My Dads Gnocchi Recipe Collection

Making Dad's Gnocchi Recipe was a Sunday occasion. We rolled up our sleeves, sat around a small table in the kitchen. This began somewhere in the middle of the afternoon and it started by boiling the potatoes.

Cooking and eating on Sunday was an all day event!

Dad would prepare the potatoes and let them cool so we could peel the skin. Then the fun part for me as a kid started. I took the potatoes and pushed them through the potato ricer. They looked like little worms squeezing out from the metal potato kitchen tool.

You had to have the right kind of potatoes and you had to cook them to the perfect tenderness. My Father was meticulous when it came to food, cooking and doing it perfectly.

We would sit around the cutting board rolling the dough out into long thick strands and as Dad cut them into piece I was there ready with my fork.

This type of cooking has been going on for over 2000 years and it's still really good.

Gnocchi can be made many ways and not only with potato gnocchi. There is Ricotta gnocchi that turn out so light and fluffy they are like eating little pillows. Serve it with a homemade pesto recipe.

You can also make Spinach gnocchi. A colorful and flavorful Gnocchi. In fact you can integrate many flavors and colors in your potato gnocchi recipes just as you would with a flavored pasta.

Choosing the right Potato:

The type of potato you use to make your homemade Gnocchi recipe is very important. Some potatoes hold more water then others. You want to choose a type of potato that is starchy and granular in texture.

Russet Potatoes
Idaho Potatoes
Mashing Potatoes

These potatoes are dry and hold less water. A wet potato will absorb too much flour and make the gnocchi into little lumps. Not good!

If you use a creamy potato such as a Yukon Gold, red potatoes or new potatoes the gnocchi becomes too heavy and gum like.

Also when you're choosing your potatoes check to make sure they have very few eyes. They shouldn't have any sprouts, green or black spots.

Gnocchi Recipe Ingredients & Preparation:

2 lb Russet or Idaho Potatoes
2 cups All purpose flour
1 egg
1 tbsp Salt

Wash the potatoes well under running water to remove any dirt and place in a large pot with the skins on and fill with water.

Boil the potatoes to be tender but firm. Depending on the size it should be 10-15 minutes. If you take one out and squeeze it gently it should still be slightly firm but not hard.

Peel the potato skin off when the potato is still hot but cool enough to handle. You can use a paper towel if you don't have "hot hands". A term used by chefs for being able to handle hot food with your bare hands.

Push the potatoes through the potato ricer onto your cutting board and shape into a well. Sprinkle the area with flour and put the beaten egg in the center of the well and begin your mixing and kneading.

I know we all love the kneading process!

Just like you would make a fresh pasta. knead the dough for 10-15 minutes and shape your gnocchi dough into a ball that is easy to handle, not sticky. Let it sit for 1 hour after the dough is at a perfect consistency.

This is always my time to pour a glass of wine so go ahead, you desire it. Because this gnocchi is going to be Fabuloso!

Shaping and Cutting the Gnocchi:

Shaping and cutting the dough is the fun part. Pull up a chair and grab your glass of wine and begin.

Cut the dough into 4 sections. This will make it so much easier to handle. Take one section at a time and roll it into a long round piece of dough about a half and inch thick.

Cut the dough into 1 inch pieces. You can sprinkle with flour if the dough is sticking together.

One each piece of dough take your fork and push an impression of the fork on the gnocchi and push aside to do the others.