Homemade Gnocchi recipe is so simple yet tricky to get the right consistency. There are in fact several tricks to keep in mind for a perfect success. Find out how to prepare potato gnocchi with and without eggs, soft pads with a delicate flavor perfect for any sauce.
Ingredients
- Red potatoes 1 kg
- Flour 300 g
- Medium Eggs 1
- Salt up to taste
- Remilled durum wheat semolina to taste
How to prepare gnocchi
To prepare the gnocchi, start by boiling the latter: arrange the potatoes in a large pot and cover with plenty of cold water. When water is boiling, count about 30-40 minutes, depending on their size. Try the fork test and if the prongs enter the middle without difficulty then you can drain them.
Mash the potatoes on the flour that you have sifted on the pastry board and that you have placed in a fountain; there will be no need to peel them because the peel will remain inside the potato masher. Then add beaten egg together with a pinch of salt.
Mix everything with your hands until a soft but compact dough is obtained. Remember that if you work them too much, the gnocchi will become hard during cooking, so just knead the necessary time.
To shape the gnocchi, take a small chunk of the dough and roll it out with your fingertips to obtain 2 cm thick loaves; to do this, help yourself by flour the pastry board with semolina. Meanwhile, cover the remaining dough with a tea towel to prevent it from drying out.
Cut the loaves into chunks and, by applying a slight pressure with your thumb, drag them onto the rigagnocchi to obtain the classic shape. If you don’t have the rigagnocchi, you can use a fork and drag them onto the tines; also in this case, use semolina flour to prevent them from sticking.
When you want to cook them, you can pour them a few at a time in boiling water; when they come to the surface, the gnocchi are considered cooked and therefore ready to be drained and seasoned.
Gordon Ramsay Gnocchi Recipe
Ingredients
- Red potatoes 1 kg
- Flour 300 g
- Medium Eggs 1
- Salt up to taste
- Remilled durum wheat semolina to taste
Instructions
- To prepare the gnocchi, start by boiling the latter: arrange the potatoes in a large pot and cover with plenty of cold water. When water isboiling, count about 30-40 minutes, depending on their size. Try the fork testand if the prongs enter the middle without difficulty then you can drain them.
- Mash the potatoes on the flour that you have sifted on the pastry board and that you have placed in a fountain; there will be no need topeel them because the peel will remain inside the potato masher. Then add beaten egg together with a pinch of salt.
- Mix everything with your hands until a soft but compact doughis obtained. Remember that if you work them too much, the gnocchi will becomehard during cooking, so just knead the necessary time.
- To shape the gnocchi, take a small chunk of the dough and roll it out with your fingertips to obtain 2 cm thick loaves; to do this, helpyourself by flour the pastry board with semolina. Meanwhile, cover the remaining dough with a tea towel to prevent it from drying out.
- Cut the loaves into chunks and, by applying a slight pressure with your thumb, drag them onto the rigagnocchi to obtain the classicshape. If you don't have the rigagnocchi, you can use a fork and drag them ontothe tines; also in this case, use semolina flour to prevent them from sticking.
- When you want to cook them, you can pour them a few at a time in boiling water; when they come to the surface, the gnocchi are considered cooked and therefore ready to be drained and seasoned.
