Help!! Anyone got a foolproof recipe for Gnocchi??

Question

Hi!! Has anyone got a really easy recipe for gnocchi?? Theres heaps online but each so different, I'm looking for a straightforward, simple recipe that cannot fail..lol...
Amanda :)

Answer 1

There really isn't any foolproof recipe for Gnocchi,, I make them all the time, and they just do not have a foolproof recipe.. The potatoes is what can make them soft one time or dry another. The gnocci will change with the variety and age of potatoes used. Use a good potatoe, like a new potatoe that will not hold a lot of water the older the potatoe the more water it will retain and your gnocchi will come too soft.. When the gnocchi are too soft, they are hard to work and will not come out good. When this happens most women then keep adding flour and never get them right. So do spent a little more for your potatoes... you just keep making them and you will learn what works best for you.
Boil some potatoes.. they say not to peel them but I always do.. it works best for me.. Drain real good and mash them when they are hot, it is difficult to mash potatoes when they are cold.
My secret ingredient.. (my Italian Mother's secret really) >> add some butter and graded Romano cheese to the mashed potatoes and a pinch of some salt.. and one egg. Taste the potatoes, they should be nice and seasoned but not too much.. Many recipes do not include this step.. this is what makes mine so special.
That add your flour, only had enough flour for how much flour the potatoes take, in other words, when the dough forms a ball stop. Keep the dough soft but not too soft. Work quickly.. cut quarter pieces at a time and roll them into long tubes.. Keep work area and dough floured.. cut them into an inch or so and them just roll them on the tines of a fork.. In Italy, We had a special basket to roll them and get those ridges... When they are rolled place them on the kitchen table onto a floured tablecoth..Boil them in salted boiling water til they rise to the top. Drain and Server.
To Freeze >> Freeze them on trays, or cookie sheets and then when frozen store them in plastic zip-lock bags.. I freeze them in individual servings.. so that I can take one serving at a time.
Hope I was some help. I know this is not a recipe per say, but if you do as I say, you should have marvellous delicious Gnocchi.. Do not give up, just start practicing with 2 potatoes or so.. until you get it right and can go off and make then bigger batches.. I have been making gnocchi now for 36 years.. Remember most of the women in Italy made gnocchi weekly and never had a recipe but went by touch and feel and love.. Cook with Love and everything will work out and your family will love them.. Oh when you serve them, serve them with a real nice home-made Ragu sauce with Ground meat.. Buon Appetito
Enjoy.

Answer 2

Gnocchi (Potato Dumplings)

Makes 4 servings

Ingredients:

2 1/2 pounds baking potatoes (about 4)
3 large eggs
3 teaspoons salt
pinch nutmeg
2 1/2 cups all-purpose flour, plus more as needed

Preparation:

Cook the potatoes in a large pot of boiling water until a fork easily pierces the center. Peel the potatoes. (To make the peeling of the hot potatoes a little easier, hold the potato with an oven mitt or kitchen towel and scrape out the flesh with a spoon.) Pass the potato flesh through a ricer or food mill. As you are ricing the potatoes, let them fall evenly in one layer onto a large pan,; this helps the potatoes cool and reduces excess moisture. Let cool, about 15 minutes.

Transfer the potatoes to a clean workspace and pull them together, making a well in the center. Crack the eggs into the center; add 1 teaspoon of salt and a pinch of nutmeg. With your fingertips, work the potato and egg together to make rough dough. Sprinkle 1 cup of flour over the potato mix and gently combine. If the dough feels wet, add a bit more flour (up to 1 1/2 cups). Knead the dough until it is smooth and uniform, 3 to 4 minutes. If you are uncertain about the dough, pinch off an inch piece and boil it. If it is mushy you will need to add a bit more flour.

Form the dough into a rectangle and cut it into 8 equal pieces. On a flat workspace, roll each piece into a ropelike cylinder, about 18 inches long and the width of your finger. This can be awkward at first, but glide your fingers out over the dough, working it back and forth while gently pulling outward. Lightly dust each piece with flour.

Place 2 lengths of dough horizontally in front of you. With a knife, cut across the dough to make 3/4 inch pieces. Repeat with the remaining lengths. Spread the gnocchi in a single layer on a tray so they don’t stick together.

To cook the gnocchi, bring the water to a boil with the remaining 2 teaspoons of salt. Gently add the gnocchi to the lightly boiling water and cook until the gnocchi float back up to the surface, 2 to 3 minutes.

Answer 3

Gnocchi 'Alla Romana'
Ingredients
1kg Desirée potatoes
150g plain flour
100g semolina
2 large eggs
pinch of freshly grated nutmeg
Salt, and freshly ground pepper
100g unsalted butter
250ml double cream
120g Parmesan cheese, grated
Method
1. Cook the potatoes in their skins in a large pan of salted boiling water until tender. Drain and peel while still hot.
2. Mash the freshly peeled potatoes and quickly fold in the flour, semolina and eggs to make a soft dough, adding the nutmeg and seasoning with salt and freshly ground pepper as you go. Allow to cool.
3. Preheat the oven to 190°C/gas 5.
4. Roll the dough into long 'tubes' around 2cm in diameter. Cut the tubes into pieces 2-3cm in length. Press each piece of dough over the back of a fork to make indentations, forming the traditional gnocchi shape.
5. Bring a large pan of salted water to the boil and add in the gnocchi. Cook until they rise to the surface. Remove with a slotted spoon and drain well.
6. Use some of the unsalted butter to generously butter an ovenproof dish. Place the gnocchi in the buttered dish and drizzle over with cream. Dot with the remaining butter and sprinkle with the Parmesan.
7. Bake in a preheated oven for about 15 minutes until golden. Serve straight away.
Nice and easy but very delicious!!

Answer 4

FYI - they will float when they're done

Gnocchi

4 medium potatoes, peeled
1/2 cup grated Romano cheese
1 egg, beaten
1/2 teaspoon ground black pepper
2 cups flour

Place potatoes in a large saucepan with enough salted water to cover. Boil until tender. Cool, peel and mash or rice into a large bowl. Add Romano cheese, beaten egg and pepper. Mix well, adding just enough flour to keep mixture from sticking.

Turn out onto a lightly floured surface and roll into a rectangle 1/2 inch thick. Cut into 1 inch wide strips, then cut each strip into 1/2 inch dumplings. Press with a fork to create a pattern and slight indentation.

In a large pot, bring lightly salted water to a boil. Drop dumplings into pot and cook for 4 to 7 minutes, or until tender; cook in batches. Remove with a slotted spoon. Serve warm with butter or spaghetti sauce.

Answer 5

hmm difficult to make gnocchi especially with potato easier to by it
i've tried on many occasions using different recipies and i usually end up with potato soup...

Answer 6

http://allrecipes.com/recipe/gnocchi-i/detail.aspx

plus you can adjust the serving sizes on this site

Answer 7

try Foodtv.com
They have a ton or receipies...you will have to look through them to see which one you like.
Good Luck!

Answer 8

Buy it from tesco