Easy Homemade Potato Gnocchi Recipe By Tasty Recipes

EASY HOMEMADE POTATO GNOCCHI RECIPE BY TASTY

Steps:

• Add the potatoes to a large pot of cool salted water. Bring the water to a boil and cook for 20-25 minutes, or until a fork can easily pierce a potato. Drain the potatoes and set aside until cool enough to handle but still warm.
• Using a peeler or your fingers, remove the skin from the potatoes. In a medium bowl, mash the potatoes until all lumps are gone. Add the salt and pepper and mix well. Make a well in the center of the potatoes and crack an egg into it. Whisk the eggs briefly. Then, using your hands, gently mix it into the potatoes until evenly distributed.
• Put 1 cups of flour onto a clean surface and turn out the potato dough onto it, keeping the remaining ½ cup close by in case you need it. Working quickly and carefully, knead the dough, only incorporating as much flour as you need along the way until the dough loses stickiness and becomes more solid. Slice the dough into 4 parts. Roll out 1 part into a long rope, about 1 inch wide, cutting in half and working with 1 half at a time if the rope is becoming too long. Slice the rope into ½-inch squares and set aside on a lightly floured surface. Repeat with the remaining dough.
• If desired, place a fork on your work surface and slide each gnocchi square from the base of the fork prongs to the top so they make a decorative shape.
• Bring a large pot of salted water to a boil and add the gnocchi in batches, stirring gently once or twice to ensure they are not sticking. Boil until they float to the surface; after another 15-30 seconds in the water, remove.
• In a pan over medium heat, melt butter and add the sage. Add the gnocchi and toss until lightly golden.
• Enjoy!

POTATO GNOCCHI

Steps:

• Use potatoes of a fairly even size, as you're going to cook them whole. Cook in a large pan of boiling salted water for 20 to 25 minutes, or until tender.
• Drain and leave until cool enough to handle, then remove the skins.
• Mash the potatoes using a potato ricer or masher on to a large clean board.
• Sprinkle over the flour, finely grate over half the nutmeg, season well with sea salt and black pepper, then scrunch and push the mixture together with clean hands. Depending on the potatoes, you may need to add a little more flour - use your common sense.
• Knead on a flour-dusted surface for a few minutes until pliable, then divide into 4 equal pieces and roll each into a sausage about 2cm thick.
• Slice into 3cm lengths - this is your basic gnocchi. Now you can gently roll each piece down a butter pat, the back of a fork or a fine grater to add grooves, which will help your sauce to stick, or simply roll into balls.
• Nonna Teresa cooked her gnocchi 2 portions at a time, as it's so quick, and it also means they're less likely to break up. Cook in a pan of boiling salted water for 2 to 3 minutes - as soon as they come up to the surface they're ready.
• Remove with a slotted spoon and toss with melted butter and finely grated Parmesan, my Hero tomato sauce (or leftover sauce from a stew, which you can see in the picture), then finely grate over a little Parmesan, to serve. I also like to add a little dollop of pesto - homemade or jarred, it's up to you.

POTATO GNOCCHI WITH QUICK TOMATO SAUCE RECIPE BY TASTY

Steps:

• Add the potatoes to a large pot of salted boiling water and cook for 20-25 minutes, or until easily pierced with a fork. Drain and set aside until cool enough to handle, but still warm.
• While the potatoes are cooking, make the tomato sauce: Heat 2 tablespoons of olive oil in a large, high-walled skillet over medium heat. Add the onion, season with salt and sauté until soft, 5-7 minutes. Add the tomatoes, season with salt, and cook until they start to burst, about 5 minutes. Add the water and remaining 2 tablespoons of olive oil. Cover and cook until the tomatoes have broken down into a sauce, about 15 minutes. Remove from the heat and cover until ready to serve.
• Using a peeler or your fingers, remove the skin from the potatoes. Pass the potato flesh through a ricer or food mill into a large bowl. Add the egg and mix until just combined. Slowly incorporate the flour, a little at a time, until the dough starts to form. Be careful not to overwork the dough. If the dough still feels sticky, add a little more flour, 2 tablespoons at a time.
• Transfer dough to a lightly floured surface. Cut into 4 portions. Roll out 1 portion into a long rope, about 1 inch wide. Cut in half crosswise, then cut each half into 1-inch pieces. Set aside on a lightly floured surface while you repeat with the remaining dough.
• If desired, roll each gnocchi on a fork or gnocchi board to make decorative ridges.
• Bring a large pot of salted water to a boil. Working in batches, add the gnocchi, stirring gently once or twice to ensure they are not sticking to the bottom of the pot or each other. Boil until the gnocchi float to the surface, then wait another 15-30 seconds and remove from the water with a slotted spoon. Reserve ½ cup of the cooking water.
• Reheat the tomato sauce over medium heat. Add some of the reserved pasta water and stir to combine. Check for seasoning and add salt if needed. Add the gnocchi to the sauce and toss until well coated, adding more pasta water as needed to create a thick sauce.
• Serve immediately and enjoy!

SWEET POTATO GNOCCHI RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC).
• Prick the sweet potato with a fork several times and bake for 40 minutes (or microwave for 5 minutes).
• Allow potato to cool at least 5 minutes before peeling skin off.
• In a large bowl, mash potato with masher or fork until smooth.
• Add parmesan cheese, egg, and flour. Knead the dough until it is firm and no longer sticky, adding flour as needed, forming a ball with the dough.
• Divide the dough into four equal parts. Take one part and roll it out into a long rope, about a 1-inch (2 ½ cm) wide.
• Slice into ½-inch (1 cm) rectangles and set aside.
• Using an overturned fork, slide each gnocchi over the fork prongs so they become serrated in a corkscrew shape.
• Bring a large pot of water to a boil and add the gnocchi. Boil until the gnocchi float to the top, about 1-2 minutes. Drain in a colander.
• In a pan over medium heat, melt butter and add sage. Simmer for 1 minute without letting butter burn.
• Add gnocchi to pan with the sage and butter, tossing until lightly golden.
• Top with more Parmesan cheese.
• Enjoy!