Have you tried Homemade Italian Gnocchi yet? Ready for a culinary trip to Italy? Today I want to show you a simple basic gnocchi recipe. There are countless gnocchi recipes in which mostly ready-made gnocchi are used. Making gnocchi yourself is so easy. In addition, they are much tastier when you make them yourself – it’s best to convince yourself and definitely try this gnocchi recipe.
What are gnocchi actually? Many people think of pasta when they think of gnocchi, but strictly speaking this Italian classic is not a pasta dish.
Rather, they are small dumplings / dumplings made from potato dough.
For the gnocchi, all you have to do is make a dough from boiled potatoes, flour and egg and form the gnocchi from it (see the tips for how this works best). I like to cook the potatoes the day before so that they have completely evaporated and cooled down. This makes processing easier and the dough holds together better. It is also important that the work surface is always floured sufficiently so that the gnocchi do not stick and can be shaped nicely.
What is the best way to shape the gnocchi?
To give the homemade gnocchi their typical grooved shape, cut small pieces (approx. 2 cm) from a strand of dough and roll them over either a gnocchi board or the back of a fork. The formed gnocchi can be cooked and eaten immediately or frozen (see next tip).
If this is too time-consuming for you, you can simply cut off small pieces from the strands of dough and cook them without a pattern. This makes making the gnocchi yourself even easier and faster.
What is the best way to store the gnocchi? Can you freeze them?
The formed gnocchi can be cooked and eaten immediately or frozen. In order to have a supply of this Italian delicacy, you can freeze them raw, lying individually on a board or plate in the freezer.
Then you put the gnocchi in portions in freezer bags and if necessary you take the gnocchi out of the freezer and cook them in boiling salted water. The cooking time increases by about 5 minutes for frozen gnocchi.
What goes well with gnocchi?
The simplest and most classic variant is to toss the potato dumplings in hot sage butter after cooking the gnocchi and serve with Parmesan, but gnocchi pans or gnocchi casseroles with fresh, crunchy vegetables are also very popular.
As a side dish, they go well with meat and fish as well as with vegetable dishes. After cooking the gnocchi, they are fried in a pan with hot oil, so they become crispy on the outside and fluffy on the inside.
