If you are struggling with cooking lately, try this versatile gnocchi for a delicious meal that is also super easy to make.
We suggest you save your energy and use this recipe for a quick dinner date with your loved one, or for yourself. All you need is the ingredients you already have!
This Versatile Gnocchi Takes Minutes to Make!
Making the gnocchi: here’s what you need
You need russet white potatoes and all-purpose flour for making gnocchi. However, if russet potatoes are nowhere to be found, use Yukon Gold potatoes.
In terms of the flour, you can use cake flour, though it may have too much protein. If you are running low, consider mixing both flours.
Gluten-free flour will work too and make your recipe safe if you have a gluten allergy.
As for the eggs, if you are trying to go vegan, you can skip them altogether, but the texture may be a bit lighter and less thick.
The olive oil is key in making traditional gnocchi, but any other vegetable oil can work, and butter does too.
Finally, consider the marinara or pesto sauce. Yet, you don’t have to use these, you can make your creamy sauce with cream or coconut milk and a few herbs.
Serve it with canned tomatoes and seasoning, like basil, thyme, and oregano, which mimics the Italian flavors you want.
The important part of this gnocchi is that you roll out the dough well enough and cut them small enough.
You can put your gnocchi in ice, but this step can be skipped. Just make sure they don’t stick together when serving. You can rinse under cold water to prevent sticking.
Eat this versatile gnocchi for a special dinner this week. It can also be a fun activity to do at home with the family!
Versatile GnocchiCourse: Dinner
6 fist-sized russet white potatoes
2 cups (256 g) all purpose flour
1/2 cup (120 ml) olive oil
1/4 tsp salt
marinara or pesto sauce, to serve
- Prepare the potatoes by boiling them in their skins until soft. Let them cool off and remove the skin.
- Then mash the potatoes with a fork or blender until the texture is close or similar to a creamy mashed potato.
- Pour in water to a medium pot and bring it to a boil.
- Then prepare an ice bath with 6 cups (approx. 770 g) ice and 6 cups (1.4 L) water on a counter beside the stove, or you can just use cold water.
- Combine the potatoes, flour, oil, egg, and salt in a large bowl. Mix it well to make a dough.
- Then knead the dough for 4 to 5 min until it feels dry. Roll the dough to 3/4 inch (2 cm) thick.
- Then using a pizza cutter or a knife, cut it into strips.
- Drop the strips into the boiling water using a fork to pick it up. Allow 1 min to cook until it floats.
- Remove the cooked gnocchi immediately and place it in the ice bath until cooled.
- Drain well and serve it with pesto or marinara sauce.