Light and Fluffy Homemade Gnocchi Recipe
This super yummy gnocchi recipe is crazy quick and easy. It takes only 30 minutes start to finish and has only 4 ingredients!! It’s a fun activity, and more nutritious than pasta. Toss with my ramp pesto for a delicious meal!
Gnocchi originates in Northern Italy where the colder climate was better for growing potatoes than grain. While gnocchi is often known for being a hearty dish, these variations often have ricotta or Parmesan cheese making the dumplings really rich. This recipe maintains the silky texture of gnocchi while using lighter ingredients.
Gnocchi might seem intimidating to make at home but it is truly so simple. You don’t need any special equipment, and you can simply shape it with your hands. I used a gnocchi board but if you don’t have one you can alternatively shape into any shape you want.
To start: cook your potato. I do a 5 minute potato in the microwave, making this recipe that much quicker and easier to make. If you don’t want to microwave you can cook in boiling water for 45 minutes, or until tender.
For the microwave version: stab the potato with a fork about 5 times. Wrap in a moist paper towel and microwave for 5 minutes, flipping the potato half way through.
While still hot cut the potato in half and peel the skin off. Use a ricer to mash the potato if you have one, otherwise you can just use a fork to mash. You want the potato to be warm when mixing in the flour and egg, but not too hot or the egg will cook. Add in the salt and half the flour and mix into the potato. Mix in the beaten egg, then mix the other half of the flour in as well. Turn onto a floured surface and work with your hand just until incorporated into a smooth ball.
Divide the dough into quarters and shape into tubes by pressing lightly down with your hands and rolling the dough back and forth.
Cut the tubes at about 1/2 inch trying to keep as even as possible.
Now you can shape your gnocchi. If you have a board you can press the gnocchi down on the board, while rolling to form the spiral shape.
If you don’t have a board you can create your own shape. I demonstrate a cylindrical shape here, where you roll the dough in between your hands, rolling out more on the edges so the dough tapers.
To cook: Bring a pot of salted water to a rollling boil. Drop the gnocchi in a handful at a time. Cook for about a minute, once the gnocchi floats to the surface it’s done. It will cook much quicker than you would think, it’s important to not over cook or it will become chewy.
Using a slotted spoon pull from the boiling water and immediately transfer to ice water to stop the cooking process. Repeat until all the gnocchi is cooked. It only needs to sit in the ice water for about a minute, then you can transfer to a empty bowl until ready to serve.
If not serving immediately toss the gnocchi in olive oil to prevent it from sticking together and store in the refrigerator in an airtight container for up to 3 days.
To serve: Heat a saute pan on medium high heat. Add in the gnocchi with a tablespoon olive oil. Add in ramp pesto and adjust seasoning as needed. Serve with Parmesan cheese and cherry tomatoes.