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gnocchi rolled on a fork

Homemade Gnocchi Recipe

Cowbridge Kitchen

If you love Italian Pasta but you are looking for something a little different from the traditional Tagliatelle or Tortellini then why not try your hand at making Gnocchi, it is easier than you think.

To make Gnocchi you just need two main ingredients and this classic Italian potato pasta is ready to serve in a tasty tomato and pesto sauce.

Once you have made the Gnocchi Pasta you will need to give it it's distinctive, ribbed pattern and you do this with the back of a fork and it is called Forking the Gnocchi.


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This takes about 50 minutes to make
5 mins Prep time
45 mins Cooking time
Cooking timer Time
Nutritional Facts
This is per 188g of gnocchi
(Cooked)

Calories: 250
Protein: 4.5g
Fat: 12g
Carbohydrates: 32g
Fiber: 1.9g
Sugar: 1.8g
Nutritional information Nutrition
This recipe will serve upto 6 people Table for Two Servings
Easy : This recipe is easy
Anybody can have a go at this recipe
Chefs hat Difficulty
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How to make Gnocchi

Gnocchi is a type of pasta made with potato, semolina and water mixed together with some spices. Gnocchi belongs to the dumpling family in Italian cuisine.

Once this Gnocchi is made it is simple to use it in many pasta dishes as a tasty alternative to paste.


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serving tray Cuisine:Italian
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ingredients

500 g of Potatoes
175 g of Plain Flour
1/4 tsp Black Pepper
1/4 tsp Salt
Semolina ( For Dusting)

Cooking Instructions

  1. Bring a pan of salted water to the boil
  2. Peel and cut 500 g of potatoes into halves or quarters, then add the potatoes to the pan and boil for around 20 minutes, or until they are ready for mashing.
  3. Combine the 175 g of plain flour with the black pepper.
  4. When the potatoes are ready, drain them of water and allow them to dry out for a few minutes. The less water in the potatoes the better.
  5. Mash the potatoes in the pan with a potato masher until they are smooth and soft.
  6. Add the Flour / Pepper mix into the potatoes and mix it all together until you can combine it into a ball of dough with your hands.
  7. Remember, the potatoes might still be a little hot at this stage so don't burn your hands.
  8. Once you have a nice smooth ball of dough, let it cool down for 5 minutes. Then roll it out with your hands into a fat strip. Cut this in half and roll both again.
  9. Continue to do this, rolling and halving until you are left with 4 logs of dough about 2 cm thick.
  10. Cut them into small pieces, about 2 cm long.
  11. You can make grooves in the gnocchi or you can cook them as they are (It will taste the same)
  12. To make spiral grooves, press the gnocchi shape onto the back of a floured fork. Then roll it off the fork with your thumb creating a spiral cylinder.
  13. Put the gnocchi on a tray and dust with semolina before cooking.
  14. Bring a pan of water to the boil then drop the gnocchi in, this should take between 2 - 3 minutes before the gnocchi is floating.
  15. Once it is floating remove it with a slotted spoon.
  16. The gnocchi can be transferred straight into the sauce and served.
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