Homemade gnocchi recipe

A first attempt at homemade gnocchi. This has been on my to do list for a while now after trying the authentic stuff in Italy and the dry, vacuum packed version at home never measuring up! You do need to dedicate some time to prepare these mini Italian dumplings, and I received more than one side-eye from my boyfriend asking ‘all this effort for gnocchi?!’. But it’s worth it even if only to say you’ve done it once. And the taste and texture will always beat the shop bought version (but perhaps not that restaurant in Rome!).

Serves 2

You'll need:
450g potatoes – russet and yukon are good for making gnocchi
1 cup / 150g plain flour
1 egg, beaten
Salt and pepper

Peel and cut potatoes into quarters

Place chopped potatoes in a saucepan and pour in boiling water from your kettle, to cover the potatoes
Generously salt the water
Allow to cook until tender – approx. 25 mins

Once cooked, remove from heat and drain the water from the saucepan. Leave to stand for a couple of minutes and then rice the potato or mash with a potato masher, ensuring no lumps.

Leave the potato to cool.
Turn out onto a surface and spread the potato out slightly. Pour over the beaten egg and sprinkle over approx 100g (two thirds) of the flour. Being careful not to over-knead the mixture, combine the ingredients together with your hands, using a folding motion.

The amount of flour needed will depend on the water content of your potatoes. As you fold, sprinkle more flour over the mixture as required. You need the mixture to hold together and not be too sticky, but you also don’t want it too dry as this will make the gnocchi dense.

Once all ingredients are mixed together, shape the dough into a log shape.

Flour a clean surface and chop a 2 inch slice from the log. Sprinkle the section with flour and roll with your hands into a sausage shape.

Now using a sharp knife, chop 1-1 ½ inch pieces of dough dumpling

To shape the gnocchi:
Using the back of a fork, place a dumpling on the back of a fork and slowly roll the segment down the fork tines. At the same time, use your thumb to press lightly on the dough to form a small indentation on the back.

This step isn’t essential but helps the sauce to cling to the gnocchi.

Place shaped gnocchi dumplings onto a lightly floured baking sheet until ready to cook.
 

To cook: Drop the gnocchi  into a pan of lightly salted, boiling water. Stir once gently with a wooden spoon, being careful not to break up the gnocchi. After a minute or so, the gnocchi will rise to the surface of the water. Allow to cook for approx 20 seconds more, the remove with a slotted spoon and serve with a sauce of your choice.