Homemade Gnocchi with Chunky Meat Sauce
Light and fluffy pillows of goodness! This homemade gnocchi is made with potatoes and flour and is a basic go-to recipe. Serve with all kinds of sauces – and enjoy!
- Prep Time: 45 mins
- Cook Time: 5 mins
- Total Time: 50 mins
- Yield: 4 1x
Ingredients
Scale
- 1 1/2 pounds of Russet potatoes, peeled and quartered
- 1 ounce of butter, melted
- 1 egg, beaten
- 1 egg yolk, beaten
- 5 ounces of bread flour (I used King Arthur)
- Salt and ground white pepper to taste
- Fresh Parmesan and fresh basil leaves for garnish
- For Sauce:
- Begin with Classic Marinara Sauce, and add 1 pound each of browned sausage and ground beef.
- Or enjoy gnocchi with pestos, butter sauces, or your sauce of choice!
Instructions
- Cook potatoes in salted, simmering water, until just tender. Test doneness with a sharp knife. When knife can penetrate middle of potato piece with ease, they are ready.
- Drain potatoes, cool slightly and run through a food mill or ricer. Then cool potatoes completely.
- Add butter, both the egg and egg yolk and mix well.
- Add enough flour to form a stiff dough. Season with salt and pepper. I used about 1 t. salt and 1/2 t. pepper.
- Mix with hands and knead slightly to form a smooth dough. Do not over knead, or your gnocchi will be tougher than desired.
- Take chunks of dough at a time, and roll out into a long snake, about 3/4″ in width.
- Cut bite size pieces of dough with a knife.
- With hands, roll each piece over a fork to make grooves. Use a gnocchi board if you have one!
- Cook gnocchi in salted boiling water for 4-6 minutes, until gnocchi rise to the top! That is the sign they are ready.
- Drain and serve with your sauce! Top with fresh Parmesan and fresh basil!
Notes
Your gnocchi does not need to be exactly uniform in size and look. Don’t be afraid to try this and experiment a little!
Making gnocchi is fun and can be a memorable activity if made with family or friends!
Find it online: https://pastashoppe.com/homemade-gnocchi/