Italian potato gnocchi: recipes with photos and videos

Potato dumplings

Dumplings

Gnocchi

Potato gnocchi - recipes, how to cook and what to serve Italian dumplings with

Potato dumplings

Dumplings

Gnocchi

Appetizing potato gnocchi also has a second name – “Italian-style dumplings”. This dish is prepared using potatoes and flour. You can combine it with a variety of additives - cheese, mushrooms, all kinds of vegetables. Preparing the dish is similar to the process of making lazy dumplings, but the taste of the finished treats is significantly different.

Gnocchi

Do you know how to make lazy dumplings? Then you can handle the gnocchi. Small dumplings made from potatoes that look like barrels but with sharp ends are the classic gnocchi. Flour products are made in Italy, but analogues of gnocchi are also prepared in the kitchens of other countries. The closest relative in our latitudes are potato dumplings and dumplings. The only difference is the small size of the Italian gnocchi dumplings; there are even gnocchetti (quite crumbs).

The cooking process is very similar to the usual preparation of lazy dumplings. And, by the way, the main rule is the same - less flour, more, in this case, potatoes. So if you made lazy dumplings, then you can make gnocchi even more so.

Ingredients:

• potatoes - 500 grams;
• flour - 130-150 grams;
• yolk - 1;
• salt.

Preparation:

Boil thoroughly washed potatoes in their skins until tender. Cool and peel, helping with a fork and knife (it's hot).

Cool and peel, helping with a fork and knife (it’s hot). Make mashed potatoes using a potato press (the device resembles a garlic press for the size of a potato). If you don’t have it in your everyday use, then use a good old masher or rub it through a sieve. The consistency of the potatoes should be lump-free, smooth, and homogeneous.

Add yolk and salt to taste, mix thoroughly.

Place on a floured surface and, adding a little flour, knead the dough. It should be soft and may be a little sticky.

Separate a small piece of dough, roll it into a sausage d = 2 cm.

Cut into 2.5 cm long pieces.

Now you have a choice on how to make the final shape of the gnocchi. For the classic version, you need a special small board with grooves to give it relief. By the way, the grooves on the gnocchi are not for beauty’s sake, but for better absorption and retention of the sauce.

It’s good if you have a tablet, but if you don’t, then we’ll use alternative methods.

Method one , which allows you to get the most similar to classic Italian gnocchi. Roll each cut piece into a ball.

Press down lightly and roll to the end.

Take a fork, dip the tines in flour, turn over and place the ball towards the beginning (from the handle) of the fork.

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You may need to go through the tines of the fork one more time in the same way. As a result, we get beautiful corrugated barrels.

The second method is simpler . Press each cut piece with a fork to create distinct grooves on the surface.

Method three is very simple . Simply press down the center of each piece with your finger to create a dimple. This is what they look like in the end.

Cook the finished gnocchi in boiling salted water for just a minute - as soon as they float, they are ready.

You can serve potato gnocchi with a variety of sauces, but the easiest option is with melted butter (spiced butter).

Classic recipe

The ingredients for cooking are quite simple and can be found in every housewife’s kitchen. The highlight of the dish is directly in the cooking process.

For traditional Italian gnocchia you will need:

• potatoes – 500 g;
• egg – 1 pc.;
• flour – 100 g;
• salt - a pinch.

Step-by-step preparation

1. Potatoes must be boiled in their skins. Let cool slightly, peel and puree it.
2. Knead the dough with flour, eggs, salt and potato mixture. The dough should not stick to your hands, but at the same time be plastic.
3. Roll out the dough into a thin cylinder 1.5-2 cm wide. Cut this strip into pieces 2 cm long with a knife.
4. Gnocchi can be decorated with a design by pressing a fork into the dough. You will get nice jagged edges.
5. Boil water in a saucepan, add salt and add dumplings. Gnocchi is prepared very quickly - within a few minutes. When the dumplings float to the surface, you can remove them with a slotted spoon.
6. Serve hot with your favorite sauce or cheese grated on top.

Gnocchi can be fried in oil rather than boiled.

