Home > How to Make Potato Gnocchi
Potato gnocchi are one of the most popular Italian food enjoyed throughout the world. The best are homemade potato gnocchi made in your kitchen, freshly cooked and paired with some delicious sauce. Potato gnocchi can be done with regular plain flour as well as other flours such as spelt, buckwheat flours.
Good gnocchi shouldn't be tough or chewy but soft and fluffy with silky-smooth texture. When making gnocchi you need to pay attention to a few key points. Find below the most important tips for preparing perfect potato gnocchi that melt in your mouth.
CHOOSE THE RIGHT POTATOES
When making gnocchi the most important thing is to choose the right potatoes. You need to use old floury potatoes with high content of starch which makes gnocchi light.
COOK WHOLE UNPEELED POTATOES
The best option for cooking gnocchi is to cook them in their skin, then once cooked, cool them and peel carefully with your hands.
MASH THE POTATOES
For great results use a potato ricer or regular potato masher. Alternatively, you can even try grating cooked potatoes to get a similar result.
DON'T USE TOO MUCH FLOUR
When you add the flour, be careful not to over do it. The dough should be firm, but lightly sticky. This way you will get light and tender gnocchi which melt in your mouth. Add just enough flour to hold the dough together.
Gnocchi should be handled with a light touch to prevent it from turning tough. Work quickly to roll the mix into log snakes and cut into pieces.
The dough should be kneaded just until the flour is fully incorporated, not a moment longer, otherwise the flour's gluten will make the gnocchi tough. The final dough should be soft, smooth and little sticky.
MAKE RIDGES ON GNOCCHI
Once you've cut the individual pieces, roll each one over the back of a lightly floured fork to give ridges. These is not just for looks as they'll also help the sauce cling to the gnocchi.
COOK GNOCCHI INTO LARGE AMOUNT OF WATER
Add the gnocchi into a pan of salted, boiling water and allow them to float before scooping out with a slotted spoon. This shouldn't take more than 2 - 3 minutes.
You can freeze any uncooked gnocchi for up to 2 months by sprinkling each piece with a little plain flour and placing in a single layer in zip lock bags. When you're ready to use them, don't defrost the gnocchi or they'll lose their shape as they cook. Instead, throw the frozen gnocchi straight into the boiling water.
You can serve freshly made gnocchi right away or within a couple of hours, or you can freeze them for later use. Place the gnocchi on a baking tray and freeze until they are hard to touch, at least one hour.
Transfer them to zip-top bag and freeze for up to two months. Cook frozen gnocchi in boiling water in two bathes. Frozen gnocchi cause the temperature of the cooking water to drop. Don't refrigerate fresh gnocchi for more than two or three hours, as they will become soggy.