Homemade Gnocchi Recipe // Chef Andy

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: semolina flour

Whole wheat flour adds fiber and nutrients, while semolina is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative, while pecorino is often cheaper than parmesan.

Poke 8 holes in each of the 4 Idaho potatoes using a skewer.

Microwave the potatoes for 10 minutes to extract moisture.

While the potatoes are microwaving, prepare the sauce by combining 750 g of strained tomatoes with half a red onion, leaving the onion in large pieces.

Add chili pepper flakes to the sauce for extra spice and simmer on medium heat.

Fill a pot with water and bring it to a boil for cooking the gnocchi later.

After 10 minutes, place the microwaved potatoes on a cookie sheet and bake in a preheated oven at 400°F for 20 minutes.

Check if the potatoes are done by inserting a skewer; it should go through easily.

Peel the skin off the potatoes using a heat glove and a knife.

Pass the peeled potatoes through a ricer onto a cookie sheet to remove moisture.

Let the riced potatoes cool for 5 to 7 minutes to allow steam to escape.

Measure out 16 oz of the riced potatoes using a scale.

Crack 1 farm fresh egg into a cup and mix it before adding it to the potatoes.

Measure 4 oz of all-purpose flour and add it to the potato mixture gradually while mixing with hands.

Knead the dough until it's smooth and not sticky.

Roll out pieces of the dough into long ropes about half an inch thick.

Cut the ropes into 1-inch pieces and shape them by pressing down with a thumb or fork to create grooves.

Place the shaped gnocchi on a cookie sheet lined with paper towels to avoid sticking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens