Best 20 Potato Gnocchi Recipes

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When it comes to a versatile and delicious dish, potato gnocchi is an absolute delight. This classic Italian pasta is made from mashed potatoes, flour, and an egg, resulting in a soft and chewy texture that pairs wonderfully with both light and creamy sauces as well as hearty meat-based stews. Whether you're looking to impress your dinner guests or just want to treat yourself to a cozy meal, discovering the best potato gnocchi recipe is sure to provide an unforgettable culinary experience.

Here are our top 20 tried and tested recipes!

EASY HOMEMADE POTATO GNOCCHI RECIPE BY TASTY



Easy Homemade Potato Gnocchi Recipe by Tasty image

Homemade gnocchi sounds tricky, but the actual process is pretty easy - and well worth the effort. After boiling, peeling, and mashing some potatoes, you'll whisk them with an egg to make the "dough". Then comes the fun, soothing part: put on your favorite playlist or podcast while you knead, cut, and add little indentations to every piece. Once they're done, you simply boil them for 30 seconds and fry up in a decadent butter-sage sauce (or a sauce of your choosing.) Restaurant-level gnocchi accomplished!

Provided by Merle O'Neal

Categories     Dinner

Yield 2 servings

Number Of Ingredients 7

4 medium russet potatoes
1 teaspoon salt, plus more for the water
1 teaspoon pepper
1 egg
1 ½ cups all-purpose flour, extra to dust
2 tablespoons butter, for pan frying
sage leaf

Steps:

  • Add the potatoes to a large pot of cool salted water. Bring the water to a boil and cook for 20-25 minutes, or until a fork can easily pierce a potato. Drain the potatoes and set aside until cool enough to handle but still warm.
  • Using a peeler or your fingers, remove the skin from the potatoes. In a medium bowl, mash the potatoes until all lumps are gone. Add the salt and pepper and mix well. Make a well in the center of the potatoes and crack an egg into it. Whisk the eggs briefly. Then, using your hands, gently mix it into the potatoes until evenly distributed.
  • Put 1 cups of flour onto a clean surface and turn out the potato dough onto it, keeping the remaining ½ cup close by in case you need it. Working quickly and carefully, knead the dough, only incorporating as much flour as you need along the way until the dough loses stickiness and becomes more solid. Slice the dough into 4 parts. Roll out 1 part into a long rope, about 1 inch wide, cutting in half and working with 1 half at a time if the rope is becoming too long. Slice the rope into ½-inch squares and set aside on a lightly floured surface. Repeat with the remaining dough.
  • If desired, place a fork on your work surface and slide each gnocchi square from the base of the fork prongs to the top so they make a decorative shape.
  • Bring a large pot of salted water to a boil and add the gnocchi in batches, stirring gently once or twice to ensure they are not sticking. Boil until they float to the surface; after another 15-30 seconds in the water, remove.
  • In a pan over medium heat, melt butter and add the sage. Add the gnocchi and toss until lightly golden.
  • Enjoy!

Nutrition Facts : Calories 880 calories, Carbohydrate 163 grams, Fat 15 grams, Fiber 11 grams, Protein 21 grams, Sugar 5 grams

HOMEMADE POTATO GNOCCHI



Homemade Potato Gnocchi image

My Italian mother remembers her mother making this potato gnocchi recipe for special occasions. She still has the bowl Grandma mixed the dough in, which will be passed down to me someday. -Tina Repak Mirilovich, Johnstown, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 7

4 medium potatoes, peeled and quartered
1 egg, lightly beaten
1-1/2 teaspoons salt, divided
1-3/4 to 2 cups all-purpose flour
3 quarts water
Spaghetti sauce, warmed
Optional: grated Parmesan cheese, crushed red pepper flakes and fresh herbs, such as basil, oregano or parsley

Steps:

  • Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash. , Place 2 cups mashed potatoes in a large bowl (save any remaining mashed potatoes for another use). Stir in egg and 1 teaspoon salt. Gradually beat in flour until blended (dough will be firm and elastic)., Turn onto a lightly floured surface; knead 15 times. Roll into 1/2-in.-wide ropes. Cut ropes into 1-in. pieces. Press down with a lightly floured fork., In a Dutch oven, bring water and remaining salt to a boil. Add gnocchi in small batches; cook for 8-10 minutes or until gnocchi float to the top and are cooked through. Remove with a slotted spoon. Serve immediately with spaghetti sauce. Top with desired toppings.

Nutrition Facts : Calories 159 calories, Fat 1g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 674mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 2g fiber), Protein 5g protein.

POTATO GNOCCHI



Potato Gnocchi image

Boiled gnocchi are fabulous tossed with butter and showered with fresh white truffle shavings. For a homey spin, toss boiled gnocchi with butter and a little cream to moisten, top with grated Parmesan, and broil until golden and the cream bubbles.

