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Potato Gnocchi 1 – 2 – 3

Potato Gnocchi can be hard to find in some grocery stores, but never fear you can make your own homemade potato gnocchi. It is very inexpensive to make, and you can feed a very large family on a big pot of potato gnocchi. Have you ever had left over cooked potatoes? This is a great way use those potatoes up and still make a filling and did I say inexpensive meal?



The first time I had ever made potato gnocchi was at a cooking class when I was working at Whirlpool. Whirlpool in Benton Harbor, has this magnificent kitchen that they have cooking classes in. Potato Gnocchi was one of the dishes that we made there. While it is a little messy, you are going to find that this is an easy and versatile pasta. You can use this gnocchi in a recipe, or you can use any sauce that you like. I love a dish like this because it can really help you extend left over sauces. I am going to finish this gnocchi up with a little butter and Parmesan, but you could use some left over pasta sauce, or make up some Alfredo sauce and have a wonderful dish.

Potato Gnocchi 1 - 2 - 3

  • Author:
  • Recipe Type: Pasta Recipes, Side Dish Recipes
  • Prep time: 25 minutes
  • Cook time: 10 minutes
  • Serves: 10
Potato Gnocchi 1 - 2 - 3

Make your own homemade potato gnocchi, this is an inexpensive pasta dish you can make any night of the week.

Ingredients

  • 2 pounds of Russet potatoes
  • 3 cups of flour
  • 1 egg
  • salt

Instructions

Boil potatoes for about 10 - 15 minutes. Use a small to medium sized potato (larger potatoes will take longer to boil). You can leave the skins on while boiling the potatoes. When the potatoes are fork tender let the potatoes cool until they can be handled comfortably. Peal potatoes and place into a medium sized bowl. Use a potato masher to mash the potatoes until they are of a smooth consistency. Turn mashed potatoes onto a large board. Make sure that you have let the potatoes cool enough so when you add the egg it won't immediately cook. The potatoes are cool enough when you can handle them easily with your hands.

Add 1 to 1 1/2 cups of flour to the potatoes, make a well on the center of the flour, and add 1 to 1 1/2 teaspoons salt. Add 1 egg to the flour, and mix egg into the potato and flour mixture. When all of the flour has been fully incorporated into the potato mixture add remaining flour. Mix until all of the flour is absorbed, this should have the texture of bread dough.

Take a small portion of the potato gnocchi dough and roll into a long tube. Using a knife cut the tube into 1/2 inch pieces. To make the classic gnocchi shape take a piece of gnocchi and roll it across a fork to leave the impression of the fork tines into the dough.

Cook gnocchi by boiling in a large pot of salted water for about 2 to 3 minutes, or until the gnocchi floats.

You can finish your gnocchi with a simple butter and Parmesan cheese topping if you like. For this take about 2 cups of cooked gnocchi, and place in a bowl, and add 1 1/2 tablespoons of butter, 2 teaspoons of Parmesan cheese, and mix together well.

This recipe makes quite a bit of gnocchi, you can leave the gnocchi until and in air tight container for up to 48 hours so you can cook it during the next day or two. You can also cook the gnocchi and re-heat it later. I think it is best to cook the gnocchi just before serving.

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  • Amy

    I only have white potatoes. Do you think that will be oK?

  • Camille Treibel

    Benton Harbor! I have an aunt(Virginia Ott) and her family that lives there and oh about 40 years ago(man…I am old) I visited there with my dad, stepmom and foster sister. Thanks for this recipe! I am going to use it to make the Olive Garden Soup. That looks so delicious!

  • Sheri Richter

    What a great video! You made it looks so fun and easy. Thank you!

  • Apick

    Need the rest of the recipe from Olive Garden so I can make the chicken soup with the Gnocchi.

  • Richard Blaine

    I am really BIG into Italian dishes and I LOVE Potato Gnocchi! Your dish looks delicious! I am really hungry now and wish I had some of this!

  • Debi

    Good recipe..I’ve been doing this for years. Great to do with the kids. They LOVE to “roll out the snakes”! Since it can get a bit messy we tend to make a ton of it at once. They freeze very well. Just lay on a cookie sheet till frozen and transfer to a freezer bag. No need to defrost. Add to rolling salted boiling water and cook until it floats plus a minute more. Perfect!

  • Stamper1004

    Awesome! Can’t wait to try it! I made the Olive Garden gnocchi soup with store bought gnocchi and that was excellent! I bet it will be even better with home made gnocchi! : ) This kind of reminds me of when I made lefse, only in balls!?

    • http://www.copykat.com Stephanie

      This makes a lot of gnocchi so you will be enjoying it for several evenings.

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