly floured surface, again working lightly and quickly. As you roll you will also be gently stretching the dough. Keep the surface well floured as you don't want the gnocchi to stick.
• Cut the dough into thumb-nail long lengths. Some people don't bother to shape and pattern them, but just cook them as they are. However, the shaping and patterning gives a hollow on one side and a pattern on the other that enables the sauce to cling better, and also makes each piece recognisable as a gnocco (a single gnocchi).
• Roll the gnocchi in a little flour. Holding them very lightly, form each into a small concave gnocchi shape: hold them against the prongs of the back of a fork, pressing only firmly enough to get the imprint (not so firmly that they go through the prongs), then guide each one so it tumbles away from the fork. Use your thumb as a guide and your fingers to pick and curl the gnocchi up. Spread them on a large board until required.
• Bring a large, deep pot of salted water to the boil. Working with a few at a time (don't cook more than you can cope with at once, see tip, right), drop in the gnocchi and listen for the wonderful kissing noise they make as they go in. Let them cook for 2 minutes, during which time they will bob back up to the surface, then scoop them out with a slotted spoon. Taste - they should be sofficí e leggeri (soft and light), the gnocchi equivalent of al dente.
• For the tomato sauce, deseed and finely chop the tomatoes. Heat a thin layer of olive oil in a frying pan. Rub about 30 sage leaves in your hand to release the flavour, then fry for a few seconds until they darken slightly. Lift out and drain on paper towel. For each person put 20 gnocchi in a bowl and scatter over the tomatoes and sage. Drizzle over a little melted butter, then finish with a grating of black pepper and a sprinkling of finely grated parmesan.

EASY HOMEMADE POTATO GNOCCHI RECIPE BY TASTY

Steps:

• Add the potatoes to a large pot of cool salted water. Bring the water to a boil and cook for 20-25 minutes, or until a fork can easily pierce a potato. Drain the potatoes and set aside until cool enough to handle but still warm.
• Using a peeler or your fingers, remove the skin from the potatoes. In a medium bowl, mash the potatoes until all lumps are gone. Add the salt and pepper and mix well. Make a well in the center of the potatoes and crack an egg into it. Whisk the eggs briefly. Then, using your hands, gently mix it into the potatoes until evenly distributed.
• Put 1 cups of flour onto a clean surface and turn out the potato dough onto it, keeping the remaining ½ cup close by in case you need it. Working quickly and carefully, knead the dough, only incorporating as much flour as you need along the way until the dough loses stickiness and becomes more solid. Slice the dough into 4 parts. Roll out 1 part into a long rope, about 1 inch wide, cutting in half and working with 1 half at a time if the rope is becoming too long. Slice the rope into ½-inch squares and set aside on a lightly floured surface. Repeat with the remaining dough.
• If desired, place a fork on your work surface and slide each gnocchi square from the base of the fork prongs to the top so they make a decorative shape.
• Bring a large pot of salted water to a boil and add the gnocchi in batches, stirring gently once or twice to ensure they are not sticking. Boil until they float to the surface; after another 15-30 seconds in the water, remove.
• In a pan over medium heat, melt butter and add the sage. Add the gnocchi and toss until lightly golden.
• Enjoy!

EASY HOMEMADE RICOTTA GNOCCHI

Steps:

