For the past few weeks I’ve been dying to make my own potato gnocchi. You could say it’s this new thing I’m trying to say yes to new and challenging things. I’ve read through multiple homemade gnocchi recipes, watched a dozen videos and how-tos and it’s time to share my own experience making them!
I’m not going to lie, dough terrifies me. But I believe that if you fear the dough, the dough will fear you. So instead of dwelling on my fears, I’ve set them aside to conquer the adventure that is Homemade Gnocchi.
Salt & Pepper
Flour (1/2 cup for each potato)
Cube potatoes and place into a pot of salted boiling water.
Cook until they are soft but firm. (15-20 minutes)
Let potatoes cool then mash them in a bowl. I enlisted the help of my husband to do the mashing!
Place the potatoes on a clean, flat surface like a cutting board or counter. Pour flour onto the top. Work on hole in the center of the mixture and crack an egg into it. Gently work the dough mixture gently into the egg until combined.
Form dough into a ball and cut into fours. Take a section of the dough and roll out gently. Cut into pieces about an inch in size.
Not the prettiest looking Gnocchi!
Boil a pot of water and cook Gnocchi until it floats to the top.
I’m not going to lie, this first batch floated and looked okay until we drained them. They did not hold their shape at all! The second batch which Judd perfected, came out much better.
Once it’s cooked, throw the Gnocchi into a skillet with a sauce of your choosing. I opted for my brown butter, pumpkin and sage mixture that made the rather bland Gnocchi taste yummy!
The verdict? I won’t completely say this recipe was a failure but it wasn’t pretty! For starters I messed up and peeled my potatoes prior to boiling them. DON”T. The skin helps keep moisture from being trapped in the potato.
Next, I did the mashing and ingredient mixing by hand. It wasn’t well mixed. Dough gives me a little bit of anxiety and I thought I may have a little more control if I did it by hand. Next time I plan to use my Kitchenaid Mixer because it’s awesome for dough!
Lastly, the dough was very sticky. I’ve read online that this could either be because it was over-incorporated with flour and the egg. But I also read it could be from the humidity. After all I do live in the south!
This wasn’t a complete waste of an afternoon. Judd swooped in the kitchen and helped me salvage the disaster that was homemade Gnocchi. Despite my negativity I do plan on trying this again. Dough is something I need some practice with but I am eager to learn!
Have you ever made homemade Gnocchi before? What are your tips and tricks?