Gnocchi are a type of pasta that originated in Italy. They are made with a dough of potatoes, flour, and eggs, and they are typically served with a simple sauce, such as tomato sauce or butter and sage.
Homemade GnocchiCourse: MainDifficulty: Medium
Homemade gnocchi are a delicious and easy-to-make pasta dish. They are light and fluffy, and they have a slightly chewy texture. The Parmesan cheese adds a salty and nutty flavor, and the olive oil helps to keep the gnocchi moist.
2 large russet potatoes, scrubbed and pierced with a fork
1 large egg, beaten
1/2 cup all-purpose flour, plus more for dusting
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1/4 cup grated Parmesan cheese
- Preheat oven to 400 degrees F (200 degrees C).
- Place potatoes on a baking sheet and bake for 1 hour, or until they are very tender when pierced with a fork.
- Remove potatoes from the oven and let cool slightly.
- When potatoes are cool enough to handle, peel them and mash them until smooth.
- Add egg, flour, salt, and pepper to the mashed potatoes and stir until well combined.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it is smooth and elastic.
- Roll the dough out into a long, thin rope.
- Cut the rope into 1-inch pieces.
- Dust the gnocchi with flour and roll them over the tines of a fork to create ridges.
- Bring a large pot of salted water to a boil.
- Add the gnocchi to the boiling water and cook for 2-3 minutes, or until they float to the surface.
- Drain the gnocchi and transfer them to a large bowl.
- Toss the gnocchi with olive oil and Parmesan cheese.
- Serve immediately.
- For the best results, use russet potatoes for your gnocchi. They have a high starch content, which will help to create a light and fluffy dough.
- Be careful not to overwork the dough when you are kneading it. Overworking the dough will make the gnocchi tough.
- If you don’t have a fork, you can use a grater to create ridges on the gnocchi.
- Gnocchi are best served immediately after they are cooked. However, you can also freeze them for later.