Pasta is a beautiful grain, but we all know the best pasta isn’t a grain at all. It’s a potato dumpling. Introducing the gnocchi.
Gnocchi is a pasta that many of you probably already are acquainted with, but for some of you this may be very big news.
All I’m going to say is, if you have never had gnocchi before or if you have never had homemade gnocchi before, you definitely need to try this recipe.
Gnocchi is probably the easiest pasta to make because it’s just a handful of ingredients and you don’t need any special tool, besides maybe a fork!
What do I need to make gnocchi?
- Russet potatoes. I’ve never tried this with Yukon potatoes or sweet potatoes but I think it would work just the same! And I just got a great idea for a future recipe😃
- Egg. As in most recipes, the egg in this one is working as a binder, as well as giving a little yellow tint to our gnocchi.
- Salt. You already know. Don’t forget this because pasta without salt will ruin a dish.
- Flour. All purpose is my choice, but you can do this with wheat too.
What sauce can I eat gnocchi with?
You can eat gnocchi any type of sauce. My absolute favorite has always been a tomato basil sauce but I have yet to perfect that recipe so you won’t find it on the blog! My dad makes it beautifully though.
I also love eating gnocchi with pesto sauce. Find my pesto recipe here. I’ve also had some amazing gnocchi alla vodka and alla sorrentina.
Can you make vegan gnocchi?
Of course you can. All you have to do is substitute the egg and you’re good to go. Find my recipe for eggless gnocchi here.
Potato Gnocchi Traditional Recipe
Equipment
- Baking pan
- Fork
- Large pot
- Large spoon
Ingredients
- 4 russet potatoes
- 1 egg
- 1 cup flour all-purpose
- 1 tsp salt
Instructions
- Preheat oven to 350 degrees.
- Wash potatoes and poke in holes with a fork serveral times. Place potatoes in the oven for 30 minutes or until tender. Set aside to cool.
- Once cooled, remove the skins from the potatoes. Combine peeled potatoes, salt, and egg and mix by hand.
- Lightly flour a work surface and place potato mixture. Gently kneed the flour into the mixture until the flour is fully incorporated. Don’t kneed for longer than 1 minute; the dough should be soft and slightly sticky.
- Divide dough in 4 parts. Working with 1 part at a time, roll dough into one long log about 1 inch in width.
- Cut dough log into several 1 inch pieces. Roll each piece over the tip of a fork to get texture design. Repeat steps for the remaining dough parts and sprinkle all gnocchi with flour.
- Heat a large pot with water and bring to a boil. Salt the water at a boil and place gnocchi in the pot. Cook until gnocchi rise to the surface of the water and remove. Enjoy!
Thank you for reading my Gnocchi traditional 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!
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