Provided by Food Network

Categories     main-dish

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 8

3 pounds large baking potatoes
2 large eggs
1 large egg yolk
2 cups all-purpose flour
2 tablespoons finely chopped fresh rosemary leaves
2 teaspoons kosher salt, plus more as needed
Freshly ground black pepper
Unsalted butter, at room temperature, as needed

Steps:

  • Preheat the oven to 350 degrees F.
  • Wash the potatoes, prick them with a fork and place them on a sheet pan. Bake them until very soft, about 1 1/2 to 2 hours. (Resist roasting them at a higher temperature to speed up the process--you want the skin and flesh just inside the skin to become crusty.) Cool them slightly and scoop out the insides. Rice the scooped potato with a ricer, or mash them with a fork. Place them in a bowl and cover with a damp cloth to retain their heat. The potatoes must be used while they are still very warm.
  • Beat the eggs and yolk lightly together in a small bowl. Add them to the potatoes along with the flour, rosemary, salt, a few grinds of freshly ground black pepper. Mix gently with your hands until all the ingredients are well incorporated and the dough is smooth.
  • Turn the dough out onto a lightly floured flat surface. Lightly knead and add a little more flour if the dough is overly sticky. Let the dough rest for 10 minutes, uncovered.
  • Roll the dough into thin 1/2-inch thick logs and cut into 1/2-inch pieces. Using a generous amount of flour, press each piece against your thumb tip to make a dent or roll it over the back and off the tip of a floured fork tines to make the traditional ridged shape. Place the finished gnocchi on a lightly floured sheet pan. Cook them as soon as possible in boiling salted water. (For every 5 quarts of water add 2 tablespoons of kosher salt.)
  • Add the gnocchi to the boiling water. When they rise to the top, let them cook for a minute or two and then remove them with a slotted spoon. Drain well and toss with butter.

SWEET POTATO GNOCCHI



Sweet Potato Gnocchi image

A new and yummy twist to Gnocchi. Pair this up with butter or your favorite alfredo sauce. This recipe can be made with butternut squash instead of the sweet potatoes.

Provided by ELA33INE

Categories     Main Dish Recipes     Pasta

Time 1h5m

Yield 4

Number Of Ingredients 6

2 (8 ounce) sweet potatoes
1 clove garlic, pressed
½ teaspoon salt
½ teaspoon ground nutmeg
1 egg
2 cups all-purpose flour

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Bake sweet potatoes for 30 minutes, or until soft to the touch. Remove from the oven, and set aside to cool.
  • Once the potatoes are cool enough to work with, remove the peels, and mash them, or press them through a ricer into a large bowl. Blend in the garlic, salt, nutmeg, and egg. Mix in the flour a little at a time until you have soft dough. Use more or less flour as needed.
  • Bring a large pot of lightly salted water to a boil. While you wait for the water, make the gnocchi. On a floured surface, roll the dough out in several long snakes, and cut into 1-inch sections. Drop the pieces into the boiling water, and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish. Serve with butter or cream sauce.

Nutrition Facts : Calories 346.1 calories, Carbohydrate 71.1 g, Cholesterol 46.5 mg, Fat 2.1 g, Fiber 5.2 g, Protein 9.9 g, SaturatedFat 0.6 g, Sodium 372 mg, Sugar 5.1 g

SWEET POTATO GNOCCHI WITH MAPLE CINNAMON SAGE BROWN BUTTER



Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 6 to 8 servings (about 105 gnocchi)

Number Of Ingredients 12

2 pounds sweet potatoes
2/3 cup whole milk ricotta cheese
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface
1/2 cup unsalted butter (1 stick)
20 fresh sage leaves
1 teaspoon ground cinnamon
2 tablespoons maple syrup
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • For the Gnocchi: Preheat the oven to 425 degrees F.
  • Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.
  • For the Brown Butter sauce: While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately.

SWEET POTATO GNOCCHI RECIPE BY TASTY



Sweet Potato Gnocchi Recipe by Tasty image

Gnocchi are something you probably order all the time at restaurants but never think about making from scratch. Well, now's the time to start. These lightened-up homemade gnocchi call for sweet potato in place of regular potato. The sweet potato is mashed with flour, egg, and Parmesan and boiled into little dumplings. Then, the gnocchi get tossed in a simple sauce of butter and sage until just golden.

Provided by Merle O'Neal

Categories     Dinner

Time 45m

Yield 4 servings

Number Of Ingredients 6

1 sweet potato
½ cup vegetarian parmesan cheese, grated
1 egg
2 cups flour, plus more to dust
2 tablespoons butter
2 leaves fresh sage

Steps:

  • Preheat oven to 400ºF (200ºC).
  • Prick the sweet potato with a fork several times and bake for 40 minutes (or microwave for 5 minutes).
  • Allow potato to cool at least 5 minutes before peeling skin off.
  • In a large bowl, mash potato with masher or fork until smooth.
  • Add parmesan cheese, egg, and flour. Knead the dough until it is firm and no longer sticky, adding flour as needed, forming a ball with the dough.
  • Divide the dough into four equal parts. Take one part and roll it out into a long rope, about a 1-inch (2 ½ cm) wide.
  • Slice into ½-inch (1 cm) rectangles and set aside.
  • Using an overturned fork, slide each gnocchi over the fork prongs so they become serrated in a corkscrew shape.
  • Bring a large pot of water to a boil and add the gnocchi. Boil until the gnocchi float to the top, about 1-2 minutes. Drain in a colander.
  • In a pan over medium heat, melt butter and add sage. Simmer for 1 minute without letting butter burn.
  • Add gnocchi to pan with the sage and butter, tossing until lightly golden.
  • Top with more Parmesan cheese.
  • Enjoy!

