HOME MADE POTATO GNOCCHI


HOME MADE POTATO GNOCCHI

Serves: 4 to 6

Prep Time: 45 minutes

Cooking: 10 minutes

Once you have tried homemade potato gnocchi, you will never want to buy them again! It’s not a long process once you have mastered it. You’ll love how fresh and tasty these homemade gnocchi are. In this recipe, the sauce is simple and made with fresh green peas, but you can choose any sauce you like, such as tomato sauce, gorgonzola sauce, ragù, pesto or whatever you prefer!

 Ingredients

For the gnocchi

1 kg / 2 lb potatoes* 

200 gr / 8-9 oz all-purpose flour and more for working dough

2 egg yolks

rice flour to roll gnocchi

1 handful grated parmigiano cheese

salt

black ground pepper

For the sauce

3-4 slices pancetta diced

200 gr / 2-3 cup green peas boiled or frozen

150 gr / 1 cup pecorino romano

2 fresh spring onion

extra virgin olive oil

black ground pepper

Directions

In a large pot, cover potatoes with cold water and boil them with the skin on for about 20 minutes over medium-high heat.
Cook until tender. The potatoes are done when you can easily stick a fork through them. Don’t over boil the potatoes because they will be too mushy and hard to work with. Drain the potatoes and let them cool before peeling. Pass peeled potatoes through a potato ricer into a large bowl. Then, put the riced potatoes onto a wooden board or countertop.

Make a well in the middle of the riced potatoes where you will add the egg yolks, flour, parmigiano cheese, 2-3 pinches of salt and a sprinkle of ground pepper. With a fork, slowly start to incorporate the eggs with salt and pepper. Then, gently start to incorporate flour into the riced potatoes.

At this point, you can use your hands to knead until all the ingredients are well mixed and the dough is soft. Knead for about 3-4 minutes, but don’t over mix it. The dough should have an airy texture, not dense. Add more flour if the dough is too wet, but be careful because too much flour will give the gnocchi a gummy texture.
Make a ball with the dough and start to roll the gnocchi out as follows:

  • drizzle rice flour (it absorbs excess liquid) on the kneading surface and take a piece from the dough;
  • with the palms of both hands, roll the piece of dough on the floured surface into a rope about 3/4 inch in diameter;
  • cut the rope into small, one-inch squares.

As you make gnocchi, spread them on a baking sheets and sprinkle them with a little more rice flour. Repeat until you run out of dough, re-flouring the work surface as needed.
Prepare the sauce by covering the bottom of a pan, large enough to hold all the gnocchi (30 cm diameter), with extra virgin olive oil. Sauté the bacon and the green peas until they are soft and fully cooked, about 10 minutes.

Bring water to a boil in a large pot and add coarse sea salt. Put 1/3 of the gnocchi in the water and lower the heat. The water should boil with small bubbles so the gnocchi can be seen floating on the surface. Cook the gnocchi for a few minutes. They are ready when they float to the surface of the water. Scoop up the gnocchi with a small strainer and drain them very well trying to remove as much liquid as possible. Place the cooked gnocchi in the pan with pancetta and peas. Sprinkle with pecorino romano and green onion.

Cook the rest of the gnocchi in batches as before, transferring them to the pan and dressing them with pecorino romano and green onion as before. Serve warm.

NOTE:

Choose dry potatoes. Old potatoes work the best. Some tricks to keep the potatoes from getting too wet include:

  • Boil the potatoes with the skin on. The skin protects the potato from absorbing too much water.
  • If the potatoes still look too wet after boiling, bake them with their skin on a low temperature )100°C to absorb excess water for about 15-20 minutes.
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