Old Fashioned Potato Gnocchi Food

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EASY POTATO GNOCCHI



Easy Potato Gnocchi image

Think of gnocchi as very delicate dumplings. They are usually made using potatoes and/or flour. This is a dish that you can use with many sauces that you would normally use on pasta. It's alot easier to make than you might imagine. Some sauce ideas include Recipe #255532, Recipe #255509, and Recipe #264811

Provided by 2Bleu

Categories     Healthy

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

2 large idaho potatoes (russets)
1/2 cup gruyere cheese, shredded (or parmesan cheese)
1 teaspoon salt
1/2 teaspoon black pepper
1 cup flour
1 egg

Steps:

  • Cook potatoes (with their skin on) in boiling water until tender. Allow the cooked potatoes to cool slightly, then carefully peel while holding potato with a kitchen mitt.
  • While still hot, puree potatoes through a ricer, food mill, or hand style cheese shredder and shred them into a large mixing bowl and allow to cool completely before proceeding. You can 'flip' the bowl to toss the potatoes to help them cool. Meanwhile, bring a large pot of salted water to a rolling boil.
  • Add the cheese, flour, salt, and pepper and toss again by 'flipping' the bowl (similar to sauteeing a pan over a flame).
  • Add in the egg and mix by hand to form a smooth, slightly sticky dough. Briefly knead the dough to incorporate the flour, being careful not to overwork. Cut the dough into 6 equal pieces and return them to the bowl.
  • Working in close proximity to the stove, lightly flour your hands, and have a fork ready. Roll each piece (one at a time) into a long rope, about 1/2-inch in diameter, flouring your hands lightly only if needed. Slice the ropes into pieces 1-inch pieces.
  • Holding one piece at a time, gently press and roll the balls of dough against the back tines of a fork so slight indentations are formed (dip the back of the fork tines in flour as needed). Repeat with each piece of dough either keeping the pieces on the counter (or you can drop them right off the fork into the boiling water as you make them).
  • Gently drop the gnocchi into boiling water and wait for them to rise to the top. Cook for 2 to 3 minutes more then remove the cooked gnocchi with a slotted spoon or skimmer. Pour sauce over top and serve.

Nutrition Facts : Calories 330.6, Fat 6.1, SaturatedFat 3, Cholesterol 67.7, Sodium 656, Carbohydrate 56.4, Fiber 5, Sugar 1.7, Protein 12.6

GRANDMA'S GNOCCHI



Grandma's Gnocchi image

My grandmother used to make these when I was a little girl. When I was old enough to realize that I needed to get her delicious recipes, she showed me how to make a lot of her wonderful dishes. She never wrote anything down and she rarely used a cookbook. She also didn't measure things the same each time, so sometimes you have to add a little to the recipes.

Provided by PASTAWITHGARLIC

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 8

Number Of Ingredients 5

6 russet potatoes
1 cup all-purpose flour
1 egg, lightly beaten
1 tablespoon olive oil
1 pinch salt

Steps:

  • Bring a large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 minutes. Drain, cool slightly, and peel. Season with salt, then mash potatoes with fork, masher, or in ricer. Place in large bowl, and stir in egg and olive oil. Knead in enough flour to make a soft dough.
  • On a floured surface, roll dough into a long rope. Cut the rope into 1/2-inch pieces.
  • Bring a large pot of lightly salted water to a boil. Drop in gnocchi, and cook until they float to the top, about 3 to 5 minutes. Serve with pasta sauce.

Nutrition Facts : Calories 203.7 calories, Carbohydrate 39.9 g, Cholesterol 23.3 mg, Fat 2.6 g, Fiber 3.9 g, Protein 5.6 g, SaturatedFat 0.5 g, Sodium 18.7 mg, Sugar 1.3 g

CHEF JOHN'S POTATO GNOCCHI



Chef John's Potato Gnocchi image

When I found one lone russet potato at the bottom of the bin, I decided to make a small batch of gnocchi--the perfect thing to do with one potato. I like a very potato-y gnocchi, so I go with just enough flour to form the dough. Other people prefer a denser, more pasta-like dumpling, and use much more flour. I know many of you hate it when I say this, but you'll just have to figure it out as you go.

