I am so in love. IÂ used to make gnocchi all the time in my tiny, Minneapolis apartment kitchen and am amazed it’s been so long since I whipped up a batch. That all changed tonight!
Homemade Gnocchi
Ingredients:
Potato Gnocchi:
1 pound Russet potatoes
1/2 cup flour, may need more
3 Tablespoons of 1 whisked egg
salt & pepper
Sweet Potato Gnocchi:
1 pound sweet potatoes
1 3/4 cups flour, may need more or less
1 medium egg
1/4 teaspoon cinnamon
salt & pepper
Directions:
1. For both versions of gnocchi, cook potatoes until tender and mash until smooth.
2. Whisk eggs and add 3 Tablespoons to the white potatoes, and one whole egg to the sweet potatoes. Add seasonings and stir until just combined.
3. Starting with the white potatoes, add 1/2 cup flour and kneed with your hands until just combined. If dough is too sticky, add a little more.
Do the same for the sweet potatoes.
4. Generously flour a clean, dry surface and knead the dough a couple times until it has come together in a ball.
5. Cut the dough ball into quarters and roll each quarter into a long rope until it’s the width of your index finger.
6. Using a floured knife, cut the rope into one inch sections.
7. Hold a fork, curved side up with one hand and with the thumb of your other hand, gently roll the dough from the top of the curve, to the bottom, keeping your thumb in contact with the dough the whole time.
You’ve created gnocchi!
8. Continue rolling your gnocchi until you’ve gone through the rest of the dough.
Don’t worry if they don’t look perfect. You’ll get better with practice and they still taste the same, no matter how they look!
9. Repeat steps 4-6 with the sweet potato dough.
You can roll these segments over a fork, or keep as-is, for a nice textural difference.
10. If you don’t plan to eat your gnocchi right away, place them on a cookie sheet and into the freezer until hard, ~20 minutes.
Transfer to a freezer bag and store in the freezer for 4-6 months. Just like homemade Butternut Squash Ravioli and Gyoza, these cook the same from the freezer as they do fresh!
Gnocchi with Garlic Butter
Ingredients:
Fresh or frozen Gnocchi
Butter
Minced garlic
Salt & Pepper
Directions:
1. Bring a large pot of water to boil. Season water with salt and add gnocchi. Cook until the gnocchi float to the top. Gently drain.
2. In a large skillet, melt butter over medium-high heat. Add garlic and cook, stirring constantly, until light brown, ~30 seconds. Add gnocchi, salt & pepper, and sauté until golden brown.
3. Serve immediately.
Pillowy, chewy, slightly firm and ABsolutely outstanding! The quick sauté in butter and garlic give them a nice little crust and on the outside. TDF.
AND, I am proud to say, I have successfully converted Ben to a sweet potato lover with this recipe. :D Sound the alarms!
Gnocchi’s are fantastic to create on a lazy weekend afternoon, and then cook up on a busy weeknight. Straight from the freezer, to the water, to the pan – and right to your plate!
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Janis RoseAnne 12.19.2011
About how many regular potatoes did you use, and how many sweet potatoes? (I’m always bad at figuring out how many potatoes are in a pound..)
Iowa Girl Eats 12.20.2011
1lb of potatoes is generally 1 large potato, but you’ll want to use a scale at the grocery store to make sure!
Mary Dillman 11.01.2011
This is my next thing I want to conquer in life….gnocchi!
Alysha @ She's on the Run 10.21.2011
This is honestly the best tutorial I’ve seen of gnocchi. This gives me the inspiration to finally make it myself. Thanks!!
TheIronYou 07.05.2011
I tried the recipe: delicious! Thank you for posting it.
Anyway, I’m a big fan of sweet potatoes, I recently write an article on their health benefits, check it out: http://www.theironyou.com/2011/04/sweet-potato-hollywoods-stars-favorite.html
Peace
TheIronYou
AbberJabber 04.25.2011
Since they’re going to be mashed anyway, can you chop up the potatoes into cubes and then boil until soft? I figure they’d soften faster that way, but I don’t want to mess up the end result!
AbberJabber 04.25.2011
*obviously I’d peel the potatoes before cubing…
Iowa Girl Eats 04.25.2011
Yep, you can cook the potatoes anyway you want!
mrsblocko 12.06.2010
I don’t know what happened. I made the gnocchi and ate half of what I made for one meal. They turned out just fine. I froze the other half. When I got around to making them for a second meal, they turned to mashed potatoes in the frying pan! yikes what happened?!?!?! I wrote about my foibles on my blog here.
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sally 09.23.2010
just made a batch of the sweet potato tonight… outstanding! i was so nervous to make them, i followed the recipe exactly and they came out great! while the water was boiling, i sauteed some sliced mushrooms in butter, then added the gnocchi when it was finished cooking, and finished it off with a couple handfuls of spinach. thank you so much for the simple and excellent recipe!!
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Seo 03.28.2010
Okay, I don’t know where I went wrong but my first attempt to making gnocchi turned into a hote mess. Sweet potato one was SO sticky no mater how much flour I added, and I finally threw away the whole batch. Regular potato one was better, I thought…but mine is not chewy at all – it’s very soft like eating mashed potato biites… What did I do wrong? Maybe I should have kneaded longer with more flour?
Ashley 03.24.2010
This is the most helpful set of instructions I’ve found for making homemade gnocci. I’ve made it twice before and each time it felt like an unending chore. Now I feel like I make gnocci any time!
baobabs 03.23.2010
Nice!!! Thanks for the very detailed step-by-step instructions!!
Patty 03.23.2010
What a sweetheart of a husband you have, lucky ;) Thanks for the step-by-step gnocchi I can’t wait to try them out!
Jenny 03.19.2010
If I worked at Ben’s office, I would be bootaylicious for sure! i’m loving that he brought you food, though!
MyThy as in "Mighty" 03.19.2010
I love you IGE!!! You are my heroin! ;) DF loves gnocchi and always orders it if its on the menu. Now you’ve given me a reason to make them with your tutorial!
Have a great weekend! Hope it warms up for you. (Don’t hate us, but we’ve got 78 degrees for us this weekend in Orange County this weekend!)
Rebecca @ Tales from the Range 03.19.2010
Wow, thanks for the step-by-step directions! I can’t wait to make these.
Cynthia (It All Changes) 03.19.2010
Wow that looks a lot easier than I thought. How fun!