How long gnocchi

Gnocchi works well with creamy sauces, as well as tomato-based ones. Store covered in the fridge for up to three days, or freeze uncovered and separated on a tray until solid, then transfer to freezer bags or containers for up to three months. The gnocchi should be easy to separate, rather than stick together, and covered in a light dusting of flour or semolina a coarse wheat flour.

Subscriber club Reader offers More Good Food. Sign in. Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Chicken slow cooker Veggie slow cooker See more. Back to Recipes Cheesecakes Cookies See more. Categories 15 minutes or less , Dinners , How to , Italian. A simple guide to how to fry gnocchi, to make light and fluffy dumplings with crispy edges. It ends up like an entirely different food!

No more dense, stodgy dumplings — fried gnocchi is crispy on the outside, and light and fluffy in the middle. Gnocchi are little dumplings made from mashed potato, with a bit of flour added to hold it together.

Boiled gnocchi can be a bit stodgy, a bit slimy, a bit heavy… fried gnocchi is perfectly crispy and fluffy and light and toasty and all sorts of other lovely adjectives. This is the type of gnocchi I use — just your bog standard packet of potato gnocchi gnocchi di patate.

Usually this type of gnocchi comes either vacuum-packed, or just loose in a plastic packet like this one. Just cook it in the pan, stirring occasionally, until the gnocchi ends up nice and golden brown all over. It will be beautifully crispy — the noise it makes when you stir it around the pan is pretty amazing. It does take a little longer 15ish minutes to fry, compared to just a couple of minutes to boil , but believe me, the extra time is well worth it.

Homemade gnocchi only needs a few staple ingredients, so you can probably make it with what you already have at home. If you prefer a potato-free version, ricotta gnocchi is even easier to make, and can be on the table in no time! Homemade gnocchi can absolutely be fried, just like you can with the shop-bought stuff. Quite a thin sauce is perfect — just something to nicely coat the dumplings without being too much. A few of my favourites:.

Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher. Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes".

On a floured surface, cut snakes into half-inch pieces. Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.

All Rights Reserved. Gnocchi I. Rating: 4. Read Reviews Add Review. Save Pin Print Share. Gnocchi I Joel Sauve. Gnocchi I masterchefjj. Gnocchi I Apple. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 4. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. I Made It Print. The best potato gnocchi recipe I've tried yet! I used an electric beater - didn't mind having a few lumps in my dough or potato skin, actually Went by texture rather than measurement, so not sure how much flour I ended up using, but the result was delicious!

I've never made pasta before, and never gnocchi. This recipe was really easy to follow with great results. I doubled the recipe and started with baking my potatoes. I peeled them right out of the oven and grated with a box grated on the smallest hole. I made the dough in my kitchenaid and rolled it and cooked half right away- the other half is in the freezer.

So tasty and simple! It wasn't labor intensive, just a little time consuming. I'll be making this again! I need to practice shaping the gnocchi! I made this today Christmas Eve using leftover mashed potatoes - wonderful!! I use the Beef Ragu recipe on here, too - it's a festive pairing and favorite of my family for special occasions. This is the best recipe I know for gnocchi. It is indeed crucial to use a potato ricer to avoid getting heavy and chewy gnocchi.

The amount of flour absorbed by the potatoes depends on the potato type and even the season. I used Yukon Gold and found that I needed much less flour than the suggested 1. Save Story. To revisit this recipe, visit My Account, then View saved recipes. Pinch of freshly grated nutmeg.

Step 1 Place the potatoes in a large pot with enough cold water to cover. Step 2 Drain the potatoes and let them stand just until cool enough to handle. Step 3 In a small bowl, beat the egg, salt, pepper, and nutmeg together.

Step 4 Wash and dry your hands. To cook gnocchi: Step 6 Bring six quarts of salted water to a vigorous boil in a large pot over high heat. Step 7 Remove the gnocchi from the water with a slotted spoon of skimmer, draining them well, and transfer to a wide saucepan with some of the sauce to be used.