making homemade gnocchi is very easy and with very simple basic ingredients. and this vegan option only requires two pantry-friendly ingredients. super delicious comfort food that can be served with any kind of pasta sauce you like
Servings 900g (cooked)
Prep Time 30 minutesmins
Cook Time 10 minutesmins
Total Time 40 minutesmins
Ingredients
6potatoes washed and skin cleaned900g, see notes
4cupsof all-purpose flour480 g, see notes
1tspsalt
½tspfreshly grated nutmegoptional
Instructions
Wash your potato very well and keep the skin and don’t cut. Boil in salted water until fork-tender. Depending on the size of your potatoes it will take between 20 to 45 minutes. Just keep checking on them every 20 minutes until they are cooked. Drain from the water after they are thoroughly cooked and let them cool down before peeling and working with them.
Cut the cooked, cooled, and peeled potatoes into smaller size sections, and using potato rice press them until you mash everything and there are no more big lumps. You also mash them by hand or fork or potato masher.
In a large bowl, add your riced potatoes. Add the flour, salt, and nutmeg, and with clean hands knead your dough until it is cohesive. Keep adding flour and kneading if needed until you have a cohesive clean dough that does not stick and is easy to work with and form into a small pillow and groove.
Cut your dough into 4 big pieces. Get one part to work with and cover the other so they don’t dry out. On a floured surface, Cut this part into two smaller parts and roll each into a long rope about 2.5 cm in diameter. And using a sharp knife or dough scraper cut the rope into 2 cm small pillows.
You can leave it as it is at this phase or add to it more grooves with a cheese grater or fork. For the traditional gnocchi shape with the grooves on one side, place a fork sitting face down on the counter and take the ball and place it at the top of the backside of the tines of the fork. With your thumb on the piece of dough, slide the gnocchi down the tines of the fork until you reach the counter. The gnocchi will turn under your thumb until it has grooves going around about 3/4 of the dough and a small inset divot where your thumb was. The same method uses the cheese grater instead of the forks. And you can also just press gently each pillow with a fork to create some simpler grooves.
Bring a big pot of very salted water to boil. And cook the gnocchi in batches so you don’t overcrowd the pan. It took me 4 batched to cook this recipe quantity. Let the gnocchi cook until it floats on the top. this means it is ready to remove. It will take between 3 to 4 minutes depending on the size.
Toss your gnocchi directly into your favorite sauce or you can drain and let it cool and store it in the fridge to use later.
Video
Notes
Serving sauce suggestion: add 1 tbsp of virgin olive oil with 1 tbsp of butter in a heated skillet on medium-low heat. Add 5 minced garlic cloves and 1 tsp of chili flakes and toss until fragrant. Add 1 cup of chopped kale and toss for a second Add 1 tbsp of lemon zest with ½ cup of lemon juice and toss everything together until the kale is wilted. Add the cooked gnocchi and toss till the sauce cover the gnocchi bites. Serve and enjoy!
Potato: I used russet potato in this recipe but you can use any other kind of potato even sweet potatoes. The amount of flour will slightly differ from one type to another. Potatoes can lose a lot of their weight after cooking (up to 40%) as a general guide 1 kg of uncooked potato will give you around 600g of cooked, peeled potatoes.
Flour: the flour quantity in this recipe is a starting point but depending on how much moisture your potatoes have you might need to use more. I also used whole wheat flour and had a successful result with it.
Store: you can store your cooked gnocchi for up to 1 week in the fridge. And blanch a little bit whenever you need to reheat. And toss with some oil in a pan. If you have any leftovers with sauce it can stay good for up to 3 days in the fridge.
Freeze: to freeze arrange your uncooked floured gnocchi into a single layer on a heavily floured tray. Let them air dry at room temperature for 1 hour up to 4 hours. Then transfer the tray as it is to the freezer for a minimum of 1 hour to freeze then you can transfer it to a Ziplock bag and store it for 2 months in the freezer. Whenever you need to serve, just cook the gnocchi directly from the freezer it will take an extra minute compared to the freshly cooked one to cook.