Provided by Chef John

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h

Yield 2

Number Of Ingredients 5

1 large russet potato
1 egg, beaten
½ cup all-purpose flour, plus more as needed
1 cup marinara sauce, heated, or more as needed, divided
Freshly grated Parmigiano-Reggiano cheese, for serving

Steps:

  • Place potato in microwave and cook on high setting until cooked through, about 7 minutes depending on the size of the potato.
  • Split potato and remove flesh. Push flesh through strainer using the back of a wooden spoon in order to achieve a granular texture. Add a pinch of salt and let cool for about 10 minutes. Pour in beaten egg and stir, using the tines of a fork and trying not to mash the potato. Add about 1/3 cup flour and continue gently stirring gently with the tines of a fork until mixture starts to come together. You may need another pinch or two of flour. Fold mixture with a spatula until dough forms a mass, adding flour as needed. Using your fingers, knead dough gently to form ball, about 10 seconds.
  • Shape dough into a fat log shape on a floured surface. Cut into 4 pieces. Gently roll each piece using your fingertips to form the "snake" or a long rope of dough, starting from the center and rolling toward the end until dough is about 1/2 inch thick. Cut each rope of dough into 1/2-inch pieces.
  • Roll each 1/2-inch piece quickly down the back of a fork's tines to form ridges.
  • Heat sauce in a skillet while you cook the gnocchi.
  • Bring a large pot of salted water to a boil. Reduce heat so water continues to simmer. Add gnocchi to water. As soon as they float to the surface after half a minute or so, cook for an additional 14 seconds. Transfer cooked gnocchi with a slotted spoon to the pan with the sauce. Stir until coated.
  • Serve topped with grated cheese.

Nutrition Facts : Calories 411.1 calories, Carbohydrate 73.6 g, Cholesterol 97.7 mg, Fat 7 g, Fiber 8.2 g, Protein 13.3 g, SaturatedFat 2.2 g, Sodium 597.4 mg, Sugar 12.8 g

QUICK GNOCCHI



Quick Gnocchi image

An easier version of an Italian favorite, using instant mashed potatoes. This recipe can easily be double, tripled, etc. I make multiple batches, and freeze. To freeze, put on cookie sheets until frozen, and then put into plastic bags. Serve with your favorite spaghetti sauce.

Provided by Sandy Metzler

Categories     World Cuisine Recipes     European     Italian

Time 15m

Yield 2

Number Of Ingredients 6

1 cup dry potato flakes
1 cup boiling water
1 egg, beaten
1 teaspoon salt
⅛ teaspoon ground black pepper
1 ½ cups all-purpose flour

Steps:

  • Place potato flakes in a medium-size bowl. Pour in boiling water; stir until blended. Let cool.
  • Stir in egg, salt, and pepper. Blend in enough flour to make a fairly stiff dough. Turn dough out on a well floured board. Knead lightly.
  • Divide dough in half. Shape each half into a long thin roll, the thickness of a breadstick. With a knife dipped in flour, cut into bite-size pieces.
  • Place a few gnocchi in boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked.

Nutrition Facts : Calories 462.3 calories, Carbohydrate 91.3 g, Cholesterol 93 mg, Fat 3.5 g, Fiber 4.2 g, Protein 14.8 g, SaturatedFat 1 g, Sodium 1224.6 mg, Sugar 1.3 g

OLD FASHIONED POTATO GNOCCHI



Old Fashioned Potato Gnocchi image

I love gnocchis they are a little different from everyday potatoes - vary them with different flavors (add spinach etc). I like to fry they with bacon and mushrooms. They freeze well, but freeze them on a cookie sheet first so they remain separate.

