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Gnocchi
We said this many many times. We just LOVE Italian food. It kind of brings us that feeling of warmth, comfort and tradition. We rarely make gnocchi or eat gnocchi, but when we do, we make sure to fill the plate up. These are so delicious, delicate and tender, we really wanted to share the recipe for quite some time now. They are pretty simple to make, so you can make them during the week, or if you have a really tight schedule, you can easily make them in advance and freeze them, they stay in the fridge for up to a month. Everyone will be grateful.

Lets get cooking!

ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.
  • serves
    6
    people
  • preparation:
    20
    minutes
  • bake:
    90
    minutes

METHOD

  • bake the potatoes

    Preheat the oven to 200°C / 395°F. Wash the potatoes. Wrap the unpeeled potatoes in a aluminium foil and place them on baking tray. Bake the potatoes for an hour and half. They should be a bit overcooked.

    Tip
    It is better to bake the potatoes rather then cook them, because they dry out completely, that way it is much easier to form a gnocchi dough and they are more fluffy.
  • knead

    Unwrap the potatoes. Let them cool just enough to handle them, and then peel them. Pass them through a ricer or a fine mash into a bowl. Add the potato or corn starch, strong flour, grated parmesan cheese. Season with a pinch of salt and pepper. Add the egg yolk. Combine all ingredients with your hands, until the dough starts to come together, but it is still crumbly. Knead for about 30 seconds.

    Tip
    Don’t over knead the dough, or the gnocchi will be tough. The dough should be very soft and delicate, a bit moist.
  • cut the dough

    Lightly flour a clean work surface. Transfer the dough on the work surface and flat it, using your hands. It should be as thick as your gnocchi, about 2 cm / 0.8 inch. Cut them into 2 cm / 0.8 inch wide straps. Roll the straps into a rope about 2 cm / 0.8 inch in diameter. With a sharp knife or a dough scraper cut the rope crosswise every 2 cm / 0.8 inch. Slightly dust the flour over a baking sheet and place the gnocchi on it. Make sure they do not touch. Repeat until you run out of dough.

    Tip
    At this point of the process you can freeze the gnocchi for up to a month.
  • cook

    If you are using freshly made gnocchi from this recipe, fill the pot with 1L water and add two pinches of salt. Put it over a medium high heat and bring to a simmer. Lower the heat. Gently add the gnocchi and cook for about 30 seconds to a minute, or until they rise to the surface. If you are using frozen gnocchi from this recipe, cook them in a boiling water for about 3 minutes or until they rise to the surface.

Making Simple Potato Gnocchi at home

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