Handmade Potato Gnocchi
Handmade Potato Gnocchi ( pronounced NYOH-kee) is one of the many savoury dishes that you can make using our ever- adaptable Peetz S.M.A.R.T Blend. So, this recipes is gluten free and wheat free!
And like all Italian food, this recipe for gnocchi is a crowd pleaser!
Gnocchi originated in northern Italy, where the climate is perfect for growing potatoes. In Italy, you’ll find these beloved dumplings all over the country. Made with semolina, or all-purpose flour, or maybe even cornmeal, everyone has their own secret recipe. This is ours!
The word gnocchi comes from the word nocca. It means knuckles or knot. We are sure it means delicious!
Handmade Potato Gnocchi
- 4 Russet potatoes medium, skin on
- 1 1/2 cup Peetz S.M.A.R.T Blend plus extra for the counter top
- 3 eggs large
- 1 teaspoon salt
- Add the potatoes to a pot filled with cold water.
- Bring to a boil. Then, simmer for 25 to 30 minutes.
- Test to see that the potatoes are soft, by inserting a fork or skewer.
- When potatoes are ready, drain.
- Next, cut the potatoes in half lengthwise, to allow the steam to escape. Cool slightly.
- Next, peel the potatoes. Discard the skins.
- Next, push through a potato ricer, to eliminate lumps.
- In another large bowl, whisk together the eggs and salt.
- Sprinkle in the Peetz S.M.A.R.T Blend.
- Add the potatoes. Mix until a dough forms.
- Divide the dough into three equal rounds.
- Throw a bit on Peetz S.M.A.R.T Blend on the counter. Knead the dough together slightly, until combined.
- Roll each round into a series of long ropes, about 1 inch thick.
- Cut each rope into 1-inch pieces to make gnocchi.
- Dust a fork with a bit of Peetz S.M.A.R.T Blend.
- Press fork gently on each side on the gnocchi to mark.
- Bring a large pot of water to a boil.
- Add the gnocchi and cook 3-4 minutes.
- Strain before serving with your favourite sauce.
Why does this recipe call for russet potatoes?
Russet potatoes produce the lightest gnocchi. The interior is fluffy and the potatoes do not hold as much liquid as other varieties.
What is a potato ricer? How do I use it?
A potato ricer looks like a metal basket, full of holes, with two long handles. The boiled potatoes fits inside and are crushed by pressing the handles together. Fluffy potatoes emerge from the holes in the basket.
Can I use a potato masher instead of a ricer?
A potato ricer makes the very fluffiest mashed potatoes. It removes all of the lumps. A potato masher just cannot accomplish the same thing.
How do I serve this recipe for Handmade Potato Gnocchi?
That’s a great question! It also has a lot of different answers.
Bake gnocchi in a tomato sauce, sprinkled with parmesan cheese. Or roast some vegetables in the oven, with olive oil and salt and pepper. Cook the gnocchi, strain and toss together with roast veg. Delicious!
As for sauces, think roasted red pepper, or brown butter and sage sauce.
Which kind of wine should I serve with gnocchi?
We would suggest a light pinot grigio. Delightful! And Italian!
What about dessert with this potato gnocchi dish? Do you have any suggestion?
We certainly do! Pair this with an authentic Italian dessert. We think you will love our recipe for Lemon Olive Oil Cake.
Can I freeze gnocchi?
Yes, you can.
Once the gnocchi is cut and formed, place it on a baking sheet, spread in one layer. Next, put it in the freezer to freeze completely. Then, simply store in zip lock bags and save for another time.
Freezing in this way prevents the gnocchi from sticking together, like it would if you just tossed the gnocchi into a bag and then into the freezer. A simple trick!