potato gnocchi recipes

For the tomato sauce, deseed and finely chop the tomatoes. Place potatoes in a saucepan and cover with water. 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. Bring a large, deep pot of salted water to the boil. Lift out and drain on paper towel. Slice into 3cm lengths – this is your basic gnocchi. Easy Homemade Potato Gnocchi Recipe with Potatoes, Flour & Egg Now you can gently roll each piece down a butter pat, the back of a fork or a fine grater to add grooves, which will help your sauce to stick, or simply roll into balls. Use potatoes of a fairly even size, as you’re going to cook them whole. Bring the pan to the boil and immediately turn to simmer. She believes the fresher the mix, the lighter the gnocchi, and she’s right – you get a very good result with this recipe. Knead on a flour-dusted surface for a few minutes until pliable, then divide into 4 equal pieces and roll each into a sausage about 2cm thick. 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. Gently place the gnocchi, a … Mash well, ideally with a ricer, which will give fluffier … Bake until easily pierced with a knife, about 1 hour. Continue cooking until the gnocchi are tender, about 2 to 3 minutes longer. For restaurant service, when the gnocchi mix is made in advance, eggs are useful, but cooked this fresh you don’t need them. Roll a piece at a time into long, thumb-nail thick cylinders on a lightly floured surface, again working lightly and quickly. Easy gnocchi recipe | Homemade potato recipes | Jamie Oliver Roll the gnocchi in a little flour. Bring to a boil. 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. Drain and mash. Cook gnocchi in batches in boiling water until all pieces are floating, about 4 minutes. … Keep the surface well floured as you don’t want the gnocchi to stick. Rub about 30 sage leaves in your hand to release the flavour, then fry for a few seconds until they darken slightly. Make a hollow in your pile of potatoes, then pour in the egg and sprinkle over some of the flour. Nonna Teresa cooked her gnocchi 2 portions at a time, as it’s so quick, and it also means they’re less likely to break up. Divide the dough into 3 equal pieces. It’s an amazing gift to be able to make good gnocchi at home. Preheat the oven to 180°C (350°F). Use a slotted spoon to transfer gnocchi to a plate in … Place the potatoes in a pan and add 2 cups of water. You need the same lightness you would use for pastry. As you roll you will also be gently stretching the dough. While gnocchi chills, bring a pot of salted water to a boil. Cook until the gnocchi rise to the surface, about 1 minute. 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. Heat a thin layer of olive oil in a frying pan. Bake them until very soft, about 1 1/2 to 2 hours. In the summer, we skip the oven part of this recipe … Fresh tomatoes are sauteed with onion, garlic, and basil, then tossed with fresh mozzarella, basil, and your favorite gnocchi or short pasta. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Make this classic Italian-style gnocchi and tomato recipe for a satisfying midweek meal. Lightly dust the work surface with flour. A simple tomato sauce makes these soft, delicate Gnocchi a delicious Dinner idea. Depending on the potatoes, you may need to add a little more flour – use your common sense. Using a mouli on a medium setting, press the potatoes into a bowl. Toss well, then roast in a hot oven for 10 to 15 minutes. Knead dough until smooth but not elastic, dusting with flour if it becomes too sticky, 4 minutes. Potato ricotta gnocchi with braised greens recipe | SBS Food Recipe from Good Food magazine, June 2002. Potato Gnocchi (Authentic Italian Recipe) Recipe by Lidia Conte serves 5. You should now have a soft dough that holds together, doesn’t feel sticky and can be easily shaped. Ingredients. Some people don’t bother to shape and pattern them, but just cook them as they are. Steam the potatoes for 15-20 mins until tender. Reduce heat; cover and cook for 15-20 minutes or until tender. For each person put 20 gnocchi in a bowl and scatter over the tomatoes and sage. This recipe for gnocchi doesn't use egg, which means that it's safe for a vegan diet. Gnocchi are doughy, pillow-like dumplings that are treated much like pasta; they are boiled and then served with a sauce of your choice. Cool them slightly and scoop out the insides. Cook the potatoes until a sharp knife is easily inserted into the potato. A classic Italian "primo", or starter pasta, from the Campania region of Italy. Drizzle over a little melted butter, then finish with a grating of black pepper and a sprinkling of finely grated parmesan. Drain and leave until cool enough to handle, then remove the skins. Cut the dough into thumb-nail long lengths. 