The Simplest Gnocchi EVER
The Simplest Gnocchi EVER
By Cory Walby @Saturday_night_test_kitchen
This is by far one of the easiest recipes that I have ever made. 4 ingredients, and you have them all in your house already I bet. Vegan, Vegetarian, Dairy free, and so fluffy! The Batch makes roughly 80-100 Gnocchi depending on the size you make, and it freezes really well! Recipe also halves quite well too. Time to get the kids involved, cause this is a family meal!
4 ½ cups Potato Insides (roughly translates to 6-8 potatoes, depending on size)
2 ½ cups Flour + ¼ cup extra for dusting and working the dough (you can use 00 Tipo flour, or just regular flour for this)
1 tsp Salt
2 tbsp Olive Oil
- On a microwave safe dish, place half the potatoes on it and poke holes with a fork all over it. Microwave these for 5 min, flip and 5 min more. Remove and repeat with the rest of the potatoes. You could use the oven for this too, but the microwave works perfectly for this and you don’t have to worry about the potato taking on moisture from a steam or boil. If you have the time, you can bake them too!
- Once they have cooled enough to hold them, slice in half and spoon out all the flesh of the potato. You can keep the skins for Potato Skin recipes if you want too! Double up! Once you have scooped it all, measure out the potatoes and place into a large bowl. Then add 2 cups of flour, the salt and oil. Mix well with your hands. If it seems a bit wet still, add a bit of the flour at a time. It should come together as a very stable dough like a pasta dough or play dough for the lack of a better idea…
- Using your bench scrapper, cut the dough into 4 even pieces and place 3 of them back into the bowl and cover with a towel. Roll the piece you left out into an even log and cut that in half.
- Now working with one of the dough logs, roll it out to about 1” diameter. You should end up with about an 18” roll. Using the scrapper, cut into 1” pieces all the way down the line. Use a bit of flour to coat the Gnocchi and place them on a cookie sheet. Continue the process until all the dough is cut. You should end up with roughly 2 cookie sheets worth of Gnocchi.
- NOW, you could just toss them into boiling water and cooking them till they float and adding it to sauce. That would be amazing! BUT, if you want to get fancy, try this!
- Using the back of a fork, press it into the gnocchi to create dents in the top of them. This will help create texture and hold on to EVEN MORE sauce! Try it out, or get real crazy and use a Gnocchi Rolling board to create even more fine grooves!
Check out Cory's website: www.SaturdayNightTestKitchen.com and follow him on Instagram: @saturday_night_test_kitchen