I have a lot of fun making homemade pasta. It may not always look perfect but it’s always more delicious than the boxed, refrigerated or frozen stuff. That’s not to say I don’t ever cook with dried or refrigerated pasta, but it’s fun to play with making it fresh. Oh, and did I mention it’s always delicious?
I’ve been on a homemade gnocchi kick recently and my recipe creates fluffy pillows that have flavor all on their own. One of the keys to great homemade gnocchi is to not overwork the ingredients or dough. If you spend a lot of time smashing or kneading everything, you’ll take away the lightness that creates a light, fluffy gnocchi.
Do you see how beautifully imperfect they are? Please don’t sweat the small stuff. The reason for the ridges in gnocchi are to help hold onto the sauce you put on them. They don’t have to be perfect ridges or equal ridges…just make some ridges, pour some sauce over them and sit back and enjoy your talent at making homemade gnocchi.
This recipe makes 4-6 healthy servings – for me it makes enough for a dinner for 2 and an extra portion for freezing. How to freeze gnocchi? Easy! When you’re done rolling them, just lay them on a single layer on a parchment paper-lined baking sheet and freeze for about 2 hours. Then toss them into a freezer-safe container or bag and freeze. To cook frozen gnocchi, just add to boiling water and let them all come to a slow boil for 3 minutes or so. No need to thaw or anything…it’s a beautiful thing!
A potato ricer, at least for me, is the key to making terrific gnocchi. It’s also good to rice the potatoes while they’re still hot, as this helps keep your gnocchi fluffy.
homemade gnocchi recipe
- 3 lbs russet potatoes (about 6 medium)
- 1/3 cup freshly grated Parmigiano-Reggiano
- 2 cups all-purpose flour
- 1 large egg
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground white pepper
- pinch freshly grated nutmeg
Scrub potatoes and place them in a large pan. Cover with cold water by a couple of inches and bring to a low boil. Cook, uncovered, for about 35-40 minutes, until the skins begin to split. Drain potatoes and let them cool just 5 minutes or so. Using a towel or paper towel to hold them, quickly but carefully peel them. One by one, place the potatoes (cut them in half if needed) into a potato ricer and rice onto a clean, dry surface. Let the riced potatoes cool completely, at least 1/2 hour.
In the meantime, beat the egg, salt, pepper and nutmeg in a small bowl. Set aside.
When the potatoes are cool, sprinkle them with the parmesan. Bring everything together to form a “mountain” of potatoes and cheese. Form a well in the middle and add the egg mixture. Using your fingers to lift everything up from the bottom, gently mix everything together. 1 3/4 cups of the flour and gently mix
Sprinkle the mixture with 1 3/4 cups of the flour and gently mix it all together and form into a ball. Gently roll the ball into a long tube and slice into 8 equal sections.
Dust your work surface with some of the remaining flour and, using your hands, roll a section into about a 1/2 rope of pasta. Using a knife or pastry cutter, slice the rope into 1 inch pieces.
Laying a 1 inch piece of dough in one hand and holding a fork in the other, use the fork to gently roll indentions into the piece of dough. You may find it easier to dip the fork in flour first. Don’t make yourself crazy making perfect indentions…as you can see by the first photo, I don’t get too worked up about it and they still come out pretty good. My husband, who has Sicilian roots, is naturally a pro at gnocchi rolling, so I enlist him whenever I can. You can also buy gnocchi rolling boards to make this process even easier.
Repeat these steps with each section and piece, until done.
To cook your gnocchi, bring a large pan of salted water to a boil, add the gnocchi and let them float to the surface. Continue to boil for about 2 minutes. Drain the gnocchi and serve immediately with your choice of toppings.
We have 2 favorite ways of enjoying our gnocchi – with my homemade fresh tomato sauce or with just butter, freshly grated Parmigiano Reggiano and a bit of freshly ground black pepper.
My gnocchi may never be perfect but it’s perfectly light and delicious. If you do freeze some of it, it’s best to use it within a month or so – I find that freezing fresh pasta for any longer than that can significantly deteriorate the quality of it.
Well, are you ready to roll some fresh gnocchi? I hope so! If you have any questions or comments, be sure and let me know. Remember to never, ever be afraid to play with your food. Happy pasta making, everyone!