Basic Potato Gnocchi Recipe by @coxys_kitchen
This is a simple recipe for beautiful pillowy, creamy dumplings of potato with any added flavour you like. (finely chopped spinach or green pesto a basic Italian tomato sauce). WOW your guests with this easy but impressive recipe.
Serves: 4 (main course)
Prep time: 1.5 hours
Cooking time: 3-5 mins
- 500g baking potatoes
- 1-2 medium sized eggs
- 150-200g plain flour
- Polenta for dusting
- Heat the oven to 230c for at least 10 mins, until the oven is nice and hot
- Prick the potatoes all over with a fork, then place on baking tray and in the oven to cook for 40 – 45 mins. To check if they are done, gently press them using an oven glove – if the flesh feels soft, they are done
- Lightly dust a tray with polenta and set aside. If you are planning on freezing the gnocchi, make sure the tray will fit in the freezer
- When the potatoes are done, cut them in half and scoop out the potato flesh into a large mixing bowl
TIP 1: Keep the skins and make Loaded Potato Skins the next day
- Mash the potatoes until smooth – it’s easier to do this while the potatoes are still hot, then season with some salt and leave to cool for 10-15 mins
- Once the potatoes have cooled, add one of the eggs and 150g of the flour and mix together until it forms a dough – the mixture should be pliable but quite firm. If the dough is too sticky add a little extra flour and if it’s too firm add the second egg. If you don’t think the mixture needs all of the second egg, just add the yolk. Taste a little of the mixture for seasoning and add more salt if necessary
- Lightly flour your work surface and split the dough into three parts, then roll each one into a long sausage shape, approx. 2.5 cm in diameter. Once rolled, cut the dough sausages into approx. 2.5-3cm pieces and place the gnocchi onto the pre-dusted tray, leaving some space between each one
TIP 2: To make different flavored gnocchi, add a different ingredient to each of the three dough balls and mix in so the flavor is well combined before rolling into the sausage shape. Use finely chopped spinach or green pesto for green gnocchi, or red pesto for red pesto – don’t be afraid to experiment!
- To cook the gnocchi, add water to a large pan, season with salt and bring to the boil. When the water is boiling, gently place the gnocchi into the water and cook; they should be done when they float to the top – it’s a good idea to taste one first to check if they are done
- When the gnocchi are done, serve with your favourite sauce and smother with grated cheese.
TIP 3: How about serving them with a basic Italian tomato sauce, (as pictured) click here for the recipe.
More of Coxy’s Kitchen Tips:
TIP 4: Once the gnocchi have cooked in the water you can also finish them off by frying them in a non-stick pan with some oil and butter to give them a crispy outer coating.
TIP 5: Gnocchi are ideal for freezing as you can cook them straight from frozen; they just take a little longer to cook in the water. It’s important to freeze them on the tray first to avoid the gnocchi sticking together, once frozen, transfer to a freezer bag.
About Coxy’s Kitchen
Coxy’s Kitchen provides a private dining and home-cooking service throughout Yorkshire. With lockdown restrictions easing, it’s time to start planning long overdue catch-ups. Why not host a dinner party and let Coxy’s Kitchen take care of the cooking, while you spend quality time with friends and family. To make an enquiry or for an initial consultation, please email email@example.com