Super-easy gnocchi | Jamie Oliver recipes (2024)

FAQs

How do you cook gnocchi so it is not mushy? ›

Always bake potatoes in their skins to make gnocchi from. It removes maximum moisture from the potato. Don't bake them in advance as you need to use them as soon as they come out of the oven. Juggling hot potatoes is not easy but if you leave them to cool the starch changes and your gnocchi will be inedible.

Some gnocchi recipes recommend floury potatoes instead, such as Idaho potatoes or Russet potatoes, but I don't always agree. They're too mealy. Tipo 00 Flour is a soft, fine milled flour from Italy. It's a must-have for light and tender gnocchi and homemade pasta.

Egg yolk added to your gnocchi dough helps improve texture, and keep it together while cooking. Gnocchi is traditionally made with eggs in Veneto and no eggs in Piedmont, the two Northern Italian regions famous for gnocchi. We vote for egg yolks at the rate of 1 per (500g) 1 lb of uncooked potatoes used.

How to prepare gnocchi. Poach gnocchi in batches in a pan of lightly salted water for 2-4 minutes. Cooked gnocchi will float to the top. Strain and serve immediately with a good pasta sauce.

My Gnocchi Are Falling Apart When I Cook Them

This means there isn't enough flour and your dough is too wet. Try adding another 1/4 cup of flour and try again. A good idea is to have a pot of water on the go before you roll out and shape your gnocchi.

Forget boiling it, you can actually just toss it in a skillet and cook it. This means less dishes, as it's all cooked in one skillet and crispy, pan fried gnocchi is the result. I love the texture of crispy gnocchi, with it's crunchy browned exterior.

The secret to the lightest, most tender potato gnocchi is to bake the potatoes instead of boiling them. A baked potato is dryer than one that has been boiled, which means you avoid having to add more flour to the dough to account for excess moisture, a practice that leads to over-kneaded, tough gnocchi.

The Best Potatoes for Gnocchi

Step one: Start with Yukon Gold potatoes. Russets will do, but Yukon Golds have more of the nutty flavor of the yellow-fleshed boiling potatoes used by the Italian and Provençal cooks who have mastered gnocchi.

Usually, when we prepare gnocchi at home, we just serve the gnocchi and some kind of sauce. It may be a sage brown butter sauce or a pesto or maybe a very simple tomato sauce. The less heavy and complex the sauce the better.

Nutritional Value

Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.

Can I eat gnocchi and lose weight? ›

Due to the smaller and denser nature of gnocchi, it is more likely that you will end up eating bigger portions than if you chose regular pasta. Although all foods can be part of a healthy diet in moderation, if you are trying to lose weight opt for other options than gnocchi or pasta.

Heat a tablespoon of olive oil and a little knob of butter in a large frying pan over medium - high heat. Fry the gnocchi for 5 - 6 minutes in a single layer, turning often until golden brown and crisp on the outside. Turn the heat down if they get dark too quick. Pop them on a paper towel when done.

A perfect quick and easy weeknight dinner recipe, the mini gnocchi is cooked directly in the vodka sauce, no pre-boiling necessary (which means less dishes for you!)

How to make a firmer Gnocchi. Boil the potatoes with the peel on, that way the potato absorbs less water. Peel the potato and place through a potato ricer immediately, because the cooler they get the stickier they become. An easy way to peel the potato is stick a fork through and peel it using a knife.

Broiling is the best way to cook packaged gnocchi — hands-down, no contest. Food Network Kitchen's Crispy Sheet Pan Gnocchi with Sausage and Peppers.

Place them in a large pot of well-salted boiling water. Cook gnocchi until they float to the top, about 2 to 4 minutes. Gently remove them with a slotted spoon and drain well. Toss them in a saucepan with your favorite sauce and cook together for about 2 minutes to marry flavors.

The secret to the lightest, most tender potato gnocchi is to bake the potatoes instead of boiling them. A baked potato is dryer than one that has been boiled, which means you avoid having to add more flour to the dough to account for excess moisture, a practice that leads to over-kneaded, tough gnocchi.