Gnocchi

Making homemade gnocchi from scratch is a lot easier than I’d imagined. In Italy there has apparently been a longstanding debate as to whether the dough should include egg or not. I have tried both, my recipe doesn’t include egg as I found the dough easier to handle without, and you are left with soft pillowy parcels!

You can also freeze the dough, either pre-cooked or cooked so batch cooking is definitely possible, just defrost overnight in the fridge when you want to use it.

My two favourite sauces include a mushroom cream sauce and a salmon and caper butter gnocchi, recipes below.

I’ve also created a video below of a step-by step guide to making the dough.

How to make gnocchi

Prep time: 2 hours
Serves 4

Ingredients:

Gnocchi:
1kg potatoes, all roughly the same size
Salt and pepper
250g plain flour
Pinch of nutmeg (optional)

Salmon & caper butter sauce:
2 salmon fillets
1 tablespoon capers
4 cloves garlic, finely chopped
1 onion, finely sliced
100g butter
Handful of chopped parsley
Salt and pepper
Juice of half a lemon

Mushroom cream sauce:
10 mushrooms, sliced
4 cloves garlic, finely chopped
Handful of chopped parsley
100ml white wine
200ml double cream
1 onion, finely sliced
Salt and pepper

Method:

Gnocchi:

Watch the video above for a quick overview of how to make gnocchi.

  1. Preheat the oven to 190C/gas 5 and wash the potatoes. Dry them well and prick all over with a fork. Bake for about an hour until completely cooked through: this will depend on the size of the potatoes, so check them regularly.
  2. Remove from the oven and as soon as they’re cool enough to touch (be brave!), peel.
  3. Push the potatoes through a potato ricer and add the flour, nutmeg and salt and pepper to taste. Mix together with your hands, add more flour if necessary, but stop as soon as it comes together as a soft dough.
  4. Roll into a ball about 1.5cm thick. Divide this into four and then roll each small ball into sausage shapes.
  5. Lay each sausage out and cut them into 1cm wide segments. Roll each gnocchi piece over the tines of a fork.
  6. Bring a large pan of salted water to the boil, then tip in the gnocchi (you may want to do this in small batches depending on the size of your pan). Wait for these to rise to the surface (this should only take a few minutes) and count slowly to 10 and then remove with a slotted spoon and tip into whatever sauce you are using.

Salmon & caper butter sauce:

  1. Pan fry the onion in the olive oil on a medium heat for 1-2 minutes. Add the salmon fillets (seasoned with salt and pepper) for another 3-4 minutes until cooked through.
  2. Add the garlic and capers to the pan and reduce heat to low and cook for 1-2 minutes.
  3. Pour in the wine and leave to reduce for another 1 minute, then stir in the butter, lemon juice and chopped parsley and leave to simmer for 2-3 minutes.

Mushroom cream sauce:

  1. Pan fry the onion in the olive oil on a medium heat for 1-2 minutes. Add the mushrooms and garlic and cook for another 1-2 minutes.
  2. Pour in the wine and reduce heat to low and cook for another 1-2 minutes. Stir in the cream, salt and pepper and parsley and leave to simmer for 3-4 minutes.

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