Back to Basics: Super Fluffy Gnocchi

I always love experimenting in the kitchen and generally, cooking is just my way to unwind. I’ve been so busy with work recently that my love of cooking has kinda taken a backseat, so I’ve decided I’m keen to get back into making the freshest, most sensational tasting food ever! I’ve recently just purchased a pasta machine, so I’m getting in to making all the fresh pasta and I am one happy girly about this! Gnocchi doesn’t actually need a pasta machine, so it’s even easier to knock up and create, so I thought I’d share my super simple recipe on the blog today.

I’m aware that these aren’t a traditional gnocchi shape, but they are SO easy to shape and I think they look pretty damn cute and rustic. I promise though, this definitely doesn’t compromise the taste!

So, shall we get cooking?

What you need:

900g white potatoes, peeled

– 190g self raising flour, plus extra for dusting

– 1 egg

– pinch of salt

And that is literally it! No fancy ingredients but the most amazing staple ingredient created!

How to make gnocchi!

First of all, peel ya potatoes. Simple task there.

Finely chop your potatoes – the smaller the chunks the quicker they will take to boil.

Boil your potatoes for approx 15-20 minutes on a high heat, turning down to low for the last 5 minutes. You can test whether the potatoes are soft by poking them with a knife.

Once cooked, drain and then rinse with cold water.

Then mash away! Try to get this as smooth as possible, as this will prevent lumps in the gnocchi once a dough is formed.

Once mashed, add in the flour.

Then mix well, this does require a little bit of arm work…

Ta dah! A smooth dough is formed.

Time to beat in an egg. Make sure it’s fully mixed in with the dough to ensure a smooth consistency.

Voila! Place aside ready to mould.

Take a golf ball sized piece of dough and place on a floured surface.

Roll out into a long, thin sausage shape, approx the diameter of a £1 coin. Please excuse my gross nails, I’ve been very stressed recently…… oops.

Chop the dough into little squares, then squash half the square with a fork.

Like this! Pop your little fluffy pillows of deliciousness on a sheet of grease proof.

So here, you can freeze the gnocchi and it’ll last up to a month! Blast freeze it for an hour and then pop into a tub and pop it back in for good.

Or…. if you wanna eat it now…

Add the fresh gnocchi into some boiling water.

They’ll sink to the bottom at first…

But then they’ll float to the top when they’re done! This takes about 2-3 minutes.

Then drain and serve! They’re SO soft and delicious – I kept mine simple and just drizzled with extra virgin olive oil and some fresh basil.

Hope you enjoy my take on the wonderful gnocchi! Tag me in your creations using the hashtag #emmasfoodstories

Happy cooking!

Emma x

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About the Author

Emma is a pre-registration Dietitian and Registered Associate Nutritionist based in Cheshire, England. Emma works in community healthcare and writes freelance alongside her work: topics including Dietetic life, nutrition, mental health and lifestyle. Emma also writes and photographs recipes for the platform, as well as being the author of the ‘Mummy and Me’ series for SR Nutrition. Emma’s Food Stories is PR friendly brand.

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