I’ve been making this potato gnocchi recipe for decades, so trust me when I tell they are fantastic! You can make a large batch and freeze them too. With tomato, basil, and parmesan they are simple and delicious.
Pre-summer has officially started in the vintage kitchen. Last night the a/c was necessary to sleep and this morning I made my first foray to the terrace, covered from head to toe in sunscreen, a few magazines, my phone and a glass of ice water. Just as I stretched out my towel, strategically placed myself according to the sun’s placement and made sure everything was in place for a good hours’ sun-soaking the telephone rang inside the house, not my cell. It was my mom, of course, to give me some absolutely irrelevant morning news.
So let’s focus on irrelevant random things: Have you ever come across this letter?
A few recipes that are clouding my thoughts: this maple cheesecake which is perfect for any kind of party from now till next year; this monkey bread because it is about time I made one for the first time; this main dish with two of my favorite
things to eat; this pudding from the lovely Jen and these eggs with chorizo from the other lovely Jen.
A few days ago I saw my favorite pumpkin ricotta gnocchi and realized it was that time of the month.
It’s a tradition here to eat gnocchi on the 29th of each month. You put a few bills underneath your plate and it’s supposed to bring economic abundance.
And tell me, who wouldn’t accept some prosperity if all that was asked of you was to eat a plate of soft, pillowy, rich, amazing homemade potato gnocchi? But it seems prosperity has so many plates to go to that it doesn’t get here quite as often as I would like it too.
A bit like Santa when you were a kid and it didn’t bring you what you wanted and had to settle for what it did. There is no complaints department to go to.
This recipe was taught to me decades ago, but I didn’t master it until much later. One thing to know about homemade gnocchi, it really is a matter of practice, you have to learn to feel the dough. If you put too much flour you will have cute little rocks and if you put too little you risk having a big bowl of lumpy mashed potatoes with flour.
So, this recipe is very good in its proportions. Very good. You only need to add more flour to be able to roll and form the gnocchi.
You don’t even have to slide them down a fork to get the striation when you make them the first few times. You can cook them like tiny dumplings, and what are them anyway, right? What is important is to start with cold mashed potatoes. That way it won’t absorb unnecessary flour.
I always put the finished fresh gnocchi in the freezer before cooking. It ensures that they will not stick together and that way I can cook a large batch at a time. If I have some left, once they’re totally frozen they go into a bag, ready to be cooked at a moment’s notice.
Yield:
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PinIngredients
- 1/2 pound cold mashed unseasoned potatoes
- 1 egg yolk
- 1 Tbs melted butter or olive oil
- 2/3 cups 100g all purpose flour
- 2 Tbs parmesan cheese (grated)
- 1 teaspoon salt
- Black pepper
- Nutmeg (a few gratings)
- 1 cups cherry tomatoes (cut in half)
- 1 spring onion (minced)
- Additional grated parmesan cheese
- Fresh basil (minced)
Instructions
- Have sheet pans floured lightly.
- In a large bowl mix cold potatoes, yolk and butter or oil.
- Add flour, cheese, salt, pepper to taste, nutmeg.
- Mix well and dump onto a floured counter.
- Add a few tablespoons all purpose flour on the dough, and fold over itself a few times to mix.
- Gather into a long rectangle, and divide in 3-4 parts.
- Take each portion and make long, thin ropes, about the width of a finger. Try to add as little as extra flour as possible, since that will make them tough after cooking. But do add by Tbs if the dough doesn’t come together; you need to be able to cut it into pieces.
- Cut small pieces, the size of lima beans. It grows a lot when you boil it. You can slide them down a fork to create the ribbed surface, I hardly ever do it, though I did it today to show you how it looks.
- Put the individual morsels on the prepared sheets. I like to freeze them for an hour before boiling them. (You can freeze them in the sheets until rock solid and transfer them to plastic bags for storage in the freezer).
- Have salted water boiling in a large pot, they need space to cook.
- Meanwhile, put some olive oil in a skillet and add the onion. Cook 1 minute at medium heat and add the tomatoes, sal, pepper and let them soften a bit.
- Add the gnocchi (in batches if necessary) to the boiling water directly from the freezer.
- When they rise to the top they are done. Take them out with a skimmer and add them to the skillet.
- Cook over medium/high heat everything together for a minute or two and serve immediately with fresh basil and additional cheese.
I love a plate of tender gnocchi. Maybe I'll try your recipe on the 29th!
Homemade gnocchi are one of my favorite things and, like you, eventually got it down. My first attempt produced doorstops, my second potato soup. By the third try I actually had gnocchi! Yur tips are really good, so now I need to try your recipe! Thanks, as ever ~ David
These look so tasty. I am definitely going to have to try making gnocchi using your recipe.
Hi! I'm new to your blog (just spotted it from yummychunklet), but I'm kicking myself for not finding you earlier! Your recipes are gorgeous and so beautifully photographed. I'm lovin' it and looking forward to your future posts 🙂
This is some comfort food right here! Yum!
Your gnocchi is dazzling, light and tender! Just wondrous! Like so many other recipes, practice begets mastery, well done.
I love the 29th tradition, I must try that! 🙂 Your gnocchi look gorgeous.
Even if I am very much into Italian cooking, somehow I have never done real gnocchi before (only a spinach version oce, which turned out quite differently than it should have.) This recipe looks very good, I will save this for later!
Your gnocci look picture perfect. I love to make my own but only if it's just the two of us – I get scared if we have guests that they'll turn to slush in the pan (although they never do!)
I think such food i would enjoy for hot weather.. 🙂
it is just starting to be "pre-summer" here, too! i'm starting to open windows during the day to let warm air in the house, and i can work in my garden after work, and wear a few less layers. it's magical, isn't it? your gnocchi looks perfect for this time of the year.
First (and last) time I tried making gnocchi I got a pan full of potato mush when they all fell apart. When I get brave enough to try again I'll be using your recipe!
I'm so jealous of anyone who can make gnocchi. Your dish looks delicious!
I love your gnocchi my friend and with delicious tomatoes no less 🙂
Cheers
Choc Chip Uru
I have never tried to make gnocchi. I may have to. And the cherry tomatoes are my favorite!!
Your gnocchi looks so wonderful. I have always wanted to make it but have understood it is tricky as you described. You have inspired me to give it a try soon and I'll be using this recipe.
Enjoy the summer coming there, as winter is starting for my area. A chilly wind is blowing today and it is time to pull out the coats and boots.