Soft, fluffy dumplings made from potato, flour and egg are versatile, fast and easy to make. The key to the prefect gnocchi is not to overlook the dough., It will be soft. It will be slightly sticky. Avoid the urge to add more flour. Avoid the urge to over mix or over knead. Once the potatoes are cooked and mashed, the making of the dough, forming of the gnocchi and cooking can be under 30 minutes. Serve with a typical pasta sauce or sauté in butter and sage. Cooked gnocchi can be frozen, then later cooked from frozen in a couple of minutes.
Prep: 10 minutes
Cook: 30 minutes
Makes about 80-100 gnocchi
Serves: 6-9
Gnocchi can be frozen after the boiling step. Drain the gnocchi and spread on a parchment paper lined backing sheet. Place in the freezer for about 3 hours. Place the frozen gnocchi in airtight containers or bags. Portion as to your need before freezing. When ready to cook, place the gnocchi in boiling water until heated. 2-3 minutes. DO NOT refreeze gnocchi. You can thaw and heat but the chances are higher that the gnocchi could become tough.
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