Gnocchi is Italian cooking food, and it prefers and cooks all around the world. It is easy cooking that we can eat daily, but mostly it cook for the family weekend meals, and once you learn how to make it, you will love to prepare and explore various Gnocchi recipes. The classic recipe has potato as the principal ingredients, but we can prepare delicious fresh gnocchi with other Fall’s veggies, like Squash, Spinach, etc.
Today, we like to share with you this Easy Homemade Potato Gnocchi Recipe seasoned with Bolognese Sauce. We will show you step by step how to prepare fresh and delicious Potato Gnocchi, and after you try it, you will prefer to cook by yourself in place to buy them in the supermarket. Making potato gnocchi is much easier than cooking another daily dish or the phyllo dough burek or a pie. You can choose to season your gnocchi with the sauce that you prefer because gnocchi as the pasta can serve with various sauces recipes, and the Bolognese Sauce that we used this time is one of the most preferred for gnocchi. If you prepare the gnocchi in the right way, they are delicious to the season with a little butter and salvia, or pesto, mozzarella, and tomatoes, etc.
Ingredients -4 Servings
- 500 g unpeeled potatoes
- ½ egg (2 tbsp of the beaten egg)
- 110-150 g all-purpose flour
Directions
- First, we need to choose not new potatoes for preparing the gnocchi, and this is for avoiding to have too much water inside them and not add much flour. We rinse the potatoes well and put them in a pot covered with water, and we let them boil until the fork to enter lightly in them. In this way, we will mash them fast and with the result that we want.
- Let them cool, and after that, we peel the potatoes and mash them with a potato masher. The mashed potato must be fine puree for kneading the dough, without grains. If the potato puree is still hot, we will let it cool before we knead the dough so that it does not contain moisture.
- In a bowl, we will add the mashed potatoes, about 100 g -120 g of flour, and after beating the egg, we will add only two tablespoons or approximately half of it. If you want to prepare a completely vegan recipe, you will not use the egg.
- We knead the gnocchi dough, and we will sprinkle the work-table will other flour, kneading slightly that the gnocchi dough must not be sticky, but also it must be soft.
- We cut the dough into pieces, and each of them we give a round stick shape thin 1-2 cm, and we will cut the gnocchi in a size 2 cm each of them. We will give shape to each piece of gnocchi by pressing with our thumb or with a floured fork.
- Let the gnocchi rest on a floured surface for at least 20 minutes to create a light crust on their top and retain the shape we gave you during cooking. We can leave the gnocchi for 1-2 hours before cooking, but no more than they will start to blacken. The best time to let them rest is from 20 -40 minutes.
Also, We do not conserve fresh potato gnocchi in the refrigerator because they can blacken. We can keep fresh potato gnocchi in the freezer. For this, we need to put horizontally to not stick with each other.The best thing is to serve them immediately after cooking with the favorite sauce and not conserve for the next day. - When we are ready to cook them, we put a deep pasta pot with cold water to boil, and once the water boiled, we ad gross salt.
- We do not take with hand fresh gnocchi to not destroy the shape, but we use a kitchen spatula or kitchen shovel and transfer directly in the salty boiling water.
They boil in a few minutes, and when they come to the water surface, they are ready to pass directly into the saucepan. Again we will use a colander shovel to transfer them carefully in the saucepan but do not drain them to the pasta tower as this will stick. - We season them with the Bolognese Sauce, which you already know how to prepare from the other recipes we have presented to you. You will need 350-400 g of Bolognese sauce for this recipe. I used 500 minced beef and 250 sausages (I prepared more sauce than for this recipe),½ carrot, ½ celery branch, one onion, ½ glass of wine white, 300 ml tomato sauce, olive oil, salt, and pepper. You can read here the full recipe of the classic Bolognese Sauce.
Bon Appetit!
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