Provided by Bergy

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

5 1/2 cups mashed potatoes
3/4 cup flour
5 egg yolks
1/8 teaspoon nutmeg
1 teaspoon salt
pepper
1/3 cup olive oil

Steps:

  • Beat the egg yolks and then combine with the mashed potatoes, mix well.
  • Add nutmeg, salt, pepper& apprx 1/2 cup flour.
  • Knead to gether and add remainder of flour (hold back a bit you can add it later) Knead until you have a slightly sticky consistency if too sticky add remainder flour.
  • Lightly dust your work surface with flour.
  • Form the dough into sausage like rolls about 3/4" thick, cut into 1" pieces Use a fork to flatten the gnocchi leaving an imprint from the tines.
  • Keep the fork rinsed clean so it doesn't stick.
  • Meanwhile fill a 3 quart pot with water and bring to a boil.
  • Drop about 18 gnocchis in at a time, they will sink to the bottom and when cooked float to the top When they are floating remove with a slotted sppon, sprinkle with a little olive oil, keep warm When ready to serve sprinkle with parmesan cheese.

POTATO GNOCCHI



Potato Gnocchi image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 1h47m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
1 pound russet potatoes
3 to 4 large egg yolks
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon gray salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour, plus more for dusting board and dough

Steps:

  • Preheat the oven to 425 degrees F.
  • Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook's Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use.
  • Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups. Make a mound of potatoes on the counter with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough. If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.
  • Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them. You can cook these as is or form them into the classic gnocchi shape with a gnocchi board, ridged butter paddle, or the tines of a large fork turned upside down. Rest the bottom edge of the gnocchi board on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. It will roll away and around your thumb, taking on a cupped shape -- with ridges on the outer curve from the board and a smooth surface on the inner curve where your thumb was. (Shaping them takes some time and dexterity. You might make a batch just for practice.) The indentation holds the sauce and helps gnocchi cook faster.
  • As you shape the gnocchi, dust them lightly with flour and scatter them on baking sheets lined with parchment paper or waxed paper. Set gnocchi filled cookie sheet in front of a fan on low for 1/2 hour (turning gnocchi after 15 minutes). If you will not cook the gnocchi until the next day or later, freeze them. Alternatively, you can poach them now, drain and toss with a little olive oil, let cool, then refrigerate several hours or overnight. To reheat, dip in hot water for 10 to 15 seconds, then toss with browned butter until hot.
  • When ready to cook, bring a large pot of water to a boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

PERFECT POTATO GNOCCHI



Perfect Potato Gnocchi image

Provided by Tyler Florence

Categories     main-dish

Time 1h47m

Yield 4 to 6 servings

Number Of Ingredients 5

2 pounds (about 4) baking potatoes, like russets
1 teaspoon salt
1/2 teaspoon baking powder
1 egg white
1 1/2 cups unbleached all-purpose flour

Steps:

  • Pierce the potatoes several times so that moisture can escape during baking. Bake the potatoes in a preheated 400 degrees F oven for 1 hour until fork tender. Peel the potatoes while they are still hot and press them through a potato ricer. Put the potatoes in a large bowl with salt, baking powder, and egg white. Add the flour a little at a time and mix with your hands until the mixture forms a rough dough. Do not over-work the dough. Transfer the dough to a lightly floured surface. Gently knead the dough for 1 or 2 minutes until smooth, adding a little bit more flour, if necessary, to keep it from sticking.
  • Break off a piece of the dough and roll it back and forth into a rope, about the thickness of your index finger. Cut the rope into 1-inch pieces. Gently roll each piece down a wooden gnocchi board while pressing a small dimple with your finger. The gnocchi should be slightly curved and marked with ridges. This will allow the pillows to hold sauce when served.
  • Boil the gnocchi in batches in plenty of salted water. The gnocchi are done about 2 minutes after they float to the surface, remove with a slotted spoon, and serve. If not cooking immediately, place the gnocchi in a single layer on a baking pan dusted with flour. Cover with plastic wrap and refrigerate for up to 12 hours.
  • Note: If the gnocchi start to feather and fall apart in boiling water, you need more flour. If the gnocchi don't float after 2 minutes and are hard, you used too much flour.

POTATO GNOCCHI



Potato Gnocchi image

Boiled gnocchi are fabulous tossed with butter and showered with fresh white truffle shavings. For a homey spin, toss boiled gnocchi with butter and a little cream to moisten, top with grated Parmesan, and broil until golden and the cream bubbles.