Nutrition Facts : Calories 434 calories, Carbohydrate 67 grams, Fat 11 grams, Fiber 3 grams, Protein 14 grams, Sugar 4 grams

SWEET POTATO GNOCCHI WITH SAGE-BUTTER SAUCE



Sweet Potato Gnocchi with Sage-Butter Sauce image

Once upon a time, there was an Italian farmer and his wife who was waiting for her dear husband to return from the field. She made some pasta and poured some wine. The beloved husband returned and ate his pasta and drank his wine. He kissed his wife and said 'Amore! Your food is delicious as always. But I am a bit tired of pasta.' 'Don't you worry, my dear husband,' the wife replied, 'Tomorrow you will have something different.'

Provided by Explore dough

Categories     Main Dish Recipes     Pasta

Time 2h20m

Yield 6

Number Of Ingredients 10

1 large russet potato
1 large orange-fleshed sweet potato
1 egg
2 ½ cups all-purpose flour
⅓ cup rice flour, or as needed
2 tablespoons olive oil
1 tablespoon butter
6 leaves fresh sage, or more to taste
1 small garlic clove, crushed without breaking into pieces
3 tablespoons grated Parmesan cheese

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Prick russet potato and sweet potato all over with a fork. Wrap individually in aluminum foil.
  • Bake in the preheated oven until soft, about 1 hour 15 minutes. Unwrap the potatoes and let cool slightly.
  • Remove skin from the potatoes and mash flesh in a bowl. Let cool, at least 15 minutes. Add egg and mix with a fork. Mix in all-purpose flour gradually using a spoon; knead together by hand as dough becomes tougher.
  • Dust your work surface with rice flour. Place the dough on the surface; it will be quite sticky. Cut into 8 pieces; place on a tray and freeze until easier to handle, about 10 minutes.
  • Take 1 piece of dough from the freezer. Roll out into a long sausage on the dusted work surface. Cut into comparably small gnocchi pieces, the smaller the better. Transfer to a dish covered with plastic wrap and dusted with flour. Repeat with the remaining 7 pieces of dough. Transfer gnocchi to the freezer until ready to cook.
  • Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 3 to 4 minutes.
  • Combine olive oil, butter, sage, and garlic in a large saucepan over medium-low heat. Cook and stir until butter is melted and flavors are combined, 2 to 3 minutes. Remove garlic and add the gnocchi. Top with Parmesan cheese and mix well.

Nutrition Facts : Calories 413.5 calories, Carbohydrate 73.1 g, Cholesterol 34.6 mg, Fat 8.6 g, Fiber 5.3 g, Protein 10.3 g, SaturatedFat 2.6 g, Sodium 108.7 mg, Sugar 3.9 g

SIMPLE POTATO GNOCCHI



Simple Potato Gnocchi image

These simple gnocchi are made from russet potatoes, flour, and egg. Serve them tossed with butter as a side dish or with a more substantial sauce for a main course.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 2h

Number Of Ingredients 4

2 1/2 pounds russet potatoes (about 5 small)
Coarse salt
1 3/4 cups all-purpose flour, plus more for dusting
1 large egg, lightly beaten

Steps:

  • In a large pot, bring potatoes to a boil in salted water; reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 35 to 40 minutes. Lightly dust two parchment-lined rimmed baking sheets with flour; set aside. Drain potatoes and peel while still hot with a paring knife (use a thick, dry kitchen towel or pot holder to hold them). Immediately pass potatoes through a ricer onto a work surface. Let cool completely.
  • Sprinkle potatoes with flour and 2 teaspoons salt, then top with egg. With your hands, work flour and egg into a dough.
  • Knead dough until smooth but not elastic, dusting with flour if it becomes too sticky, 4 minutes. Do not overwork dough.
  • Divide dough into 8 portions. Roll each portion into a rope (1/2 inch thick and 24 inches long). Cut each rope into 1/2-inch pieces.
  • Gently roll each dough piece against the back tines of a fork to make ridges, then arrange in a single layer on prepared baking sheets.
  • Bring a large pot of salted water to a boil. In batches, add a few handfuls gnocchi and cook until most have floated to top, 2 minutes. With a wire-mesh spider or a slotted spoon, transfer gnocchi immediately to a sauce.

Nutrition Facts : Calories 220 g, Fat 1 g, Fiber 2 g, Protein 6 g

POTATO GNOCCHI WITH BEEF RAGù



Potato Gnocchi with Beef Ragù image

Categories     Mushroom     Potato     Tomato     Sauté     Ground Beef     Bacon     Winter     Prosciutto     Boil     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 23

Ragu
1/2 cup olive oil
1 3/4 cups chopped onions
3 ounces pancetta or bacon, finely chopped
2 ounces prosciutto, finely chopped
3 tablespoons chopped garlic
2 pounds ground chuck
4 cups beef stock or canned beef broth
1 ounce dried porcini mushrooms, broken into small pieces
1 tablespoon dried sage leaves
1 6-ounce can tomato paste
1 28-ounce can diced tomatoes in juice
Gnocchi
4 small russet potatoes (22 to 24 ounces total), peeled, cut into 1/2-inch pieces
1 large egg
2 tablespoons whipping cream
1 1/4 teaspoons salt
1/8 teaspoon ground nutmeg
1 1/2 cups (about) all purpose flour
Serving Ingredients
1/2 cup (1 stick) butter
Wedge of Parmesan cheese
Fresh sage sprigs (optional)

Steps:

