Gnocchi Recipe

I have a tip for anyone who thinks the recipe takes too long - after I knead the dough, I put it in an icing bag, squeeze it straight into the boiling water, cutting it into 1-inch pieces as I squeeze. Great recipe!

Great recipe - a few gnocchi tips: Work with pounds of potatoes since the sizes can vary so much. I boil the potatoes whole in salted water and them peel after cooling slightly to limit water intake. Press the potatoes thru a ricer for finer texture. When working with the flour start with 1/2 cup per 2 lbs of potatoes, gradually adding more until you reach the "right" consistency too much flour will they are stiff and chewy, too little soft and mushy. After cutting roll the individual pieces down a fork to create ridges and a dented center to pick up sauce. They should curl slightly as they are pressed gently down the fork. My Grandma added parmesan or romano to the mix for more flavor depending on the sauce used. They take practice but are worth it! Reivsed **NOTE..gnocchi is inherently 'bland'. The idea is to serve with a fabulous sauce (tomato based or garlic tomato basil oil, endless possibilities). I can't see stuffing a gnocchi..lol...wow no stuffing them. Vary flavor with salt and/or cheese but dont go crazy cuz then its not gnocchi. Good tip: let the gnocchi sit in the sauce for a bit before serving to infuse the flavors. Tip 2 - the dough will absorb moisture while sitting so you need to work quickly and reesstablish consistency with each 'rope' before rolling and cutting by kneading in a bit more flour til it is resilient to a light touch. LAST - Ignore any ratings below 5 :)

Followed substitutions from reviewers. 2 pounds of potatoes, 2 cups of flour, and one egg. Since the potatoes need to be as dry as possible, I baked them instead of boiled. The dough should feel like a slightly sticky pizza dough when it comes together. Cut and rolled the gnocchi across the back to a fork and then boiled them in salted water until they floated. Then I just tossed them up in a brown butter sage sauce.

The reason many had problems with this recipe is beyond the ingredient amounts! Perfect recipe is 500 ml of potatoes (baked-mashed-salted), 1 large egg, 1/2 tsp salt & 300 ml of flour. Don’t adjust! Use a scale!

I loved this gnocchi recipe. It simplifies the recipe instead of adding a sauce filling to the gnocchi, incorporating the potatoes into the pasta. I added some basic savory spices (thyme, basil, salt, pepper, pinch of garlic powder) to the pasta as well to add some extra flavor. My dough was a little dry, so I added an a couple tablespoons of water, which made the dough more pliable. I also pan-seared the gnocchi after boiling it until there was about of brown crust on the outside. I seared the gnocchi in olive oil, butter, and basic savory spices adding extra flavor. I wanted to preserve the flavor, so I just tossed my pasta in Parmesan cheese.

Read the comments before making these. There are a lot of helpful tips that ensure a good result. Mine came out great after following the tips in the comments (eg don't add all the flour at once, only add enough flour to form a dough that you can handle). I think my dough was a bit wet still because it was difficult to shape the pillows so I followed another recommendation which was to use a plastic bag with the corner cut off to make the pillows. I cooked them in batches and they came out light and fluffy and delicious (I seasoned with salt and a bit of herbs).

I’m very happy with my first attempt at gnocchi. The 4 stars is because I believe the proportions are correct if you boil potatoes as directed, but there is judgement involved. As one well liked review states, the way you prepare your potatoes will change the amount of flour needed. I microwaved mine and needed only 1/2 cup of flour. I browned them in 1/4 cup of butter. The same kids who left the purchased gnocchi on their plates last week gobbled these up and divied up little sister’s leftovers.

Made twice now. Easy Peasy. First time I ever had success with gnocchi. Tender, nice could be used in soups and sauces and bakes. Since the moisture levels vary so much with the potatoes, I found it helpful to mix the mashed potatoes with the egg and then add flour until I get a soft and workable dough that isn't sticky and not stiff. Don't worry if you use less flour than written. Resting it a bit before rolling is helpful too.

I used a potato ricer to get a nice texture and made sure to not over mix it. You also don't want to over flour it for a more tender texture. So be mindful when putting flour on your surface. As well as when you lightly flour each pillow to avoid sticking in the pan. Very easy recipe. This was my first attempt and it turned out amazing.

Terrific, easy recipe. I added only one cup of flour, worked it in, then added about 1/4 cup more. Texture was very good at that point. I rolled, sliced and cooked. After cooking, i simmered gnocchi for about 20 minutes in a wild mushroom ragout. The taste was amazing ! Look forward to making again, and trying different sauces.

This recipe is squisito and quick! I have always wanted to make pasta, but my thinking lead me to believe that it would be too complicated - not so with this recipe. I did not change anything, and the pasta came out great! I served the Gnocchi with jalapeño applewood bacon, sautéed asparagus all in a light garlic sauce. A few days later, I tried the same recipe for chicken and dumplings. The only thing I did differently was I rolled the pasta in quarter to half-inch thickness. Using a pizza cutter, I cut the pasta in two-inch strips then boiled these strips in homemade chicken broth. We absolutely loved it!

Made it last night — gone in minutes.

Horrible instructions! I ended up having to remake the potatoes because they weren’t cooked. I thought that it was weird when it said not to cut up the potatoes… CUT UP THE POTATOES!

This was delicious! It was my first time making homemade gnocchi, and it turned out SO well! It was a lot of work, though, so I’m not sure how often I’ll do this vs. just buying it ready-made. But my husband did say it was probably the best gnocchi he’s ever had.

I made this recipe a month ago. I was Loving it! So I bought shelf stable kind and cooked them today=YUCK! So worth it if u make ur own!

The gnocchi turned out very tender and light with a good flavor. Followed the recipe closely. I used three medium russet potatoes, and when they were tender and peeled, I cut them in chunks and put them through a ricer. I concur that the proportion of flour to potato is spot on, since the dough came together beautifully. Served them in sage butter. I wouldn’t change a thing.

Simple, classic goodness! Made as directed with no changes necessary. If the dough feels too sticky, just lightly dust with a bit more flour (don't over-flour because they will become too heavy and that's not good). If you've never made these before definitely give them a try...they are so easy and delicious 😋

Just made this easy recipe and it's lovely and light! Am single so have 2/3 portions freezing for meals in the future. Will simply gently fry, toss in piccolo tomatoes and homemade pesto!

I think maybe six pieces in the snakes would make it a little more manageable because I made it all at once I chose to put them in an ice bath to remove the excess starch off of them so I don't stick together and cool them down real quick so I could save them to add to a sauce at a later time or date depending on where they're freezing or not but other than that good recipe flavors there I would suggest everybody consider the fact that with all of our used it is very very messy and make sure you don't let your pot boil over while you're multitasking

Great recipe, definitely recommend a potato ricer I didn’t use one so it has a few potato chunks but not bad!