Making Home Made Gnocchi Doesn’t Have To Be A Scary Task.
I’ve made it plenty of times and yes there have been some major fails, but I can’t say none of them have been inedible, except for that one time where the gnocchi just dissipated and turned to slop when I cooked it…
And if you checked my previous post “How to make Gnocchi, Tips & Tricks” and decided to put it in the “too hard basket”. Well don’t despair, I’ve got a gnocchi recipe that’s super easy and sure to satisfy the gnocchi craving.
When I’m time poor and not really fussed with making the perfect gnocchi, I would use this food processor recipe… Yes you heard me, a food processor!
It’s known to be a big NO NO for using a food professor to mix the dough, as it can be quite rough and may overwork the dough creating a lot of gluten, in turn making your gnocchi chewy.
However I found, so long as you get the ratio right and you don’t over blitz the dough, the gnocchi will be fine.
Sure it’s not going to be as light and pillowy as the original, but if your just after a quick home made gnocchi bite, then this recipe will surely do the job.
I recommend keeping at least 1 cup of the pasta water for use in the sauce. The floury water will give your sauce a lovely silky texture and keeps those gnocchi soft and fluffy!
Surprisingly the kids prefer this version…
Give this a go for a easy gnocchi bite!
Make up a big batch and freeze them for another time too!
Easy & Fast Potato Gnocchi Recipe
If you decided to put homemade gnocchi in the "too hard basket". Well don't despair, I've got a gnocchi recipe that’s sure to satisfy and easy to make too.
- 1 kg Potato Skin on. Choose a variety that is suitable for mashing
- 200 gram plain flour sifted
- 100 gram tapioca flour sifted
- 1 tsp ground Himalayan salt
Bring a large pot of water to boil and cook potato whole with skin on till soft but still manageable.
You can also cook them in the microwave
When cooked, pat dry and quickly peel the skin off the potato while hot
Put cooked potato in a large bowl and mash till soft and fluffy or use a potato ricer if you have one for a finer potato mash.
Alternatively you can just blitz it in the food processor till smooth.
In food processor, combine mashed potato, both flour, salt and quickly blitz till dough just forms
Remove dough from food processor and prepare gnocchi on a lightly floured surface.
Dough should be soft, not sticky and really delicate to handle.
Gently knead dough into a ball and grab a handful of dough and roll it with the palm of your hands into a long roll.
Cut rolls into smaller pieces and lightly dust them with a little flour to stop them from sticking.
Place them on a lined tray (single layer) until you are ready to cook
You can cook them as is or use a fork or gnocchi paddle and rub it against the gnocchi piece to create a pretty pattern
Repeat with remainder dough
Bring a large pot of salted water to boil
Gently drop a small portion of the gnocchi to cook.
When gnocchi float, they are ready to be taken out. Repeat for remainder of gnocchi
Serve with your choice of sauce
Put your gnocchi in the freezer to firm up before cooking, for easier handling when transferring.
Gnocchi is best cooked when you are ready to serve. Good gnocchi is delicate and can get squashed and stick together if left too long in the colander after draining. So toss those fresh made gnocchi in your sauce immediately and eat up.
Alternatively keep cooked gnocchi separate in a single layer till ready to mix with sauce to avoid them sticking together.
And my favourite part in any cooking, gnocchi can be frozen. Simply line them on baking sheet and put them in the freezer. Once firm, you can remove and put them in a airtight container or bag for re freezing. This will stop them from sticking together.
To cook, simply put them in hot water. No thawing or defrosting required! Easy!
Which ever way you cook them, I recommend keeping at least 1 cup of the pasta water for use in the sauce. The floury water will give your sauce a lovely silky texture and keeps those gnocchi soft and fluffy!
*Nutrition information is approximate and is meant as a guide only*