Deliciously Fluffy: A Homemade Gnocchi Recipe Worth Trying

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Classic Potato Gnocchi Recipe

Ingredients:

– 2 lbs Russet potatoes
– 1 1/2 cups all-purpose flour
– 1 egg
– Salt and pepper to taste

Instructions:

Gnocchi with Tomato Sauce
Gnocchi with Tomato Sauce

1. Boil the potatoes in a large pot until they are tender, about 30-40 minutes.
2. Drain the potatoes and let them cool slightly before peeling and mashing them.
3. In a large mixing bowl, combine the mashed potatoes, flour, egg, salt, and pepper. Mix until a dough forms.
4. Divide the dough into small portions and roll each portion into a rope, then cut into bite-sized pieces.
5. Press each gnocchi against a fork or gnocchi board to create ridges.
6. Bring a large pot of salted water to a boil and cook the gnocchi in batches until they float to the surface, about 2-3 minutes.
7. Remove the gnocchi with a slotted spoon and serve with your favorite sauce.

Sweet Potato Gnocchi with Sage Butter Sauce

Ingredients:

– 2 lbs sweet potatoes
– 1 1/2 cups all-purpose flour
– 1 egg
– Salt and pepper to taste
– 1/2 cup butter
– Fresh sage leaves

Instructions:

1. Roast the sweet potatoes in the oven until they are soft, about 45-60 minutes.
2. Let the sweet potatoes cool, then peel and mash them.
3. In a large mixing bowl, combine the mashed sweet potatoes, flour, egg, salt, and pepper. Mix until a dough forms.
4. Follow steps 4-7 from the classic potato gnocchi recipe.
5. In a separate pan, melt the butter and add the sage leaves. Cook until the butter is golden and fragrant.
6. Toss the cooked gnocchi in the sage butter sauce and serve hot.

Spinach and Ricotta Gnocchi Recipe

Ingredients:

– 2 cups cooked spinach, squeezed dry
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg
– 1 1/2 cups all-purpose flour
– Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the cooked spinach, ricotta cheese, Parmesan cheese, egg, flour, salt, and pepper. Mix until a dough forms.
2. Follow steps 4-7 from the classic potato gnocchi recipe.
3. Serve the spinach and ricotta gnocchi with a creamy Alfredo sauce or a light tomato basil sauce.