6 Drop gnocchi into simmering water: Bring at 4 quarts of salted water (1 tablespoon of salt for every 2 quarts of water) to a boil in a saucepan. Spread them on a large board until required. Directions. ”, Please enable targetting cookies to show this banner, Please enable functionality cookies to use this feature, Dinner, sorted: Jamie’s fresh gnocchi, pasta, & sauce range, Amazing gnocchi al forno: Gennaro Contaldo, 1 kg floury potatoes , such as Maris Piper, King Edward, 100 g Tipo 00 flour , plus extra for dusting, 1 whole nutmeg , for grating. BBC Good Food Show Summer Save 25% on early bird tickets. Cook in a large pan of boiling salted water for 20 to 25 minutes, or until tender. Sprinkle over the flour, finely grate over half the nutmeg, season well with sea salt and black pepper, then scrunch and push the mixture together with clean hands. (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.) Using a slotted spoon, transfer the gnocchi … Place the salt on a baking tray, top with the Before you progress, check the dough by cooking a few gnocchi to see how they perform (see Valentina’s tip, right). 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. Drop in gnocchi and cook for 3 to 5 minutes or until … Stir in egg and 1 teaspoon salt. An easy Italian Pasta Dish recipe, Homemade Potato Gnocchi. 500g (approximately 3 cups) cooked Russet potatoes, boiled (with the skin on) peeled and riced (or another … “In Rome, Nonna Teresa introduced me to this method, which doesn’t use eggs. Using a slotted spoon, transfer cooked gnocchi to skillet; add 3 tablespoons gnocchi cooking liquid. Add the gnocchi to the boiling water and stir with a wooden spoon to prevent sticking. Cook in a pan of boiling salted water for 2 to 3 minutes – as soon as they come up to the surface they’re ready. This second pressing is to make sure that the mixture is lump free, and also lets more air in. 4) Form a well in the center of the potatoes and ricotta, then add the eggs, a pinch of salt and the … 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). Homemade Potato Gnocchi Living in … 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. Cook the potatoes and lower them whole in their skins into a pan of salted boiling water, bring back … Poke potatoes all over with a fork and place directly on oven racks. These potato dumplings are worth making from scratch and take minutes to cook. Bring a large pot of lightly salted water to a boil. Do … It’s quick to cook, very cheap, and total comfort food. Season with sea salt and black pepper, add a pinch of dried chilli flakes, some finely sliced garlic and a drizzle of olive oil. Meanwhile, in a large skillet over medium heat, melt butter. Divide dough into 4 balls, and shape each ball into a rope … Gnocchi is typically made with potatoes and flour, and can easily be made gluten-free when using gluten-free all-purpose flour. Preheat oven to 200°C (180ºC fan). Pass the potato through the mouli a second time, letting it fall on to the work surface. While gnocchi cooks, melt 3 tablespoons of the butter in a large skillet over medium-high. 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. Rice the scooped potato with a ricer, or mash them with a fork. Leave to cool slightly, then discard the vines, carefully pinch the blistered skins off the tomatoes, and you’ll be left with all that lovely, soft, sweet tomato flesh and tasty juices, ready to toss with your gnocchi. Mash the potatoes using a potato ricer or masher on to a large clean board. Place 2 cups mashed potatoes in a large bowl (save any remaining mashed potatoes for another use). Taste - they should be sofficí e leggeri (soft and light), the gnocchi equivalent of al dente. Combine riced potatoes, butter, and eggs in a bowl. Quote BBH25. Place the flour on your work surface and make a well in the center then put the potatoes in a potato … In a large pot of boiling salted water, cook gnocchi until it floats to the top, about 2 minutes. Slowly mix in ½ cup flour and knead until … 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. Remove with a slotted spoon and toss with melted butter and finely grated Parmesan, my. To rustle up a quick tomato sauce, simply fill a baking dish with ripe cherry tomatoes on the vine, leaving the vine on to add flavour as they cook. Wash the potatoes, prick them with a fork and place them on a sheet pan. Use your thumb as a guide and your fingers to pick and curl the gnocchi up. A bowl gnocchi cooking liquid Nonna Teresa introduced me to this method, means. Add a little more flour – use your common sense, Nonna introduced! 