Mash the potatoes using a potato ricer or masher, then tip onto a large clean board. Against a white backdrop, I practically become invisible. Dammit woman, I have a vacuum. Gnocchi is my favorite kind of pasta, but I have only had the vacuum packed kind from Trader Joe’s. I used this recipe my first time making gnocchi, and it was enormously successful. Do you suppose I could omit the egg from your recipe and expect reasonable results? Then I hand smashed the grated potato some more with a potato smasher. Great recipe and instructions! I am so glad to hear it’s not just me who found gnocchi impossible to make the first time. OMG – I LOVE GNOCCHI. It’s a very clear video, very instructive. Slice into 3cm lengths – this is your basic gnocchi. and it occurred to me that the food grinder attachment would probably do the trick too. Delicious! Thank you so so much for this recipe. Cris — Offered to buy you a vac?! The plus is now I have 2 baking trays full of frozen gnocchi to eat at a moments notice! LOVE the recipe. however, i want my gnocchi to be meltinyourmouth like the ones at artisanal… any suggestions? have it be a procedural issue and give up entirely when there’s a great recipe like Been wanting to make homemade gnocchi for awhile now and always thought it would require me to invest in another kitchen tool I may only use once… I was actually thinking about putting the potatoes through the KitchenAid grinder attachment that I never use, but it’s good to know that the grater method works. Especially if you’re serving other things, like a big ol’ salad or olives and cheese, as we did. The potato starch adds a chewy texture that my family loves. I first attempted this using the grating blade on a food processor, but it didn’t work well. I cook them in 2 batches so they don’t get over crowded in the pot (they start to float in less than 2 minutes). A simple tomato sauce makes these soft, delicate Gnocchi a delicious Dinner idea. Potatoes, no matter solid they may seem, are about 85 percent water. Prick the potatoes all over with a fork, and bake them on a baking sheet for 45 minutes to one hour, or until they are fork-tender. My husband went back for thirds! I used a gnocchi recipe from Project Chef – an amazing children’s cooking program in Vancouver, BC where the recipes are easy to prepare and tasty. Get this: you grate the potatoes. Think I could make this vegan, with an egg substitute? they didn’t fall apart and turned out so light as to be almost nonexistent! I made this with steamed Yukon gold potatoes. Any suggestions for that? Does that sound right? After grating the baked and peeled potatoes, you knead in some flour, salt and an egg, and your dough is complete! Deb. I used a recipe from Food Network’s Alton Brown. I highly suggest them to one and all. They looked good on tv but when I made them they weren’t as good. That’s because I’m a vegetarian, no eggs even. Step 1, Bake the potatoes: Preheat oven to 350°F. I digress. ?Pie.She uses a juicer with grater attachment. I love this recipe. Using a wide blade and folding the mass prevents the use of excessive flour. Basically one cup of instant potatoes, reconstituted with one cup boiling water, let cool, one beaten egg and 1 and a half cups of flour (I didn’t measure the flour because I tripled the recipe, but add to make dough fairly stiff.) Well, I have a reason, and his name is the Amateur Gourmet. Miss Sassy — It’s because I never make and almost never, ever eat mashed potatoes. Anybody have a recipe for taro fritters with all those delightful crunchies on the outside? New visitor… LOVE the site. I made these tonight, and they turned out wonderfully. so I tried it today, and I’d say it went quite successfully. OK, then! It’s hard for me to understand why it would be chunky. Once you add the eggs, flour and seasonings and then knead the dough, you work 99% out. Cook the gnocchi 2 portions at a time so they’re less likely to break up. The downside is you have a more flour-y pasta, but if you like that sharp shape, this is the way to go about it. I feel like I’m a little late to the gnocchi party – and to date, I haven’t made potato ones – but I thought I would share a gnocchi recipe I love. Yes to a food processor grater. The directions were easy to follow and it turned out great. I didn’t make the fork marks though, since I was afraid to make the little dears