Gnocchi. Gnocchi I "This simple potato, flour, and egg recipe is one my family has used for generations." - Anna. Chef John's Basil Ricotta Gnocchi "This technique turns out beautifully light, tender gnocchi" - Chef John. I'm Italian and this is good." - Chris From Kent, WA.

Gnocchi Try the most-popular gnocchi recipes to build your repertoire. I like this served with a simple garlic butter sauce and some oregano, basil, and black pepper. I might have an idea about why reviewers have disagreed on how much flour this recipe needs: It depends on how much water the potatoes absorb during cooking. You can cook Gnocchi using 5 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Gnocchi

It's 500 Grams of Potatoes , mashed.
You need 100 of Grams Flour.
Prepare 50 Grams of Parmesan , grated.
It's 1 To Taste of Nutmeg.
Prepare 1 To Taste of salt.

Gnocchi (/ ˈ n (j) ɒ k i / N(Y)OK-ee, US also / ˈ n (j) oʊ k i, ˈ n (j) ɔː k i / N(Y)OH-kee, N(Y)AW-, Italian: ; singular gnocco) are a variety of pasta consisting of various thick, small, and soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal or similar ingredients, and possibly including flavourings of herbs. To precook gnocchi: Cook the gnocchi as described above, remove them with a skimmer, and spread them out in a baking pan lightly coated with melted butter. When ready to serve, return the gnocchi. Gnocchi (plural) are Italian dumplings that are made with potatoes and flour, then boiled like pasta until they're fluffy pillows of goodness.

Gnocchi step by step

Mix all ingredients to form a dough..
Cut the gnocchi (1 centimeter).
Cook in salted water.
Choose a sauce and eat them!.

A simple sauce of butter, fresh sage leaves, and Parmesan is a classic accompaniment to gnocchi, which couldn't be easier to make. The gnocchi weren't as light and fluffy as some I have had but they were kinda easy to make. I think next time I will just use leftover mashed potatoes - the milk and butter in them should lighten up the gnocchi. After tasting a similar soup at a restaurant, I created this quick and tasty version. The pesto adds an extra-nice Italian flavor that is often missing from other gnocchi soups. —Deanna Smith, Des Moines, Iowa.