Homemade Gnocchi made Easy
Now that I quit my job to focus on Foxy Folksy, I am also able to spend more time with Armin which was a bit difficult before because of his shift work. Even our day offs then were not always the same so it is nice that we can now do a lot of things together again, like, spontaneously going to our new favorite local Restaurant, Pizzeria D’ouro, last Monday for lunch. I learned about this place from my previous work because my boss and sometimes colleagues would order pizzas from them for their office birthday treat and I could easily say their pizza is the best in our area. But last time we were there, we were in the mood to try out their other dishes and I am so happy we did. Armin ordered their Gnocchi de la Casa and it was amazingly good so it inspired me to remake it at home.
Gnocchi, pronounced ‘noh-kee’ or ‘nyo-kee’, is an Italian soft dough dumpling that can be made from potatoes, polenta, ricotta and so on. I have tried gnocchi in other restaurants before, but none of them made me curious enough to know how it is done…until now. Sure, ready to cook gnocchi are available at our local grocery stores, but I wanted to give try it homemade. You know just in case they ran out of stock, which is unlikely, or when a sudden craving strikes, which is much more likely to happen.
So I would be making two posts for this, first is how to make homemade potato gnocchi the easy way and then next, I would share my very own version of D’ouro’s Gnocchi Della Casa that is gnocchi in creamy Gorgonzola sauce with ham and mushrooms.
Most of the recipes I found online use freshly made mashed potatoes, but I was curious if it would also be ok to use an instant one and so I did and what do you know!? It worked and it cut the work and time in half. I also find it practical because instant mashed potato can be stored for a long time and I always have it on stock, so when the cravings strike I will be always ready.
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Homemade Gnocchi made Easy
INGREDIENTS
- 1 cup mashed potato flakes - (instant)
- 1 cup hot water - (or half cup water, half cup milk)
- 1 cup flour
- 1 egg
- 1/2 teaspoon salt
- flour - - for dusting
INSTRUCTIONS
- In a large bowl, combine flour, mashed potato flakes and salt. Make a well in the middle and add the hot water and mix well using a fork. Add the egg and slowly mix them all together using your hands until a dough forms. Do not knead the dough to avoid gluten from forming or your gnocchi will be chewy.
- Turn the dough into a generously floured surface and cut into 3-4 parts. Roll each to make long thin logs/ropes as thick as your thumb or about half inch in diameter.
- Cut each rope in about half inch pieces. Sprinkle the pieces with more flour to avoid them from sticking together. You can stop from here and cook the gnocchi as it is or you can form them.
- To form the gnocchi, roll each piece down the tines of a fork to create grooves. This will help them absorb more flavor as the sauce clings on the grooves.
- To cook, bring a large pot of water with salt to a boil. Add the gnocchi and let them cook. They are done once they start to float on the surface. Remove the cooked gnocchi using a strainer and remove excess water. Serve immediately with your fave sauce.
Here is to show how I formed my gnocchi using a fork and a teaspoon:
Gnocchi are best served as soon as they’re cooked, so be sure to have your favorite sauce ready.
Watch out for the next post to share my very own version of D’ouro’s Gnocchi Della Casa, gnocchi in creamy Gorgonzola sauce with ham and mushrooms.
My mom is 100% Italian and my grandma used to make homemade gnocchi. When I told mom I wanted to try to make some she told me that gram switched and made them with instant potatoes and everyone still loved them. So that’s how I searched and found your recipe. We made them tonight and loved them! They always rolled by hand. I showed mom your video of how to roll them. She liked the fork idea so she still did it by hand but rolled it down the fork. Thanks for the recipe! Pinned this and will definitely make it again! Thx!
Aawww…coming from an Italian family, this is the best comment one can ever ask for! Thanks for making my day! 😘
Instead of boiling them, have you ever tried to simply pan fry them? That’s what I do. I brown 3 or 4 TBSP butter in a med high skillet, add a handful of sage leaves and salt/pepper to taste and then the gnocchi. I cook them about 3-4 minutes per side. This leaves them brown and crispy on the outside but still warm and soft inside. Sometimes I will add button mushrooms too, or even spinach leaves. Thanks for showing me how easy they are to make! I always bought them, but not anymore!
Hi Katheryne, I haven’t done it like you do but will definitely try it next time! 🙂 Thanks for sharing!
The correct pronunciation is “nyo-kee”. And having been married to an Italian chef, instant potatoes are never used, only fresh, boiled, raced potatoes.
Thanks Cathie for sharing the Italian pronunciation for gnocchi. I guess the Americans and English people have different ways of saying it..(like they do for many foreign words) ?
I know the original gnocchi are made from fresh boiled potatoes that is why I did this experiment, for those who are pressed for time. I’ve also seen other recipes use ricotta cheese which I am dying to try next! ?
Can you make Gnocchi ahead of time and store them
Yes you can. Make sure the gnocchi are well covered with flour to keep them from sticking to each other. Let them air dry a bit before placing them on a zipper lock or container with lid and freeze them. They can be stored frozen for some weeks or even a month. Boil the gnocchi straight from the freezer.