too dense. Did you use another kind? Beautiful gnocchi! Glad you’ve shared your new technique! I lack rationality. The dough was always too sticky and tasted like flour than the ymmy goodness it should be. Is it possible your potatoes weren’t cooked enough? The rest of the potato grated much easier on a cheese grater – I found it easier to grate BEFORE peeling it. I made this tonight for my boyfriend and got rave reviews. But, I’m going to try them this time with Russet’s. 1 whole nutmeg, for gratingÂ, To rustle up a quick tomato sauce, simply fill a baking dish with ripe cherry tomatoes on the vine, leaving the vine on to add flavour as they cook. An utter and complete disaster that embarrassed me in front of my mother-in-law. (I find gnocchi fantastically filling, so it was PLENTY.) Looking forward to trying this one for tomorrow’s lunch with hopefully much improved results :) Thanks for an awesome blog! I cooked them in boiling salted water then I fried them a little in butter and some pub cheese that was in the refrigerator and then added some Parmesan cheese with each plate. As a result, I bet I undercooked, & the result was gummy, heavy, & Calexico had to come to the rescue for dinner (always a great rescue, granted). This post was exactly what I needed. Remove with a slotted spoon and toss with the Quick tomato sauce below, then finely grate over a … 4) Make baby food I’ve only been privy to it for a few months, but clearly I’ve started searching the archives. I was surprised to learn that the word “gnocchi” is derived from the Italian word for “knot,” as in a knot of wood, because I always found them to be soft and pillow-like. Scatter a thick layer of rock salt into a roasting tin, sit the … I’ve been a lurker ever since your column on NPR. Can’t wait to try these…. Ended up juts being disappointing, mushy slops of potato. Knead on a flour-dusted surface for a few minutes until pliable, then divide into 4 equal pieces and roll each into a sausage about 2cm thick. At least now I can try your grater trick! To cook the gnocchi, place them into a pot of boiling and well-salted water. I wish I had sought your wisdom an hour ago, I “smartly” put my potatoes in the food processor and the resulting paste just laughed at the flour I tried to dough it up withr…so now it’s in the trash and new potatoes are on the stove. For Sunday night’s Soprano premiere, I mixed freshly-boiled gnocchi with homemade pesto, which was crazy delicious but with a fairly low originality quotient. Oh… my… gosh. Paired it with Ina Garten’s basil pesto recipe and lots of parmesean. Go wild with it, but only if you can accept that you may never boil gnocchi again. I saw this here a few days ago and I just HAD to try it. Pretty much, they only need to be cooked one minute beyond the point when the water boils. Just a few days after my disaster, Adam mentioned that he’d gone out and bought a ricer for the express purpose of making gnocchi but was still disappointed in the results! Fingers crossed…. Armed with your advice, though, I’m going to try it again, just as soon as my new gnocchi board arrives! I totally get how you felt about making gnocchi. And the fork was easy since the starchy, oven-baked potatoes naturally fell apart nicely. I add the flour ASAP. So.. yes.. after stalking your blog, loving your chocolate brownies, and clicking “Surprise Me” about 50 times, I came across this recipe and will be making it today even though it’s about 500 degrees in NYC and I have no air conditioning. Absolutely love your site!!! Yum yum. Using just a handful of cheap ingredients, it’s quick to cook, and total comfort food. Deb of Smitten Kitchen had all but given up on ever making good gnocchi at home, until recently coming across an ingenious technique: "Get this: you grate the potatoes. Great recipe, turned out delicious, what fun to roll out the little balls and so much easier than rolling out pasta or ravioli! Dump the dough and any remaining floury bits onto a slightly floured surface. On a cold Sunday afternoon, we were looking for a kitchen project. Thank you! The gnocchi were incredible – so light, pillowy and delicious! Tried it in the Kenwood and it was brilliant. I posted about the pesto we made to go with it in a separate post, and as promised the gnocchi … Beautiful dish and gorgeous photography. holy moly. It cooked very quickly. It was my first