  • Heat oil in heavy large pot over medium heat. Add onions, pancetta, prosciutto, and garlic and sauté until mixture begins to brown, about 10 minutes. Add ground chuck and cook until no longer pink, breaking up with fork, about 5 minutes. Add 1 cup stock, mushrooms, and sage. Simmer until liquid is almost absorbed, about 4 minutes. Add remaining 3 cups stock, 1 cup at a time, simmering until liquid is almost absorbed before adding more. Mix in tomato paste, then tomatoes with juices. Simmer until meat is very tender, stirring occasionally and thinning with about 1 cup water every 30 minutes, about 1 1/2 hours (sauce will be medium-thick consistency). (Can be prepared up to 4 days ahead.Refrigerate uncovered until cold. Cover; keep refrigerated.)
  • Steam potatoes over boiling water until tender, about 12 minutes. Working in batches, press warm potatoes through ricer into large bowl (or place warm potatoes in large bowl and mash finely with potato masher). Cool until lukewarm, about 10 minutes. Add egg, cream, salt, and nutmeg and blend well. Add 1 1/2 cups flour and mix until soft and slightly sticky dough forms, adding more flour by tablespoonfuls if too moist.
  • Turn dough out onto lightly floured work surface. Divide into 6 equal portions. Gently roll 1 dough portion between hands and work surface to 3/4-inch-thick rope about 20 inches long. Cut into 3/4-inch-long pieces.
  • Roll each piece over wires of slender whisk or dinner fork to make grooves in gnocchi. Arrange gnocchi in single layer on floured baking sheet. Repeat with remaining 5 dough portions.
  • Cook 1/3 of gnocchi in large pot of boiling generously salted water until gnocchi rise to top and are cooked through and tender, about 5 minutes (check at 4 minutes). Using large strainer or slotted spoon, transfer gnocchi to large baking pan; arrange gnocchi in single layer. Cook remaining gnocchi in 2 batches. (Gnocchi can be prepared ahead. Let stand 1 hour at room temperature, or cover and refrigerate up to 2 days.)
  • SERVING:
  • Melt butter in large skillet over medium heat. Add gnocchi and cook until heated through, tossing often, about 8 minutes.
  • Meanwhile, rewarm ragù over medium-low heat, stirring occasionally. Season to taste with salt and pepper.
  • Ladle ragù into large shallow bowls. Spoon gnocchi over. Using vegetable peeler, shave Parmesan cheese over gnocchi.
  • Garnish with fresh sage, if desired.

QUICK POTATO GNOCCHI



Quick Potato Gnocchi image

Instant potatoes turn this gnocchi recipe into a breezy, 15-minute affair rather than an hours-long commitment.

Provided by John Becker

Categories     Quick & Easy     Dinner     Potato     Pasta     Kid-Friendly     Soy Free     Tree Nut Free     Vegetarian

Yield About 60 gnocchi; 4 servings

Number Of Ingredients 6

1 cup instant mashed potato flakes
1 cup all-purpose flour, plus more
1 large egg
¾ teaspoon salt
3 tablespoons butter, melted, or extra-virgin olive oil
Freshly grated Parmesan, black pepper, and chopped parsley, for garnishing (optional)

Steps:

  • Place 1 cup instant mashed potato flakes in a medium bowl. Pour over them 1 cup boiling water and stir to combine. Add 1 cup all-purpose flour, 1 large egg, ¾ teaspoon salt. Knead briefly until the mixture is smooth.
  • Bring 4 inches of well-salted water to a simmer in a large pot. Have ready 3 tablespoons butter, melted, or extra-virgin olive oil. Roll about 2 tablespoons of the dough into a ¾-inch-thick log. Cut crosswise into ¾-inch pieces. Press each piece against the tines of a fork, rolling it as you do; this will naturally cause the gnocchi to curl slightly, leaving one side indented and the other ridged. Test the gnocchi by dropping a few into the simmering water and cooking until they float, about 2 minutes. They should hold a firm shape and be chewy to the bite. If they are too soft or disintegrate, knead into the dough up to 3 tablespoons more all-purpose flour and a little beaten egg.
  • Test again. When the dough is right, roll the rest of the dough into three or four ¾-inch-thick ropes. Cut the ropes into ¾-inch pieces, shape the dough on the fork as directed above, letting them drop onto a lightly floured baking sheet. Bring the water back to a simmer. *Do not let the water reach a full boil. Drop one-third to half of the gnocchi into the pot and simmer, uncovered, until they float, then remove with a slotted spoon or skimmer to a wide bowl. Note: Never drain gnocchi by pouring the contents of the pot into a colander. Drizzle some of the melted butter or olive oil over the gnocchi. Toss to coat. Repeat until all the gnocchi are done.
  • Spoon gnocchi into bowls and top as desired.