Provided by Food Network

Categories     main-dish

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 8

3 pounds large baking potatoes
2 large eggs
1 large egg yolk
2 cups all-purpose flour
2 tablespoons finely chopped fresh rosemary leaves
2 teaspoons kosher salt, plus more as needed
Freshly ground black pepper
Unsalted butter, at room temperature, as needed

Steps:

  • Preheat the oven to 350 degrees F.
  • Wash the potatoes, prick them with a fork and place them on a sheet pan. Bake them until very soft, about 1 1/2 to 2 hours. (Resist roasting them at a higher temperature to speed up the process--you want the skin and flesh just inside the skin to become crusty.) Cool them slightly and scoop out the insides. Rice the scooped potato with a ricer, or mash them with a fork. Place them in a bowl and cover with a damp cloth to retain their heat. The potatoes must be used while they are still very warm.
  • Beat the eggs and yolk lightly together in a small bowl. Add them to the potatoes along with the flour, rosemary, salt, a few grinds of freshly ground black pepper. Mix gently with your hands until all the ingredients are well incorporated and the dough is smooth.
  • Turn the dough out onto a lightly floured flat surface. Lightly knead and add a little more flour if the dough is overly sticky. Let the dough rest for 10 minutes, uncovered.
  • Roll the dough into thin 1/2-inch thick logs and cut into 1/2-inch pieces. Using a generous amount of flour, press each piece against your thumb tip to make a dent or roll it over the back and off the tip of a floured fork tines to make the traditional ridged shape. Place the finished gnocchi on a lightly floured sheet pan. Cook them as soon as possible in boiling salted water. (For every 5 quarts of water add 2 tablespoons of kosher salt.)
  • Add the gnocchi to the boiling water. When they rise to the top, let them cook for a minute or two and then remove them with a slotted spoon. Drain well and toss with butter.

GOLDEN POTATO GNOCCHI



Golden Potato Gnocchi image

Rich, savory, earthy, creamy - this Golden Potato Gnocchi with Arugula Pesto hits all the right spots. Thanks to Blackbelly Market for the recipe.

Provided by Potato Goodness

Categories     Main Dish Recipes     Pasta

Time 2h

Yield 8

Number Of Ingredients 10

5 medium russet potatoes
2 cups all-purpose flour
1 teaspoon kosher salt
2 eggs, beaten
6 tablespoons unsalted butter, divided
1 shallot, minced
3 cloves garlic, thinly sliced
4 tablespoons seasonal pesto such as arugula
1 cup seasonal vegetables (wild mushrooms, sweet peas, broccoli florets, bell peppers), steamed, roasted or grilled
4 fried or poached eggs, or more depending on servings

Steps:

  • Boil russet potatoes until tender (about 35 minutes): start with cold water, bring to a boil, and then reduce heat to maintain boil for 30-35 minutes. Cool and then peel.
  • Mill potatoes in food mill while mixing in flour, salt, and egg. Ingredients can also be mixed together on a pastry board or in a bowl.
  • Knead gently for about 4 minutes until ball is dry to touch. It may be sticky; apply additional flour to the dough as needed.
  • Roll ropes out at 3/4" to 1" thickness. Chop into 1-inch rectangles.
  • Bring a pot of salted water to a boil. Boil gnocchi in 3-4 batches and cook until they float (1-2 minutes).
  • Once floating, remove with a slotted spoon and shock them in a bath of ice water.
  • Sautee shallots and garlic in 1 tablespoon of butter in a pan until translucent. Remove with a slotted spoon and reserve.
  • Saute the gnocchi in the pan with remaining butter until they're golden brown.
  • Stir in reserved shallots, garlic, pesto and seasoned cooked seasonal vegetables.
  • Portion into 4-6 bowls and top with a fried egg. Lightly season with salt and pepper.

Nutrition Facts : Calories 415.7 calories, Carbohydrate 52.7 g, Cholesterol 158.5 mg, Fat 17.3 g, Fiber 3.8 g, Protein 13.3 g, SaturatedFat 7.8 g, Sodium 372.8 mg, Sugar 1.4 g

HOMEMADE POTATO GNOCCHI



Homemade Potato Gnocchi image

Classic Italian dumplings that are easy to make. Serve them as soon as they are cooked, tossed in melted butter and fresh sage leaves, sprinkled with grated Parmesan cheese and black pepper.