In Italian supermarkets, dumplings are available for sale in frozen and dried form, which you just need to throw in boiling water and boil for the specified time. But the most delicious are freshly prepared homemade gnocchi.

How to cook with beets

This dish has its own separate name - pink dumplings. The addition of boiled beets gives them their unusual color. The main thing is to choose a juicy, ripe root vegetable.

Ingredients:

• potato tubers – 4 pcs.;
• flour – 1.5 tbsp;
• beets – 1 pc.;
• eggs – 1 pc.;
• salt, cinnamon, nutmeg.

Preparation:

1. Boil all root vegetables in their skins. Let them cool and then peel them.
2. Crush the potatoes in any convenient way. Grate the beets using a grater with the smallest holes.
3. Mix chopped vegetables.
4. Add all other ingredients from the list. Add the flour last in small portions, mixing the mixture thoroughly after each new addition of product.
5. Place the finished soft dough in the cold for a quarter of an hour.
6. Form small “sausages” (each about 1 cm thick). Cut them into equal pieces.

Then you can cook the gnocchi and immediately send them to the table, or generously sprinkle the preparations with flour and freeze them.

It's delicious to try the prepared appetizer with fried bacon and pesto sauce.

Spinach Gnocchi Recipe

The taste and color of the dumplings can be varied by adding other products. For delicious and healthy gnocchi you will need:

• 2 kg spinach;
• 100 g hard cheese;
• spices (salt, sage and other seasonings);
• half a glass of flour;
• 3 eggs.

Here's how to prepare gnocchi with spinach:

1. It is important to wash the spinach leaves, dry them and chop them finely.
2. Beat the eggs and pour the mixture into the greens.
3. Grate the cheese.
4. Mix flour, spinach-egg mixture and cheese. Add seasonings.
5. Form the dough into small oval balls.
6. Boil the gnocchi with spinach for a few minutes.

By adding spinach, these dumplings acquire a greenish tint, which makes them even prettier and more appetizing.

Gnocchi

Ingredients:

• Russet potatoes - 1 kilogram (about 5 large ones);
• Flour - 300 grams;
• Egg yolk - 2 pieces;
• Olive oil - 1 tbsp. spoon;
• Salt - To taste.

How to cook Gnocchi

Boil the potatoes in their jackets. The potato skin must be whole. Avoid piercing them during cooking, as the potatoes begin to absorb water, and this has a bad effect on the cooking of the gnocchi (small potatoes take 10-15 minutes, medium 20-25, large 35-45, but it’s better to first try opening one potato as a test potato, then you will know exactly how much time you will need). Once the potatoes are boiled, peel the skins... ...and puree without adding liquid, make sure there are no lumps and let the puree cool to room temperature. Mix dry ingredients (flour and salt). Then add the egg yolks and olive oil to the puree, stir and add the flour, stirring gently until a dough forms. Knead the dough with both hands for 1 minute. Roll out the dough into a rope and cut into squares. Now there are two options: you can leave the gnocchi in the form of regular pads or use a special grooved board (or fork). Roll up the gnocchi. Place on a baking sheet so that they do not touch each other. Then start cooking. They are very easy to prepare (like dumplings). Bring salted water to a boil and add gnocchi (12-15 pieces each) and wait for them to float. Watch the cooking as only 2 minutes is enough. There is another option, which is to fry it in butter and olive oil. Bon appetit.

Gnocchi recipe with cheese

It is impossible to imagine Italian cuisine without cheese, no matter soft, semi-hard or hard, with or without mold. And even ordinary potato gnocchi will take on an exquisite taste if served with cheese sauce.

Ingredients:

• Potatoes – 800 gr.
• Chicken egg – 1 pc.
• Flour – 250 gr.

For the sauce:

• Gorgonzola cheese – 150 gr.
• Parmesan cheese – 2 tbsp. l.
• Butter (butter) – 2 tbsp. l.
• Cream 20% fat – 50 ml.

