Homemade Potato Gnocchi
My Italian mother remembers her mother making these dumplings for special occasions. She still has the bowl Grandma mixed the dough in, which will be passed down to me someday. —Tina Repak Mirilovich, Johnstown, Pennsylvania
Ingredients
- 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
Reviews
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.
These had a fantastic texture; they were not soft or mushy at all. I baked some chicken with garlic, kosher salt, and lemon-pepper and made chicken gravy from the drippings to serve with the gnocci instead of pasta sauce. Delicious!
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.