Homemade Gnocchi from Scratch

I’m a fan of homemade. I haven’t quite reached the churning-my-own-butter stage just yet, but whenever the time permits, I go as far back to basics in the kitchen as I can. I find there to be something special in working with my hands, physically molding what it is I eat from ingredients that would mean very little without each other. Homemade gnocchi from scratch is a great example of that.

Made from a combination of potatoes, flour and eggs, homemade gnocchi is a versatile food. You can toss it in a sauce, pair it with just about any protein or even use it as dumplings in a soup. The possibilities for homemade gnocchi are endless, and making it from scratch gives you the chance to dictate its destiny from the very beginning.

This homemade gnocchi from scratch recipe I share with you is one with few ingredients. It is easy to make and does not require any fancy ricers that most households, including my own, might not have. The gnocchi can be frozen and saved for another day before being boiled, or, as in when I made them for the first time, devoured without restraint.

Homemade Gnocchi from Scratch

(recipe serving size – 4-6 people)

For the gnocchi:

1 1/2 lb yukon gold potatoes

2 cups flour

1 tsp granulated garlic

1 tsp kosher salt

1/2 tsp dried basil, ground finely with fingers

1/4 tsp cracked black pepper

1/8 tsp white pepper

1/3 cup romano cheese

1 large egg, beaten

Poke a dozen or so holes in your potatoes with a fork and bake directly on the rack in a 375 degree oven until fork-tender, about 1 hour. Depending on the oven and the size of the potatoes, the cook time may vary. Let the potatoes cool. Once you are able to handle them, peel the potatoes and mash them with a fork. Mix in the beaten egg, flour, garlic, salt and romano cheese until all of the ingredients are incorporated and there are no more potato chunks.

Flour your hands and kneed the mixture into a ball until it becomes a doughy consistency.

On a floured cutting board, divide the dough into four pieces. Roll out each piece with your hand, forming a long, narrow log roughly 3/4 of an inch in diameter. Cut the log into 1-inch pieces and indent the top of each piece with the back of a fork, creating ridges.

Boil in salted water until the gnocchi rises to the top, 3-4 minutes per batch. Serve with the sauce or soup of your choice!

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