Potato Gnocchi Recipe “The Art of Perfect Pillowy Pasta”

Hello Guys, Austin Carter here from Beyond The Bayou Blog bringing you love in the dishes in the form of tasty recipes. One such tasty recipe that we have today is Potato Gnocchi Recipe.

After all who does not want Fluffy, light, potato gnocchi! Yes, I have finally attempted this well-known, sought-after little pillow of fluffiness! I prepared this several times as appetizers and enjoyed it with various sauces. You know what the strange part is? I am still obsessed with them and have it often. So, is the case with today.

So are you all ready to enjoy these mini dumplings or pasta or Potato Gnocchi whatever you want to name them. If yes, just hold on to your seats and get this delicious recipe in your hand.

What Is Potato Gnocchi?

Potato gnocchi are small, soft dumplings made from potatoes, flour, and sometimes eggs. They’re like little pillows of goodness that are light and fluffy. Gnocchi has a mild potato flavor and a slightly chewy texture. They can be served with various sauces, like tomato or creamy Alfredo, and are often paired with ingredients like cheese, herbs, or vegetables. Gnocchi are a popular Italian dish and are enjoyed as a comforting and satisfying meal. They’re versatile and can be cooked in boiling water until they float to the surface, indicating they’re ready to eat.

Some Historical Facts to Know!

1. The correct pronunciation of “gnocchi” is “NYOH-key.” Its origin is uncertain, but it is believed to come from words like “nocca” (knuckle), “nodo” (knot), or “noce” (walnut), describing its shape.
2. Potato gnocchi emerged in the 16th Century after potatoes were introduced to Italy from the “New World.” Legend has it that a creative chef from Sorrento invented potato gnocchi while experimenting with this new tuber.
3. Sorrento is also where the famous dish Gnocchi alla Sorrentina originated. This dish features potato gnocchi baked with tomato sauce, mozzarella, and basil. It’s a delightful combination that captures the essence of Italian cuisine.
4. Nowadays, potato gnocchi can be found all over Italy, including regions like Abruzzo, which is known for its rich culinary traditions.

Overview: How To Cook Potato Gnocchi?

Step 1: Roast the Potatoes

• Preheat your oven to 400°F (200°C).
• Take 2 pounds of russet potatoes and place them on a baking sheet.
• Roast the potatoes until they are tender, which should take about 1 hour and 30 minutes.
• Allow the potatoes to cool enough to handle, then peel them and cut them in half.

Step 2: Prepare the Potatoes

• Weigh the peeled potatoes. For every pound of cooked potatoes, you will need 1 cup of finely milled flour (Tipo 00 preferred, but all-purpose flour will work) and 1 whisked egg.
• Rice the potatoes evenly on a clean work surface.

Step 3: Make the Dough

• Sprinkle 1 teaspoon of kosher salt, 3/4 of the flour, and the whisked egg over the riced potatoes.
• Gently work the ingredients together until they form a dough ball. Be careful not to overwork the dough.

Step 4: Shape the Gnocchi

• Divide the dough into 4 pieces.
• Roll each piece into a rope about the thickness of your thumb.
• Cut the ropes into small, bite-sized pieces.
• Use a gnocchi board or the tines of a fork to shape each piece, then transfer them to a baking sheet.

Step 5: Cook the Gnocchi

• Bring a large pot of salted water to a boil.
• Carefully add the gnocchi to the boiling water.
• Cook the gnocchi until they float to the top, which indicates they are done. This should take just a few minutes.
• Reserve some of the cooking liquid before draining the gnocchi.

Step 6: Prepare the Sauce

• In a skillet, melt 2 tablespoons of butter over medium heat.
• Add 2 roughly chopped tomatoes, and season with salt and pepper to taste.
• Cook the tomatoes for 2-3 minutes until they start to soften.

Step 7: Combine Gnocchi and Sauce

• Add the cooked gnocchi to the skillet with the tomatoes.
• Pour in a little bit of the reserved gnocchi cooking liquid to help create a sauce.
• Add 2 teaspoons of minced fresh rosemary.
• Sauté everything together for another 2-3 minutes until the flavors meld.

Step 8: Serve

• Sprinkle grated parmesan cheese over the dish as desired.
• Serve your homemade gnocchi hot and enjoy!

This recipe creates a comforting and delicious gnocchi dish with a simple yet flavorful tomato rosemary sauce. Enjoy the process and savor every bite!

Ways to Shape Gnocchi!

1. Fork Method: Use a fork to shape gnocchi by rolling each piece over the fork tines. Dip the fork in flour to prevent sticking. Press the dough down and off the fork with your thumb. This method creates more pronounced ridges on the gnocchi.
2. Gnocchi Paddle: While a gnocchi paddle is a specialized tool for forming gnocchi with gentle ridges, it’s not essential. If you have one, push and roll the dough down the paddle to create ridges. However, you can still make gnocchi without this tool.
3. Finger Indent Method: Alternatively, you can simply poke each gnocchi in the center with your fingertip to keep the shape simple. This method is great when sautéing gnocchi since the ridges may be lost during cooking.

Time for The Tips!