• Combine the gnocchi ingredients in a bowl except the flour.
• Use a rubber spatula to mix until the egg is partially mixed into the ricotta. Then add 3/4 cup of flour and mix until just combined so it is a sticky very soft dough, but not like batter. Use the remaining flour, 1 tbsp at a time to get the dough consistency right. I find 3/4 cup is enough. (Note 3)
• Turn it out on a work surface lightly dusted with flour, sprinkle a tiny bit of flour on top then pat it down to a disc about 1"/2.5cm thick. Cut it into 8 pieces.
• Roll a piece into a log about 3/5" / 1.5 cm in diameter and about 10"/25cm long. Repeat with remaining dough.
• Line 4 logs up, then cut them into 3/5" / 1.5cm pieces. Repeat with remaining 4 logs. (Note 4)
• Bring a large pot of water to boil. Tumble the gnocchi in and cook for around 2 1/2 minutes, or until the gnocchi is floating on the surface for around 30 seconds.
• Reserve 1 mug of cooking water. Then drain and add the gnocchi into the frypan with your sauce of choice (you only need one of them, not both). Follow the instructions below.
• Melt the butter in a large fry pan over medium high heat. Let it bubble until it turns brown. Add the salt and pepper. If the gnocchi isn't ready yet, remove from the stove until ready.
• Pour the cooked gnocchi into the fry pan along with 1/2 cup of the reserved cooking water. Gently stir, coating the gnocchi in the melted butter, cooking for 1 minute. This is the step when the butter and starch in the water emulsify so the sauce coats each piece of gnocchi.
• Do a taste test and add more salt if required. Serve immediately.
• Heat the olive oil over medium high heat.
• Add the garlic and onion. Sauce for 3 to 5 minutes until the onion is translucent.
• Add the remaining ingredients and cook for 10 minutes. Do a taste test and adjust saltiness to taste.
• Add the gnocchi and 1/2 cup of the reserved cooking water. Cook for 1 minute, stirring gently. The olive oil and starch in the water will emulsify to thicken the sauce so it clings to the gnocchi better.
• Serve immediately as the gnocchi will start to harden after about 15 minutes as it cools. You can reheat in the microwave to soften.
• Garnish with freshly grated parmesan and parsley, if desired.

HOW TO MAKE PUMPKIN GNOCCHI

Steps:

• Cut the pumpkin into thin slices then place them on a baking sheet pan covered with baking paper. Cook in a static oven preheated to 200°C (390F) for 15-20 minutes.
• Place the flour on a work surface and, using your hands or a spoon, create the classic fountain shape. Crush the pumpkin with a potato ricer directly on the flour. Then in a little bowl, beat the egg up. Incorporate the egg to the dough with a fork and work it until it's homogeneous. Adjust with salt and pepper and flavor with a pinch of nutmeg.
• Work the dough as little as possible and quickly. Give it the shape of a loaf. Cut a piece of dough then with your hands make a long roll of dough as thick as a finger. Slice the roll every 1,5/2 cm (about half inch), so as to have small cylinders. Now slide the gnocchi one by one on a gnocchi board to give them the classic striped pattern on the surface

HOW TO MAKE RICOTTA GNOCCHI OR GNUDI FROM SCRATCH

Steps:

• Strain the ricotta cheese through a mesh sieve or a cheesecloth lined colander for a couple of hours or overnight.
• In a medium bowl combine the ricotta, egg, parmesan and 1 cup of flour.
• Sprinkle some flour on a pastry board and shape the dough into a round ball. Sprinkle a little more flour if you feel the dough s to sticky.
• Cut the dough into 5 pieces and shape those into baseball size balls.
• Roll each ball into a tube about 1/2 inch to 1 inch thick or so. Use a sharp knife and slice the gnocchi into 3/4 inch pillows or so, depending on your preference.
• Place them on a lightly floured baking sheet and run each on down the back of a fork ( as shown in the video) to create little groves for the sauce to stick to better.
• Meanwhile bring a large pot of water to a boil. Salt it well, it should taste like sea water.
• Add the ricotta gnocchi to the boiling water and cook only until the little pillows flow to the top. Drain and toss with warm tomato sauce or all the order serving ideas above.

HOW TO MAKE GNOCCHI FROM SCRATCH

Steps:

• Place unpeeled potatoes, pierced multiple times with a fork (allows moisture to escape and cook faster), in oven and bake at 350 degrees until done (boiling can absorb water which will result in a heavier gnocchi due to incorporating more flour).
• Once cooked, let cool long enough to handle.
• Peel potatoes then rice or finely grate. (Using potatoes while still warm will allow you to use less flour, resulting in a lighter gnocchi)
• Place potatoes in a bowl. Stir in egg and 2 tsp of salt (ensure potatoes are not hot enough to cook the egg).
• Slowly incorporate flour until dough is no longer tacky (will still be moist). Flour amounts will vary, though try to use as little as possible to create a lighter gnocchi.
• Turn onto lightly floured surface; knead lightly (~15x). Roll into ½" wide ropes, cutting into 1" pieces.
• Press lightly with floured fork to shape, or use a Gnocchi Board.
• Cook gnocchi in boiling water until it floats, about 2 minutes. It is then done.

GNOCCHI I

Steps:

• Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
• Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
• Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.