Eating homemade potato gnocchi is like taking a bit out of a little cloud. Pillow-y, tender, yet hearty, this pasta picks up sauces and flavours like a pro, serving sophistication while cooking in half the time. Whether you’re pairing it with marinara or meat sauce, a creamy one-pan dish, or even a hearty soup, gnocchi recipes are easy impressive and delicious!
So if you’re looking for some Italian comfort food, give his homemade gnocchi recipe a try! We promise you’ll never go back to store-bought gnocchi again.
Fork method – You can roll gnocchi over a fork (dip the fork in flour to prevent sticking). Push the piece of dough down and off the fork with your thumb. A fork gives them a more pronounced shape.
Gnocchi paddle is a special tool made for forming gnocchi. It forms gentle ridges as you push and roll the piece of dough down the paddle. You don’t need one to make gnocchi.
Finger indent method – you could simply poke each gnocchi in the centre with your fingertip and keep the shape very simple. This works great if you’re sauteeing since they lose their ridges anyways.
What is Gnocchi?
Gnocchi is an Italian pasta made with potatoes, egg, and flour. They are essentially Italian potato dumplings. Sometimes ricotta is added or even used instead of potatoes.
Can I Substitute Ricotta?
You can leave out the ricotta altogether if you prefer, but it makes the gnocchi more tender.
Can I use leftover potatoes?
You can use leftover boiled potatoes or baked potatoes.
Note: To freeze, place uncooked gnocchi in a single layer on a heavily floured parchment-lined baking sheet, letting them air dry at room temperature for at least 1 hour before transferring to the freezer.