Homemade Gnocchi

Homemade Gnocchi

There is something so special about making your own homemade pasta. Gnocchi is one of my favorite doughs to work with. Made with potato, flour, and egg; it’s light, fluffy, and easy to roll! I highly recommend getting a gnocchi board for the experience but a fork will do! I also recommend trying 00 flour for the best ingredients but bread flour can be substituted. Be sure to check out my suggested sauce pairing!

Homemade Gnocchi
Makes: 4 Servings

Ingredients:

• 3 medium Russet Potatoes
• 1 1/2 cups 00 flour
• 1 tspn salt
• 1 large egg

Directions:

1. Add the potatoes to a large pot. Add enough water to cover the potatoes completely in water with overage by about 1 inch.
2. Boil the potatoes for 30 minutes or until tender all the way through when tested with a fork.
3. Drain the potatoes and let cool for 20 minutes.
4. Peel the potatoes with your fingers under cold water and set on aside to dry.
5. Using a cheese grater, gently grate the potatoes into a rice texture.
6. In a small bowl, whisk the egg and set it aside.
7. In a large bowl, add the flour and salt. Stir together to evenly disperse the salt. Add the grated potatoes and whisked egg. Mix together with your hands until a shaggy dough forms.
8. Wash and dry your hands. Lightly flour a surface for your dough. Knead the dough on the floured surface for about 30 seconds. The dough will be light and fluffy, do not overwork or the dough will become tough.
9. Shape the dough into a flat 3/4” thick rectangle with your hands. Using a dough knife, flour the surface of the rectangle and cut into 3/4” wide sections.
10. Cover the dough so it doesn’t dry out and work with one section at a time.
11. Cut each section into individual 3/4″ squares. Flour your thumb and gently roll each cut piece over a floured gnocchi board or fork to create the classic gnocchi shape.
12. You can cook the gnocchi right away or leave your fresh gnocchi on the counter (floured so they don’t stick) for up to 3 hours. To cook, bring a large pot of salted water to a boil, add about 1/3 of your gnocchi to the pot at a time as to not overcrowd. Boil until they float plus an additional 60 seconds. Remove with a slotted spoon and they’re ready to serve with your choice of sauce. Below is my favorite lemon and garlic butter sauce!

Sautéed Tomatoes with Lemon Butter & Garlic Sauce
Makes: 4 servings

Ingredients:

• 3 medium tomatoes, chopped
• 1/2 cup unsalted butter
• 3 cloves garlic, minced
• 1/2 tbsp Italian seasoning
• salt & pepper to taste
• lemon juice from 1 fresh lemon (cut into 1/4 wedges)
• fresh basil leaves
• freshly grated parmesan cheese

Directions:

1. In a medium skillet, sauté the tomatoes over high heat in olive oil until soft. Set aside in a separate bowl.
2. In the same skillet, melt the butter over medium heat. Add the garlic, Italian seasoning, salt, and pepper. Stir to combine.
3. Pour sauce over cooked gnocchi. Add 1/4 of the tomatoes, freshly squeezed lemon juice, parmesan cheese, and fresh basil leaves to each dish.
4. Serve hot.