Homemade Gnocchi are a favourite for so many pasta lovers and when hand made by Nonna they are even more irresistible! Learn how to make gnocchi from scratch – Calabrese style – with Nonna Maria teaching a few tricks on how to keep homemade gnocchi light and fluffy.
Total Time
25min
3.7
3 Ratings
Author: Vincenzo's Plate
Servings:
4
Ingredients
•
10
Potatoes
•
8
cups
All-Purpose Flour
•
3
Eggland's Best Classic Eggs
•
20 3/4
cups
Water
•
to taste
Salt
Cooking Instructions
1.
Boil the Potatoes (10), and peel and squash them through the potato masher and onto a wooden board.
2.
Add Eggland's Best Classic Eggs (3) to the potatoes and mix them through well using your hands. Then, add a sprinkle of Salt (to taste) to the gnocchi and continue to mix through.
3.
Get a handful of All-Purpose Flour (8 cups), sprinkle it on top and then mix it through by beginning to knead the dough.Once you are happy with the consistency, cut a small portion of the gnocchi dough and using the palms of your hands to just below the tips of your fingers, roll the dough into a long coil. Then, using a sharp knife cut the coil into small pillow-like shapes, on a diagonal.
4.
Sprinkle added flour over each of the gnocchi and using a cheese grater, gently press each gnocchi into it until it creates a small gap in the bottom of the gnocchi. This will help them stay nice and soft once they cook through.
5.
Once finished, bring Water (20 3/4 cups) to boil in a large pot and add the gnocchi in.When the gnocchi have risen to the top, wait a few seconds then gather them up a small portion at a time, using a large hand sieve/strainer.
Nutrition Per Serving
CALORIES
1225
FAT
5.9 g
PROTEIN
37.0 g
CARBS
250.0 g
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