PERFECT POTATO GNOCCHI



Perfect Potato Gnocchi image

Provided by Tyler Florence

Categories     main-dish

Time 1h47m

Yield 4 to 6 servings

Number Of Ingredients 5

2 pounds (about 4) baking potatoes, like russets
1 teaspoon salt
1/2 teaspoon baking powder
1 egg white
1 1/2 cups unbleached all-purpose flour

Steps:

  • Pierce the potatoes several times so that moisture can escape during baking. Bake the potatoes in a preheated 400 degrees F oven for 1 hour until fork tender. Peel the potatoes while they are still hot and press them through a potato ricer. Put the potatoes in a large bowl with salt, baking powder, and egg white. Add the flour a little at a time and mix with your hands until the mixture forms a rough dough. Do not over-work the dough. Transfer the dough to a lightly floured surface. Gently knead the dough for 1 or 2 minutes until smooth, adding a little bit more flour, if necessary, to keep it from sticking.
  • Break off a piece of the dough and roll it back and forth into a rope, about the thickness of your index finger. Cut the rope into 1-inch pieces. Gently roll each piece down a wooden gnocchi board while pressing a small dimple with your finger. The gnocchi should be slightly curved and marked with ridges. This will allow the pillows to hold sauce when served.
  • Boil the gnocchi in batches in plenty of salted water. The gnocchi are done about 2 minutes after they float to the surface, remove with a slotted spoon, and serve. If not cooking immediately, place the gnocchi in a single layer on a baking pan dusted with flour. Cover with plastic wrap and refrigerate for up to 12 hours.
  • Note: If the gnocchi start to feather and fall apart in boiling water, you need more flour. If the gnocchi don't float after 2 minutes and are hard, you used too much flour.

POTATO GNOCCHI



Potato Gnocchi image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 1h47m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
1 pound russet potatoes
3 to 4 large egg yolks
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon gray salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour, plus more for dusting board and dough

Steps:

  • Preheat the oven to 425 degrees F.
  • Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook's Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use.
  • Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups. Make a mound of potatoes on the counter with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough. If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.
  • Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them. You can cook these as is or form them into the classic gnocchi shape with a gnocchi board, ridged butter paddle, or the tines of a large fork turned upside down. Rest the bottom edge of the gnocchi board on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. It will roll away and around your thumb, taking on a cupped shape -- with ridges on the outer curve from the board and a smooth surface on the inner curve where your thumb was. (Shaping them takes some time and dexterity. You might make a batch just for practice.) The indentation holds the sauce and helps gnocchi cook faster.
  • As you shape the gnocchi, dust them lightly with flour and scatter them on baking sheets lined with parchment paper or waxed paper. Set gnocchi filled cookie sheet in front of a fan on low for 1/2 hour (turning gnocchi after 15 minutes). If you will not cook the gnocchi until the next day or later, freeze them. Alternatively, you can poach them now, drain and toss with a little olive oil, let cool, then refrigerate several hours or overnight. To reheat, dip in hot water for 10 to 15 seconds, then toss with browned butter until hot.
  • When ready to cook, bring a large pot of water to a boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

POTATO GNOCCHI



Potato Gnocchi image

Gnocchi should be made in one continuous process: cook the potatoes, make the dough, form the gnocchi. For more gnocchi serving suggestions, see our Gnocchi with Brown Butter and Sage and Potato Gnocchi with Wild Mushroom Sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 5

4 large (about 2 pounds) Idaho potatoes, scrubbed
2 tablespoons plus 2 1/2 teaspoons salt
2 cups plus 2 tablespoons all-purpose flour, plus more for dusting
2 large eggs
1/8 teaspoon freshly ground black pepper

Steps:

  • Place unpeeled potatoes in a large saucepan, and cover by 2 inches with cold water. Add 1 tablespoon salt, and bring to a boil. Reduce heat to medium high, and cook until tender, about 40 minutes.
  • Meanwhile, fill another large saucepan with cold water, add 1 tablespoon salt, and bring to a boil. Prepare an ice bath by filling a large bowl with ice and water. (These are for cooking and cooling the gnocchi.) Drain potatoes, and peel while still hot, holding them with a clean kitchen towel. Pass potatoes through a potato ricer or a food mill fitted with the finest disk onto a lightly floured work surface. Make a well in the center of the mound of potatoes, and sprinkle flour evenly over the potatoes. Break eggs into the well, and add 2 1/2 teaspoons salt and the pepper. Using a fork, lightly beat eggs, and incorporate the remaining ingredients to form a dough. Knead lightly on the work surface until the dough is soft and smooth.
  • Lightly dust the work surface with flour. Divide dough into 4 balls, and shape each ball into a rope 3/4 inch in diameter. Cut each rope into 1-inch pieces. Shape the gnocchi: Hold a dinner fork in one hand, and use your index finger to hold a cut edge of a piece of gnocchi against the curved back of the tines of the fork. Press into the center of the gnocchi with your index finger to make a deep indentation. While you are pressing the piece against the tines, flip it away over the tip of the fork, allowing the gnocchi to drop to the work surface. If the gnocchi becomes sticky, dip fork and index finger into flour. The finished gnocchi will have ridges on one side and a depression on the other. At this point, gnocchi can be refrigerated on a lightly floured baking sheet for several hours before boiling and serving.
  • To cook gnocchi, drop half of them into the boiling water, and cook until they float to the surface, about 2 to 3 minutes. Remove with a slotted spoon, and place in the ice bath for about 20 seconds. Transfer from ice bath, to a colander, and repeat process with the other half of the dough.

