Easy gnocchi recipe | Homemade potato recipes | Jamie Oliver (2024)

FAQs

What kind of potatoes are good for gnocchi? ›

I find baking potatoes to be dry and floury. My favorite potatoes for gnocchi are Yukon gold or other yellow potatoes. They have a rich, buttery flavor and a creamy, fluffy texture. Flour: A judicious amount of unbleached all-purpose flour helps to turn the potatoes into dough.

The secret to the lightest, most tender potato gnocchi is to bake the potatoes instead of boiling them. A baked potato is dryer than one that has been boiled, which means you avoid having to add more flour to the dough to account for excess moisture, a practice that leads to over-kneaded, tough gnocchi.

Unlike potato gnocchi, Roman gnocchi (Gnocchi alla romana), are made with semolina instead of potatoes and flour, that's why they are also called Semolina gnocchi. Roman gnocchi are shaped differently than potato gnocchi.

Your gnocchi may be mushy because of any or all of the following reasons: boiled the potatoes instead of baked them. used waxy new potatoes with too much moisture in them. not used eggs to help texture.

Nutritional Value

Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.

The bottom line: Potato labels refer to the color of a potatoes' flesh; potatoes labeled “gold” or “yellow” are not Yukon Gold potatoes, but they can be used in place of Yukon Gold potatoes in recipes.

Don't overwork the dough: When making gnocchi dough, it's important not to overwork it. Overworking the dough can make the gnocchi tough and chewy. Mix the ingredients together just until the dough comes together, and then stop mixing! You're not kneading bread here.

Because you don't cook your roux (flour and oil mixture) long enough. You need to cook it at least long enough to start a bit of browning to remove the raw flour flavor. How do you know when gnocchi dough is ready? Simple, it doesn't stick to the wooden board.

Egg yolk added to your gnocchi dough helps improve texture, and keep it together while cooking. Gnocchi is traditionally made with eggs in Veneto and no eggs in Piedmont, the two Northern Italian regions famous for gnocchi. We vote for egg yolks at the rate of 1 per (500g) 1 lb of uncooked potatoes used.

It can be sauced and served in typical pasta style or tossed with fresh veggies for a lighter dish. Gnocchi can be added to soups and stews, fried until crispy or roasted in the oven with meat and vegetables for a sheet pan dinner.

What kind of sauce do you serve with gnocchi? ›

I've put together a roundup of my favorite sauces for gnocchi. Rose, cheesy mushroom, one-pot meat, pumpkin, pesto alfredo, and even Thai sauces for gnocchi can transform your simple package of potato gnocchi into a quick and delicious meal.

Boiled gnocchi can be a bit stodgy, a bit slimy, a bit heavy… fried gnocchi is perfectly crispy and fluffy and light and toasty and all sorts of other lovely adjectives.

Gnocchi can disintegrate for a few reasons. You might not have added enough flour or egg, or you may have overboiled them.

The perfect gnocchi are made with starchy and aged potatoes and here's why. The higher the water content of your potato, the more flour you will have to add when making potato gnocchi. Adding excess flour will make your gnocchi hard and rubbery and you that's not what you want.

Resting gnocchi requires little more than a tray, a cloth, and, perhaps, a timer. On the clock, 30 minutes is practically nothing — but, on your gnocchi, that time span is everything. Once you cut and shape your gnocchi into those individual, signature pieces, you should let them rest for roughly 30 minutes.

To make gnocchi, our grandmothers and mothers prefer mealy potatoes, rich in starch, and slightly aged as they lose more of their water content over time. Old potatoes does not mean germinating potatoes, but drier potatoes which provide a dry and compact dough. Stay away from waxy potatoes that have a hard pulp.

Gnocchi are Italian potato dumplings made with eggs, flour, and potatoes. Our homemade gnocchi recipe is freezer-friendly and delicious when topped with all kinds of sauces.

Use: Brushed potatoes are suitable for roasting, baking, boiling, turning into mash or gnocchi and adding to soups. In Season: Available all year. The Victorian season for brushed potatoes is from December until May, then it moves to NSW and Queensland.