Easy Homemade Gnocchi Without a Recipe (3 ways)
Recipe Information
Gnocchi
Cultural Context
Gnocchi, originating from Italy, are soft dumplings traditionally made from potatoes and flour. They are a staple in Italian cuisine, often served with various sauces, showcasing the versatility of simple ingredients. In modern cooking, gnocchi have gained global popularity, with variations incorporating different ingredients like spinach or ricotta, appealing to diverse palates.
potatoes
🥗Healthier: sweet potatoes
💰Cheaper: mashed potatoes
Sweet potatoes add nutrients and flavor.
parmesan cheese
🥗Healthier: nutritional yeast
💰Cheaper: grated pecorino
Nutritional yeast is dairy-free and adds umami.
egg
🥗Healthier: flaxseed meal
💰Cheaper: aquafaba
Flaxseed meal is a binding agent and vegan.
butter
🥗Healthier: olive oil
💰Cheaper: margarine
Olive oil is heart-healthy and flavorful.
Place 3 large russet potatoes in a pot and cover with water.
Bring to a boil and cook for 30 to 45 minutes until easily pricked with a fork.
Peel the potatoes while hot using your hands or a peeler.
Mash the potatoes until smooth using a potato ricer or hand masher.
Let the mashed potatoes cool slightly so they are not too hot to handle.
Add 1 large egg and a generous pinch of salt to the potatoes and mix until combined.
Gradually mix in 1.5 to 2 cups of all-purpose flour until a dough forms, kneading as needed.
Divide the dough into 4 pieces and roll each into a tube about 3/4 inch thick.
Cut the tubes into 1-inch segments using a bench scraper or knife.
Optionally, press each piece with a fork or gnocchi roller to create ridges.
Place the gnocchi on a baking sheet dusted with flour.
For the pesto, toast 30 grams of pine nuts in a cold pan over medium heat until lightly toasted.
In a blender, combine 2 cups of fresh basil, 3 cloves of garlic, 90 grams of grated parmigiano reggiano, the toasted pine nuts, salt, and pepper to taste.
Blend while adding 120 milliliters of extra virgin olive oil until smooth, adding a splash of water if necessary.
Boil water in a pot and season with kosher salt.
Add about 10 pieces of gnocchi per person to the boiling water and cook until they float, about 1 minute.
Use a spider to remove the gnocchi and place them in a bowl with pesto, adding a splash of pasta water and stirring to emulsify.
Serve the pesto gnocchi with extra sauce, grated parmigiano reggiano, and fresh cracked black pepper.
For the sauce mornay, melt 28 grams of unsalted butter in a medium saucepan over medium heat.
Add 17 grams of all-purpose flour and whisk for about a minute.
Slowly add 240 milliliters of warm whole milk while whisking constantly until smooth and thickened.
Reduce heat to low and add 35 grams of grated gruyere cheese and 21 grams of grated parmigiano reggiano, whisking until smooth.
Season with salt, pepper, and a little fresh grated nutmeg.
Boil the gnocchi again until they float, then add to a bowl with the sauce mornay and a splash of pasta water, mixing to emulsify.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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