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    Home » Pasta Recipes

    A Recipe For Making Gnocchi

    BY: Ben Rayl PUBLISHED: 28 Oct, '13 UPDATED: 14 May, '21 2 Comments

    RecipePrintComments
    5 from 1 vote

     This recipe has been in my family for 3 generations, it comes from my great grandmother in Naples.  There is no egg in this recipe, the cheese and flour hold the potato together.  These gnocchi tend to be a bit on the dense side, but they hold sauce supremely well and are really really delicious.

    An easy recipe for making potato gnocchi pasta.
    An easy recipe for making potato gnocchi pasta.

    A Recipe For Making Gnocchi

    This recipe has been in my family for 3 generations, it comes from my great grandmother in Naples.  There is no egg in this recipe, the cheese and flour hold the potato together.
    5 from 1 vote
    Print Pin Rate Save Saved! Share
    Course: Dinner, Main Dish, Pasta
    Cuisine: Italian
    Prep Time: 45 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour 15 minutes
    Servings: 6 servings
    Calories: 219kcal
    Author: Ben Rayl

    Ingredients
     

    • 2 pounds russet potatoes - cut into large pieces
    • 1 ½ cups parmesan - shredded parmesan
    • 1 teaspoon salt
    • 2 flour

    Instructions

    • Bring a pot of water to boil and cook the potatoes until tender, about 15 - 20 minutes.
    • Press the potatoes through a fine mesh sieve or use a ricer to get them very smooth - add the parmesan and salt and mix together well.
    • Add about 2 cups of flour and mix together well, until a ball of dough forms.  Turn the dough out onto a heavily floured surface and begin to knead, gradually adding flour until the dough no longer sticks to the counter, about 15 - 20 minutes.
    • Divide the dough into tennis ball sized balls then roll each ball out into a ½" thick rope - about 2 feet long.
    • Use a knife to cut the ropes into 1" pieces.  Sprinkle the pieces with flour when you set them aside so they don't stick to one another.  Roll these gnocchi over the tines of a fork to mark them.
    • Bring a large saucepan of salted water to boil over medium-high heat, and cook the gnocchi in 3 batches.  Add about ⅓ of the gnocchi to the water and wait for them to rise to the surface - about 3 minutes.  Remove to a plate with a slotted spoon and cover with foil to keep warm while cooking the remaining gnocchi.
    • Serve with the sauce of your choice, gorgonzola, basic tomato sauce, bolognese, pesto - there are limitless options.

    Nutrition

    Calories: 219kcal | Carbohydrates: 28g | Protein: 12g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 796mg | Potassium: 654mg | Fiber: 2g | Sugar: 1g | Vitamin A: 197IU | Vitamin C: 9mg | Calcium: 316mg | Iron: 2mg

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      Recipe Rating




    1. Sylvia

      December 07, 2013 at 2:56 am

      I tried making gnocchi for the first time just a couple weeks ago. I just couldn't get the fork rolling down. Ended up just pressing them with the fork. Other than that, they were great. Such an easy thing to make. Don't know why I never tried it before.

      Reply

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    Chef Ben Rayl

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