13 April 2015

Gnocchi is one of my favorite pasta’s in the world! A good gnocchi will be so soft and creamy it just seems to melt away on your tongue. Hmmmmmm.
The secret ingredient… potato. Yes, gnocchi is a potato based pasta. As potatoes are naturally starchy, you don’t need to add a lot of flour to hold it together which leaves it nice and creamy. And yes, of course I have the perfect recipe for you to get your own fix!

I make my dough while the potatoes are still hot. If you’re worried about the egg getting all scrambled and coagulated you can let the potatoes cool first before mixing it in. But I find the dough binds better and with less flour when you start of with hot taters.

If you want to store your gnocchi, you can simply pop them in the freezer. BUT because it is quite a sticky pasta you need to first freeze them separately (no touching). So put your plate/tray with gnocchi in the freezer for about 15 minutes which gets the outside nice and frozen and THEN you can you can toss them in a freezer bag and bury them in a dark corner of your freezer.

Gnocchi doesn’t need a fancy sauce to be enjoyed, a simple pesto and some good parmesan can go a long way. But have patience little grasshopper, I’ll share some recipes soon ; )


750 gr potatoes, peeled and cut in evenly-sized cubes
25 gr butter
1 egg, whisked
250 gr flour
0.5 tsp salt

Place potatoes in a large pot and cover with water, make sure all taters are well submerged. Add salt and cook potatoes over medium-high heat until tender. You should be able to fork them without meeting any resistance.
Once cooked, drain and mash the potatoes. I definitely advise to sieve your mash as this makes an even smoother gnocchi, or if you own a ricer I’d say use it!
Next mix in the butter and immediately after whisk in the egg.
Now gradually mix in the flour to get a well blended soft dough. It should be perfect now but if you feel it’s still to sticky just add a bit more flour.
Finally time to get down and dirty. Dust your hands with a bit of flour and simply roll a bit of dough in between both into little potatoes/balls/pillows. If you think this is too time consuming, simply roll out in a “rope” and cut into 1-inch pieces.
Place your finished gnocchi on a sheet of baking parchment and keep on rolling.

To cook your gnocchi; bring a pot of salted water to a boil and add in your gnocchi (don’t overload). Once the gnocchi comes floating up it’s ready to be spooned out and devoured.

If you liked this recipe, be sure to check out my other recipes here.

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