“I never thought I would see the day where I was making gnocchi from scratch, in my own kitchen…you could too!”
The first time I made gnocchi, it was with sweet potato, because I didn’t have any white potatoes in the house. The second time I made gnocchi I used this recipe.
The great thing is, it kind of goes with everything. Think salad, a pasta sauce, pesto, a bake, as a one pot, starter or side dish, fried with onions and garlic or a creamy sauce. It’s versatile, it’s delicious and it’s filling.
Quite honestly I’ve never been shown how to make traditional Italian gnocchi but I’d assume, even though most store bought varieties don’t contain it, egg will likely be used. They’re not in this recipe and therefore I can’t call it traditional, just of course, cruelty free.
Most store bought varieties actually use semolina instead of flour at times which I found peculiar – I mean, which are you like to have in your kitchen cupboards, semolina or flour? I always make sure I have a bag of flour in my cupboard too. You never know when you’re going to fancy cake after all. Or gnocchi for that matter.
I always like to make my gnocchi mid-week, which yes does mean prepping food after work but once you’ve gone through this recipe once you realise how quick and how little prep is in fact required it’s an absolute doddle.
It can also be good to prep the night before, especially if you know you’ve got a particularly hard or long day the next day. There really is nothing better than coming home after a lengthy day at work and realising you have some sweet, stodgy comfort food to give you a cuddle from the inside.
With very little prep, ingredients or skill required (although a bit of washing up) you’ll be making gnocchi every week before you know it…
PREP TIME: 20 mins
COOKING TIME: 5-7 minute
COST: < £2
- 5 medium sized potatoes (peeled, boiled and mashed) or a cup of a mashed
- 1 cup of plain flour (or gluten free works)
- 1 clove of minced garlic
- 1 teaspoon of dry oregano
- 1 teaspoon of dry basil
- a pinch of salt and pepper
- A teaspoon of olive oil
- Wash, peel and boil your white potatoes
- Once boiled, mash and add to a large mixing bowl
- Add the seasoning and flour to the bowl and mix until well combined and you’re left with a dough-like mixture
- Sprinkle some flour onto a clean work surface and split the mixture in half
- Roll out the dough to form a long sausage shape then cut into small thumb sized pieces
- If you want the traditional rolled gnocchi effect you can use a fork to press each piece and roll toward you
- Repeat with the remaining dough
- Fill a large saucepan with water and bring to the boil
- Add the gnocchi into the pan and allow to cook untilt hey begin to float tot he surface
- Take out with a spoon and place onto a side plate
- Saute with whatever you choose to serve with – onions and garlic usually go down a treat if serving as an accompaniment to a main
Found this recipe easy or taxing? Let me know how it turned out.