Algorithm of actions:

1. Gnocchi is very easy to prepare. Boil the potatoes in their skins, season with salt, peel and mash (without milk or butter).
2. Add egg and flour. Knead the dough.
3. Roll out the dough into sausages, cut them crosswise into small pieces.
4. Place on a board sprinkled with flour to prevent sticking. Leave for 20 minutes.
5. While the gnocchi is resting, you can prepare the sauce. To do this, melt the butter in a deep frying pan.
6. Add Gorgonzola cheese, cut into pieces, melt.
7. Add grated Parmesan, salt and cream to the butter-cheese mass, heat, no need to bring to a boil.
8. Drop the gnocchi in small portions into boiling salted water and remove them with a slotted spoon as soon as they float to the surface.
9. Place on beautiful serving plates, pour over the sauce and serve immediately. This dish looks great and tastes amazing!

Potato gnocchi

Ingredients:

• Potatoes, boiled in their jackets - 5-6 pieces;
• Flour - 1 Glass;
• Starch - 2 tbsp. spoons;
• Hard grated cheese (Parmesan) - 1 tbsp. spoon;
• Eggs - 2 pieces;
• Grated nutmeg - 1/2 teaspoon;
• Salt - 1 teaspoon;
• Ground white pepper - 1/2 teaspoon (You can use black.).

How to make Potato Gnocchi

1. Wash the potatoes and boil them in their skins. You can also bake it in the oven. The main thing is that it should be soft. Judge and peel the potatoes. 2. Sift the flour. 3. Sprinkle a clean work surface with flour. 4. Pass the potatoes through a meat grinder or rub them on any other device that will make a paste out of them, directly on the table. 5. Make a hole in the potato mixture and crack a couple of eggs into it. Add nutmeg, salt, pepper, starch, grated cheese. Then knead the dough with your hands. 6. Add flour and knead. 7. The finished gnocchi dough should look like the picture. 8. Divide the dough into 6 parts, then roll each into a tube and cut into cubes. Sprinkle them with flour to prevent them from sticking together. 9. Gnocchi can be frozen for future use. I lay them out on a flat rack, freeze them in the freezer, and then put them in boxes and store them in the freezer. 10. Gnocchi is boiled in salted boiling water. As soon as the gnocchi float to the surface, they are ready. You can serve gnocchi with sour cream, your favorite sauce, as well as vegetables, meat and poultry. Bon appetit!

Recommendations on how and what to serve with

Gnocchi can be used as a separate dish . But, most often they are served with various boiled or baked vegetables or meat. They also add herbs, grated cheese or mozzarella, sour cream, and various meat sauces. Of the sauces, the most popular and most suitable for these dumplings are tomato and pesto.

These products in the sweet version can be combined with various fruits or berry sauces, for example, strawberry or blueberry. And yogurt, jam or honey are also suitable for them.

From this video you will learn everything about the national dish of Italy - gnocchi: what it is and what they are eaten with, as well as how to properly prepare such dumplings:

As you can see, although gnocchi is a national recipe of Italian cuisine, the ingredients and method of their preparation are nothing exotic.

The well-known lazy dumplings in our country, loved by many, are prepared in approximately the same way. Nevertheless, thanks to the most varied composition of the dough and the speed of preparation of the dish itself, gnocchi has become widespread and deservedly popular all over the world.

Potato gnocchi

Ingredients for Potato Gnocchi:

• Salt (to taste);
• Chicken egg - 1 piece;
• Wheat flour / Flour (wheat) - 200 g;
• Potatoes (boiled in medium-sized jackets) - 4 pcs.

Recipe for Potato Gnocchi:

Peel the boiled potatoes in their jackets and grate them on a fine grater, add the egg, salt and flour and make the dough. The dough should not stick to your hands.

Divide the dough into 4 parts, make 4 sausages.

Cut the sausages into 1.5-2 cm pieces and press lightly with the teeth of a fork.

Cook in boiling salted water until they float. It is also tasty as a separate dish, for example with sour cream, herbs and vegetables, and bacon. Can be served as a side dish for meat and fish dishes.

I'll serve the gnocchi with the poncheto, fry the bacon a little in the pan and mix it with the gnocchi.

I'll serve herbs, sour cream and fresh tomatoes. Bon appetit!

