Making homemade potato garlic gnocchi is a fun and satisfying project! Here’s a simple recipe to guide you through the process:
Ingredients:
- 2 pounds (about 900g) russet potatoes
- 1 large egg
- 2 cups (240g) all-purpose flour (you may need a little more for dusting)
- 2 cloves garlic, minced
- 1/2 teaspoon salt (or to taste)
- A pinch of freshly ground black pepper
- Optional: Freshly grated Parmesan cheese for serving
Instructions:
-
Cook the Potatoes:
- Place the potatoes (unpeeled) in a large pot and cover with water. Add a pinch of salt to the water.
- Bring the water to a boil and cook the potatoes until they are tender when pierced with a fork, about 20-30 minutes depending on the size.
- Drain the potatoes and let them cool slightly before peeling.
-
Prepare the Potato Mixture:
- Once peeled, mash the potatoes well with a potato masher or use a potato ricer for a smoother texture.
- Spread the mashed potatoes on a clean work surface and allow them to cool completely. This helps prevent the gnocchi from becoming too sticky.
-
Make the Dough:
- Once the potatoes are cooled, make a mound with them and create a well in the center.
- Crack the egg into the well, and add the minced garlic, salt, and pepper.
- Gradually add the flour to the potatoes, mixing as you go, until a dough begins to form.
- Knead the dough gently until it is smooth and soft. If it’s too sticky, you can add a little more flour, but be careful not to overwork it or your gnocchi will become tough.
-
Shape the Gnocchi:
- Divide the dough into 4 portions. Roll each portion into a long rope, about 3/4-inch in diameter.
- Cut the ropes into 1-inch pieces to form the gnocchi.
- To give them their classic shape, roll each piece gently on a fork to create ridges, or you can use a gnocchi board if you have one.
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Cook the Gnocchi:
- Bring a large pot of salted water to a boil.
- Gently drop the gnocchi into the boiling water, being careful not to overcrowd the pot.
- Once the gnocchi rise to the surface, let them cook for another 2-3 minutes. Remove them with a slotted spoon and set aside.
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Serve:
- You can toss the cooked gnocchi in some olive oil or melted butter, sautéing them for a few minutes to get a slight golden crisp on the outside.
- Sprinkle with freshly grated Parmesan cheese and serve with your favorite sauce.
Enjoy your homemade potato garlic gnocchi! Would you like any suggestions for sauces or variations?
