Hi Bold Bakers! As we all know, baking stretches beyond just desserts. Under the category of ‘baking’ also falls doughs! A dough can mean many different things from bread dough to donuts, but also pasta and even dumplings. Already have an account? Now, what’s a dumpling? Well, it depends on what country you are in because dumpling is a broad term. Basically, a dumpling is a dough that sometimes is stuffed with meat, vegetables, or seafood — and they can be baked, boiled, steamed, and fried. Japan has gyoza, Latin America has empanadas, Germany has spaetzle, and the Italians have Gnocchi. So I set out to make a Gnocchi recipe as simple as it could be, kind of like my 2-Ingredient Homemade Pasta! So here it is — 3 Ingredient Homemade Gnocchi that doesn’t use ANY special kitchen tools.
What is Gnocchi?
Gnocchi is a kind of Italian dumpling. The word literally means “lumps,” and they are usually rolled and shaped from a mixture of egg with potato, semolina, flour, or ricotta cheese. It is boiled in water briefly just until it floats to the top of the pot. Then they can be sautéed or served straight away with melted butter, grated cheese, or other pasta sauces. A classic way to serve gnocchi is with brown butter and crispy sage leaves.
The Type Of Potatoes You Need For Homemade Gnocchi
What potatoes do you use for mashed potatoes? Use those ones! You need a floury potato, so Russet potatoes, Rooster potatoes, or Maris piper potatoes will work very well.
What You Need To Make Gnocchi
Here’s an interesting thing: 99.9% of recipes online will tell you that you need a potato ricer (a what now?) and a gnocchi board (huh?). Here’s what you really need to make incredibly light, fluffy gnocchi:
A sieve (preferably metal) Some forks A knife or dough cutter A pot for boiling water
How to Make Gnocchi
Here are the basic steps through the whole process, and some helpful pictures (and don’t forget to get the full recipe with measurements, on the page down below):
Tips for Making Gnocchi:
Use a floury potato for making gnocchi: Roosters, Russets, or Maris Piper potatoes. Do I boil, steam or bake potatoes for gnocchi? Steaming and boiling adds moisture, which isn’t ideal for making gnocchi. The best result is when you bake your potatoes. I’ll leave it up to you to choose. Sieve while hot! Don’t allow your potatoes to cool down too much once you take them from the oven. They will be almost impossible to sieve and you will have to start over. If the dough tears while rolling into ropes simply knead in a little more flour into the dough Chilling the gnocchi before cooking will help them keep their shape. Freeze gnocchi once shaped and then cook from frozen for an easy dinner. Freeze in a single layer on a baking tray. They can be frozen for up to 8 weeks. There are so many more tips. I found some really useful ones on Finecooking.com
How Do I Store It?
Store them in the fridge for up to 2 days or they can be frozen for up to 8 weeks. The best results I have seen are from freezing the gnocchi and cooking it from frozen. Just make sure that when you freeze gnocchi you do so in a single layer on a tray and not piled on top of each other.
Make More Pasta!
2-Ingredient Homemade Pasta 3-Ingredient Gluten-Free Pasta 3-Ingredient Whole Wheat
And don’t forget to buy my Bigger Bolder Baking Cookbook! Full (and printable) recipe below!
