I have always wanted to make homemade gnocchi as it is one of my favorite Italian dishes, so I did a little research and found a great step by step tutorial on www.delallo.com. It turned out to be so simple and came out absolutely delicious!! I paired it with one of my favorite pasta sauces that I make and I added in fresh mozzarella and basil. Below you will see I did step by step photos to help show the gnocchi making process...
Hope you all enjoy this pasta making adventure as much as I did!
2 ½ lbs. russet potatoes, peeled and cut into 1 inch cubes
2 ½ cups all purpose flour
½ tsp. salt
½ large yellow onion, finely diced
3 cloves garlic, finely minced
1 6oz. can of tomato paste
½ tsp. sugar
1 16 oz. can of crushed tomatoes in tomato puree
2 tbsp. butter
½ cup heavy cream
A pinch of red pepper flakes
Salt and pepper
1 8 oz. container of small fresh mozzarella balls
1 bunch of basil, julienned
In a large saucepan over medium heat, heat up 1 tbsp. of olive oil and 1 tbsp. of butter; once butter has melted add in the diced onions. Cook onions until softened, about 5 minutes, then add in the minced garlic and continue to cook another 2- 3 minutes.
Once onions and garlic have been softened add in the tomato paste, stir them together until all 3 ingredients have been completely incorporated. Stir in crushed tomatoes and sugar, bring sauce to a strong simmer, once you start to see the sauce bubbling turn the heat down to low and let it simmer for another 15 minutes.
After the sauce has simmered for 15 minutes add in the remaining tbsp. of butter and cream, stir until incorporated. Add in a pinch of red pepper flakes and season the sauce with salt and pepper.
Turn off the burner until the gnocchi is ready to be cooked, once gnocchi is starting to cook turn the heat back up to medium low to reheat the sauce.
In a medium sized pot filled half way with water, a pinch of salt, and the cubed potatoes bring it to a boil and boil the potatoes until fork tender (they should be very soft and easily broken apart but not too mushy) usually about 20 minutes.
Once the potatoes are cooked to the right consistency, pour them into a strainer and allow them to drain and be cool enough to handle. Once cooled, rice the potatoes through a potato ricer place in a bowl and set it aside.
Heavily flour a large baking sheet and set it aside for now.
On a large clean, dry counter top or work surface (I use a baking silicone mat) create a mountain of the 2-½ cups of flour in the middle of your work surface. Then make a big well in the center of the mound of flour, place the riced potatoes into the center of the well.
Create a small well in the center of the riced potatoes, add in the egg and salt into that well. (see photo) Using a fork, start to mix all the ingredients together (at first it will seem like it wont all come together, but don’t worry, it will!)
Once mixture starts to come together, use your hands and kneed it all together until it becomes a thick dough. Form the dough into a large rectangle brick, then cut the dough into 8-10 pieces.
Take each cut piece of dough and roll into a long, even rope. How thick or thin you make the rope is up to you and what size you want your gnocchi. Once you have rolled out your rope of dough, cut into ½- 1 inch pieces. Transfer cut gnocchi to the floured baking sheet; make sure there is plenty of flour so the gnocchi doesn’t stick to each other.
* You must cook Gnocchi within 45 minutes after making them.
Bring a large pot of salted water to a boil, carefully drop the gnocchi into the water and cook them for 4-5 minutes or until they float to the top. Remove the cooked gnocchi with a slotted spoon and immediately add them into the sauce. Tear mozzarella balls into little pieces and add it into the sauce, sprinkle basil over top and enjoy!