CHEF JOHN'S SWEET POTATO GNOCCHI



Chef John's Sweet Potato Gnocchi image

Because I was careful not to work too much flour into these gnocchi, they didn't come out super dense, dry, and doughy. They stayed nice, moist, and tender. The key here is making them nice and small. The earthy, subtle sweetness from the potato works so well with the bacon, the little touch of rosemary, and butter, making these a great appetizer, side dish, or main.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork

Time 1h10m

Yield 8

Number Of Ingredients 11

1 large orange sweet potato
¼ cup whole-milk ricotta cheese
1 large egg, beaten
1 ½ teaspoons kosher salt
1 pinch cayenne pepper
2 cups all-purpose flour, or more as needed
2 slices bacon, cut into 1/2-inch pieces
3 tablespoons unsalted butter
1 teaspoon minced fresh rosemary
salt to taste
2 tablespoons freshly grated Parmigiano-Reggiano, divided, or to taste

Steps:

  • Prick a sweet potato all over with a sharp knife and microwave until very soft, 5 to 7 minutes. Let sit until cool enough to handle.
  • Cut potato in half and scoop flesh into a bowl. Mash or blend until smooth. Add ricotta cheese, egg, kosher salt, and cayenne; mix with a spoon until smooth and combined. Stir in flour until mixture comes together into a sticky ball of dough, adding more flour as needed.
  • Transfer to a floured surface and knead gently, adding flour as needed, until no longer sticky. Divide into 8 portions. Roll into ropes about 1/2-inch thick, using flour as needed. Dust ropes with flour and cut with a bench scraper into 1/2-inch pieces. Transfer pieces onto a sheet pan and let dry on the pan for 15 to 20 minutes, or refrigerate until needed.
  • While gnocchi dry, bring a large pot of salted water to a boil.
  • Cook bacon in a skillet over medium heat until browned and crisp, 7 to 10 minutes. Add butter and cook until lightly toasted, 2 to 3 minutes. Turn off heat and stir in rosemary. Reserve until needed.
  • Stir gnocchi into the pot of boiling water and cook until they float to the top, 3 to 4 minutes. Use a slotted spoon to transfer cooked gnocchi to the sauce.
  • Heat over medium to medium-high heat, coat with sauce, and season with salt. Turn off heat and stir in 1 tablespoon Parmigiano-Reggiano cheese. Transfer to a warm serving bowl and top with additional Parmigiano-Reggiano.

Nutrition Facts : Calories 237.2 calories, Carbohydrate 35.8 g, Cholesterol 40.5 mg, Fat 7.1 g, Fiber 2.6 g, Protein 7.1 g, SaturatedFat 3.9 g, Sodium 530.7 mg, Sugar 2.5 g

INSTANT POTATO GNOCCHI



Instant Potato Gnocchi image

This tasty gnocchi is much easier than it looks and contains almost no saturated fat. "Just serve with your favorite jarred pasta sauce, and you're set!" Sarah Ott - Blanchardville, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 cup mashed potato flakes
1 cup boiling water
1 eggs, lightly beaten
1-1/2 cups all-purpose flour
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
6 cups water
Pasta sauce of your choice
Grated Parmesan cheese, optional

Steps:

  • Place potato flakes in a large bowl. Stir in boiling water; add egg. Stir in flour and seasonings. On a lightly floured surface, knead 10-12 times, forming a soft dough., Divide dough into four portions. On a floured surface, roll each portion into 1/2-in.-thick ropes; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork., In a large saucepan, bring water to a boil. Cook gnocchi in batches for 30-60 seconds or until they float. Remove with a slotted spoon. Serve with sauce; sprinkle with cheese if desired.

Nutrition Facts : Calories 250 calories, Fat 2g fat (0 saturated fat), Cholesterol 53mg cholesterol, Sodium 126mg sodium, Carbohydrate 50g carbohydrate (1g sugars, Fiber 2g fiber), Protein 8g protein.

SWEET POTATO GNOCCHI



Sweet Potato Gnocchi image

Provided by Guy Fieri

Categories     main-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 9

3 large sweet potatoes
1 cup plus 1/4 cup finely grated Parmesan
2 tablespoons extra-virgin olive oil
2 tablespoons light brown sugar
1 tablespoon fresh thyme, finely minced
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
2 to 3 cups all-purpose flour, plus for dusting the work surface
2 tablespoons unsalted butter

Steps:

  • Preheat the oven to 350 degrees F.
  • Using a fork, lightly prick holes all over the sweet potatoes. Set the sweet potatoes on a foil-lined roasting tray and bake until fork tender, 30 minutes.
  • While still hot, cut the sweet potatoes in half and scoop the flesh into the bowl of a stand mixer fitted with the whisk attachment. Add the 1 cup Parmesan, olive oil, brown sugar, thyme, nutmeg, 1 tablespoon salt and 1 teaspoon pepper. Beat on medium speed until the ingredients come together. Increase the speed to high and mix until light and airy, scraping down the sides of the bowl as needed.
  • Dump the sweet potato mixture onto a lightly floured work surface and gently knead, adding small amounts of flour at a time, until the dough comes together and holds as a single mass. When done, the dough should be light and tender to the touch. Place in a floured bowl, cover and let rest in the refrigerator for 30 minutes.
  • Divide the dough in half on a lightly floured work surface. Roll each half into a 3/4-inch-thick rope. With a sharp knife, cut the ropes into 1-inch "pillows."
  • Bring a medium saucepot of salted water to a boil. Add the gnocchi and cook until they float, 2 to 3 minutes.
  • While the gnocchi are cooking, set a large nonstick saute pan over medium-high heat. Add the butter and melt until frothy and nutty-smelling. Drain the gnocchi, reserving some of the cooking water; add the gnocchi straight to the saute pan. Toss to brown lightly, then season with salt and pepper. Once browned, you can add a little of the pasta water to make a light sauce. Divide among serving plates and shower with the remaining 1/4 cup Parmesan.