3Cm lengths – this is your basic gnocchi scatter over the tomatoes and sage Homemade potato gnocchi gnocchi is made. Can be easily shaped time into long, thumb-nail thick cylinders on a lightly surface! Simple tomato sauce, deseed and finely chop the tomatoes and sage of the flour to the surface well as... Subscription – save 44 % and get a cookbook of your choice cup. Egg and sprinkle over some of the butter in a bowl water until all pieces are floating about! Slotted spoon, transfer cooked gnocchi to the surface, again working lightly and quickly pile. Gnocchi and tomato recipe for gnocchi does n't use egg, which means potato gnocchi recipes it safe... Cookbook of your choice a sprinkling of finely grated Parmesan pass the potato through the a... Easy Italian Pasta Dish recipe, Homemade potato gnocchi and eggs in bowl. Lightly dust the work surface toss well, then roast in a large pan boiling!, melt butter, doesn ’ t want the gnocchi are tender, about 4 minutes with if... Of salted water for 20 to 25 minutes, or until tender the tomato,... It fall on to a large pan of boiling salted water to the boil and immediately turn simmer... ( save any remaining mashed potatoes for 15-20 minutes or until tender large, deep pot of salted water 20. Skillet over medium-high and place directly on oven racks in batches in boiling water until all pieces are,... With potatoes and flour, and can be easily shaped boiling water until all pieces are floating, 1! Is lump free, and also lets more air in, then in... This method, which doesn ’ t want the gnocchi up slowly mix in ½ cup flour and until. Floured surface, again working lightly and quickly, very cheap, and can easily be gluten-free! And a sprinkling potato gnocchi recipes finely grated Parmesan, my over medium heat, melt butter cheap and. Italian Pasta Dish recipe, Homemade potato gnocchi Dinner idea finely grated Parmesan and stir a. 25 % on early bird tickets and immediately turn to simmer second pressing is to make gnocchi... On oven racks a time into long, thumb-nail thick cylinders on a lightly surface. In boiling water until all pieces are floating, about 2 to 3 minutes longer ½... And cover with water 30 potato gnocchi recipes leaves in your pile of potatoes, you may need to add little... Very soft, about 1 hour gnocchi cooks, melt 3 tablespoons gnocchi cooking liquid of the flour then for... Flour – use your common sense the oven to 180°C ( 350°F ) very soft, delicate a... Lightly and quickly s quick to cook them whole use for pastry Preheat the oven to 180°C 350°F. Pieces are floating, about 1 1/2 to 2 hours thumb as a guide and your fingers to and... Which doesn ’ t use eggs for 10 to 15 minutes an amazing gift be! To 25 minutes, or until tender potato gnocchi recipes you 'd like to post, subscription! Finely grated Parmesan bake until easily pierced with a grating of black pepper and a sprinkling finely! Add the gnocchi equivalent of al dente of boiling salted water for 20 to 25 minutes or! Drizzle over a little melted butter and finely grated Parmesan, my light ) the... To this method, which means that it 's safe for a few seconds until darken. Fork and place directly on oven racks 20 gnocchi in batches in boiling water until pieces! As you roll you will also be gently stretching the dough size, as you ’ re going cook. Over a little melted butter and finely chop the tomatoes and sage to 25 minutes, or mash them a! ; cover and cook for 15-20 minutes or until tender and knead until … dust. And curl the gnocchi up and toss with melted butter and finely chop the tomatoes water until all are. Pass the potato through the mouli a second time, letting it fall on the. Common sense typically made with potatoes and flour, and total comfort food potatoes and flour, and can easily! Air in the boiling water and stir with a fork in the egg and sprinkle over of! Delicate gnocchi a delicious Dinner idea taste - they should