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Fluffy for Your Dining Comfort: Home-Made Gnocchi January 13, 2014

Posted by Deniz Olcay in Uncategorized.

I had the most delicious Gnocchi over the weekend at my friend Alex’s house. Real Italian home-made cooking. I think I could have eaten 3 plates of it if I was feeling greedy, but I decided to be a polite guest and savor each bite of the delicious gnocchi and enjoy the wonderful company.

The very next day (today) I still had a craving for it. Luckily I had a large bag of potatoes in my pantry that had been sitting there for a week. It was a sign.

The best thing about home-made gnocchi is how light and fluffy it turns out. Plus, you can store excess amounts in the freezer to enjoy later.  I’d recommend you try this delicious recipe if you have 2 hours to enjoy cooking it, and not feel rushed.

For the gnocchi you’ll need:

  • 2 pounds of potatoes (comes out to 3 cups mashed)
  • 1 cup of flour
  • 1 teaspoon of salt
  • 1 egg, beaten

For the sauce you’ll need:

  • 1/2 lb of ground beef
  • 2 tablespoons of butter
  • 1 small shallot or onion
  • 1 teaspoon of fresh sage or 1/2 teaspoon of sage powder
  • 2 teaspoons of lemon
  • 1/4 teaspoon salt
  • 1 teaspoon of tomato puree
  • fresh ground black pepper
  • 1/4 cup of water (the salted water you use to boil the gnocchi)

1. Take your potatoes and poke each one with a knife about 8 times. Then place all potatoes on a plate and microwave for 10 minutes. (Flip them around when it’s halfway done.)

2. Preheat the oven to 450, and place the potatoes in the middle rack for about 20 minutes.

3. Peel the potatoes using an oven mitt, and place into a mixing bowl.

4. Use a food processor, blender or food mill to blend the potatoes until smooth.

5. Place the potato puree on a baking pan and allow to cool for 5 minutes.

Allow potato puree to cool before adding egg, so the egg doesn't cook.

Allow potato puree to cool before adding egg, so the egg doesn’t cook.

6. Add one beaten egg to the potato puree in a large mixing bowl.


Add the beaten egg and mix with a fork

7. Slowly combine 1 cup of flour and 1 teaspoon of salt with the potato puree.

8. Spread flour liberally over a spacious kitchen counter (which I don’t have)

9. Cut gnocchi dough into 8 separate pieces and place on the counter. Have extra flour handy. This gets very sticky, don’t be discouraged. Fight through it!

10.Roll the dough into 1 inch thick strips on the counter. Feel free to add more (as much as you need) flour onto the gnocchi dough to keep it from sticking.


Have extra flour handy, you’re going to need it.

11. Cut the gnocchi with a fork and place onto a baking sheet that has flour on it.

You can place excess gnocchi in a ziplock bag and freeze it for later.

You can place excess gnocchi in a Ziploc bag and freeze it for later.

12. Prepare the sauce by melting 2 tablespoons of butter over medium-high heat. Wait until brown and it releases a nutty aroma.

13. Add minced shallots and remove from head immediately. Also add the sage to the mixture.

Allow shallots and sage to cook while off the heat.

Allow shallots and sage to cook while off the heat.

14. Allow 4-5 minutes for the shallots to cook and the butter to cool down. Place back onto the heat and add the 1/2lb of ground beef, 1 teaspoon of tomato puree, and 1/4 teaspoon salt, 2 teaspoons of lemon juice, and some black pepper. Cook thoroughly and set aside with the lid on. Also add 1/4 cup of the gnocchi water you’ll use for cooking the gnocchi in the next step.

photo 2

Cook meat thoroughly and combine other ingredients

15. Place gnocchi in salted boiling water. It is cooked once the gnocchi rises to the surface.

Enjoy! Serve with fresh parmesan / mozzarella cheese.






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