Gnocchi is a pasta made of potato. It’s kinda like a soft pasta dumpling. Take my word for it, it’s delicious. Truly one of a kind when it comes to noodle varieties.
This is my favorite kind of pasta because it’s so filling! But gnocchi weren’t always the delicate, fluffy pasta dumplings we know them as today. At first they existed with different ingredients like squash and breadcrumbs. But it didn’t become the potato dumplings we know today until the 16th century when potatoes were introduced to Europe.
This recipe for gnocchi is simpler than grain pasta recipes! You need to give it a try especially if you have never tried gnocchi before.
Making the gnocchi shape isn’t easy, so be sure to check out a video for a visual explanation of the technique. If making the shapes isn’t working for you, then you can just keep your gnocchi smooth!
Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Gnocchi is really one of a kind when it comes to noodle varieties.
- 2 boiled peeled medium potatoes
- 1¼ cups flour + extra for forming gnocchi
- 1 teaspoon salt
- Mash your potatoes until they are completelty smooth ans free of clumps.
- Add salt and flour and mix until you have a formed a dough that looks firm but is still a bit sticky.
- Form dough into a log and allow dough to rest for 15 minutes.
- After resting, cut one inch from your dough log and use your hands to form that section into a long, thin dough piece.
- Use a sharp knife to cut one inch pieces of the stretched out dough.
- Pick up one of the pieces you cut, and use a fork to make the shape of the gnoccho, using flour generously to prevent the dough from sticking.
- Repeat step 6 for as many gnocchi needed.
- Throw your shaped gnocchi into your boiling salted pasta water.
- Cook until the gnocchi float to the top, stirring frequently to prevent them from sticking.
- Once they float to the top, remove from the water and serve with sauce of choice. Enjoy!