Episode 2 – Homemade Gnocchi

Episode 2 – Homemade Gnocchi

Homemade Gnocchi for our Live kids cookalong

Kids cooking gnocchi from scratch!

Homemade gnocchi is way easier than you think..

Think of these as pasta so we’ll make a simple sauce but feel free to freestyle with any sauce you want!

Gnocchi is basically potato mixed with flour and an egg and then rolled into little balls; the best potatoes will be floury ones rather than waxy ones (so baking potatoes are perfect, small salad potatoes not as good) – but whatever you’ve got will work.

Serves 4

  • 400g pre-cooked potatoes (see note below)
  • 300g / about 2 mugs (500ml) plain flour
  • 1 egg (you can make without eggs)

Sauce (optional)

  • butter or olive oil
  • 1 clove garlic, sliced
  • 2 tomatoes (or dollop tomato puree)
  • Cheese to grate on top

Equipment:

  • Frying pan
  • Saucepan
  • Mixing bowl
  • Fork

NOTE: peel the potatoes and boil whole until cooked through then drain and leave at room temperature to steam dry. You could do this a day or two before and take out the fridge an hour before we start or cook it on the day and just leave to steam dry.

400g of spuds is about 2 baking potatoes, I only have regular white ones, which are on the small side so I’ll be using about 5 of them. Try to use floury ones rather than new potatoes or Charlotte potatoes that are waxy – but hey, we’re cooking with kids and times are tough so use what you’ve got!

Homemade Gnocchi

3rd April 2020
: 4
: easy

Homemade gnocchi recipe

By:

Ingredients
  • 400g pre-cooked potatoes
  • 300g / 500ml plain flour
  • 1 egg
  • Sauce (optional)
  • butter or olive oil
  • 1 clove garlic, sliced
  • 2 tomatoes, chopped (or dollop tomato puree)
  • Cheese to grate on top
  • Fresh parsley for garnish
Directions
  • Step 1 Peel the potatoes and boil whole until cooked through then drain and leave at room temperature to steam dry (you could do this a day or two before)
  • Step 2 Mash the potatoes as fine as possible then add the egg and incorporate with the mash, finally add half the flour and start kneeding the potato and flour together, adding more flour until you reach a dough type consistency.
  • Step 3 cut this into chunks and roll with your hands (on a floured work surface) into long sausage shapes.
  • Step 4 Flour a sharp knife and cut the sausage shaped dough into bite size pieces.
  • Step 5 Continue until they are all cut.
  • Step 6 Bring a saucepan of lightly salted water to a rolling boil then drop the gnocchi into the water in batches. They only take a couple of minutes to cook and are done when they float to the surface.
  • Step 7 Remove from the pan, drizzle a little olive oil over them to stop them sticking.
  • Step 8 Once you have cooked all the gnocchi, heat a frying pan hot with a splash of oil or butter and fry the gnocchi for a couple of minutes to give them some colour and remove.
  • Step 9 Add a little more oil to the pan, add the garlic and after a minute add the tomatoes and cook down.
  • Step 10 Mix the gnocchi back into the pan to coat then serve with a small grating of cheese and chopped fresh parsley if desired and season well with salt and pepper.

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