GNOCCHI HOMEMADE RECIPES

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HOMEMADE GNOCCHI RECIPE | BBC GOOD FOOD



Homemade gnocchi recipe | BBC Good Food image

Make this classic Italian-style gnocchi and tomato recipe for a satisfying midweek meal. These potato dumplings are worth making from scratch and take minutes to cook

Provided by Valentina Harris

Categories     Dinner, Lunch, Pasta

Total Time 2 hours

Yield 6

Number Of Ingredients 6

1kg floury potatoes, Marfona are best but you can use King Edward
3 large eggs, beaten
300g plain flour or less, depending on the texture of the potatoes
300g ripe tomatoes
about 30 sage leaves
melted butter, a grating of black pepper and parmesan to serve

Steps:

  • 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. 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. 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.
  • Using a mouli on a medium setting, press the potatoes into a bowl. Pass the potato through the mouli a second time, letting it fall on to the work surface. This second pressing is to make sure that the mixture is lump free, and also lets more air in. 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.
  • Make a hollow in your pile of potatoes, then pour in the egg and sprinkle over some of the flour. 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. You need the same lightness you would use for pastry.
  • You should now have a soft dough that holds together, doesn’t feel sticky and can be easily shaped. Before you progress, check the dough by cooking a few gnocchi to see how they perform (see Valentina’s tip, right).
  • Divide the dough into 3 equal pieces. Roll a piece at a time into long, thumb-nail thick cylinders on a lightly floured surface, again working lightly and quickly. As you roll you will also be gently stretching the dough. Keep the surface well floured as you don’t want the gnocchi to stick.
  • Cut the dough into thumb-nail long lengths. Some people don’t bother to shape and pattern them, but just cook them as they are. 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).
  • Roll the gnocchi in a little flour. 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. Use your thumb as a guide and your fingers to pick and curl the gnocchi up. Spread them on a large board until required.
  • Bring a large, deep pot of salted water to the boil. 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. 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. Taste - they should be sofficí e leggeri (soft and light), the gnocchi equivalent of al dente.
  • For the tomato sauce, deseed and finely chop the tomatoes. Heat a thin layer of olive oil in a frying pan. Rub about 30 sage leaves in your hand to release the flavour, then fry for a few seconds until they darken slightly. Lift out and drain on paper towel. For each person put 20 gnocchi in a bowl and scatter over the tomatoes and sage. Drizzle over a little melted butter, then finish with a grating of black pepper and a sprinkling of finely grated parmesan.

Nutrition Facts : Calories 554 calories, FatContent 13 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 97 grams carbohydrates, FiberContent 6 grams fiber, ProteinContent 17 grams protein, SodiumContent 0.37 milligram of sodium

EASY GNOCCHI RECIPE | HOMEMADE POTATO RECIPES | JA…



Easy gnocchi recipe | Homemade potato recipes | Ja… image

In Rome, Nonna Teresa introduced me to this method, which doesn’t use eggs. For restaurant service, when the gnocchi mix is made in advance, eggs are useful, but cooked this fresh you don’t need them. She believes the fresher the mix, the lighter the gnocchi, and she’s right – you get a very good result with this recipe. It’s an amazing gift to be able to make good gnocchi at home. It’s quick to cook, very cheap, and total comfort food.

Total Time 1 hours 30 minutes

Yield 6 to 8

Number Of Ingredients 3

1 kg floury potatoes such as Maris Piper, King Edward
100 g Tipo 00 flour plus extra for dusting
1 whole nutmeg for grating

Steps:

    1. Use potatoes of a fairly even size, as you’re going to cook them whole. Cook in a large pan of boiling salted water for 20 to 25 minutes, or until tender.
    2. Drain and leave until cool enough to handle, then remove the skins.
    3. Mash the potatoes using a potato ricer or masher on to a large clean board.
    4. 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. Depending on the potatoes, you may need to add a little more flour – use your common sense.
    5. 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.
    6. Slice into 3cm lengths – this is your basic gnocchi. 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.
    7. 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. 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.
    8. Remove with a slotted spoon and toss with melted butter and finely grated Parmesan, my Hero tomato sauce (or leftover sauce from a stew, which you can see in the picture), then finely grate over a little Parmesan, to serve. I also like to add a little dollop of pesto – homemade or jarred, it’s up to you.

Nutrition Facts : Calories 181 calories, FatContent 0.6 g fat, SaturatedFatContent 0.1 g saturated fat, ProteinContent 5.7 g protein, CarbohydrateContent 40.1 g carbohydrate, SugarContent 1.3 g sugar, SodiumContent 0.4 g salt, FiberContent 2.7 g fibre

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