Description
I show how to make homemade gnocchi and use my mom’s special sauce.
Ingredients
- 3 lb russet potatoes
- 3 cups of all-purpose flour
- 1 pinch of salt
- 1 egg scrambled (uncooked)
- 1 cup your favorite tomato sauce (Affiliate Link) - here's my favorite 20-minute tomato sauce (Affiliate Link)
Instructions
- Clean and peel potatoes. Cook potatoes in boiling water until fork tender. Remove the potatoes and place them on a dish. Let them cook for a few minutes. Then, cut them into pieces to add them to the ricer. This will make them look like they are little pieces of rice. Let cool in a bowl.
- Add 3 cups of all-purpose flour, a pinch of salt, and one egg (uncooked) to the riced potatoes in a bowl. Mix well with a fork until just combined into a ball.
- Then, knead for 3 minutes on a floured surface until it looks like a smoother ball. Set under a tea towel for 15-20 minutes.
- Place the dough on a tablecloth (Affiliate Link) and sprinkle extra flour on both sides of the dough. This will help prevent the gnocchi from sticking to the cloth.
- Get a fork and a knife. Cut a piece of the dough and roll it into no more than ¾ inch diameter strips.
- Roll the piece of gnocchi with the back of the fork, pressing down gently toward the top. Then let it fall onto the floured tablecloth (Affiliate Link).
- Repeat these steps until all the gnocchi dough is finished. Let sit for an hour to dry.
- When cooking the gnocchi:
- When you are ready to cook, boil salted water. Add a plateful of gnocchi at a time, and when they float to the top in the water, they are done. Transfer to a bowl with a little sauce on the bottom.
- Using a holed spoon, scoop the rest of the gnocchis you made to cook. Repeat until you cook all the gnocchi. Toss the gnocchi with the rest of the sauce to coat, and add parmesan cheese if you wish. Enjoy immediately.
Notes
When freezing gnocchi: After you let them dry for 1 hour, place them on a wax paper baking sheet (Affiliate Link) and freeze until hard. DO NOT LET THEM TOUCH EACH OTHER. Then, remove them and add them to a gallon bag. Add the frozen gnocchi directly into the boiling water when ready to cook. When they rise to the top, they will be finished.
- Prep Time: 29 minutes
- Cook Time: 15 minutes
- Category: pasta
- Method: stove top
- Cuisine: italian, pasta
Nutrition
- Serving Size: bowl
- Calories: 320.04 kcal
- Sugar: 2.29 g
- Sodium: 180.66 mg
- Fat: 1.2 g
- Saturated Fat: 0.3 g
- Trans Fat: 0.0 g
- Carbohydrates: 68.17 g
- Fiber: 3.94 g
- Protein: 9.52 g
- Cholesterol: 20.0 mg