Super delicious homemade gnocchi
Gnocchi is a dish that we in my opinion eat way to little of in Sweden. It tastes so good, keeps you full for hours and you can vary it a lot with different sauces, sides and cooking methods.
I have made a trip to Italy some time ago where I ate the best gnocchi I’ve ever eaten, a week earlier I ate a pasta with the best pesto I’ve ever eaten (definitely a good food week!). Of course I wanted to recreate these and chose to eat them together. Those who know me probably know that pesto is one of my weak spots, I can use it in almost anything; instead of sauce for my pasta, on my toasts, on pizza and as filling in tortellini to name a few.
Now, a month after the Italy trip, I’ve finally done both a pesto and a gnocchi and I’m so pleased with the result.
A piece of cake to make homemade gnocchi
All of us get some potatoes left after dinner sometimes, right? Do you usually to throw it away? Don’t do it! It’s so easy to make gnocchi from boiled potatoes, especially if you have a firm potato.
I usually hear that making your own gnocchi seems hard and time consuming, but it’s really not. It’s so easy and doesn’t have to be time consuming at all, especially if you use your leftover potatoes. All you have to do is mix the ingredients, roll the dough into small balls and fry or boil them for a couple of minutes. And god it’s delicious! My favorite is to fry the gnocchi to get a crispy surface and keep it soft in the middle.
- 1 kg firm potato
- 400 ml all purpose flour
- 100-150 ml potato flour
- a pinch of nutmeg
- Boil the potatoes until it is soft.
- Let the potatoes cool down and then press through a potato press.
- Add the all purpose flour, nutmeg and salt to the pressed potato and mix. Taste and add more salt if necessary.
Add 3/4 of the potato flour and knead the dough. Then add a little potato flour at a time until the dough is no longer sticky.
- Divide the dough into smaller pieces and roll into a 2 cm thick string.
- Divide into 1-2 inch long pieces. Roll over a gnocchi board or fork to get the classic gnocchi pattern.
- Put in boiling water and boil until the gnocchi comes to the surface or fry on medium heat until the gnocchi is golden brown.
- Serve the gnocchi with pesto* and top it with crushed walnuts or pine nuts.