Gnocchi.. soft little pillows of potato. My food soul mate; my oldest love. Gnocchi is the comfort food for me and always has been. Nothing can come between a good gnocchi recipe and I and I’ve recently mastered the art of homemade gnocchi.
It isn’t picture perfect (yet) and the pieces are still different shapes and sizes but it’s made with love and that’s what counts. It’s also made with wholemeal flour so I can eat more of it.. muhaha.
I have perfected my wholemeal gnocchi recipe so it doesn’t fall apart though and thats what matters!
Making gnocchi at home isn’t as daunting as it sounds and I was pleasantly surprised the first time I made it. It’s a lot easier than making pasta or bread so if you can do that, you can make gnocchi. If you’re up for an adventure in the kitchen then this is a recipe for you! Come on…
It’s also a lot cheaper, you know exactly what is in the gnocchi and you feel like a kitchen boss once completed.
I decided to make a roast pumpkin and spinach sauce to go with my gnochcci. One thing I’ve learnt about cooking is sometimes less is more. A simple drizzle of olive oil and a generous sprinkle of freshly grated parmesan was all this needed.
Have you ever made gnocchi at home? I’d love to hear your thoughts. Let me know in the comments below.. they make me feel all warm and fuzzy!
I hope you have a wonderful day, Bec x
- 4 Desiree potatoes, peeled and quartered
- 1 3/4 cups wholemeal flour + more for dusting
- Peel and quarter the potatoes
- Bring a large pot of salted water to the boil. Boil the potatoes until tender. Do not poke too much - they will become water logged
- Once potatoes tender - drain and mash thoroughly. You can use a potato ricer for a finer mash but I get away with mashing intensely and then fluffing with a fork
- Lightly flour the bench, add the mash potato onto the bench and make a hole in the middle
- Add the flour and slowly mix into the potato. Within a few minutes it should be forming a dough
- Knead the dough for 2-3 minutes. If it's quite sticky add some more flour.
- Cut the dough ball into 4 quarters
- Roll each quarter into a long thumb sized 'ropes'
- On your floured surface, cut each piece with a lightly floured knife or fork and roll over the back of a fork to create the indents.
- To cook
- A cup at a time, drop the gnocchi into boiling water until the gnocchi has risen to the top. Let float at top for 15 seconds then remove with a slotted spoon and drain.
- Mix with sauce once remaining of dish has been cooked.