This potato gnocchi recipe will put you in the mood for spring! Once you learn how to make the basic Italian gnocchi recipe, you can change out the sauces to fit your mood and the seasons. Pesto is an easy sauce to start with.
Spring!
Everybody’s talking about it. I have been doing my best to soak up all the sunshine, listen intently to all the birds chirping, and to be inspired by the blooms bursting forth in all their glory.
Inspiration – that’s the theme here. I need some. February can be a hard hole to climb out of, and then March – iffy. So what to do? Challenge thyself. With a project. With gnocchi.
Gnocchi – dreamy, pillowy gnocchi. Despite the fact that many competition cooking shows have tried to convince me that, “It’s too tough to attempt! So much can go wrong!” I had to ignore the warnings and learn how to make potato gnocchi myself. It was a bit of a personal quest.
So I turned to Lidia Bastianich, because, who else’s gnocchi recipe would you use? The question that plagued me was “do I really need a potato ricer?”.
I researched and found some who said that you could make gnocchi by grating the potatoes with a box grater, but then I thought about how much I really like my fingers and decided to just go ahead and buy a ricer.
I found a small, inexpensive one for $15 at a local kitchen store and hoped it would pay off.
It did.
So do not be daunted. Be inspired! Make the gnocchi. Seize the Spring!
What is gnocchi?
Gnocchi are little dumplings found in Italian and French cuisine. They are made with eggs and various types of flour, and can also include potato or cheese. They can be savory or sweet.
Gnocchi with Pesto and Peas
This pesto recipe serves about two as an entree and about 4 as a side dish. The gnocchi recipe makes a lot. I didn’t count how many. You’ll have some leftover to freeze. Just be happy about it.
How to make pesto
I think pesto is really something you can just eyeball and taste as you go until it’s the way you want it.
In a food processor, chop basil, pine nuts, and garlic. Add cheese, salt and olive oil and blend until smooth.
You can also make this dish with my Kale Pesto recipe.
How to make gnocchi
(Recipe adapted from Lidia’s Italy by Lidia Bastianich)
There are many different types of gnocchi. This recipe is for the classic Italian potato gnocchi that most people probably think of when they think of gnocchi.
Boil potatoes with their skin on.
As soon as possible after removing from water, peel the potatoes. You can try using a peeler, but it’s easier just to carefully peel them with your fingers. The skin will easily peel away.
Immediately run the potatoes through the ricer and lay out in an even layer to cool. Getting the potatoes riced while they are still hot will allow the most steam to escape = drier potatoes = better gnocchi.
Beat the egg and salt in a small bowl.
Gently form the cool potatoes into a mound and make a well in the center. Pour the egg mixture into the well and gently mix together with both hands. Add the cheese, if using and then gradually add flour to form the dough.
You probably will not need all of the flour called for in the recipe. I don’t even think I used half. The dough should be smooth and sticky.
Be careful not to overwork the dough – if you add flour too gradually and knead the dough too much, it will become overworked and heavy.
Cut the dough into 6 pieces.
Use the palms of your hands with your fingers flexed backward and gently roll the dough into a rope. Slice the rope into 1/2 inch pieces.
The next part is tricky.
How to form gnocchi
Hold a fork with tines perpendicular to the countertop. Gently roll the pieces of dough down the fork tines with your thumb. This will make those nice grooves in the dumplings.
If you can’t get the hang of it, don’t worry about it. Just make a dimple with your thumb and be done with it.
Place the dumplings on a floured kitchen towel as you go. Once you finish making all the dumplings, you will need to cook the gnocchi right away or freeze it.
Bring a pot of salted water to a boil. Drop gnocchi into the pot. When they float, they are done.
While the gnocchi are boiling, melt a tablespoon or two of butter in a skillet over medium heat. Scoop the gnocchi out of the boiling water with a spider or slotted spoon and add them to the butter to brown very slightly.
Warm the fresh or frozen peas using a method of your liking and set aside.
To sauce the gnocchi, add the pesto to a large mixing bowl, add the browned gnocchi and stir to coat, mix in the peas and serve.
Is gnocchi gluten-free?
No. Despite the fact that this recipe is called “potato gnocchi” it does have flour in it. The word potato in this case designates it from other types of Italian gnocchi like semolina gnocchi and farina gnocchi.
Can you freeze potato gnocchi?
Yes! If freezing, place the freshly made gnocchi on a towel-lined baking sheet and place directly into the freezer to harden. Once frozen, divvy up into freezer bags for later use.
More italian recipes
- Italian Sausages with Creamy Polenta and Cannellini Beans
- Linguine with Green Olives, Capers, and Fresh Herbs
Ingredients
Gnocchi (adapted from Lidia Bastianich)
- 3 Russet potatoes large
- 1 egg large
- 1/4 tsp kosher salt
- 1/4 cup Parmesan cheese grated
- 2 cups all-purpose flour
Pesto
- 2 cups fresh basil
- 1/4 cup olive oil
- 1/4 cup Parmesan cheese
- 2 tbsp pine nuts or walnuts
- kosher salt to taste
Peas
- 1 cup peas fresh or frozen
Instructions
- Place potatoes into a large stockpot of cold water with skins on. Bring to a boil and cook until just soft enough to pierce with a knife.
- As soon as possible after removing from water, peel the potatoes. You can try using a peeler, but it’s easier just to carefully pull the skins off with your fingers. The skin will easily peel away.
- Immediately run the potatoes through the ricer and lay out in an even layer to cool. Getting the potatoes riced while they are still hot will allow the most steam to escape = drier potatoes = better gnocchi.
- Beat the egg and salt in a small bowl.
- Gently form the cool potatoes into a mound and make a well in the center. Pour the egg mixture into the well and gently mix together with both hands. Add the cheese and then gradually add flour to form the dough. You probably will not need all of the flour. The dough should be smooth and sticky. Be careful not to overwork the dough – if you add flour too gradually and knead the dough too much, it will become overworked and heavy.
- Cut the dough into 6 pieces. Using the palms of your hands with your fingers flexed backward, gently roll the each piece of dough into a rope. Slice each rope into 1/2 inch pieces.
- The next part is tricky. Hold a fork with tines perpendicular to the countertop. Gently roll the pieces of dough down the fork tines with your thumb. This will make those nice grooves in the dumplings. If you can’t get the hang of it, don’t worry about it. Just make a dimple with your thumb and be done with it.
- Place the dumplings on a floured kitchen towel as you go. Once you finish making all the dumplings, you will need to cook the gnocchi right away or freeze it.
- Bring a pot of salted water to a boil. Drop gnocchi into the pot. When they float, they are done.
- While the gnocchi are boiling, melt a tablespoon or two of butter in a skillet over medium heat. Scoop the floating gnocchi out of the boiling water with a spider or slotted spoon and add them to the butter to brown very slightly.
- Warm your fresh or frozen peas using a method of your liking.
- To sauce the gnocchi, add the pesto to a large mixing bowl, add the browned gnocchi and stir to coat, mix in the peas and serve.
Pesto
- In a food processor, chop basil, pine nuts, and garlic. Add cheese, salt and olive oil and blend until smooth. Add more olive oil if desired.
Notes
- Yes you can freeze gnocchi! If freezing, place the dumplings on a kitchen towel-lined baking sheet and place directly into the freezer to harden. Once frozen, divvy up into freezer bags for later use.
- You’re gonna need a potato ricer to make gnocchi. But you can find good, inexpensive ones on Amazon that will do the trick without breaking the bank.
Leave a Reply