How proud would you be to serve your own handmade pasta for dinner? Serve this recipe with your favourite pasta sauce and wait for the "oohs" and "ahhs".
This is a simple, easy recipe for homemade gnocchi pasta. You don't require any special equipment or skill, you just need a few simple ingredients and time!
Place potatoes in a saucepan of cold water. Cover. Bring to boil over high heat. Reduce to low. Cook for 30 minutes or until soft when pierced with a skewer.
Let the potatoes cool for about 30 minutes, then peel with a small knife. If they're still too hot to handle, wear clean rubber gloves. Return potatoes to the pan.
Mash potato until just smooth, then press one-quarter of potato through a sieve into a bowl. Repeat in 3 more batches. Add salt and season with pepper.
Add flour. Mix to form a firm, slightly sticky dough. If it's too sticky, add a little more flour, but only a tablespoon at a time. Too much makes the dough heavy.
Dust a tray, lined with a clean, dry tea towel, with flour. Cut dough into 4 even portions. Roll each portion on a lightly floured surface to a 2cm-thick log.
Use a lightly floured knife to cut logs into 2cm pieces. Roll each piece into a ball. Place on the lined tray, making sure the gnocchi don't touch each other.
Gently roll, 1 at a time, over the back of a lightly floured fork. The ridges help sauce cling to the gnocchi and give them a traditional Italian finish.
--- WHEN READY TO SERVE ---
Bring a large shallow saucepan of water to the boil. Add one-quarter of the gnocchi. When they rise to the surface - after about 2-3 minutes - they're ready.
Use a slotted spoon to transfer to a baking tray, making sure there's a little cooking water still on the tray. This stops them sticking together.
Add gnocchi to your favourite pasta sauce and serve.
--- TO FREEZE ---
Storing: If you're not cooking your gnocchi immediately, dust them lightly with flour, cover the tray with a tea towel and set aside for up to 2 hours at room temperature or place in the freezer for up to 4 hours.To freeze for up to 2 months.
To freeze uncooked gnocchi for up to 2 months, sprinkle it with flour and place small portions (about 1 serve), in a single layer, in sealable plastic bags.
Technically you can use any potato, but the starchier varieties are the best. Potatoes with a blue/purple skin work very well!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (273g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 4 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 15.5mg||1 %|
|Potassium 1076.8mg||28 %|
|Total Carbohydrate 60.9g||18 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 54.7g|
|Protein 7.4g||11 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 274
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