Hello Guys, Austin Carter here from Beyond The Bayou Blog bringing you love in the dishes in the form of tasty recipes. One such tasty recipe that we have today is Potato Gnocchi Recipe.
After all who does not want Fluffy, light, potato gnocchi! Yes, I have finally attempted this well-known, sought-after little pillow of fluffiness! I prepared this several times as appetizers and enjoyed it with various sauces. You know what the strange part is? I am still obsessed with them and have it often. So, is the case with today.
So are you all ready to enjoy these mini dumplings or pasta or Potato Gnocchi whatever you want to name them. If yes, just hold on to your seats and get this delicious recipe in your hand.
What Is Potato Gnocchi?
Potato gnocchi are small, soft dumplings made from potatoes, flour, and sometimes eggs. They’re like little pillows of goodness that are light and fluffy. Gnocchi has a mild potato flavor and a slightly chewy texture. They can be served with various sauces, like tomato or creamy Alfredo, and are often paired with ingredients like cheese, herbs, or vegetables. Gnocchi are a popular Italian dish and are enjoyed as a comforting and satisfying meal. They’re versatile and can be cooked in boiling water until they float to the surface, indicating they’re ready to eat.
Fluffy Potato Gnocchi Recipe
Equipment
- Oven
- Skillet
- Pot
- Baking sheet
- Gnocchi board or fork
- Bench scraper (optional)
Ingredients
Sauce Ingredients:
- 2 tablespoons butter
- 2 tomatoes roughly chopped
- Salt & pepper to taste
- Gnocchi cooking liquid
- 2 teaspoons fresh rosemary minced
- Grated parmesan cheese as desired
Potato Ingredients:
- 2 pounds russet potatoes
- 1 egg whisked
- 1 cup finely milled flour Tipo 00 preferred, or all-purpose flour
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 400 degrees. Roast potatoes until tender, about 1 hour and 30 minutes.
- Let the potatoes cool, then peel and break them in half. Weigh the potatoes.
- For every pound of cooked potatoes, use 1 cup of flour and one whisked egg. Rice the potatoes evenly on a work area.
- Sprinkle salt, 3/4 of the flour, and the egg over the potatoes. Work the dough gently until formed into a ball.
- Cut the dough into 4 pieces, roll into ropes, and cut into gnocchi shapes using a gnocchi board or fork. Transfer to a baking sheet.
- Bring a pot of salted water to a boil and cook the gnocchi until they float to the top, indicating they’re done.
- In a skillet, melt butter and add chopped tomatoes, salt, and pepper. Cook for 2-3 minutes.
- Add cooked gnocchi, gnocchi cooking liquid, and minced rosemary to the skillet. Saute for another 2-3 minutes.
- Sprinkle grated parmesan cheese over the dish, then serve.
Nutrition
Ways to Shape Gnocchi!
- Fork Method: Use a fork to shape gnocchi by rolling each piece over the fork tines. Dip the fork in flour to prevent sticking. Press the dough down and off the fork with your thumb. This method creates more pronounced ridges on the gnocchi.
- Gnocchi Paddle: While a gnocchi paddle is a specialized tool for forming gnocchi with gentle ridges, it’s not essential. If you have one, push and roll the dough down the paddle to create ridges. However, you can still make gnocchi without this tool.
- Finger Indent Method: Alternatively, you can simply poke each gnocchi in the center with your fingertip to keep the shape simple. This method is great when sautéing gnocchi since the ridges may be lost during cooking.
What to Serve with Potato Gnocchi?
