Gnocci Recipe

I can remember the very first time I was introduced to gnocchi. I was visiting my Grandmother and I watched her make it. I was fascinated; I couldn’t have been older than 12. “Potatoes in a dough?” I thought. It was something that I hadn’t seen before but it was also something I never forgot. I remember when I went back home I had begged my mom to make it. I wanted to give it a try. And together, we made gnocchi again, again and again. Still every time I make this recipe, it transports me back to being a little girl learning how to cook. I owe any skills I have to my mother and grandmother, they are the best cooks I know. 

Now going back to this potato dough. Sounds intimidating? Probably. But I promise you it is so easy the next time you make it you won’t even need to reference back to this recipe (not that I want to lose you, please come back). Taste wise: It is a soft, pillowy texture that pairs well with any sauce. It even is delicious with simply a spoon of melted butter and will soon be a favourite of yours and your family. And while my gnocchi shaping technique may not be the best (I try my best!), it all goes to the same place, right? 

What are your guys favourite things to pair with a gnocchi? I added my Creamy Pumpkin sauce, roasted cauliflower and a sprinkle of cheese. 

Gnocchi Recipe

Ingredients:

2 lbs white potatoes 

1 cup flour 

1 tsp salt

1 tsp olive oil 

1 tbsp coconut oil 

Instructions:

Put a medium pot on the stove and bring water to boil. Meanwhile, peel and cut your potatoes. Once water comes to a boil, cook your potatoes until fork tender and drain. Now place your potatoes into a potato ricer and mash (If you don’t have a potato ricer, you can mash them with a fork. Add your flour and oil and mix dough with a spoon, the texture will look dry and crumbly. Now begin to knead the dough with hands, bringing it together. After a few minutes of kneading, dough will come together and look smooth. 

Set dough aside to rest covered for 20 minutes. After resting, separate dough into 4 equal portions. Take one of the portions and roll dough out into a long cylinder shape approximately 3/4 of an inch in diameter. Take a pastry cutter or a knife and cut dough into 1 inch pieces (or however big you would like each gnocchi). Take each piece and roll it on the back of a fork using your thumb to give it its shape. 

Bring a large pot of water to boil. Once boiling place your gnocchi into the pot. They will fall to the bottom of the pot. Allow gnocchi to boil until they begin to float to the surface, once they rise to the surface they are done and you can strain. 

In a nonstick pan add your coconut oil (or any oil of choice). Once heated, dump the gnocchi into the pan and cook until golden brown. Top with Creamy Pumpkin Sauce or your sauce of choice and serve!