POTATO GNOCCHI WITH PESTO



Potato Gnocchi with Pesto image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h15m

Yield 4 to 6 main course servings

Number Of Ingredients 15

4 large waxy-style potatoes (about 2 1/2 pounds), peeled and cut into sixths
1-1/4 cups plus 2 tablespoons all-purpose flour
2 large egg yolks
1/2 teaspoon fine salt
Generous pinch freshly ground nutmeg
Freshly ground black pepper
1/2 cup heavy cream
1/2 Basil Pesto recipe (about 1/3 cup), recipe follows
2 cups loosely packed basil leaves, washed and dried thoroughly
2 tablespoons toasted pine nuts
2 tablespoons freshly grated Parmesan
1/4 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 cup plus 1 tablespoon extra-virgin olive oil
Freshly ground black pepper

Steps:

  • In a medium saucepan, place the potatoes and cover with cold salted water by 1 inch. Bring to a boil, lower the heat, and simmer, uncovered, until tender, about 10 minutes. Drain.
  • Using a ricer, rice the potatoes onto a parchment-lined baking sheet in an even layer (don't pile the riced potatoes into mounds). Set aside to cool.
  • Transfer the potatoes to a large bowl and, using a rubber spatula, gently mix in the flour, yolks, salt, nutmeg, and pepper until just combined and a soft dough is formed. Don't over mix the dough or the gnocchi will be unpleasantly dense.
  • On a well-floured work surface, turn out the potato dough, and divide into 6 equal parts. With the palms of both hands gently roll each part into a "rope" 3/4-inch in diameter. Using a sharp knife cut each "rope" on an angle into 3/4-inch-long pieces.
  • Shape the gnocchi: Hold a salad fork in one hand so it rests on the work surface at a 45-degree angle with the tines curving up. Place a piece of the dough at the top of the tines and hold it in place with your free thumb. In one gentle motion, quickly press and roll the dough along the tines. The gnocchi should have a small dent in one side and shallow grooves on the other, perfectly suited for holding a sauce. Repeat with the remaining pieces and transfer to a lightly floured baking sheet pan. Store in the refrigerator for at least 1 hour and up to 24 hours before cooking.
  • When ready to serve, bring a large pot of salted water to a boil. In a medium skillet, over medium-high, heat the heavy cream until just hot. Remove from the heat and whisk in the pesto. Using a rubber spatula, scrape the pesto mixture into a large bowl. Set aside in a warm spot.
  • Add half the gnocchi to the boiling water and cook for 1 1/2 minutes or until they rise to the top. (Take care not to overcook the gnocchi or they can disintegrate during cooking.) Using a slotted spoon or strainer, transfer the gnocchi to the bowl with the pesto and toss. Repeat with the remaining gnocchi. If the sauce seems too "tight", add some of the cooking water a tablespoon at time until a saucy consistency is reached. Season with pepper to taste. Divide among warm bowls and serve immediately.
  • In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper to taste. Use immediately or store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent discoloration, for up to 3 days, or freeze for up to 1 month.
  • Yield: about 2/3 cup

SWEET POTATO GNOCCHI WITH BROWN BUTTER, CRISPY PANCETTA AND SAGE



Sweet Potato Gnocchi with Brown Butter, Crispy Pancetta and Sage image

This recipe puts a little twist on the classic potato gnocchi using sweet potato instead. I love its natural sweetness and beautiful color. I then coat the pillowy pieces with a rich, nutty and salty brown butter. (I felt that tomato sauce might be a bit too acidic and mask the sweetness.) To top it all off: crispy nuggets of pancetta and fried sage leaves.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 9

2 medium sweet potatoes, about 1 pound, patted dry
Vegetable oil, for greasing
1 1/2 cups all-purpose flour, plus more for dusting
Kosher salt
1 large egg, beaten
One 4-ounce package diced pancetta
4 tablespoons unsalted butter
8 to 10 medium sage leaves
Freshly grated Parmesan, optional

Steps:

  • Preheat the oven to 425 degrees F.
  • Poke holes all over each sweet potato with a fork, then rub all over with oil. Place on a baking sheet and roast until tender when pierced with a fork, about 40 minutes. Set aside until cool enough to handle, then remove and discard the skins. Quarter each sweet potato and pass a few pieces at a time through a ricer, landing the fluffy strands in a medium bowl; discard any stringy bits. Cover with plastic wrap until ready to mix. (Alternative method: Remove the skins after baking then grate the sweet potatoes on the large holes of a box grater.)
  • Bring a large wide pot of water to a boil over high heat.
  • Meanwhile, whisk to combine the flour and 1 teaspoon salt in a large bowl. Create a well in the center. Add the riced sweet potatoes and egg. Gently fold with a rubber spatula until just combined. Be sure not to overwork the dough!
  • Transfer the dough to a generously floured work surface. Bring the dough together with your hands, adding up to 1/4 cup flour, until the dough is just slightly sticky and can be patted into a disk. Let rest on the work surface, uncovered, for 10 minutes.
  • Cut the dough into 4 equal wedges. Working with one wedge at a time, roll the dough into a 1/2-inch-thick log on a lightly floured surface. Cut each log into about thirty pieces. (The gnocchi will be slightly sticky in the center.) Transfer to a baking sheet and cover with a dish towel.
  • Cook the pancetta, stirring occasionally, in a medium skillet over medium heat until golden brown and crispy, 3 to 5 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Remove the skillet from the heat and reserve the skillet with the fat in it.
  • Generously season the boiling water with salt. Reduce the heat to medium and carefully drop a batch of gnocchi into the water and cook until they begin to float; remove to a serving platter with a slotted spoon. Repeat with the remaining gnocchi.
  • Heat the reserved skillet and fat over medium heat. Add the butter and cook, stirring occasionally with a silicone spatula, until brown flecks appear, 3 to 5 minutes. Add the sage and gently fry in the brown butter until just crispy, about 1 minute.
  • Pour the melted butter on the cooked gnocchi. Top with the sage leaves and crispy pancetta pieces. Sprinkle with freshly grated Parmesan, if desired. Enjoy while warm.

