Teresa's Recipes
Handmade Gnocchi
Experience the delight of homemade gnocchi—light and fluffy pillows of potato goodness that melt in your mouth. These tender dumplings are often served with a luscious sauce, making them a comforting staple in Italian cuisine. Originating from the northern regions of Italy, gnocchi have a rich history dating back to Roman times, where they were made with a variety of ingredients, including bread and flour. Today, they shine as a versatile dish that can be paired with rich marinara, vibrant pesto, or a creamy Alfredo sauce, each bringing its own character to the table. Enjoy them with a sprinkle of fresh basil and Parmesan for an unforgettable meal.
Ingredients
- 2 pounds, preferably Russet or Yukon Gold Potatoes
- 1 1/2 to 2 cups, plus extra for dusting All-purpose flour
- 1, beaten Egg
- 1 teaspoon Salt
- 1/4 cup, chopped Fresh basil
- 1/2 cup, grated, plus extra for serving Parmesan cheese
- 2 tablespoons (for serving) Olive oil
- 2 cups (for serving) Marinara sauce
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Calories: 320
- Fat: 5g
- Carbs: 62g
- Protein: 9g
- Sodium: 300mg
- Sugar: 1g
Instructions
- Boil the potatoes in a large pot of salted water until tender, about 20 minutes. To test, a fork should easily pierce through.
- Drain the potatoes and let them cool slightly. Once cool enough to handle, peel off the skin and mash them using a potato masher or ricer for a smooth texture.
- In a large mixing bowl, combine the mashed potatoes, 1 1/2 cups of flour, beaten egg, salt, grated Parmesan cheese, and chopped basil. Mix until the ingredients are well combined and a dough forms. If the dough is sticky, gradually add more flour until it reaches a workable consistency.
- Transfer the dough onto a floured surface and gently knead it until smooth, being careful not to overwork it to maintain the light texture.
- Divide the dough into small portions. Roll each portion into a long rope, about 1/2 inch thick. Cut the ropes into small pieces, about 1 inch long. Use a fork to create ridges on each gnocchi, which helps the sauce cling better.
- Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water. They are ready when they float to the surface, about 2-3 minutes.
- Remove the cooked gnocchi from the water using a slotted spoon and transfer them to a serving dish. For added flavor, drizzle with olive oil to prevent sticking.
- Serve the handmade gnocchi with your choice of marinara sauce, pesto, or creamy Alfredo sauce. Garnish with additional grated Parmesan cheese and chopped basil, if desired.
Tips
- For extra flavor, consider adding minced garlic or sautéed onions to your sauce.
- Feel free to experiment with different herbs such as thyme or sage in the dough for a unique twist.
- To freeze gnocchi, place them in a single layer on a baking sheet. Once frozen, transfer them to a zip-top bag. Cook from frozen, adding an extra minute to the cooking time.