Provided by LastCaress

Categories     European

Time 41m

Yield 30 gnocchi, 2 serving(s)

Number Of Ingredients 4

2 lbs floury potatoes, cut in large chunks
2 eggs, beaten
1 1/4-1 1/2 cups plain all-purpose flour
2 teaspoons salt

Steps:

  • Cook the potatoes in salted, boiling water for 15 minutes, until tender. Drain well and return to the pan, set it over a low heat and dry the potatoes for 1-2 minutes.
  • Mash the potatoes until smooth, then gradually stir in the eggs and salt. Work in enough flour to form a soft dough.
  • Break off small pieces for the dough and roll into balls, using floured hands. Press the back of a fork into each ball to make indentations. Repeat until all the dough has been used. Leave the gnocchi to rest for 15-20 minutes before cooking.
  • Bring a large pan of water to a gentle boil. Add the gnocchi, about 10 at a time, and cook for 3-4 minutes, or until they float to the surface. Drain thoroughly and serve as soon as the gnocchi have been cooked.

Nutrition Facts : Calories 669.1, Fat 6, SaturatedFat 1.8, Cholesterol 186, Sodium 2470.7, Carbohydrate 131.3, Fiber 13, Sugar 5.6, Protein 22

MASHED POTATO GNOCCHI



Mashed Potato Gnocchi image

Although this recipe calls for whole wheat flour, white flour can be easily substituted for a smoother texture. This recipe takes quite some time to prepare, but the finished product is well worth it. Note: You may need more or less flour depending on the size of the potatoes. The dough should be very heavy and sticky, but holds its shape.

Provided by TerribleCook1017

Categories     Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

2 medium potatoes
2 1/2 cups whole wheat flour
1/8 cup margarine
1 (16 ounce) jar pasta sauce
garlic powder
black pepper

Steps:

  • Peel, slice, boil, and drain the potatoes very well. Mash the potatoes with butter.
  • Knead flour into mashed potatoes, gradually adding garlic and pepper to the dough.
  • Meanwhile, simmer spaghetti sauce in a separate saucepan and fill a separate pot of boiled water.
  • Roll dough into small balls about 1/2" to 1" in diameter. Press each dough ball with a fork.
  • Carefully drop gnocchi into rapidly boiling water. When the gnocchi float, remove them from the water and drop them into the pasta sauce to keep them warm as you boil all gnocchi. Serve.

HOMEMADE POTATO GNOCCHI



Homemade Potato Gnocchi image

My Italian mother remembers her mother making this potato gnocchi recipe for special occasions. She still has the bowl Grandma mixed the dough in, which will be passed down to me someday. -Tina Repak Mirilovich, Johnstown, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 7

4 medium potatoes, peeled and quartered
1 egg, lightly beaten
1-1/2 teaspoons salt, divided
1-3/4 to 2 cups all-purpose flour
3 quarts water
Spaghetti sauce, warmed
Optional: grated Parmesan cheese, crushed red pepper flakes and fresh herbs, such as basil, oregano or parsley

Steps:

  • Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash. , Place 2 cups mashed potatoes in a large bowl (save any remaining mashed potatoes for another use). Stir in egg and 1 teaspoon salt. Gradually beat in flour until blended (dough will be firm and elastic)., Turn onto a lightly floured surface; knead 15 times. Roll into 1/2-in.-wide ropes. Cut ropes into 1-in. pieces. Press down with a lightly floured fork., In a Dutch oven, bring water and remaining salt to a boil. Add gnocchi in small batches; cook for 8-10 minutes or until gnocchi float to the top and are cooked through. Remove with a slotted spoon. Serve immediately with spaghetti sauce. Top with desired toppings.

Nutrition Facts : Calories 159 calories, Fat 1g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 674mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 2g fiber), Protein 5g protein.

CLASSIC POTATO GNOCCHI



Classic Potato Gnocchi image

A bowl of homemade gnocchi, finished with a grating of Parmigiano-Reggiano, is a simple pleasure: few things compare to the light, pillowy texture of made-from-scratch gnocchi. You can vary the size and shape of the pasta, even use a mixture of different types of potatoes for a depth of flavor, but this essential, basic version is easy to execute and serve to guests.