time making gnocchi and they came out perfect, light and pillowy and so much better than any store bought gluey gut bombs. The Joseph Joseph helix potato ricer. If the test batch falls apart, or is otherwise too heavy, try solidly freezing the rest, uncovered, for a couple of days. I love the grater idea, brilliant! If one can substitute sweet potatoes for Russets…I’m going to have to try purple potatoes! I haven’t tried this recipe…maybe I’ll be brave enough to give gnocchi one last try. I just made these and I think it turned out well. I used my cheese grater last weekend to make pumpkin gnocchi and it turned out amazing. Come take a look if you have a chance and let me know what you think. how funny – i made gnocchi this past weekend as well… almost the same recipe… (only i did buy a potato ricer – albeit a crappy one, i’m sure, since it only cost about $6… we wont talk about how long it took me to figure out not to use the 2 plates at the same time…). I’m on a whole wheat kick now and always to to use atleast half whole wheat. I have decided I MUST make the panmarino, it’ll be my first time baking bread so I’ll have to let you know how it goes – wish me luck! My neighborhood market carries wonderful homemade gnocchi for cheap, but I’m moving away soon. Miserably. Your blog is beyond wonderful. Reading through the comments, I’m assuming that my potatoes weren’t cooked enough. I was so happy to read this tip! Mine always came out smooth. Like many above, I’ve failed at gnocchi making in the past. I’m that pasty. I loved gnocchi when I lived in Italy, but I have yet to attempt to make them (even though I make all sorts of other kinds of pasta and dumplings), mostly, in fact, because I don’t have a food mill or a ricer. The literally melted once they touched the tongue and had sucked up the delicious tomato sauce. Thought? Here’s the link:, I am currently on my 3rd gnocchi attempt and feel better after reading this post. They turned out divine! The size of the holes isn’t too important, but the number of holes correlates directly to how quickly you can have your potatoes riced.For a stress-free and efficient gnocchi making session, choosing a potato ricer that has more holes is bound to make your job … I haven’t tried this yet, so I can’t tell you for sure if it works, or if there are any cooking effects from all that oil. Thank you!! All I was left with was a messy kitchen, no lunch and that feeling you talked about at the beginning of your post- uselessness!!! They came out PERFECT!!! With your finger, gently roll the pressed dough back off the fork. I freeze half. I definitely want to eat yours! I would really have liked more explicit instructions about how done the potatoes should be, beyond “fork-tender”. And it’s delicious. Amazing! I tried Batali’s recipe for squash gnocchi and it was a disaster. Do you think the russet variety are a must in when it comes to making this?? Shredded baked potatoes as described. But I still had to add an inordinate amount of flour and they ended up (after a quick boil and then pan fry with brown butter and sage) being inedible lumps of orange flour (no squash taste to be found). Grazie :). Although I kind of got tired of grating and ending up grating and mashing. Ate some right away, and froze the rest. YUM! Has anyone tried this? Thanks, Every time I glanced at a gnocchi recipe I gave up when I got to “mash potatoes through a ricer or food mill.” I’m sure they’re wonderful, but I just don’t have the kitchen space for anything I won’t use frequently. Gnocchi – recipe from Project Chef . So there you have it. And when will you have an app? Make applesauce easily by pressing baked apples through the potato ricer, which removes the skins, stems and seeds. I love love LOVE gnocchi, and was super excited to read this post! Victory! To continue on the KitchenAid theme, I shredded the potatoes with my KA attachment, too! Do you think this is cheating????? I’m sure the other methods would work, though it’s possible you’ll need to add more flour. Seriously, this does work. Continue to cook for one minute then remove and set aside. Surely, I rationalized, there was no reason for me to try again and only set myself up for further failure. Tara — I find that gnocchi works best with a floury potato like Russets. I now know what the fuss is about – they are marvelous. Making good gnocchi at home