REAL potato gnocchi from scratch - Easy to follow recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano offers a similar flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more budget-friendly while still providing good cooking properties.

Go grocery shopping for ingredients, focusing on red potatoes.

Choose small red potatoes for better flavor, noting that older potatoes are preferable.

Purchase 00 flour, avoiding highly processed all-purpose flour.

Decide to use eggs, estimating one egg for every 100g of potatoes, and plan to use six eggs.

Bake the potatoes on a baking sheet for about 40 minutes, checking doneness with a knife.

Peel the baked potatoes carefully to avoid burns.

Rice the potatoes into a bowl, using a fork or a potato ricer.

Sprinkle flour on top of the riced potatoes and create a well in the center.

Crack one egg into the well for every 100g of potatoes and add a pinch of salt.

Add a little flour gradually, mixing until the dough is soft and malleable but not sticky.

Work quickly with the dough to minimize flour addition, aiming for a soft texture.

Roll the dough gently on a floured surface.

Cut the dough into strips, then roll each strip into long snakes.

Cut the snakes into small pillows about 2 cm in size.

Place the cut gnocchi aside, ensuring they are floured to prevent sticking.

Prepare boiling salted water for cooking the gnocchi.

Dump the gnocchi into the boiling water, stirring to prevent sticking.

Cook until the gnocchi float to the surface, indicating they are ready.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens