Potato Gnocchi. Gnocchi's plump, pillowy texture and mild, delicate flavor make them perfect for rich, hearty sauces like Pan-Seard Gnocchi with Potato Gnocchi Recipe. Add the potatoes to a large pot of cool salted water. Add the gnocchi and toss until lightly golden.

My parents took their first trip to Europe a couple of years ago, spending a week in the Tuscany region of Italy. Homemade potato gnocchi is surprisingly easy to make and the dough is a dream to work with. Unlike pasta, there's no resting or labored rolling involved. You can cook Potato Gnocchi using 6 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Potato Gnocchi

It's 2 medium of potatoes, peeled and diced..
Prepare 2 cup of all-purpose flour (and half a cup for work surface).
It's 1 of egg.
Prepare 1 tsp of salt and pepper ( I'm using pink salt and peppercorn).
It's 1 tsp of each: garlic powder, onion powder, and dried parsley (I'm using a pre-blended mix).
It's 1 of water to boil potatoes in.

Living in Italy has made me realize that the simplest dish can be made in so many different ways, depending on the region or even how the family cooks it. Potato Gnocchi with Butter and Cheese. Here, F&W's Grace Parisi shares a traditional recipe with three tasty variations: Carrot-Potato Gnocchi, Roasted Garlic-Potato. Potato gnocchi are a fun and delicious dinner, and easier to make than you probably think with this Gnocchi are doughy, pillow-like dumplings that are boiled and served with a sauce, not unlike a pasta.

Potato Gnocchi instructions

Boil potatoes for about 20 minutes. You want to be able to smash a chunk easily with the back of a fork..
When your potatoes are drained and smashed, pour flour on a clean surface and make a 'well' in the center..
Add your smashed potatoes in the 'well' you've made, and add your seasonings..
Start folding the potatoes into the flour, starting with a fork. Once it starts to come together, make another 'well' in the center of the potato-flour pile. Add your egg, (I should've beated it first before adding it) and knead the potato flour into the egg..
DO NOT OVER-MIX!!! Once the dough comes together, STOP. The dough should be slightly sticky and that is fine. Sprinkle a bit of flour to your work space and roll out the dough into ropes..
Roll the rope into half-inch thickness. It will double in size when you boil it, so be aware! We're not making dumplings here, bruh!.
I cut my rope in half for easy cutting. Placed my dough ropes side by side, and sliced them into about a quarter of an inch to half-inch slices..
Some people like to get fancy and make little designs on their gnocchi, like rolling them--individually--with a fork or tool; or even going in and slightly denting each one into "dimples". Honestly, I just want to eat. So, we're having plain pillow-shapes! :).
If you're weird, like me, you'd go and wash out that same pot you boiled potatoes in, and fill with more water to boil the little gnocchi pillows in. I pieced in a gnocchi at a time, so they don't stick together while they boil..
Oh yeah, boil for about 4 minutes, or until they start to float to the surface; and you're done!.
If you want to save some gnocchi for another day, these guys freeze well. Just lay them in a single layer on a plate, flash-freeze for about half an hour, then remove from the plate and throw them in a zip-lock bag for space-saving..

Gnocchi should be made in one continuous process: cook the potatoes, make the dough, form the gnocchi. Gnocchi recipes aren't for the faint of heart. Gnocchi-making takes practice, patience, and persistence. At their best, potato gnocchi can be light and delicate. My Italian mother remembers her mother making these dumplings for special occasions.