Provided by Michael Tusk

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 15

4 medium russet potatoes, about 1 1/2 lbs
2 teaspoons Kosher salt, divided
1 sprig rosemary
5 tablespoons unsalted butter, plus additional to serve
1/2 cup heavy cream
2 large eggs
2 large egg yolks
Nutmeg, to taste, preferably whole
2 cups all-purpose flour, plus additional for rolling
Parmigiano-Reggiano, optional, for garnish
2 cups heavy cream
1 1/2 cups Fontina cheese, grated
1/2 cup vegetable stock
Kosher salt, to taste
Nutmeg, to taste, preferably whole

Steps:

  • Place the potatoes in a large stock pot, cover with cold water and, add 1 teaspoon salt. Bring the pot to a simmer, and cook until the potatoes are soft and yield easily when poked with a knife, about 45-55 minutes.In a small saucepan set over medium-low heat, melt the butter and rosemary. Remove from the heat and let the rosemary steep while the potatoes cook.Remove the potatoes from the water, let cool slightly, and peel while still warm. Using a food mill fitted with the plate with the smallest holes, mill the potatoes into a large mixing bowl. Season the potatoes with 1 teaspoon of salt.Discard the rosemary from the melted butter. Add the cream, eggs, egg yolks, melted butter, and a few swipes of fresh nutmeg to the potato mixture. Stir to combine.
  • Mound the flour on a clean work surface. Create a well in the center of the flour, and pour the potato mixture into the well. Using a bench scraper, gradually cut the flour into the potato mixture, until all of the potato has been incorporated, and the dough is loose and shaggy. Bring the loose dough together with the bench scraper. Turn the dough a few times using the bench scraper, to incorporate some of the excess flour that remains. Before you add all of the flour, test the gnocchi by rolling and poaching a few. Test the dough additionally by poking it with your finger. If your finger is easily removed and the dough isn't sticking to it, then it's ready to roll and shape. Roll the dough into long, thin ropes, and cut into half-inch pieces. Gently roll the pieces over the tines of a fork with your fingers, to achieve the traditional shape of the pasta. Use a generous dusting of flour to help hold the shape of the pasta. Repeat with the remaining dough. The gnocchi can be stored in the refrigerator (on a rimmed baking sheet, generously dusted with flour) for up to 24 hours.
  • Once the dough has been tested and rolled, bring a pot of heavily salted water to a rolling boil. Drop the gnocchi in the water and poach for a few minutes, until they start to float. Remove with a slotted spoon.
  • To serve the gnocchi, melt a few additional tablespoons of butter in a medium sauté pan. Add the poached gnocchi and toss to coat. Add a few splashes of the salted pasta water to the pan, and taste for salt. Divide into shallow bowls and garnish with a generous grating of cheese. Serve immediately. Fontina Sauce (optional, not in video):In a medium, heavy-bottomed saucepan, warm 2 cups heavy cream over medium-low heat. Add cream to a blender, and turn on low. Add 1½ cups grated Fontina and continue to blend until a smooth sauce is formed. Thin with ½ cup vegetable stock, as necessary. Season with salt and freshly grated nutmeg to taste.

POTATO GNOCCHI



Potato Gnocchi image

Provided by Molly O'Neill

Categories     dinner, main course

Time 20m

Yield About 1 1/2 pounds (6 servings)

Number Of Ingredients 5

4 medium russet potatoes, peeled, halved, boiled until tender and mashed until smooth
1 3/4 teaspoons salt
2 pinches freshly grated nutmeg
1 1/2 cups all-purpose flour, plus more as needed
1 tablespoon olive oil

Steps:

  • Place the potatoes in a large bowl and stir in the salt and nutmeg. Stir in the flour. Begin to knead the mixture with your hands until it holds together. Turn the dough out onto a lightly floured surface and, with lightly floured hands, gently knead until smooth and well blended, working in more flour if it is too sticky.
  • Divide the dough into 8 pieces. Roll 1 piece out to a rope about 1/2an inch in diameter. Using a knife, cut the rope into 3/4-inch segments. Hold a fork upright on your work surface with the tines curved toward you. Gently roll 1 segment of dough against the tines to mark it lightly with ridges. Transfer to a lightly floured baking sheet and repeat until all the dough is used. Refrigerate the gnocchi, uncovered, until ready to cook. The gnocchi will keep, refrigerated, for 1 day.
  • To cook the gnocchi, bring a large pot 1/4 full of salted water to a boil. Cook until the individual gnocchi float, then 1 minute more (about 4 minutes total). Immediately drain, toss with olive oil and serve as desired.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 2 grams, Carbohydrate 50 grams, Fat 3 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 408 milligrams, Sugar 1 gram

