Homemade Gnocchi

Homemade gnocchi, or potato pasta, is an incredible comfort food, and can be a great change for people who are tired of using semolina or wheat based pasta in their dishes. This recipe comes from Professional Cooking 7th Edition. We’ve scaled it down for 5 ounces of gnocchi, which should serve two people. The thing about gnocchi is, because it’s made with potatoes, you won’t need a lot to fill you up.

As a general rule, use one potato per person, and one egg for every two servings you want to make.

Homemade Gnocchi

Homemade Gnocchi Ingredients

2 potatoes (medium sized)
1 to 3 ounces of flour (the amount will vary based on humidity and other conditions in your area. Flour amounts will always vary when making any form of pasta.)
1 large egg
Salt and pepper to taste

Homemade Gnocchi Directions

Boil and peel your potatoes.
Use a food mill or a potato ricer to mill the potatoes. This will keep them from releasing too much starch and getting gummy.
Add in the egg.
Using your hands, mix in the flour until just dry.
Roll the dough into ropes. Cut the dough into even pieces.
Roll the dough pieces into balls.
If you have a gnocchi board, roll the dough across to imprint the pattern. If you don’t have one of these, that’s fine. You just won’t get the pretty pattern in the pasta. If you want one, you can usually find them for $5-10 at your local kitchen supply store.
Blanch the homemade gnocchi in salt water and shock them in an ice water bath.
Heat a saute pan with butter, and saute the gnocchi lightly, until just golden, moving consistently throughout the pan.
Season to taste with salt and pepper.

Serve with your favorite sauce. We served our homemade gnocchi with the marinara we use in our lasagna recipe, and topped it with freshly grated parmesan.