How to make homemade gnocchi | Very Gourmand

Are you wondering how to make homemade gnocchi that compete with those of an Italian trattoria? You may have already tried and got small balls too compact or who are offset in the water. The good news: As soon as we understand two or three essential principles, the recipe is much simpler than it looks.

In this article, we are not tabling to turn simple potatoes into real melting clouds. Choice of ingredients, stress-free shaping, Perfect cooking: Follow our advice and you will never come back to industrial versions.

How to make homemade gnocchi: the Italian recipe for potato clouds

Reading time: ~ 7 min

Table of contents
1. How to make homemade gnocchis step by step
2. Chef Tips for Gnocchi Potato Clouds
3. With which sauce serve your homemade gnocchi
4. Advantages and limits of homemade gnocchi
5. FAQ on homemade gnocchi

How to make homemade gnocchis step by step

Choosing your potatoes

Successful gnocchi begin with good potatoes. Focus on roller-fleshed varieties (bintje, Mona Lisa, Amandine) and rather old and new to limit moisture. The more dry your potatoes, the less you will need flour and the more your gnocchi will be melting.

Cooking side: in the oven in the field dress to let the steam escape, steaming to limit the absorption of water, or to salted boiling water avoiding too cook.

Ingredients and basic proportions

Start with a little less flour and only add the glue dough. The more flour you put, the more the gnocchi will be firm; The less you put it, the more fluffy they will.

Steps for unsafe homemade gnocchi

1. Cook potatoes with their skin (oven or steam) until tender.
2. Peeling them still hot and then puree with a mashed press or fork (especially no mixer.)
3. Spread the luxury puree on the worktop and form a well.
4. Add egg yolk, salt, nutmeg, then part of the flour.
5. Mix gently, then quickly knead with your fingertips up to a soft paste that does not stick anymore.
6. If necessary, incorporate a little flour, but stop as soon as the dough stands.
7. Divide the dough, roll each portion into a pudding of a thick finger.
8. Cut into sections of about 2 cm.
9. Roll each cushion on the back of a fork to create streaks.
10. Remove the gnocchi on a clogged cloth, without superimposing them, waiting for cooking.

To cook: Salled quivering water, the gnocchis date back after 2-3 min: they are ready. Remove to the skimmer, serve immediately or brown butter.

Chef Tips for Gnocchi Potato Clouds

Master the texture of the dough

Work the dough as little as possible; A paste too petrie becomes elastic. Add the flour little by little: the dough must remain flexible and barely sticky. A rest of 30 min cool can help flour hydrate.

Ideal cooking for melting gnocchi

Opt for quivering water rather than a big broth and do not exceed the necessary time: as soon as they go back, they are cooked. Drain them with a skimmer to preserve their shape then, for more greed, let them brow them quickly with butter with some sage leaves.

Why avoid the mixer for puree

The mixer breaks the cells of the potato, frees too much starch and makes the puree sticky; Your gnocchis become rubbery. The mashest or fork guarantees aerated mash for a light dough.

With which sauce serve your homemade gnocchi

Once the technique is controlled, the pleasure is to marry your gnocchi to the good sauce: hazel butter and sage, tomato sauce house long cooking, peppery cream in parmesan, or pesto of basil or rocket. Adapt to local products: a good hard cheese in your area will gladly replace Parmesan, as long as the quality is at the rendezvous.

Advantages and limits of homemade gnocchi

Tips: Prepare a big quantity, cook for a few minutes, freeze them flat, then plunge them directly into boiling water at the right time.

FAQ on homemade gnocchi

Should we always put an egg in the dough?

The egg facilitates handling and brings holding, but it can be done if the moisture is controlled. For the first time, keep at least one egg yolk.

My gnocchi are defeated in the water: what to do?

Possible causes: paste too wet, boiling too strong, insufficient rest. Add a little flour, work quickly, and prefer simply quivering water.

How to get lighter gnocchi?

Froward varieties, oven cooking or steam, minimal flour, reduced kneading and cooking stopped as soon as they go back: These elements are key for the cloud effect.

Can we prepare homemade gnocchi in advance?

Yes I do. Shaft them for a few hours before and keep them cool on a tray flown, covered with a cloth. For longer storage, cook briefly, refresh them with cold water, drain them and then freeze them flat.

CONCLUSION: Succeed your homemade gnocchi as in Italy

By mastering the choice of potatoes, the fair amount of flour and a delicate cooking, you can prepare homemade gnocchi with light and melting texture, ready to sublimate all your favorite sauces.

By controlling these principles, you now know how to make homemade gnocchi with light and melting texture. To go further in your Italian recipes and discover quality ingredients, go to Very hungry.