Homemade Potato Gnocchi

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Pasta has always been a staple in my pantry.  Tossed with vegetables and garlic, drizzled with olive oil, and topped with any cheese I have on hand — it makes for an inexpensive and easy weeknight meal.  Nick, however, is not a fan.  As a result, our mutual appreciation for gnocchi has grown over the last few years.  We generally keep a package of the dehydrated stuff and a jar of pesto around for sleepy, uninspired nights.

When we are feeling more ambitious, homemade can't be beat. We've experimented with a variety of recipes that have produced mixed results.  The biggest foe to our gnocchi efforts often seems to be too much moisture.  If the balance isn't correct, the little pillows risk breaking apart in the boiling water or producing gummy forkfuls.

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How is a cook to avoid this? We've found that recipes that call for baking, not boiling, the potatoes work best.  The other secret to light and silky gnocchi is a potato ricer.  You can get away without one by mashing the potatoes well, but to ensure a smooth dough, a ricer can't be beat.  Elise of Simply Recipes posted a great (baked) potato gnocchi recipe last year that I would recommend trying first (though, be warned, it makes a lot).

To complete the meal, buy a crusty baguette and make this simple, rich sauce:

Gorgonzola Cream Sauce

Ingredients

2 garlic cloves, minced

1 Tbl butter

1 C whipping cream (or 3/4 C milk and 1/4 C cream)

A few ounces Gorgonzola cheese (we use about 3 oz)

Method

Melt the butter in a saucepan over medium heat. Add the garlic and saute 1 minute.

Add cream and cheese and bring to a gentle boil.  Whip 2 minutes, or until cheese is melted and the sauce is slightly thickened. 

Add salt and pepper to taste (careful, the cheese is a bit salty to begin with) and toss with the gnocchi.

show hide 9 comments

Hillary - Looks SO good! I need to make this in my future, my boyfriend loves gnocchi and I would love to make it from scratch.

Zarah Maria - Looks great – I’ve tried making gnocchi a couple times, always ending up with something not resembling gnocchi at all. I’ve never tried baking them though, will have to give it a go!

Caroline - pretty pretty pretty
That pasta photo is so nice.

Caroline - pretty pretty pretty
That pasta photo is so nice.

Forkable - Whenever I make gnochhi it always turns out slimy. Its always been a secret shame of mine that I can’t make this delicious dish. I use my ricer, but I’ve never tried baking. I’ve got to give this a try!

gemma - Thanks! I had similar experiences. I definitely recommend giving baking a go. It worked wonders for my final product. Hopefully it will for you too!

Jen C - Gemma, I found this amazing recipe for beet-root gnocchi on Palachinka about a year back (http://palachinka.blogspot.com/2007/12/beetroot-gnocchi-in-white-sauce_13.html). I say recipe as though its more than just flour and beetroot, but its amazing. I am making it tonight. Your dill sauce inspired me. I thought you would like it.

Gemma - Thanks Jen! That sounds excellent.

potato - lovely blog, such a clean design. i will try your Gnocchi recipe soon – love the photos

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