Chewy Homemade Potato Gnocchi
Making Gnocchi at Home | Creamy Potato Gnocchi Recipe
We’ve made delightfully chewy and savory gnocchi. This recipe guides you through creating this Italian comfort food with a luscious cream sauce.
Potato Gnocchi (Serves 2)- 3 medium-sized potatoes
- 90g all-purpose flour (sifted)
- Pinch of salt
- Pinch of black pepper
- 2 Tbsp grated Parmesan cheese
- 1 large egg
Cream Sauce (Serves 1)- 1/2 small onion (finely minced)
- 2 medium mushrooms (sliced)
- 40g bacon (cut into bite-sized pieces)
- 100mL milk
- 100mL heavy cream
- 2 Tbsp grated Parmesan cheese
- 1 slice cheddar cheese
- 20g butter
- Olive oil
- Pinch of dried parsley (for garnish)
- 1/2 small onion (finely minced)
- 2 medium mushrooms (sliced)
- 40g bacon (cut into bite-sized pieces)
- 100mL milk
- 100mL heavy cream
- 2 Tbsp grated Parmesan cheese
- 1 slice cheddar cheese
- 20g butter
- Olive oil
- Pinch of dried parsley (for garnish)
Cooking Instructions
Step 1
First, let’s boil the potatoes, which are the star ingredient for our gnocchi. Ensure they are cooked through until tender on the inside. You can steam them, or if using a microwave, cut them in half at a minimum before microwaving to speed up cooking.
Step 2
Once the potatoes are boiled, gently pat them dry with a paper towel. This helps to reduce excess moisture, meaning you’ll need less flour later.
Step 3
While still warm, place the potatoes in a large bowl and mash them thoroughly with a fork or potato masher until smooth. Spread the mashed potatoes evenly in the bowl and let them sit for about 10 minutes to allow some steam and moisture to evaporate. This step contributes to a chewier gnocchi.
Step 4
Season the mashed potatoes with a sprinkle of salt and a dash of black pepper for enhanced flavor.
Step 5
Next, sift 90g of all-purpose flour over the mashed potatoes. Sifting ensures the flour is airy and mixes in smoothly without clumps.
Step 6
Crack in 1 large egg and add 1 tablespoon of grated Parmesan cheese. These ingredients will help bind the dough.
Step 7
Using a spatula or your hands, gently combine the ingredients to form a dough. Avoid overmixing or kneading vigorously, as this can make the gnocchi tough.
Step 8
This is a crucial point for gnocchi: if the dough feels too sticky, you might need to add a little more flour. However, remember that potato-heavy dough will naturally be softer and less elastic than a typical flour-based dough. Even if you add more flour, it might seem to thicken initially, but then become softer again as the flour is absorbed. Aim for a dough that is manageable but still soft. Any extra flour added should be treated as dusting flour to prevent sticking during shaping, rather than incorporating it fully into the dough.
Step 9
Lightly dust your work surface with flour and place the dough on it.
Step 10
Gently roll the dough with your hands into long ropes or logs, about 1.5 to 2 cm in diameter.
Step 11
Cut the dough logs into bite-sized pieces, approximately 1.5 to 2 cm long. You can gently flatten each piece with your palm to create a small, neat shape.
Step 12
To create the classic gnocchi texture and help the sauce adhere better, gently press the tines of a fork onto each piece of gnocchi, creating parallel ridges. Roll it down slightly as you press.
Step 13
Bring a large pot of lightly salted water to a rolling boil. Add a splash of olive oil to the water; this helps prevent the gnocchi from sticking together as they cook.
Step 14
Carefully drop the gnocchi into the boiling water. They will sink to the bottom initially. As they cook, they will float to the surface. This usually doesn’t take too long.
Step 15
Once the gnocchi float to the surface, they are cooked. Remove them with a slotted spoon or spider strainer and let them drain briefly. While the gnocchi are draining, prepare the ingredients for the cream sauce.
Step 16
Finely mince the onion. Slice the mushrooms and cut the bacon into bite-sized pieces.
Step 17
Heat a little olive oil in a pan over medium heat. Add the boiled gnocchi and sauté until they are lightly golden brown and slightly crispy on the outside. This adds a lovely texture.
Step 18
Once the gnocchi are nicely browned, set them aside on a plate, temporarily removing them from the pan.
Step 19
Add the butter to the same pan and melt it over medium-low heat. Add the minced onion, season with a pinch of salt and pepper, and sauté until softened and translucent, developing a sweet aroma.
Step 20
When the onions begin to caramelize slightly, add the sliced mushrooms and bacon to the pan. Cook until the bacon is crispy and the mushrooms have released their moisture.
Step 21
Once the onions and bacon are well-cooked and fragrant, return the sautéed gnocchi to the pan with the sauce ingredients.
Step 22
Pour in the milk and heavy cream. Add the Parmesan cheese and cheddar cheese, stirring constantly as you bring the mixture to a gentle simmer over medium heat. The cheese will melt and start to thicken the sauce.
Step 23
Once the sauce comes to a gentle boil, reduce the heat to medium. Taste the sauce and add more salt if needed to reach your desired seasoning. Be careful not to over-salt.
Step 24
Continue to simmer the sauce gently until it reaches your preferred consistency. Once it’s thickened nicely, turn off the heat. Avoid overcooking, as the sauce can become too thick.
Step 25
Finally, transfer the creamy gnocchi to a serving bowl. Garnish with a sprinkle of dried parsley for a touch of color and freshness. Your delicious homemade potato gnocchi with cream sauce is ready to be enjoyed!