General cooking principles

The name of the delicacy is translated from Italian as “wooden branch”. Gnocchi was popular during the Roman Empire. Back then, dumplings were made from eggs and dough, which in consistency resembled semolina porridge. In the 16th century the product began to be made from potatoes after the vegetable was imported to Europe.

To properly prepare delicacies at home, it is recommended that you familiarize yourself with the general principles of creating a dish:

1. The dough must be light and tender. However, it should not stick to your hands. However, there is no need to add flour in large quantities, since the flour dough will be tight.
2. It is advisable to boil potato tubers in their skins or a double boiler. Due to this, the skin on the vegetables will not crack. If the potatoes absorb too much liquid, you won't be able to make dumplings. To remove excess water from cracked tubers, it is recommended to place the vegetables in the oven to dry.
3. It is advisable to mash the potatoes with a fork to obtain a homogeneous mass that does not look like mashed potatoes.
4. To change the color, you can include pumpkin or carrots in the dough. As a result, the dumplings will turn orange. Spinach or basil will add a green tint. To obtain a red color, you can use tomato paste or tomatoes.
5. As a dressing, you can use melted butter, Pesto sauce, olive oil or liquid cream.
6. In the process of making blanks, they must be made ribbed. To do this, you will need to make shallow holes or stripes on the surface of the dumplings using a fork. If the gnocchi is smooth, the sauce will run off and the dish will be tasteless.
7. During cooking, the dumplings must be constantly monitored. You also need to pour a small amount of olive oil into the water. This is necessary to ensure that the workpieces do not stick to each other. The dumplings should be lowered into the boiling liquid and cooked until they float to the surface of the broth.

Italian dumplings can be served as a side dish or on their own. In the latter version, it is advisable to eat the dish together with sauce.

Potato gnocchi - basic version

Ingredients:

• 1-1.2 kg of potatoes;
• 3 cups flour;
• 2 eggs;
• pepper;
• salt.

First you need to make the potato gnocchi base. You can peel and boil the potatoes, but baked potato gnocchi is tastier and somehow homemade.

Place the potatoes in a heat-resistant bowl and place in the oven for an hour. Scoop out the flesh from the baked potatoes with a spoon, mash it into a puree and add flour and eggs. To ensure that the gnocchi is not tough, you can cook with just the yolks, adding one more than the number of eggs in the recipe. Roll out the dough into sausages with a diameter of 2 cm and cut into pieces 1-1.5 long. This is, in fact, gnocchi. You can press the pieces on top a little with a fork so that the grooves from the cloves remain on the gnocchi.

Before proceeding further, it is better to leave the gnocchi for half an hour in the refrigerator under film on a board sprinkled with flour. Once the gnocchi have finally formed, some of them can be frozen, and some can be used immediately: boil for a few minutes in boiling water, and then bake with sauce.

The sauce or, if you prefer, the cream for the gnocchi is the most interesting part of the cooking process. The express version of the sauce takes the same amount of time to cook as the gnocchi takes, i.e. A couple of minutes.

With young vegetables

Ingredients:

• potato tubers – 1 kilo;
• egg;
• premium flour – 1 full glass;
• salt – 2 pinches;
• zucchini – 2 pcs.;
• onions – 2 pcs.;
• sweet colored pepper – 1 pc. (or half red and yellow);
• garlic – 1 – 2 cloves;
• vegetable broth (can be taken from a cube) – 5 dessert spoons;
• tomato sauce – 1 dessert spoon;
• mixture of peppers, oil.

Preparation:

1. Bake all the potatoes in their skins, then peel and mash while still hot until pureed.
2. Pour in the contents of the raw egg. Add flour. Knead a homogeneous dough directly with your hands. Season with salt and pepper during the process.
3. Twist the resulting mass into thin flagella and cut them into small pieces.
4. Place the gnocchi in boiling water and wait until they float.
5. Cut all vegetables into small pieces. Garlic can be passed through a press and then fried until golden brown and cooked in hot oil. Add broth and tomato sauce to the resulting mixture.
6. Simmer until the mixture thickens.

Serve gnocchi with vegetable sauce.