Jumbo gnocchi

Jumbo gnocchi

I’m looking forward to someone bringing up gnocchi in a conversation in the near future. I’ll listen intently to what they say, nod my head in agreement, then casually remark ‘Oh yes, I make my own gnocchi from scratch’. My comment will be met with stunned faces and open mouths. They’ll then nominate me for Masterchef….

Ok, well not really but gnocchi is one of those foods that seem quite intimidating to make on your own, like making your own penne or butchering your own steak. There are professionals that do the job pretty well already and with a lot less fuss so why bother?

For a start, it’s really easy – theres three ingredients. It’s also super fun! Just don’t do what I did and make your little gnocchi dumplings HUGE. They will swell up when you boil them, so best to err on the smaller side.

Ingredients

500g cooled mashed potato

300g plain flour (use this as a starting off point, you might need a bit more)

1 egg, beaten

Method

Gnocci 2

In a large mixing bowl, combine the mashed potatoes, beaten egg and flower. Mix initially with a spoon until the dough starts to form then turn out onto a well floured work surface and knead with your hands. The amount of flour you need really depends – you want to add enough so that the dough isn’t sticky and is fairly easy to handle. Divide the dough into 4 and roll each piece into a long sausage around 2cm in diameter. Using a knife cut at 2cm intervals.

Once your dough is cut into individual pieces, take each piece and roll into a rough oval shape, then use the back of a fork to press light indentations into one side. Set each piece aside on a baking tray as you go. Once you have made all of your gnocchi, boil a large pot of water and salt generously. Once the water reaches boiling point, gently add the gnocchi.

Initially the gnocchi will sink to the bottom of the pot, you know they are ready when they float to the surface. Drain using a slotted spoon then mix through your chosen sauce (I made a simple chilli and garlic, tomato cream sauce with a small handful of mozzarella cheese mixed in).

Serves 4

4 Comments

  1. bricimino

    Sooo…. I’ve made Gnocci twice now, and each time I’ve done it, I’ve had to add 2 cups+ more flour than on the recipe. Do you bake your potatoes to mash them or boil them… What the heck am I doing wrong?

  2. theglasgowscullery

    Hello there, thank you so much for stopping by my blog. Gnocchi is a tricky little devil, I did a bit of reading up on it before I tried making it myself and every recipe seems to be slightly different, with flour quantities varying wildly. The general consensus seems to suggest that floury, rather than waxy potatoes work best, and the key is to get the mashed potato as dry as possible before adding the flour. Therefore I think baking them in the oven is probably best – the mash is less water logged. The good news though, is that the extra flour doesn’t seem to affect the flavour too much. I would just wing it and add as much flour as you think the potato needs. Hope this helps and good luck the next time you make them 😀

  3. Pingback: Gnocchi with cheesy mustard sauce | The Glasgow Scullery

  4. Pingback: Gnocchi Carbonara | The Glasgow Scullery

Leave a Reply

%d bloggers like this: