Super-easy gnocchi | Jamie Oliver recipes (2024)

FAQs

How do you cook gnocchi so it is not mushy? ›

They cook in less than five minutes and will work wonderfully with the homemade tomato sauce in this recipe. To keep gnocchi from becoming mushy, be sure not to overcook them. After they rise to the surface (this should take about 2 minutes), cook them for 15 more seconds, or until tender.

Tipo 00 Flour is a soft, fine milled flour from Italy. It's a must-have for light and tender gnocchi and homemade pasta. Small(er) Batch Recipe ensures a higher success rate with just enough practice.

Egg yolk added to your gnocchi dough helps improve texture, and keep it together while cooking. Gnocchi is traditionally made with eggs in Veneto and no eggs in Piedmont, the two Northern Italian regions famous for gnocchi. We vote for egg yolks at the rate of 1 per (500g) 1 lb of uncooked potatoes used.

Perhaps I'm just a gnocchi snob, but the difference between boiled gnocchi and sautéed gnocchi is pretty amazing. 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.

The secret to the lightest, most tender potato gnocchi is to bake the potatoes instead of boiling them. A baked potato is dryer than one that has been boiled, which means you avoid having to add more flour to the dough to account for excess moisture, a practice that leads to over-kneaded, tough gnocchi.

I find baking potatoes to be dry and floury. My favorite potatoes for gnocchi are Yukon gold or other yellow potatoes. They have a rich, buttery flavor and a creamy, fluffy texture. Flour: A judicious amount of unbleached all-purpose flour helps to turn the potatoes into dough.

If the dough is too soft and floury, do not add more flour. More flour will transform your gnocchi dough into a cement brick! Instead, transfer your dough back onto the pastry board and continue to work the dough patiently until it dries out a little bit more.

How to prepare gnocchi. Poach gnocchi in batches in a pan of lightly salted water for 2-4 minutes. Cooked gnocchi will float to the top. Strain and serve immediately with a good pasta sauce.

It can be sauced and served in typical pasta style or tossed with fresh veggies for a lighter dish. Gnocchi can be added to soups and stews, fried until crispy or roasted in the oven with meat and vegetables for a sheet pan dinner.

Don't overwork the dough: When making gnocchi dough, it's important not to overwork it. Overworking the dough can make the gnocchi tough and chewy. Mix the ingredients together just until the dough comes together, and then stop mixing! You're not kneading bread here.

Why does my gnocchi fall apart when I cook it? ›

My Gnocchi Are Falling Apart When I Cook Them

Try adding another 1/4 cup of flour and try again. A good idea is to have a pot of water on the go before you roll out and shape your gnocchi.

In the Italian cooking bible Science in the Kitchen and the Art of Eating Well, published in 1891, author Pellegrino Artusi tells of a woman whose gnocchi disappear in the pot she is boiling them in (she hadn't used enough flour to hold them together). So, you're not alone.

Due to the smaller and denser nature of gnocchi, it is more likely that you will end up eating bigger portions than if you chose regular pasta. Although all foods can be part of a healthy diet in moderation, if you are trying to lose weight opt for other options than gnocchi or pasta.

If the dough is too soft and floury, do not add more flour. More flour will transform your gnocchi dough into a cement brick! Instead, transfer your dough back onto the pastry board and continue to work the dough patiently until it dries out a little bit more.

Let the gnocchi air dry for 30 minutes on a rimmed baking sheet lined with a clean kitchen towel dusted with semolina or all-purpose flour. Make sure the pieces aren't touching. Transfer the baking sheet to the freezer. Freeze the gnocchi, uncovered, for 1 to 2 hours, until completely firm.

Place them in a large pot of well-salted boiling water. Cook gnocchi until they float to the top, about 2 to 4 minutes. Gently remove them with a slotted spoon and drain well. Toss them in a saucepan with your favorite sauce and cook together for about 2 minutes to marry flavors.

How to prepare gnocchi. Poach gnocchi in batches in a pan of lightly salted water for 2-4 minutes. Cooked gnocchi will float to the top. Strain and serve immediately with a good pasta sauce.