How to make super tasty, easy and cheap handmade Italian gnocchi, served with a creamy Parmigiano sauce. I will also share with you some of the tricks that I learned during my cooking career that will ensure you get delicious soft gnocchi every time!
I will list the Ingredients and method down below so that after learning the right techniques in the video you will be able to try it yourself!
Ingredients:
For the Gnocchi:
630g or 22.22 0z raw potatoes
530g 18.7 oz boiled potatoes
130 g or 0.93 cups of all purpose 00 flour
50g or 3.3 tbs yolk
80g or 0.8 cups Parmigiano
5g or 0.8 teaspoons salt
Nutmeg
For the sauce:
250g or 1 cup heavy cream
125g or 1.25 cups Parmigiano
Salt and pepper
For the boiling water:
10g of salt each liter of water or 1/2 salt in 4.2 cups of water
Preparation:
Wash and boil potatoes with the skin still on, once cooked peel them while still hot and smash them (careful with your fingers! 😉 then let cool completely.
Add the rest of the ingredients, eggs, flour, salt, Parmigiano and nutmeg.
Mix by using the “Claw” hand until all the ingredients are combined and STOP, be careful not to over knead the dough!
If you are not going to shape the gnocchi immediately keep the dough in the fridge until you are ready.
Make the Parmigiano sauce by boiling the heavy cream and then adding the cheese and mixing until melted, add salt and pepper to taste and keep this deliciousness aside for later!
Shape the gnocchi in the shape and size that you prefer and then you are ready to cook them!
Remember to dust them with a mix of semolina and all purpose flour so they don’t stick.
Boil them in salted boiling water until they float to the surface and then carefully fish them out with the help of a spider or any spoon with holes.
Mix them in with the warm cheese sauce or your favorite condiment and ENJOY!
Oh and if you are feeling a little adventurous you can zest it up with some lemon!
[SERVING SIZE: this recipe is thought for 4 people, with 200g of gnocchi per person]
Keep in the fridge for up to 2 days or freeze by making sure that won’t stick together.
If you want to try a different sauce I will soon upload a video on how to make Ragù (or as they know it in America “Bolognose”)!
If you try to make Gnocchi I would love to see what dankness you achieve so if you feel like it feel free to tag me on Instagram [ The Facebook page is not up yet, sorry!
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