{"id":23260,"date":"2022-11-12T18:22:23","date_gmt":"2022-11-12T18:22:23","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/pasta\/homemade-potato-gnocchi\/"},"modified":"2022-11-12T18:22:23","modified_gmt":"2022-11-12T18:22:23","slug":"homemade-potato-gnocchi","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/pasta\/homemade-potato-gnocchi\/","title":{"rendered":"Homemade Potato Gnocchi"},"content":{"rendered":"


\n<\/p>\n

Homemade Potato Gnocchi<\/h1>\n

<\/p>\n

\n

Potato gnocchi, a classic first course on the Italian table. The gnocchi are the classic Sunday lunch, perhaps seasoned in the Sorrentine style with traditional rag\u00f9, stringy mozzarella and basil, baked in the oven to obtain that crunchy crust<\/strong> and delicious. But also with a pumpkin cream, with gorgonzola and walnuts, with homemade pesto and with many other condiments, these little pearls will delight young and old. Prepare the potato gnocchi<\/strong> at home it is not difficult, but it is important to follow some precautions to ensure that the final result is perfect. From the choice of potatoes to the procedure, follow our recipe to obtain perfect homemade potato gnocchi!<\/p>\n

\n
\n

<\/i> Ingredients for 4 people<\/i><\/h3>\n
    \n
  • <\/i> White-fleshed potatoes: 1 Kg<\/li>\n
  • <\/i> 00 flour: 300 g<\/li>\n
  • <\/i> Egg: 1<\/li>\n
  • <\/i> Salt to taste<\/li>\n<\/ul>\n<\/div>\n
    \n
      \n
    • <\/i> Preparation: 25 minutes<\/i><\/li>\n
    • <\/i> Cooking: 50 minutes<\/i><\/li>\n
    • <\/i> Total: 1 hour, 15 minutes<\/i><\/li>\n
    • <\/i> Calories: 164 Kcal \/ 100 g<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n
      \n
      \n

      Preparation<\/h2>\n
      1<\/span><\/p>\n

      Wash the potatoes thoroughly under running water, removing soil and impurities. Place the potatoes in a high and large pot, fill with water until the potatoes are completely covered. <\/p>\n\n

      2<\/span><\/p>\n

      Let it cook for 35 minutes after boiling. Insert the tines of a fork into the potatoes: if they go in easily, the potatoes are ready. <\/p>\n\n

      3<\/span><\/p>\n

      Drain the water and let them cool slightly. Peel them still hot. <\/p>\n\n

      4<\/span><\/p>\n

      With a potato masher, reduce them to puree and set aside until the mixture is completely cooled. <\/p>\n\n

      5<\/span><\/p>\n

      Place the flour on a work surface and add the potato mixture. <\/p>\n\n

      6<\/span><\/p>\n

      In a small bowl or cup, beat the egg with the salt and then add them to the flour and potatoes. Start kneading by hand. <\/p>\n\n

      7<\/span><\/p>\n

      Continue to work the mixture until you get a homogeneous, smooth and compact dough. <\/p>\n\n

      8<\/span><\/p>\n

      Divide the dough into small parts. On a floured work surface, roll them up with your hands until you get about 2 cm thick loaves. <\/p>\n\n

      9<\/span><\/p>\n

      With a knife cut into small pieces of dough of about 1.5 cm. You can then roll them in your hands or scratch them with a fork, to get different types of gnocchi. <\/p>\n\n

      10<\/span><\/p>\n

      Arrange the gnocchi on a floured tray so that they do not stick together and cover them with a clean cloth. <\/p>\n\n

      Accessories<\/strong><\/p>\n

        \n
      • Large pot<\/li>\n
      • Potato masher<\/li>\n
      • Fork<\/li>\n<\/ul>\n

        Tips and hints<\/strong><\/p>\n

        The gnocchi can be cooked immediately or frozen. To cook them immediately, pour them into a pot full of boiling salted water. The dumplings will begin to be ready as soon as they begin to float<\/strong>. Recover them with a skimmer.<\/p>\n

        Alternatively you can freeze them and cook them in boiling salted water directly from frozen.<\/p>\n

        If, on the other hand, you need to cook them in advance but you will season them at the moment, after having recovered them with a slotted spoon, let them do a dip in cold water<\/strong>. Drain and place them in a baking dish with a drizzle of oil, keeping them in a cool and dry place until ready to season and serve them.<\/p>\n

        You can also use the back of a grater rigare the gnocchi<\/strong>or use the special tool: gnocchi rigati have the advantage of keeping more sauce on the surface!<\/p>\n

        The best potatoes for dumplings are those rich in starch<\/strong>. If you are undecided in your choice, we advise you to use varieties round of Naples<\/em>, Kennebek, Bianca Como <\/em>and the majestic<\/em>. Do not use new potatoes, because they will turn out very watery<\/strong>: better to use slightly aged potatoes.<\/p>\n

        History<\/strong><\/p>\n

        The gnocchi date back to the sixteenth century, when the potatoes brought by sailors from the American continent arrived in Italy. The dumpling was born as a poor dish<\/strong>, within everyone’s reach. The current recipe is still very similar to the original one, although each region has some differences in the making and in the toppings. However you season them, gnocchi have become one of the most loved dishes by Italians.<\/p>\n<\/p><\/div>\n

        <\/p>\n

        \n
        \n

        <\/i> Ingredients for 4 people<\/i><\/h3>\n
          \n
        • <\/i> White-fleshed potatoes: 1 Kg<\/li>\n
        • <\/i> 00 flour: 300 g<\/li>\n
        • <\/i> Egg: 1<\/li>\n
        • <\/i> Salt to taste<\/li>\n<\/ul>\n<\/div>\n
          \n
            \n
          • <\/i> Preparation: 25 minutes<\/i><\/li>\n
          • <\/i> Cooking: 50 minutes<\/i><\/li>\n
          • <\/i> Total: 1 hour, 15 minutes<\/i><\/li>\n
          • <\/i> Calories: 164 Kcal \/ 100 g<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"

            Homemade Potato Gnocchi Potato gnocchi, a classic first course on the Italian table. The gnocchi are the classic Sunday lunch, perhaps seasoned in the Sorrentine style with traditional rag\u00f9, stringy mozzarella and basil, baked in the oven to obtain that crunchy crust and delicious. But also with a pumpkin cream, with gorgonzola and walnuts, with […]<\/p>\n","protected":false},"author":1,"featured_media":23261,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[107],"tags":[109,108,91,110,90],"class_list":["post-23260","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasta","tag-first-courses","tag-italian-first-courses","tag-italian-kitchen","tag-pasta","tag-recipes","entry","has-media"],"yoast_head":"\nHomemade Potato Gnocchi - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/pasta\/homemade-potato-gnocchi\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Homemade Potato Gnocchi - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"Homemade Potato Gnocchi Potato gnocchi, a classic first course on the Italian table. The gnocchi are the classic Sunday lunch, perhaps seasoned in the Sorrentine style with traditional rag\u00f9, stringy mozzarella and basil, baked in the oven to obtain that crunchy crust and delicious. 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