To make gnocchi you need 4 ingredients. You have to have 3 large potatoes or sweet potatoes. I used 3 medium potatoes. You should use a cup and a half of normal flour. Then add an egg and a good pinch of salt. I used self-rising flour because of the lockdown I didn’t want to go out just to buy flour. Because I didn’t use plain flour my gnocchi came out bigger than it should be. So I chopped it up smaller when I boiled the second batch. Try to stick to using plain flour. Also, it takes time to make this so it’s a good lockdown recipe if you have extra time to cook. It took me about an hour and 30 minutes to make gnocchi.
3 large potatoes
1½ cup of plain white flour
A teaspoon of salt
Boil your potatoes with the skin on. This keeps the potatoes moisture inside. I was lazy so I unpeeled my potatoes and boiled them. But, this isn’t the traditional way.
Once the potatoes have cooled peel them and grate them into a bowl. I grated mine when they were still hot and used a dish towel to protect my hand. The hotter the potatoes are the fluffier your gnocchi will be.
Mold your grated potatoes into a ball then make an indent in the middle.
I kept my mix in the bowl but for some people, it’s easier to put the grated potatoes on a floured surface.
Add your flour, salt, and cracked egg in the well of the potatoes.
Start kneading everything together.
This is when I transferred my gnocchi mix onto a floured surface.
If your mix is too sticky add more flour.
Then roll out the dough and cut it into small pieces. They should be bite-sized.
After that, you can use a fork to create ridges to make your gnocchi pretty. But, you can skip this step.
Boil a pot of water with a pinch of salt. Then boil your gnocchi once it floats to the top of the water it’s cooked.
Remove the gnocchi out of the pot with a slotted spoon to get rid of extra water.
And that’s your gnocchi done. I recommend you fry yours though like I did in butter or oil. I fried mine in olive oil and added basil pesto to it with pieces of fried bacon.
The serving size is rather large. You can store uncooked gnocchi which has been shaped in the freezer on a baking tray.
I adapted my recipe from this one: https://www.buzzfeed.com/hannahloewentheil/easy-homemade-gnocchi-tutorial
Read this article for more details on how to freeze and cook frozen gnocchi: https://www.epicurious.com/recipes/food/views/gnocchi-101335
I love gnocchi. Italian food is my favourite kind of food. When I was living in Germany I ate lots of store-bought gnocchi. Making it myself during the lockdown in Cape Town from scratch and not messing up the recipe made me feel super happy. I hope you enjoy this recipe to even if it’s not authentically Italian.
Thank you for reading my blog I appreciate your support. Stay safe and feel free to comment. I love any feedback and I’m more than willing to answer any questions you might have.