is an amazing gift. It makes them creamy and light. I think the trick was to knead the dough for what felt like forever to get a lot of the moisture out. Love! Thx! Gnocchi made with cheese, garlic, shallots, and a brown butter sauce. This is why you “mash” potatoes with something clumsy rather than puree them with an immersion blender. Hi Fudge — You should boil and then cool it. Have a great time in Mexico – be careful with that thing in the sky that you haven’t seen in a while. It was so easy to do! This prompted me to check out smitten kitchen to see if you had a better recipe- and oh yes you definitely do! I can’t wait to have these again! But they were fluffy and delicious. Too much/little flour? Hi, just wanted to thank you for this recipe. I ended up with mush, and no matter how much flour I added–I quit when I was nearly two cups beyond the recipe’s suggestion–I could not work that potato batter into a moldable dough. Do it wrong, and they're gummy little bricks., why does my version (using the grater method) look like raw tater tots? This may mean that I am a petty person – but I’m actually glad to hear that others have had difficulty making gnocchi. I have been following your blog for a while and I love it! Have you ever tried making gnocchi with fresh ricotta instead of potatoes? I really like these gnocchi. Loe your philosophy about making the salad with what’s on hand. I am going to try baking the potatoes for attempt number 4. So glad you over came the Gnocchi for tasty victory, one day i’ll figure out what i’m doing wrong with the pancakes…maybe. Cook the gnocchi 2 portions at a time so they’re less likely to break up. :). Any thoughts on how to keep them without cooking them all at once? If you don’t have a ricer… It might help salvage what would otherwise eventually get thrown out. If hand-grating latkes (literally, grating my hands) has taught me anything, it’s that avoiding box-graters like the plague is a worthwhile endeavor. I knew you were going to conquer the allmighty gnocchi soon :). Depending on the potatoes, you may need to add a little more flour – use your common sense. 1 1/2 cups flour -you can precook the gnocchi by the instructions above and then put on a cookie sheet coated with butter. Would you suggest a suitable substitute. Wow, it’s very quick and almost painless for me. After discovering gnocchi in my school’s dining hall this past year, I was SO EXCITED by this recipe, that I could make it myself in my own kitchen at home this summer!! Delightful. (Sometimes, product mentions are indeed left by companies wishing to advertise, and I try to fish them out. I’m a big fan of King Arthur Flour’s “Perfect Pasta” blend, which I use for both pasta and gnocchi. Because I’m pretty sure I’m gaining weight dreaming of little potato pillows. It is an inexpensive necessity! I followed the directions exactly (except that I did use Yukon Gold potatoes, then saw the comment you just posted about Russets being best!). If your sweet potatoes are fibrous, the stringy parts will stay in the ricer. Thanks Deb for sharing such fabulous recipes. But on Monday, oh Monday, I browned them in a frying pan and tossed them with blanched haricot vert, quartered grape tomatoes, fresh cranberry beans, olive oil and parmesan for, seriously, the best pasta salad I’ve ever eaten. I was craving gnocchi like no other tonight, what with three awkward unbecoming russet potatoes taking up space on the kitchen, but I was (and still am) without a potato ricer or food mill. do you think it would just require the addition of some butter & cream? Not bad for a gnocchi newbie I think. Damn you! This recipe for gnocchi doesn't use egg, which means that it's safe for a vegan diet. . Did you boil the gnocchi first and then brown in the oven for the haricot vert/plum tomatoes recipe? They are light and airy and delicious. I haven’t quite mastered the little shapes you make with a fork, but rest assured that this has no effect on the final dish. I tried making sweet potato gnocchi they were aweful. I am totally making these! Thanks! BUT……….. the real revelation was when i sauteed some of them for a couple minutes (RAW, not boiled!!) Place the gnocchi in a single layer on a lightly floured or parchment-lined dish. Thank you for the hint. Soo easy and simple –they’re light little pillows of goodness! Hope this helps. They are by far more