How To Make Homemade Potato Gnocchi From Scratch
Homemade gnocchi is light, tender & fluffy and is super easy to make from scratch! The secret to great gnocchi is roasting the potatoes...
Servings: 8 Portions
Equipment
- Large Baking Tray
- Potato Ricer
- Bench Knife
- Gnocchi Board
- Large Mixing Bowl
- Large Saucepan
Ingredients
- 2 kg Maris Piper Potatoes See Notes
- 225 g 00 Flour Plus Extra For Rolling
- 2 Egg Yolks
Instructions
Making The Dough
- Preheat an oven to 190°c/170°c fan (374°f/338°f).
- Place the potatoes onto a baking tray then cook in the preheated oven until tender. This will take between 1-1½ hours depending on the size of your potatoes. The best way to check that the potatoes are cooked is to poke each one with a small, sharp knife. If the knife slides in without any resistance, the potato is cooked.
- Once cooked, let the potatoes cool for 20 minutes or so, until cool enough to handle but still warm. Cut each potato in half, scoop out the flesh then mash into a bowl using a potato ricer.
- Add the 00 flour & egg yolks into the potato then season with table salt & freshly cracked black pepper.
- Mix the dough by hand, until the flour & yolks have been fully incorporated into the potatoes. Make sure not to overwork the dough though, as this will make the gnocchi tough!
Rolling Out & Shaping
- Lightly dust a large baking tray with flour then set aside. We'll be using this to store our gnocchi on.
- Next, take a small amount of gnocchi dough & place onto a floured work surface. Roll out with your hands, into a long sausage that's roughly 2 cm thick.
- Using a bench knife/scraper, cut the dough into 2½ cm long pieces then using your thumb, roll each piece of gnocchi down a gnocchi board, so that it curls over itself.For a visual guide for doing this, there's a video in the post above! You can also use a fork for this or leave the gnocchi un-rolled.
- Place the gnocchi onto the floured baking tray then chill in the fridge until ready to cook but no more than 3 days.
Cooking
- Bring a large pan of salted water to the boil then carefully add in the gnocchi & cook for 2-3 minutes, until they float. You may have to do this in batches. Make sure to keep the water boiling at all times.
- Finish the gnocchi with your choice of sauce.
Notes
1. Cooking In An Aga - Bake the potatoes in the roasting oven, on the bottom set of runners. Use the boiling plate to cook the gnocchi.
2. Potatoes - Floury potatoes work best for gnocchi, I'd recommend Maris Pipers! King Edwards, Russets & Desiree potatoes will all work as well.
3. Shaping - I like to use a gnocchi board when shaping my gnocchi but you don't have to use one! You could also use a fork to roll the gnocchi or leave it unrolled - just cut the dough into small pieces.
4. Storage - Once rolled, the gnocchi should be stored on a tray, in the fridge. It will keep like this for up to 3 days.
5. Portions - This recipes makes enough gnocchi for 8 generous portions. If you'd prefer to make a smaller batch, the recipe can be divided in two, to make four portions.