Confession: I haven’t made gnocchi since that summer cooking class I took with my bestie in 8th grade.
We always laugh about our memories of forgetting to separate dry & wet ingredients for dessert and making up songs about crusty flatbread. I made one dish after the class and then proceeded to slowly forget everything I learned.
And now I’m a food blogger. Ahh the irony. :)
I got re-inspired to make gnocchi by a combination of two things.
The first was some amazing gnocchi I had at a local Milwaukee restaurant at dinner with my friend The Frosted Vegan. It was so light and fluffy, like little clouds of pasta that melted in your mouth. I could’ve eaten 18 more bowls of it.
The second was all the dang Gordon Ramsey cooking videos I’ve been watching lately. Seriously, hours. I discovered a cooking video series of his on YouTube and binged watched them all. (Which was also the inspiration for these amazing eggs.) He may be known for yelling on his TV shows but it’s so fascinating to watch him cook because he does it with such passion.
In his videos, he made homemade gnocchi look so easy to make that I had to give it a try. Turns out it really is that easy!
Gnocchi is inherently simple requiring only potato, flour, and an egg (and salt & pepper of course but that’s a given). It cooks in minutes and freezes beautifully for future use.
The trick to light, pillowy gnocchi is to run the cooked potato through a potato ricer. Or if you’re like me and don’t have one, I ran it through the small side of my cheese grater and it worked perfectly. Sifting the flour also helps to keep things light.
I don’t have kids yet but I think this could be a fun thing for them to make. It’s a very hands-on process.
I’m including notes for two different ways I’ve served the gnocchi. In the photos above, I prepared it with arugula sautéed in olive oil and butter, fresh parsley, and plenty of Parmesan. The other way was with a simple cream sauce and fresh basil.
If you make the gnocchi, take a picture and share it on Instagram. Use the tag #thesimplefoodie, I’d love to see it!
Here’s the Gordon Ramsey video for a video tutorial -> video here
- 3 cups cooked potato (baked or boiled) run through potato ricer or grater (use leftover potatoes or make sure the cooked potato is cooled enough to handle)
- 1 c. all purpose flour, sifted
- 1 egg
- a hefty pinch of salt and pepper
- extra flour for rolling out the gnocchi
To prepare the gnocchi, combine the potato, sifted flour, egg, salt and pepper in a large bowl with clean hands. The dough may be slightly sticky and that’s okay. Flour a surface and knead the gnocchi dough a couple of times, adding a little more flour until the dough comes together and isn’t as sticky. Once the dough comes together, cut it into four sections. Roll each section out into a log with about an inch diameter. Cut the log into bite size pieces (about 1/2 inch wide) and place on a floured cookie sheet, making sure the gnocchi isn’t touching each other. Repeat for the other three sections. Then either cook the gnocchi or place the cookie sheets in the freezer until the gnocchi is frozen, then transfer to a freezer safe bag.
To cook the gnocchi, bring a large pot of salted water to a rolling boil over high heat. (<-super important; if the water is not hot enough, the gnocchi gets mushy) Add the gnocchi a couple of pieces at a time and don’t overcrowd the pot. The gnocchi cooks in just a few minutes and floats to the top of the water when it’s done. Remove with a slotted spoon and serve immediately with a sauce. To cook frozen gnocchi, use the same exact process with the frozen gnocchi. Do not thaw the gnocchi before cooking.
Notes for sauces:
- In a skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter, sauté handfuls of arugula until it is wilted, add fresh Parsley and gnocchi. Serve and top with plenty of Parmesan.
- Or for a cream sauce, heat 2-3 tablespoons of butter in a skillet. Whisk in 1-2 tablespoons of flour, then whisk in milk and/or cream (roughly 1 c.) until the mixture is smooth. Add more milk or cream if it looks too thick. Add salt and pepper and fresh basil or parsley. Serve and top with plenty of Parmesan.