Homemade Potato Gnocchi Recipe
- 4 medium potatoes, peeled and quartered
- 1 egg, lightly beaten
- 1-1/2 teaspoons salt, divided
- 1-3/4 to 2 cups all-purpose flour
- 3 quarts water
- Spaghetti sauce, warmed
- 1. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash.
- 2. Place 2 cups mashed potatoes in a large bowl (save any remaining mashed potatoes for another use). Stir in egg and 1 teaspoon salt. Gradually beat in flour until blended (dough will be firm and elastic).
- 3. Turn onto a lightly floured surface; knead 15 times. Roll into 1/2-in.-wide ropes. Cut ropes into 1-in. pieces. Press down with a lightly floured fork.
- 4. In a Dutch oven, bring water and remaining salt to a boil. Add gnocchi in small batches; cook for 8-10 minutes or until gnocchi float to the top and are cooked through. Remove with a slotted spoon. Serve immediately with spaghetti sauce. Yield: 6-8 servings.
1 each: 159 calories, 1g fat (0 saturated fat), 27mg cholesterol, 674mg sodium, 33g carbohydrate (1g sugars, 2g fiber), 5g protein.
Reviews for Homemade Potato Gnocchi
"Just can't live without Gnocchi ..... My mother used to make them, I took over and have been making them regularly since. We're of Ukrainian descent and eat them with fried bacon, fried onions, and sour cream ..... We call them little pillows in Ukrainian."
"I've never made gnocchi before, so I will definitely try this, next time I have some left over mashed potato. Won't add the salt though."
"Delicious. I changed one thing, I used white whole wheat flour. And I followed the advise of "1275" who is 13 years old. She had a great idea of rolling out the dough and cutting into vertical strips. I rolled out and cut into vertical strips and then I used the fork down each strip and then cut horizontally into 1 inch or so pieces. Much easier then doing the individual ropes. What a great idea she had! I then made homemade sauce and topped the gnocchi, just a fantastic taste, you won't be sorry making these."
"I've never had gnocchi before but tried the recipe. Very good, but I didn't know if it was typical gnocchi. Went to an italian restaurant recently and order gnocchi which was the house special. It tasted exactly the same! Yummy."
"We LOVED this! Great taste, and very soft noodles. Definitely a make again! It was a mess to make, but well worth it."
"I must admit, this recipe does take a lot of effort and patience but is well worth it. I was prompted to try this recipe because I had never heard of gnocchi before (I am 13.) I would recommend a lot more salt than suggested here, or people can add salt to their taste when eating. When I cut the mixture, I just decided it was easier to roll the whole mixture out and press with a fork then cut into vertical strips. Next, separate the strips and cut horizontally. I found this to be much more easier and efficient, just be sure to flour your surface WELL. Overall, time consuming recipe but very good, unique and impressive."
"I didn't even know what gnocchi was before seeing this recipe, I was surprisely pleased with how good it was. I liked that soft texture."
"I've never had gnocchi before and this was my first attempt to make it, so i really didn't know what to expect. The taste of home video for sweet potatoe gnocchi really helped me know how to make it, as this recipe lacked specific directions. I think it turned out as it was suppose to, but it's not something that i personally would crave so that's why i probly wouldn't make it again."
"Loved it!!! Doubled the recipe and froze some for future meals."
"This recipe was great! I did add some fresh parmesan cheese to the dough & I also topped it with a bolognese sauce. But I would definitely make this recipe again and again!"
"Very easy to make. Ate some and put the rest in freezer for later use. I used butter, garlic, basil, a little salt, and pepper instead of sauce. Delicious"
"pretty easy - next time I think I'll enlist my 8 year old to help "roll snakes" while I cut and fork them! After cooking the gnocchi, I tossed with some browned butter and carmelized onion and garlic and served with smoked sausage. I made a double batch and froze half for future use."
"These were excellent. I paired them with the Basil Parmesan pasta Sauce I found here instead of the spaghetti sauce."
"I am of Sicilian decent and I have made these, using this recipe, and they are delicious!"