Homemade Potato Gnocchi

My homemade, light and fluffy gnocchi recipe is a dish you really have to make just once in order to see how darn easy it is to create your own. These potato gnocchi are something that will exceed your expectations to the point that you will never want to go back to store bought again.  You’ll be hooked and you’ll never settle for less than these “melt-a-way gnocchi” which is exactly how one of my students described these little bundles of love. I want you to know how easily you can master this so make sure to watch my VIDEO that goes with this recipe where I take you step-by-step on how to make them including a Gorganzola Dolce Cream Sauce.

Yes, it does take some motivation but you only need about an hour after you bake the potatoes to make them. Once you start rolling out the potato ropes, cutting and then rolling them off a fork to make the little impressions …it’s a breeze! Not to mention when making the gnocchi you will end up with ample supply so you will be able to flash freeze the rest of what you don’t use for future dinners. You will be thrilled that all the hard work has already been done and now you just take them from the freezer to the boiling water, and then to the sauce. Enjoy! Make sure to watch my YouTube cooking show above that goes with this recipe and don’t forget to subscribe on my YouTube channel so that you can receive my latest cooking show releases!

Ingredients:

• 4.5 lbs. Russet Baking Potatoes (approx. 5-7 lg potatoes) use scale in produce dept.
• 2 cups all purpose flour
• 2 lg eggs
• 1 tsp. salt
• 1/4 tsp fresh grated nutmeg
• 1 recipe Gorganzola Dolce Cream Sauce with Fresh Thyme
• or 1 recipe Pasta Sauce Tomato Basil
• or 1 recipe video Pasta Sauce Tomato Basil VIDEO

Directions: Pre-heat oven to 400º

1. Wash and pierce potatoes
2. Bake potatoes for 1 hr. on middle rack until fork tender
3. Cool slightly so you can handle them, 20-30 min.
4. Slice potatoes in half and scoop potato flesh into potato ricer
5. Rice two halves at a time into ex-lg bowl
6. Repeat, ricing all the potatoes
7. Make a well in the middle of the potatoes then add in flour, salt and nutmeg into the well
8. Add in 2 whisked eggs
9. With a spatula mix just to incorporate ingredients
10. Turn out onto counter and kneading for 1 minute until ball forms…Do Not Over Knead
11. Cut ball into 8 wedges, take one section at a time rolling out into a long rope
12. Slice rope into 1/2″ pieces, roll each potato piece off a fork to form indentations
13. Continue to do this until you go through all the potato dough
14. Bring large pot of salted water to a low boil
15. Add in gnocchi continuously, a few at a time, into boiling water
16. Using a slotted spoon gently give a swirl to help them not to stick to the bottom
17. NOTE: the boiling water should not be a full rapid boil but a low one
18. As soon as they float to the top remove with a slotted spoon and add to your sauce
19. Place the gnocchi you are not cooking right away onto cookie trays covered in parchment and flash freeze until solid, approx. 2 hrs.
20. Once completely frozen place gnocchi into Ziploc baggies and place back into freezer
21. When you are ready cook flash frozen gnocchi go directly from the freezer to the boiling water, give a couple of stirs so as not to clump at the bottom. NEVER thaw first or leave on counter too longer especially marble or granite because they will thaw quickly