How To Make Gnocchi
Fancy a little Italian flavor in your life? We’ve got a great recipe idea that will take you back to Audrey Hepburn’s Roman Holiday.
Get your head around making these great little Italian dumplings without looking like one yourself!
Perhaps before attempting to make gnocchi, it might make you feel more confident if you knew how to pronounce it properly… So, here goes, repeat after me: nnyyOHkki. Got it? Good! Here’s how to make it.
Makes 8 servings
PointsPlus® values | 6 per serving
- 2 lbs Yukon Gold potatoes
- 1 medium egg
- 10 oz Italian 00 grade flour / plain flour
- Salt and pepper
Gnocchi are little potato and flour dumplings boiled in water for a couple of minutes. They are usually served with a simple tomato pasta sauce sprinkled with grated Parmesan cheese, or served with other Italian-influenced ingredients. Much easier and quicker to make than pasta, they can be prepared and cooked from scratch in about 45 minutes.
Most gnocchi are made with a potato base although some are prepared using semolina. Here, we're sticking with potatoes, and you need to choose the right type to give good results. Yukon Golds or russets are perfect; both are neither too waxy nor too floury, and they both have a good flavour.
If you’re lucky enough to have an Italian deli nearby or a well-stocked grocery store, buy Italian 00 grade flour as it’s really fine, otherwise just use plain flour. Then all you need is an egg, some salt and plenty of boiling water.
To feed eight people for a main course put roughly two pounds of Yukon Gold or russet potatoes, in their skins, into a large pot. Cover with cold water and add 2 teaspoons of salt. Bring it to boil, then cover and simmer for about 20 minutes, or until tender. Drain well. Now peel the potatoes with a small sharp knife, covering your hand with a dish cloth to protect it from the heat.
Next, pass the potatoes through a potato ricer. If you don’t have one, mash them to within an inch of their life with a potato masher to give as smooth a texture as possible — it’s vital to make sure that there are no lumps. Next crack in 1 medium egg and quickly mix it in with a wooden spoon. Season with plenty of salt and black pepper. Weigh out 10 oz Italian 00 grade flour or plain flour and add a couple of handfuls to the mashed potato, then use your hands to bring the mixture together to make the dough.
Put the dough on a work surface, making sure that you have plenty of room to work. Tip the rest of the flour onto the surface and work it into the dough, then knead gently for 2-3 minutes until it’s nice and pliable. The dough should still be quite warm so work as quickly as you can.
Shape up!1. Roll a large handful of dough into a sausage shape about 3/4 inch thick. You can line them up so that the gnocchi parcels are the same size. Be careful not to tear the dough — use plenty of flour.
Chop chop!2. Cut off lengths measuring about 1 inch. You can
make them slightly smaller if you like, particularly
if you are cooking for children or want to make this a side dish.
Make your mark3. Use a fork to gently press a pattern into each one.
4. Place the gnocchi on to a baking sheet, spaced apart — this helps when it comes to adding them to the hot water.
5. Repeat until all the dough is used up.
Bring a large pot of water to simmering point. Add a generous pinch of salt. Now add the gnocchi in batches, just tapping the pieces off the baking sheets — which protects your hands from getting splashed by the boiling water. Give the gnocchi a quick stir with a wooden spoon, and then cook gently for 1-2 minutes, until they rise to the surface. Lift them out with a large slotted spoon — or scoop them out with a sieve. Share between 8 plates and add 1 teaspoon of olive oil to each portion, tossing to coat. Serve each portion scattered with 2 tablespoons of finely grated Parmesan cheese, an Italian-style tomato sauce or with some of our other Weight Watchers recipe suggestions. Buon appetito!Frozen assets
Open freeze any cooked gnocchi that’s not used immediately, then pack in freezer bags and freeze for up to two months. You can cook it from frozen — it will only take 6-7 minutes. It’s a good idea to freeze it in individual portions.
So have you got it? nnyyOHkki!!