Tips for the Best Gnocchi

Gnocchi is a simple pasta and uses ingredients you most likely already have on hand!

• Picking Your Potatoes: Stick with a good baking potato for your gnocchi. You want a starchy potato which is naturally drier, moisture is the enemy of a good gnocchi. Russet or yukon gold are a great choice!
• Boil: Leave the skins on the potatoes when you boil them. This will keep the potatoes from absorbing any extra water.
• Potato ricer is a must: In order to get your potatoes silky smooth it’s best to invest in a potato ricer. If it comes with multiple sized plates, go with the smallest to ensure your potatoes are smooth enough.
• Avoid Oxidization: If you choose to make your gnocchi ahead of time, it has to be frozen or cooked in order to avoid oxidization. Because of the high content of potatoes the dough could begin to turn gray if made too far in advance.
• Cook Until They Float: As soon as your gnocchi is floating, it’s done! Don’t let it boil in the pot for longer than necessary, otherwise you will end up with overcooked gnocchi.
• Crisp in Butter: If you like a crispy gnocchi, try tossing the cooked gnocchi in a skillet with some butter and let it cook over medium high heat until browned before tossing with your chosen sauce.
• Imperfect is PERFECT: Homemade gnocchi rarely turns out perfect in shape and appearance. Don’t let it defeat you if your gnocchis aren’t all uniform or looking picture perfect. Sometimes the best thing about homemade meals is admiring the imperfections.
• Gnocchi Texture: You do not have to add the fork marks if you do not want to. Just cut them into bite sized pieces.

Storing Homemade Potato Gnocchi

Homemade gnocchi has a relatively short shelf life, but it can be frozen uncooked and tossed right into boiling water if you want to make a large batch for multiple meals.

• Immediate Use: After gnocchis have been rolled they are ready to be cooked right away. Toss with sauce and enjoy immediately.
• Reheating: Cooked gnocchi can be stored in the fridge in an airtight container for up to 2 days and can be reheated gently in the microwave, using 30-second intervals.
• Freezing Uncooked Gnocchi: After sprinkling gnocchis with flour, arrange on a parchment-lined baking sheet being sure they don’t touch each other. Wrap the pan well with multiple layers of plastic wrap before placing it in the freezer. Once they are completely frozen (about 24 hours) you can put them in a ziplock bag or an airtight container and return them to the freezer. They will keep for up to 3 months. To cook, add the frozen gnocchi directly to boiling water until they float.

Italian flavors are bold, savory and usually include lots of comfort foods! From pastas, salads, appetizers, and main dishes these are always go to favorites. There also delicious sweets that cap off any occasion. From Italian Christmas cookies to Tiramisu. Italian foods include spice and herbs, and a huge variety of textures. There is always something for everyone in these recipes. I keep Italian recipes on hand and make them often since my family loves them so much! Try these few tried and true to get you started.

Ingredients

Instructions