Homemade Italian Potato Gnocchi
How to make traditional potato gnocchi at home.
Equipment
- pot
- Potato ricer
- sieve/skimmer
- Pastry board or other surface
- knife
- fork
Ingredients
- 500 g potatoes (17.64 oz)
- 150 g flour - any type (5.3 oz)
- salt
Instructions
Prepare the Potatoes
- Wash the potatoes (don't remove the skin), put them in the pot and cover them with water. Let them boil until well cooked (check it with the fork).
- When the potatoes are cooked, drain them and mash them with a potato ricer on your board. Don’t worry, the peel will remain in the ricer!
Prepare the Dough
- Add flour, some salt and start kneading. Depending on the quality of the potatoes, the quantity of flour needed may slightly vary.
- Knead until reaching a smooth and soft dough.
Form the Gnocchi
- Divide the dough in smaller parts. Roll each part until you have a long cylinder (like a little snake).Prepare the tray slightly sprinkling it with some semolina.Now form the gnocchi, cutting small pieces from the cylinders.
- If you like, roll each gnocco over the fork.Place each formed gnocco onto the tray and cover with a clean cloth.Now you can decide to cook them or to store them.
Cooking
- Boil the gnocchi for about 1 minute in abundant boiling and salted water. As soon as the gnocchi reach the surface, remove them with the sieve/skimmer.Don't cook large quantities together in the same pot. You can divide them in 2 or more groups and cook them separately.Now you can add your favourite condiment and enjoy your homemade gnocchi! 😋
Conservation
- In the fridge: store them covered with a cloth for 2/3 days.
- In the freezer: pay attention that there is some space between each gnocco, so that they don't touch each other. Once they're well frozen, you can move them into a freezing bag.