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How to Make Gnocchi

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Gnocchi (pronounced: “hot-khi”) is a delicious potato-based cake. The gnocchi is made easily by mixing flour, eggs, and potatoes. This is an accompaniment with a sauce-like pasta dish. Many also differentiate the dish with sempina, ricotta cheese, pumpkin, sun-dried potatoes and spinach. The recipe in this article is for 2-3 people to eat.

  • 1 kg potatoes (you should choose one that is not too floury or not too mushy)
  • 1 egg (optional)
  • 300g flour (the dough should be very fine; or use plain flour, you will need to add more depending on the amount of potatoes used)
  • Salt
  • Pepper

Steps

Boil potatoes. Place the potatoes with their skins on in a large pot and add just enough water to cover the potatoes. Put the pot of potatoes on the stove over high heat, add 3 teaspoons (1 tablespoon) of granulated salt, then bring to a boil. However, you should see additional notes in the “Warnings” section below.
Discard the potato broth. When the potatoes are soft, that is, after boiling for about 20 minutes, you will turn off the heat and pour the potatoes into the basket to filter out the water.
Peel potatoes. To protect your hands, you’ll use an extra towel to hold the potatoes as you peel them with a knife.
Mashed potatoes. Place the potatoes, still hot, in the passatutto – a food processor (or potato press). Or you can grate the potatoes. This method is recommended because the remaining heat in the potatoes will make the gnocchi tender. If you don’t have a passatutto, you can substitute with a grater.
Add eggs and flour. Add 2 pinch of salt and a pinch of pepper. Crack the eggs and stir quickly until the temperature of the potatoes cooks the eggs. (However, no extra egg is required) Add 2 handfuls of noodles. Mix until the flour is incorporated into the mixture.
Mix the flour. Place the whole potato on the wooden surface and pour the remaining flour over the surface. Mix the flour with your hands. After a minute or two, you will have a large ball of dough. Knead the dough gently. When the dough is elastic, you are done mixing.
Shape the gnocchi.

  • Sprinkle flour on a flat surface. Cut a piece of dough the size of a fist and roll the dough into a long thread about 3cm thick.
  • Work quickly while the dough is still warm, using a knife cut the dough into 2cm pieces. Cut another ball of dough the size of your fist and repeat the process until all the dough is gone.
  • Place the gnochhi on a tray, separating the pieces of dough so they don’t stick together.
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Boil water. Pour water into a large pot and add 3 teaspoons of granulated salt. Put the pot of water on the stove on high heat, cover and bring to a boil.
Slowly push the gnocchi pieces into the boiling water. This will prevent boiling water from splashing in your hands. Then stir gently and cook until the dough is cooked.
Wait for the gnocchi to rise to the surface of the water. When the gnocchi floats to the surface, the dough is cooked. Use a spoon to scoop out the dough, shake it to reduce the water, and then place it on the tray. Drizzle a little oil over the dough and shake the tray gently.
  • Mix the gnocchi into the warm sauce of your choice. Finally, you can grate some more Pecorino cheese on top. This dish is delicious when served with a glass of rosé.

    • Advice

    • Instead of just cutting the gnocchi, you can use your thumb to press each piece of dough into the back of the fork to create small grooves. These grooves will help hold the sauce and make the gnocchi cook evenly in the middle.
    • Instead of tomatoes, you can use pumpkin. This ingredient will create a different flavor and color so it will be more interesting.
    • Add cheese to the dough for a richer taste.
    • Ripe gnocchi can be stored in the refrigerator for up to 2-3 days. Also, if frozen, gnocchi will keep for up to 3 months. When preparing, you will boil frozen gnocchi in boiling water for about 6-7 minutes.
    • Using baked potatoes also works. This way, you will have drier potatoes and can use less flour. This will prevent the gnocchi from becoming hard. It will be difficult to balance the amount of flour and potatoes but the end result will be pliable gnocchi.
    • You can also wash the cut gnocchi one more time. This way, the dough will be more beautiful.
    • Mashed potatoes can be substituted for whole potatoes, but the gnocchi will appear “tougher”.
    • You can also shape the dough into an oval shape and roll it gently on the fork to perfectly shape the gnocchi instead of using a gnocchi tool.
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    Warning

    • When boiling potatoes, do not place cold potatoes in boiled water; because the skin will break and make the potatoes soft.

    Things you need

    • 1 large pot
    • 1 passatutto (a type of food mill – if you don’t have one, use a regular potato masher (or grater) instead)
    • 1 knife
    • 1 wooden spoon
    • 1 basket
    • 1 towel
    • 1 large tray or plate
    • 1 sieve
    • 1 teaspoon

    Gnocchi (pronounced: “hot-khi”) is a delicious potato-based cake. The gnocchi is made easily by mixing flour, eggs, and potatoes. This is an accompaniment with a sauce-like pasta dish. Many also differentiate the dish with sempina, ricotta cheese, pumpkin, sun-dried potatoes and spinach. The recipe in this article is for 2-3 people to eat.

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