EASY POTATO GNOCCHI



Easy Potato Gnocchi image

Think of gnocchi as very delicate dumplings. They are usually made using potatoes and/or flour. This is a dish that you can use with many sauces that you would normally use on pasta. It's alot easier to make than you might imagine. Some sauce ideas include Recipe #255532, Recipe #255509, and Recipe #264811

Provided by 2Bleu

Categories     Healthy

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

2 large idaho potatoes (russets)
1/2 cup gruyere cheese, shredded (or parmesan cheese)
1 teaspoon salt
1/2 teaspoon black pepper
1 cup flour
1 egg

Steps:

  • Cook potatoes (with their skin on) in boiling water until tender. Allow the cooked potatoes to cool slightly, then carefully peel while holding potato with a kitchen mitt.
  • While still hot, puree potatoes through a ricer, food mill, or hand style cheese shredder and shred them into a large mixing bowl and allow to cool completely before proceeding. You can 'flip' the bowl to toss the potatoes to help them cool. Meanwhile, bring a large pot of salted water to a rolling boil.
  • Add the cheese, flour, salt, and pepper and toss again by 'flipping' the bowl (similar to sauteeing a pan over a flame).
  • Add in the egg and mix by hand to form a smooth, slightly sticky dough. Briefly knead the dough to incorporate the flour, being careful not to overwork. Cut the dough into 6 equal pieces and return them to the bowl.
  • Working in close proximity to the stove, lightly flour your hands, and have a fork ready. Roll each piece (one at a time) into a long rope, about 1/2-inch in diameter, flouring your hands lightly only if needed. Slice the ropes into pieces 1-inch pieces.
  • Holding one piece at a time, gently press and roll the balls of dough against the back tines of a fork so slight indentations are formed (dip the back of the fork tines in flour as needed). Repeat with each piece of dough either keeping the pieces on the counter (or you can drop them right off the fork into the boiling water as you make them).
  • Gently drop the gnocchi into boiling water and wait for them to rise to the top. Cook for 2 to 3 minutes more then remove the cooked gnocchi with a slotted spoon or skimmer. Pour sauce over top and serve.

Nutrition Facts : Calories 330.6, Fat 6.1, SaturatedFat 3, Cholesterol 67.7, Sodium 656, Carbohydrate 56.4, Fiber 5, Sugar 1.7, Protein 12.6

POTATO GNOCCHI IN PESTO CREAM SAUCE



Potato Gnocchi in Pesto Cream Sauce image

This is a delicious, warm and comforting food! Very filling...quick and easy. If you are wanting to try something new, please give this a try! Of course you can make your own gnocchi and pesto, but in a time pinch... the pre-made stuff works just fine. Pesto from the refridgerated section of the market works much better than a jarred pesto sauce. Fresher is also better. I like to serve this with baked acorn squash. This dish actually reheats pretty well the next day, too!

Provided by Jennibear

Categories     One Dish Meal

Time 11m

Yield 3 , 3 serving(s)

Number Of Ingredients 6

1 (16 ounce) package gnocchi
1 (8 ounce) package fresh basil pesto (in the refridgerated section of the grocery)
1 cup cream (you can also use half and half or milk)
1/4 cup grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Fill a saucepan with water and bring to a boil. Add lots of salt to the boiling water to help flavor the gnocchi. While the water is heating, get a sauce pan and whisk together the pesto, cream, salt and pepper over medium heat. Bring the sauce to a low boil and be sure to stir frequently. Turn down the heat to a low simmer. Once your water pot is at a full boil, gently add in the gnocchi to the boiling water and cook for 3-4 minutes. The gnocchi will float to the top when they are done. Drain. Add the gnocchi to the pesto cream sauce. Stir to combine. Top with parmesan cheese. Enjoy!

Tips for Making the Best Potato Gnocchi:

  • Choose the right potatoes: Russet or Yukon Gold potatoes are best for gnocchi because they are starchy and hold their shape well.
  • Boil the potatoes until they are very soft, then rice them while they are still hot.
  • Add just enough flour to the potato mixture to form a dough that is slightly sticky, but not too wet.
  • Work the dough gently to avoid making it tough.
  • Roll the dough into long ropes, then cut it into small pieces.
  • Cook the gnocchi in boiling water until they float to the top, then remove them with a slotted spoon.
  • Serve the gnocchi with your favorite sauce.

Conclusion:

Potato gnocchi is a delicious and versatile dish that can be enjoyed in many different ways. With a little practice, you can make perfect gnocchi at home. Whether you are serving them as a main course or a side dish, potato gnocchi is sure to be a hit. So, what are you waiting for? Get cooking!

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