We love gnocchi and we usually buy them. Now that I found some vegan ones I always make sure I have a pack or two in my cupboards. These make for a lovely light meal.
They are also very easy to make at home and I will share some tips on how to make them. I found some rather complicated recipes online and I don’t see why all the fuss. These are made with only 3 ingredients, so there is no need to add extra steps and making things harder.
You can make the gnocchi simple, like in the pictures, or you can decorate them with a fork, pressing gently so they have indentations on them. It makes no difference when cooking, so it’s up to you. As I always like to keep things simple, it’s not a surprise that mine are just cut and that’s it. These can be kept in the fridge for a couple of days, so you can make them ahead of time, if you want to impress your guests with homemade pasta.
To make the gnocchi dough you need only two ingredients: white plain flour and potatoes. Wash, peel, and chop the potatoes, boil them until tender, and leave them to cool so you can handle them without any problems. Mash the potatoes with a masher, do not use a blender as the texture will change and they will not be as good.
In a bowl, put the potatoes and the flour and mix. The ratio between the potatoes and flour is 3 to 1. For example, you need 100g of flour for 300g of boiled potatoes. You can add salt and some dried herbs if you fancy. Make the dough without kneading too much. The gnocchi dough needs only for the two ingredients to be incorporated fully.
Sprinkle semolina, the third ingredient, and roll the dough. To not use flour instead of semolina as it will change the way they boil afterwords. Using a silicone knife or scraper cut the gnocchi to the desired size. That’s it! The gnocchi are ready to be cooked or stored for later. As you can see they can be stored nicely in a bowl if there is enough semolina so they don’t stick to each other.
To cook, boil the water with a bit of salt, toss the homemade gnocchi in, and leave them to boil for 2 minutes. As soon as they start to float to the surface, take them out as they are done. You can fry them in a pan with a bit of olive oil, Mediterranean herbs, and sundried tomatoes. Alternatively, fry them with a bit of fresh sage or pre-cooked mushrooms. You can also use them with sauces.
Have you ever made gnocchi at home?