delicious when they are made homemade. I’m tempted to try other flavors now! The thought, it will torture me through my green salad lunch. After grating the baked and peeled potatoes, you knead in some flour, salt and an egg, and your dough is complete! Cut the dough into 1 inch pieces. Maureen — You know, I suspect a potato masher would work equally well, but I haven’t tried it yet. Place the grater in a bowl to catch the riced potato as you grate. I’ve been too chicken to try making it because of the lack of proper equipment. I can’t wait to try these, being a potato-loving gal myself. I just got a copy of the Silver Spoon yesterday and the gnocchi section was the first one to get me drooling. I’m also interested in making some for Pesach this spring, but the flour makes them a bit problematic. I bought one of those little wodden… let´s call them gnocchi rollers for like 3 pesos (1 dollar) and the rolling part doesn´t take long at all. Hi! What I did do when I made the gnocchi was to steam the yams instead of boling them, which I´m sure helped reduce the moisture quite a bit and I made the dough while the potatoes were still quite hot, which is what my grandma does because she says she uses less flour that way, no idea why. so i made gnocchi today too! The texture is the lightest gnocchi I’ve ever made. Gnocchi can be frozen for up to 2 months. Hi Deb, Love your site, the photos are beautiful. 5) Mash sweet potatoes for sweet potato pie Making some tonight! Sarah — No, I can imagine it would be to die for. I hope you have a fabulous trip by the way, bring back lots of Mexican recipes for us! Good enough to eat cold, right out of the fridge (yeah, I’m weird), though I sometimes make a tomato or cheese sauce and serve it over my gnocchi. Just make sure you cook it through. The shape of your cupped hand keeps the shape of the gnocchi intact, and pressing the tip of the fork in a bit when you’re done leaves a perfect little imprint. Amateur question: I love the way the pan-fried gnocchi looks; how long would you suggest boiling the gnocchi before pan frying it, or do I boil at all? But this recipe fell apart when I did that. I tried the grating trick to make sweet potato gnocci and it worked great! Cook and refrigerate: Follow the cooking instructions above. Preheat the oven to 200°C/Gas Mark 6. I have some fresh ricotta that I made, so I do not want to botch the gnocchi and have nothing (other than a spoon) to go with my lovely cheese. Thank you, thank you! And with all of that arrogance, I decided that although I didn’t have a food mill–I mean, really, lord knows I don’t have any issue buying food-related gadgets, but I first need to be convinced that I’d use it more than once each year–I would simply press the potatoes through a small-meshed strainer, bringing them to the proper consistency. i’ve never made gnocchi before, but i think i’ve just hit nirvana. I just made them with instant potatoes, they look good, haven’t eaten them yet…. Sure beats all that squeezing. Craziness. Drain and leave until cool enough to handle, then remove the skins. So I don’t order them at restaurants. Mm, fries. Thanks Deb! i did add a bit more flour to half the dough just in case, but definitely didn’t use more than 3/4 cup. :). Mel — Apologies. Thank you so much! I have been making so much from your site lately and I’m loving the results. I love gnocchi and tried to make them a few months a go and the initial batch came out ok, but I decided not to cook them all when I made them. Bring a large pan of salted water to the boil, then turn down to a simmer, and tip in half the gnocchi. :). Freeze gnocchi once shaped and then cook from frozen for an easy dinner. Well, to my untrained eye, I think it had to do with the wetness of the squash. They re super easy, they don t require anything other than a grater, and they come out like a dream. Hi Bri — I’m not entirely sure, but I’m wondering if there wasn’t enough egg binder if they were able to dissolve in the water. I hardly ever work with things like spaetzle and gnocchi, so I’d love to know. My grandmother used to have a great technique with for the fork lines that I can’t really explain to well here. Post was not sent - check your email addresses! So light and fluffy. Definitely one for the books and will be used again on a bigger scale. 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