Potato Gnocchi
2 lbs russet potatoes
3 cups flour
1 egg
1 tsp salt
Step 1: Scrub potatoes well. Boil potatoes until fork tender, about 10- 15 minutes, depending on the size of potatoes. Drain and set aside until cool enough to handle.
Step 2: Peel the skin from potatoes. Mash potatoes until very smooth. I don’t always get mine perfectly smooth but my family has learned to deal with sometimes lumpy gnocchi. It’s much better if you’re patient and mash them until smooth.
Step 3: Make sure your potatoes are cool enough not to cook the egg. Now add 1 ½ cups of flour to the potatoes and mix well. Add salt and egg. Mix thoroughly. Add the rest of the flour and mix until it’s incorporated throughout. It will be bread dough consistency.
Step 4: Now you have options. You can cook it all. You can freeze the dough to use later. You can also store in the fridge for a couple of days. Below are the instructions to cook it now.
I generally take out what I plan on cooking now then divide the rest into quart freezer bags, label, and freeze.
Step 5: Now divide the dough into small pieces so it’s easier to work with. Roll one piece at a time into a log about an inch thick. Cut into ½” pieces.
To make the gnocchi look like what’s in the grocery store, roll each piece on the tines of a fork. That will give you the indentions of traditional gnocchi. I no longer do this.
Repeat with the rest of the gnocchi.
Step 6: To cook, drop into boiling salted water or broth. It will start to float in 2-3 minutes. It’s done.
So, what now?
Well, we have two favorite ways to eat it. The first is as a side dish tossed in butter and garlic. Sometimes I sprinkle it with parmesan cheese.
For this, take about 2 cups of cooked gnocchi, 1 small minced garlic clove or about ½ tsp dried garlic, a pinch of black pepper, 2 TBS butter, and toss together until the hot gnocchi melts the butter. Top with parmesan cheese. Sometimes I also add cajun seasoning.
Leftover thinly sliced steak or chicken would make this a great main dish, too. Or sauteed shrimp. Delish!!
The other way we like it is in a recipe for chicken gnocchi soup.
Update: I’ve used my stand mixer to mix the dough after I slightly hand mash the potatoes. Using the kneading setting threw a few chunks of potato dough out of the bowl.
Using the creaming setting worked much better but the dough stuck to the beaters all the way to my mixer. The dough wasn’t super smooth but it was smoother than my impatient hand mashing gets it.
I also used a mini cookie scoop to drop the dough into the boiling water. This doesn’t make as pretty a piece of gnocchi but it’s much less time and mess than rolling into a log and cutting the dough!
Until next time, take care of the people you love and don’t forget to make a few memories worth telling.
Are you still hungry 🍴…
A few recipes you may like are coming soon
Chicken Gnocchi Soup ( Olive Garden copycat)
Grab a cup of coffee and stay a while ☕…
A few stories you may like are coming soon
Children’s Church Bible Trivia pt 2
The Broken Window
Pull up a chair 🪑…
Around here, recipes are meant to be shared like the stories that go with them. Do you have a favorite cook now or later dish? I’d love to hear about it!