VERONICA'S HOMEMADE GNOCCHI (ITALIAN POTATO DUMPLINGS)



Veronica's Homemade Gnocchi (Italian potato dumplings) image

These are truly the BEST gnocchi's ever. Every birthday we get to choose what we want for dinner and every year my mom would make these for me. They are very time consuming, but well worth the long prep time. Make them on a weekend and freeze them for later use. (Cook time includes the time it takes for the water to boil)

Provided by Trixyinaz

Categories     Potato

Time 6h15m

Yield 10-12 serving(s)

Number Of Ingredients 6

8 cups water
2/3 cup oil
2 (10 ounce) packages instant mashed potatoes
8 cups flour
1/2 cup grated cheese
8 slightly beaten egg yolks

Steps:

  • IN LARGE KETTLE, bring the water and oil to a boil.
  • Remove from burner and add the 2 boxes of instant potatoes (make it like you are making mashed potatoes).
  • Let it cool for about 4 hours.
  • In a large bowl combine the flour and grated cheese (mix well).
  • Add the slightly beaten egg yolks and cold mashed potato mixture.
  • Mix and knead and knead and knead& then knead some more (It will seem like it will never come together, but do not add anything else- just keep kneadin until it becomes nice and smooth) When nice and smooth, cut the dough into sections (don't make the pieces too big or too small) Roll out each piece into a rope (about 1" thick) (do not use any flour when you are making the ropes).
  • Cut the rope into 1" pieces or smaller.
  • Sprinkle flour over the little pieces.
  • Using a cheese grater that has been floured real good, roll each 1" inch piece with your finger to form your gnocchi.
  • (HINT: USE THE SMALL HOLE SIDE AND ROLL LIGHTLY WITH FINGER TO GET THE SHAPE. IF YOU PRESS DOWN TOO HARD, YOU WILL END UP POKING A HOLE THROUGH THE DOUGH. IF THAT HAPPENS, MUSH THE PIECE BACK TOGETHER AND ROLL AGAIN).
  • They will sorta look like a crocheted hat without a rim when you are done rolling them.
  • Flour your cookie trays and only put one layer of gnocchi's per tray.
  • You can freeze them at this point and when they are frozen, throw them all into a plastic bag and keep in the freezer until ready to use.
  • When ready to cook them, place them in boiling water.
  • When they float to the top of the pan, they are done.
  • Drain and put in big pasta bowl.
  • Pour your sauce (tomato or pesto) over the top and mix and serve.
  • This recipe will serve about 10 to 12 people.
  • You might want to cut it in half.

POTATO GNOCCHI



Potato Gnocchi image

Make and share this Potato Gnocchi recipe from Food.com.

Provided by mermaidmagic

Categories     European

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 5

1 lb hot potato, peeled, cubed, cooked and drained (save cooking water)
2 cups flour
salt
tomato sauce, for serving
parmigiano-reggiano cheese, for serving

Steps:

  • Mash hot potato on flat work board or table.
  • Add flour on top and mix well to make a soft and elastic dough.
  • On floured surface, knead dough well until it's pliable, 5 - 10 minutes.
  • Try not to use too much additional flour.
  • Add some reserved hot water if needed.
  • Make one large ball.
  • Break off small pieces at a time and roll into long strips.
  • Cut into 1 inch pieces.
  • Press middle of each piece with 2 fingers and roll toward yourself to curl gnocchi.
  • Cook in boiling water for a couple of minutes, until tender.
  • Drain and serve topped with tomato sauce and grated cheese.

Nutrition Facts : Calories 209.9, Fat 0.5, SaturatedFat 0.1, Sodium 5.4, Carbohydrate 45, Fiber 2.8, Sugar 0.7, Protein 5.8

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