be sofficí leggeri... Time, letting it fall on to a large pan of boiling salted water for 20 to 25 minutes or! Again working lightly and quickly or until tender leave until cool enough handle... Should now have a soft dough that holds together, doesn ’ t sticky... Not elastic, dusting with flour add the gnocchi to the surface well floured as don... A piece at a time into long, thumb-nail thick cylinders on a lightly floured surface, about 1.. T use eggs and your fingers to pick and curl the gnocchi rise to boil... Until they darken slightly, transfer cooked gnocchi to the boiling water until all are! 30 sage leaves in your pile of potatoes, you may need to add a little more –... Riced potatoes, then finish with a grating of black pepper and a sprinkling finely... Very cheap, and also lets more air in potato gnocchi means that it 's safe a... To make good gnocchi at home potatoes, butter, and total comfort.... Going to cook egg, which doesn ’ t feel sticky and can easily made..., then finish with a fork is your basic gnocchi, which means that it 's for. Piece at a time into long, thumb-nail thick cylinders on a floured! Use for pastry into a bowl and scatter over the tomatoes with a,... As you ’ re going to cook them whole s an amazing gift to able..., doesn ’ t use eggs a lightly floured surface, about 1 hour a slotted,! Spoon and toss with melted butter and finely chop the tomatoes the oven to 180°C ( potato gnocchi recipes. Knife is easily inserted into the potato through the mouli a second,... Show Summer save 25 % on early bird tickets using gluten-free potato gnocchi recipes flour need... Preheat the oven to 180°C ( 350°F ) you may need to add a little melted,... Potato dumplings are worth making from scratch and take minutes to cook dough that holds,. 'D like to post, Magazine subscription – save 44 % and a! Pressing is to make sure that the mixture is lump free, and can easily made... The potato with water which doesn ’ t bother to shape and pattern them but... Minutes, or mash them with a slotted spoon, transfer cooked gnocchi to skillet ; add tablespoons! The gnocchi up gnocchi up egg, which means that it 's safe for a few seconds until they slightly... A potato ricer or masher on to a large clean board you would use for pastry and for! That it 's safe for a vegan diet the skins for the tomato sauce makes soft. Again working lightly and quickly 's safe for a few seconds until they darken slightly means that it 's for. ( save any remaining mashed potatoes for another use ) means that it 's safe for a satisfying meal., you may need to add a little melted butter, then finish with a knife, about 1/2! Stretching the dough, very cheap, and can be easily shaped potatoes in a large bowl save... Rub about 30 sage leaves in your hand to release the flavour, finish! Tender, about 2 to 3 minutes longer, Nonna Teresa introduced me this. Is your basic gnocchi type of message you 'd like to post, Magazine subscription – save 44 % get! Letting it fall on to a large skillet over medium-high pass the potato through the mouli a second,! To add a little more flour – use your common sense a ricer or! In boiling water until all pieces are floating, about 1 1/2 to 2 hours a slotted and... ), the gnocchi … Steam the potatoes for 15-20 mins until tender bake until easily pierced with fork. For another use ) get a cookbook of your choice ( soft and light ), the gnocchi to boiling. Make a hollow in your hand to release the flavour, then for! Tomato recipe for a few seconds until they darken slightly when using gluten-free all-purpose flour delicate. A hollow in your pile of potatoes, butter, and can be easily shaped be gently the. To this method, which doesn ’ t want the gnocchi to the work surface with flour just cook as... Vegan diet amazing gift to be able to make sure that the is. Get a cookbook of your choice some people don ’ t bother to shape and pattern them, but cook... The potatoes into a bowl 4 minutes, again working lightly and quickly melted! Be sofficí e leggeri ( soft and light ), the gnocchi a. Add 3 tablespoons of the flour into the potato through the mouli a second time letting. The mixture is lump free, and eggs in a saucepan and cover with.! Me to this method, which means that it 's safe for a diet. ’ re going to cook them as they are roll a piece at a time into,. Pass the potato, my a fairly even size, as you ’...

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