1. Choose the right potatoes! I always opt for mature, large gold, or yellow potatoes. If I have russets, I mix them with yellow potatoes. Avoid using red potatoes as they are too waxy. Large potatoes have less moisture than new or baby potatoes, which prevents gummy gnocchi.
2. Flour your workspace, tools, and hands as needed to prevent sticking. I find this makes the process so much smoother.
3. Cook gnocchi immediately after shaping it for the best freshness. I always cook fresh gnocchi within an hour or so to avoid it becoming sticky from moisture absorption.
4. Have your sauce ready and heated before cooking the gnocchi for a seamless meal preparation. This tip has saved me so much time and stress in the kitchen.
5. Use a light touch throughout the process. I avoid vigorous kneading like you would for regular pasta dough. Gently knead the dough until it just comes together; it will have a slightly rough appearance, which is normal for potato gnocchi. This ensures the gnocchi turn out perfectly every time.

What to Serve with Potato Gnocchi?

• Creamy Pesto Sauce
• Ricotta Dip
• Spaghetti Stuffed Garlic Bread
• Roasted Vegetables

Managing and Storing Leftovers!

1. To Prep-Ahead: I seal the uncooked dumplings in a single layer in an airtight container. I place pieces of wax paper between each layer to prevent sticking. This way, they last for up to 1 month in the fridge.
2. To Store: Once cooked, gnocchi will last for 2 days in the refrigerator before the texture starts to get gummy. It’s best to enjoy them fresh, but they hold up pretty well for a couple of days.
3. To Freeze: I place the gnocchi on a large baking sheet lined with wax paper and freeze them for 4 hours. After that, I remove them from the pan and add them to a ziplock bag or a freezer-safe container.
4. To Reheat: I return the gnocchi to a skillet with sauce until they’re heated through. This method keeps them delicious and prevents them from becoming too dry

Troubleshooting for These Mini Babies!

Making gnocchi can be an adventure, even with detailed instructions. Sometimes, things don’t go as planned. But don’t worry, the best way to master it is to practice. The more you do it, the easier it gets. Soon, you’ll be rolling out gnocchi like an Italian nonna. Here are some common problems to watch for:

• Soggy potatoes: If my potatoes are wet and waxy rather than fluffy when cooked, they have too much moisture. I drain them and slice them open to let steam and moisture escape. Once they’ve dried out a bit, I rice them while they’re still warm. Cooking the potatoes in their skin and peeling afterward helps prevent this.
• Sticky dough: If my gnocchi dough is too sticky to roll, I sprinkle a little flour on top and gently pat it in without kneading too much. Common sense might tell you to knead more, like pasta dough, but the more you knead, the stickier gnocchi dough becomes. To avoid this, I pat it together instead of kneading. Proper gnocchi dough should be slightly tacky on the outside and shaggy and rough on the inside.
• No traction: When rolling the dough into ropes, there’s a balance between the right amount of flour on your work surface and too much. If my surface is too coated, I can’t get the “traction” needed to roll. I start by sprinkling just a little flour on the surface and using gentle, light pressure to roll. I use my fingers to help expand the rope of dough. Think of rolling a coil of clay in art class; it’s the same motion.
• Sticky gnocchi: If the gnocchi stick to the board or fork as I roll them, I lightly flour the tool and the dough before continuing. I keep sprinkling flour as needed and make sure the finished gnocchi don’t touch each other as they rest, or they will stick together.
• Cloudy cooking water: If I’ve coated the gnocchi with too much flour, it will end up in the cooking water. A little flour is fine, but to prevent too much from ending up in the water, I use a soft pastry brush to gently brush away excess flour from the gnocchi before cooking.
• Disappearing gnocchi: Watching freshly made gnocchi dissolve into goo in boiling water is heartbreaking. Adding an egg or egg yolk to my dough helps prevent this. I also double-check to make sure I’ve added enough flour. I roll a few gnocchi and test them by cooking in boiling water. If they stay intact, I proceed with rolling and shaping. If they fall apart, I gently work a little more flour into the remaining dough, patting it together into a ball with a bench scraper and my hands.
• Fuzzy gnocchi: If the gnocchi lose their shape and look fuzzy when cooked, I may have overcooked them. Fresh gnocchi only take about a minute to cook. I scoop them out of the water seconds after they float to the top, without giving them time to get waterlogged.
• Tough gnocchi: I avoid adding too much flour or over-kneading. The more I knead, the stickier the dough gets, and the stickier it gets, the more tempted I am to add flour. If I’ve added too much flour or over-kneaded, I could end up with tough, dense gnocchi. There’s no fix for this, and it’s best to start over.
• Hang in there! Learning to make tender, delicate, pillowy gnocchi is an art. Once you’ve mastered it, you can have restaurant-quality gnocchi anytime. I promise, after making gnocchi a few times, you will get a feel for the correct texture of the dough, and it will become second nature.

Is It Better to Boil or Fry Gnocchi?

Boiling is better for traditional fluffy gnocchi while frying creates a crispy texture. Boiling retains their softness and allows sauces to cling, while frying adds a golden crunch.

Are Potato Gnocchi Healthy?

Potato gnocchi can be part of a balanced diet when enjoyed in moderation. They’re a source of carbohydrates and can be made healthier by pairing them with nutrient-rich sauces and toppings.

Is Gnocchi Ok for Weight Loss?

Gnocchi can be part of a weight-loss plan if eaten in moderation and paired with healthy sauces and toppings. Opting for whole wheat or veggie-based gnocchi can also be beneficial.