Potato Gnocchi can be hard to find in some grocery stores, but never fear you can make your own homemade potato gnocchi. It is very inexpensive to make, and you can feed a very large family on a big pot of potato gnocchi. Have you ever had left over cooked potatoes? This is a great way use those potatoes up and still make a filling and did I say inexpensive meal?
The first time I had ever made potato gnocchi was at a cooking class when I was working at Whirlpool. Whirlpool in Benton Harbor, has this magnificent kitchen that they have cooking classes in. Potato Gnocchi was one of the dishes that we made there. While it is a little messy, you are going to find that this is an easy and versatile pasta. You can use this gnocchi in a recipe, or you can use any sauce that you like. I love a dish like this because it can really help you extend left over sauces. I am going to finish this gnocchi up with a little butter and Parmesan, but you could use some left over pasta sauce, or make up some Alfredo sauce and have a wonderful dish.
Love Gnocchi? Here are more recipes using gnocchi
Homemade Potato Gnocchi
Potato gnocchi tastes even better when you make it from scratch.
- 2 pounds Russet potatoes
- 3 cups flour
- 1 egg
- 1/2 teaspoon salt
Boil potatoes for about 10 - 15 minutes. Use a small to medium sized potato (larger potatoes will take longer to boil). You can leave the skins on while boiling the potatoes. When the potatoes are fork tender let the potatoes cool until they can be handled comfortably.
Peel potatoes and place into a medium-sized bowl. Use a potato masher to mash the potatoes until they are of a smooth consistency. Turn mashed potatoes onto a large board. Make sure that you have let the potatoes cool enough so when you add the egg it won't immediately cook.
The potatoes are cool enough when you can handle them easily with your hands. Add 1 to 1 1/2 cups of flour to the potatoes, make a well on the center of the flour, and add 1 to 1 1/2 teaspoons salt. Add 1 egg to the flour, and mix the egg into the potato and flour mixture. When all of the flour has been fully incorporated into the potato mixture add remaining flour.
Mix until all of the flour is absorbed, this should have the texture of bread dough. Take a small portion of the potato gnocchi dough and roll into a long tube. Using a knife cut the tube into 1/2 inch pieces. To make the classic gnocchi shape take a piece of gnocchi and roll it across a fork to leave the impression of the fork tines into the dough.
Cook gnocchi by boiling in a large pot of salted water for about 2 to 3 minutes, or until the gnocchi floats. You can finish your gnocchi with a simple butter and Parmesan cheese topping if you like. For this take about 2 cups of cooked gnocchi, and place in a bowl, and add 1 1/2 tablespoons of butter, 2 teaspoons of Parmesan cheese, and mix together well.
This recipe makes quite a bit of gnocchi, you can leave the gnocchi until and in air tight container for up to 48 hours so you can cook it during the next day or two. You can also cook the gnocchi and re-heat it later. I think it is best to cook the gnocchi just before serving.