The moment the fork pierced the surface of the gnocchi, it sank in effortlessly, revealing its soft and delicate texture. As the food critic took a bite, the gnocchi melted in his mouth, releasing a burst of flavors that danced on his taste buds. “This gnocchi is so tender and pillowy,” he exclaimed with a smile on his face.
Gnocchi is a delightful Italian dish that offers a unique blend of comfort and sophistication. Making homemade gnocchi allows you to savor the tender, pillowy texture and subtle potato flavor that sets it apart from store-bought alternatives. With just a few simple ingredients, you can create a versatile pasta that pairs beautifully with various sauces and accompaniments. Whether you prefer it in a classic tomato sauce, a creamy pesto, or a savory brown butter and sage sauce, gnocchi adapts to your culinary creativity. Don't be discouraged by the pronunciation; once you've tasted homemade gnocchi, you'll be saying 'NYOW-kee' with pride.
What Is Gnocchi?
Gnocchi are a delicious Italian delicacy that consists of small, soft dumplings made with a combination of flour, eggs, and potatoes. These dumplings are not only filling but they can also be served in a variety of ways to suit your palate. You can enjoy them in a rich and tangy tomato sauce, tossed with aromatic pesto, or sautéed with butter and herbs to bring out their delicate flavors.
Gnocchi Pronunciation
“Gnocchi” is a challenging word for native English speakers to pronounce. For future reference, it is pronounced NYOW-kee.
How to Make Gnocchi
The recipe below contains an extensive list of all the ingredients needed along with a step-by-step guide to make the dish. To get started, let’s go over some essential details.
What Is Gnocchi Made Of?
To make gnocchi at home, you will need three ingredients.
- Potatoes: Potatoes serve as the base ingredient for the gnocchi, providing a starchy texture and flavor.
- Flour: Flour absorbs moisture, which helps in creating gluten.
- Egg: An egg acts as a binder and adds moisture to help hold the dumplings together.
- Nutmeg: It adds a warm and aromatic spice to the gnocchi dough.
- Chicken broth: It is used as a liquid ingredient to bind the gnocchi dough together.
- Butter: Butter adds richness and a creamy texture to the gnocchi.
- Parsley: It provides freshness and a hint of herbal flavor to the dish.
- Sun-dried tomatoes: They offer a sweet and tangy flavor that complements the richness of the gnocchi.
- Parmesan cheese: Parmesan cheese adds a salty and nutty flavor to the gnocchi.
How to Make Homemade Gnocchi
- Place mounds of coarse salt (1 tablespoon each) on a baking sheet and place the potatoes on top. Each potato should be on its own mound. (Alternatively, you can bake the potatoes in foil).
- Then, preheat the oven to 338 degrees F (170 degrees C) and put the baking sheet with the potatoes in the oven for 30-40 minutes.
- When the potatoes are baked, take them out and let them cool down. Next, peel the potatoes.
- Grate the potatoes on a grater with small holes, add 1 egg, 4,6 ounces (130 g) of flour, nutmeg, salt, and pepper.
- Then, sprinkle the table with the rest of the flour, roll out the dough, and form rolls 1 cm in diameter.
- Cut the rolls into equal portions of 0,4-05 ounces (10-15 g) each and form them into balls. Then shape them into gnocchi with a paddle.
- Cut the parsley into strips.
- To prepare the sauce: Put the pan on the heat, add the broth, and let it evaporate twice, add the chopped sun-dried tomatoes and the cold butter (in pieces). When adding the butter, do not let the sauce boil.
- Then, add half of the grated Parmesan cheese, parsley, salt, and pepper to the sauce.
- Put the saucepan on the stove and bring the water to a boil, add the salt. Add the gnocchi and cook for 2-3 minutes.
- When cooked, add the gnocchi to the pan with the sauce. (If the sauce is too thick, add a little water from the saucepan in which the gnocchi were cooked.)
- Stew for 1 minute, place on a plate, and sprinkle with Parmesan cheese.
Chef Recipe Tips:
- We recommend baking potatoes on salt because salt removes excess moisture that we don’t need.
- When cooking gnocchi, it is advisable to keep to a strict cooking time so that they do not become too dense and hard.
- Once the butter has been added to the sauce, do not let it boil, as the butter will become stratified.
How to Eat Gnocchi
Looking for ways to enjoy your homemade gnocchi? We have your back! Here are a few of our favorite recipes with gnocchi:
- Chicken and Gnocchi Soup
- Gnocchi with Tomato Sauce and Mozzarella
- Gnocchi alla Sorrentina
- Gnocchi with Sage-Butter Sauce
- Italian Sausage and Gnocchi Skillet
Explore our collection of Easy Dinners That Start with Gnocchi.
Can You Make Gnocchi Ahead of Time?
Did you know that you can prepare gnocchi up to two days before you plan to cook it? Once you’ve boiled the gnocchi, drain it and transfer the dumplings into an ice bath. Once drained, toss them in olive oil and place them in an airtight container before storing them in the fridge. This way, you can keep the gnocchi fresh and ready to cook until you’re ready to eat.
If you want to store the gnocchi for an extended period, freeze it for up to six weeks. Thaw in the refrigerator.
This is a very good, healthy dish that is suitable for several occasions:
- You can prepare it as a side option for a main dish (it pairs perfectly with fish or seafood).
- It can also serve as a self-sufficient meal before a strength training session (a moderate amount of protein and complex carbohydrates - the ideal combination to provide energy without feeling heavy, which is exactly what's needed for a productive workout).
- If you do not consume meat and fish, then such gnocchi can be a quite complete and self-sufficient meal for you (you might add a bit more cheese or an extra egg to get more protein).
Place mounds of coarse salt (1 tablespoon each) on a baking sheet and place the potatoes on top. Each potato should be on its own mound.
Preheat the oven to 338 degrees F (170 degrees C) and put the baking sheet with the potatoes in the oven for 30-40 minutes.
After baking, remove the potatoes and let them cool. Peel the potatoes.
Grate the potatoes on a grater with small holes, add 1 egg, 4,6 ounces (130 g) of flour, nutmeg, salt, and pepper.
Sprinkle the table with the rest of the flour, roll out the dough, and form rolls 1 cm in diameter.
Cut the rolls into equal portions of 0,4-05 ounces (10-15 g) each and form them into balls. Then shape them into gnocchi with a paddle.
Cut the parsley into strips.
Prepare the sauce: Put the pan on the heat, add the broth, and let it evaporate twice, add the chopped sun-dried tomatoes and the cold butter (in pieces). When adding the butter, do not let the sauce boil.
Add half of the grated Parmesan cheese, parsley, salt, and pepper to the sauce.
Put the saucepan on the stove and bring the water to a boil, add the salt. Add the gnocchi and cook for 2-3 minutes.
When cooked, add the gnocchi to the pan with the sauce. (If the sauce is too thick, add a little water from the saucepan in which the gnocchi were cooked.)
Stew for 1 minute, place on a plate, and sprinkle with Parmesan cheese.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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To achieve that perfectly light and fluffy texture in your gnocchi, it's crucial to avoid overworking the dough. When you're mixing the ingredients together and kneading the dough, be gentle and work quickly. Overworking the dough can lead to tough and dense dumplings, which is not what you want. Additionally, when shaping the gnocchi, use a light touch and avoid pressing too hard. Aim for uniform-sized dumplings to ensure even cooking. With the right technique, your homemade gnocchi will be irresistibly tender and delicious, making every bite a delight.
