This crispy potato pasta needs just a few ingredients you likely have on hand like potato, egg, and flour and toss them in your favorite veggies with garlic butter for added kick!
Simply make a dough, roll, boil and toss in veggies! While it takes a bit of time but the results are positively perfect!
Light and airy gnocchi are Italy’s most famous dumpling, and for a good reason—the little gnocchi made from potato go with almost any pasta sauce. Serve them as a side dish or with a more substantial sauce for a main course.
WHAT IS GNOCCHI?
Gnocchi, Italian for “lumps,” are dumplings made from mashed potatoes combined with just enough flour to hold the dough together. They’re formed by rolling the dough, which sometimes contains eggs as a binding agent, into a thin log and then cutting that into bite-size pieces. Ridges are sometimes added by pressing gnocchi against a fork or ridged wooden gnocchi board.
Several regions in Italy have their own variations with combinations of ricotta cheese, herbs, or spinach, the possibilities are endless.
HOW TO MAKE PERFECT GNOCCHI AT HOME?
It’s really simple to make these pillowy little dumplings at home. Lets break this in three steps:
TO MAKE GNOCCHI:
- Boil the potato with enough water until tendered. Drain and peel the potatoes. Once its is cooled mash it using a masher or potato ricer.
- Mix the mashed potatoes,egg,salt and pepper to smooth mixture. Add flour a little at a time, until dough forms.
- Allow the dough to rest for 30 minutes and roll it out into long ropes and cut into small pieces.
- Use a gnocchi board or even just a fork to create ridged pasta.
TO COOK GNOCCHI:
- Bring a pot of salted water to a rolling boil.
- Gently add pasta and wait until it floats to the top (about 90 seconds).
- Transfer to a drainer and rinse in cold water.
TO MAKE ROASTED GNOCCHI WITH GARLIC MUSHROOMS AND PEAS:
- Transfer the cooked pasta to a skillet with a bit of butter/olive oil and toss the gnocchi until crisp and golden.
- Heat some olive oil in pan and add lots of garlic.Saute for a minute and then add veggies(I have used mushrooms and peas) along with salt and pepper.
- After 2 minutes, add a tsp of soy sauce and hot sauce. Give a toss to mix well and add the roasted gnocchi and combine well.
TIPS TO MAKE PREFECT GNOCCHI AT HOME:
- Old, starchy potatoes, such as Russet and Yukon gold, make the best gnocchi.
- Boil your potatoes but drain them very well. Baked potatoes work in this recipe too.
- Ensure the potatoes are perfectly smooth once mashed or riced.
- Let the riced potatoes cool fully before making the dough—hot potatoes will cook the egg yolk.
- The less flour you use, the more tender your gnocchi will be. If the dough is very sticky, add just enough extra flour to make it workable.
- Leftover mashed potatoes aren’t ideal as they have other additives such as cream etc that will affect the consistency of your dough.
- Don’t overwork the dough, these should be soft and pillowy. Use a delicate touch.
HOW TO SERVE THESE GNOCCHI?
It can be served as a side dish or as the first course in a full Italian style meal!
The best part of this gnocchi is it go with almost any pasta sauce like a simple marinara sauce or pesto
HOW TO FREEZE THEM?
To freeze: Spread gnocchi on a baking tray and place in the freezer until they are completely frozen. Once frozen, store in a zip-lock up to 2 months. Do not thaw gnocchi. Cook frozen gnocchi in boiling water.
ROASTED GNOCCHI WITH GARLIC MUSHROOMS AND PEAS RECIPE:
INGREDIENTS:
1 lb russet potatoes
1 egg
1 cup flour + 1/4 cup flour if needed
salt to taste
1 tsp pepper powder
2 tbsp olive oil
3 cloves garlic,minced
1 cup mushrooms, thinly sliced
1/2 cup green peas
1 tsp salt
1 tsp soy sauce
1 tsp hot sauce
1 tsp pepper powder
DIRECTIONS:
- Boil the potato with enough water until tendered. Drain and peel the potatoes. Once its is cooled mash it using a masher or potato ricer.
- Mix the mashed potatoes,egg,salt and pepper to smooth mixture. Add flour a little at a time, until dough forms.
- Allow the dough to rest for 30 minutes and roll it out into long ropes and cut into small pieces.
- Use a gnocchi board or even just a fork to create ridged pasta.
- Bring a pot of salted water to a rolling boil.
- Gently add pasta and wait until it floats to the top (about 90 seconds).
- Transfer to a drainer and rinse in cold water.
- Transfer the cooked pasta to a skillet with a bit of butter/olive oil and toss the gnocchi until crisp and golden.
- Heat some olive oil in pan and add lots of garlic.Saute for a minute and then add veggies(I have used mushrooms and peas) along with salt and pepper.
- After 2 minutes, add a tsp of soy sauce and hot sauce. Give a toss to mix well and add the roasted gnocchi and combine well.
RECIPE NOTES:
- Old, starchy potatoes, such as Russet and Yukon gold, make the best gnocchi.
- Boil your potatoes but drain them very well. Baked potatoes work in this recipe too.
- Ensure the potatoes are perfectly smooth once mashed or riced.
- Let the riced potatoes cool fully before making the dough—hot potatoes will cook the egg yolk.
- The less flour you use, the more tender your gnocchi will be. If the dough is very sticky, add just enough extra flour to make it workable.
- Leftover mashed potatoes aren’t ideal as they have other additives such as cream etc that will affect the consistency of your dough.
Are you making this recipe? Then don’t forget to like and leave your comments for this recipe! I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara
Reach out to me at blendofspicesbysara@gmail.com and also you can follow me on FACEBOOK, INSTAGRAM ,PINTEREST,TWITTER to see what’s latest in my kitchen!