It's so easy to make gnocchi at home. Just a few ingredients mixed together, a little bit of therapeutic shaping and a couple of minutes in a pan of boiling water and you've got the base for all sorts of gnocchi recipes.
120g(1 cup) plain (all-purpose) or pasta flour + extra for rolling. SEE NOTE 1
1medium egg
good pinchsalt and pepper
1tspolive oil
Instructions
To Make The Gnocchi:
Place the mashed potato into a mixer with a dough hook or beater.
300 g (1 1/3 cups) dry mashed potato
Add the flour, egg, salt, pepper, and oil.
120 g (1 cup) plain (all-purpose) or pasta flour, 1 medium egg, good pinch salt and pepper, 1 tsp olive oil
Beat slowly until a stiff dough forms. (SEE NOTE 2)
Sprinkle the work surface with flour and divide the dough into 4 balls. Shape each ball into a long sausage.
Use a knife to slice the gnocchi rolls into 2cm pieces.
Roll the gnocchi along the back of a fork to shape into ridged pieces (see video).
To Cook The Gnocchi:
Working in two batches, place the gnocchi into a large pan of boiling water and boil for 2-3 minutes until they float to the top of the pan.
Remove with a slotted spoon.
Video
Notes
NOTE 1 - The flourYou want to use just enough flour so the dough isn't sticky. If you add too much flour then the gnocchi can be gluey, but too little and the gnocchi will fall apart when cooking. You may need to adjust this slightly depending on how moist your mashed potatoes are.NOTE 2 - Mixing the doughYou mix in a bowl by hand if you don't have a stand mixer. Mix until the dough just comes together, with the flour fully incorporated.Can I make it ahead?I don't really recommend making gnocchi ahead. A couple of hours is ok, but after that they can start to go a little grey in colour, and can become a little sticky - which makes them more difficult to handle.If you did want to make it a couple of hours ahead, then make the gnocchi, place on a tray in a single layer and refrigerate. Then cook straight from the fridge.Can you freeze gnocchi ?Yes, gnocchi freezes well. Simply make the gnocchi and place on a tray (or two) in a single layer. Cover with clingfilm and freeze. Cook the gnocchi in boiling water from frozen, until they float to the top of the water.How to scale up and scale down this recipeScale this recipe up or down, sticking to the same ingredient ratios. If you're making more gnocchi, please note it will take longer to cook all of the gnocchi, as it will need to be cooked in batches.Nutritional information is per serving - this recipe makes 4 small portions.