So then how to make gnocchi at home: here’s a basic cooking technique, it’s great fun to make your own homemade gnocchi from scratch!
Do you know how to make gnocchi from scratch?
This gnocchi recipe could be part of the chapter: “1000 success stories when your initial recipe turns out a wee bit wrong but after rescue plan B it resurrects into something even more exciting than the stuff you wanted to make in the first place”.
Sometimes things go wrong in a kitchen.
A few days ago I planned to make a creamy potato mash with a nice load of cheese and pepper in it.
However I must have grabbed the wrong bag in the grocery store. So I ended up buying waxy potatoes instead of the floury ones that I needed for my mash. And as the kitchen developed into a hectic battle field (floury war paint and so on) I wasn’t aware of this little hiccup while peeling them.
How To Make Gnocchi from Scratch
It was only when I checked the tenderness of the potatoes when they were boiling, that I came to realise there was something different going on here. So in the end my mash looked more like a gooey glue. Way too sticky, and quite unpleasant to eat as well.
No way I would incorporate cheese or pepper in it. That would make things even worse, I thought.
So there goes the brainstorm rescue train.
And in came the flour and eggs!
Poach or Bake
You can poach the gnocchi in salted boiling water, or bake them in the oven (light and healthy) or even pan-fry them! And in the end these gnocchi were a surprising success, really. Great taste and yet another splendid idea for a potato side!
How to make gnocchi: that’s another answered question.
How To Make Gnocchi Recipe
- 12 oz waxy potatoes (400 g)
- 7 oz plain flour (200 g) + extra for kneading
- 1 medium egg beaten
- olive oil
Peel the potatoes and cut them into pieces. Cook them in hot salted water until tender. Drain and set the potatoes aside to cool for 10 minutes. Transfer them to a blender and pulse a few times.
Add the flour and beaten egg. Season with a little pepper and salt.
Blend it all into a smooth puree. Add a little more flour if the puree is too sticky.
Put the potato dough onto a floured surface. Knead it for 3 minutes.
Divide the dough into smaller portions. Roll each into a sausage shape and cut into small dice.
Roll the pieces of dough into balls (add flour if necessary) and press them against the back of a fork to obtain that classic striped pattern.
Sprinkle the fresh gnocchi with extra flour to avoid sticking. They are ready to be baked or poached.