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Nadia's Homemade Italian Gnocchi

Nadia's Homemade Italian Gnocchi

This no-fail homemade gnocchi recipe will become a staple in your family after the first time you make it: delicious, nutritious, economical and so easy.
Course Pasta
Cuisine Canadian Italian
Author Valerie Lugonja

Ingredients

  • 4 large Yukon Gold potatoes
  • 2 cups flour
  • 1-2 teaspoons salt
  • 1 egg

Instructions

  1. Pressure cook the potatoes for best texture and flavour; cool
  2. Peel potatoes; put through a potato ricer
  3. Place on pasta making board or good working surface
  4. Make a well in the centre of the potatoes; add the flour over the potatoes
  5. Crack the egg into the well: mix the egg with your fingers, incorporating the potato flour mixture as you extend into the walls of the well
  6. Combine all ingredients; knead gently a couple of times
  7. Lightly flour the working surface
  8. Section off small portions of dough: roll into even ropes
  9. Cut into even bite sized pieces

Making the Gnocchi Shape:

  1. Using a fork, place a portion of the dough on the fork
  2. Place your thumb in the middle of the dumpling, and roll it back off of the tines of the fork in a rhythm that indents a hole in the back for capturing the sauce and tine marks in the front
  3. While making dumplings, sprinkle flour over them and place on parchment covered cookie sheet, not touching
  4. Cover with a towel until ready to cook, or freeze on cookie sheet and transfer to a ziplock bag (label and date) for later use