how to make: Home made gnocchi / Gnocchi Casarecci





The interactive transcript could not be loaded.



Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on Aug 14, 2012


For gnocchi

2 Large potatoes (2 cups approx)
salt to taste
2 med eggs
1 1/2 cups flour (approx)
A generous amount of Parmiggiano Reggiano or Pecorino Romano Cheese, grated

For sauce:
(any sauce you like will do but this is what I made. Simple and delicious)

15 ounces Organic tomato sauce with salt
2 TBSP Extra Virgin Olive oil
3 Cloves of Whole peeled garlic

Directions for Gnocchi

Boil potatoes whole, skin on in salty water
When poked with a fork and soft,remove and strain out water
Peel potatoes with your fingers once they are cooled enough to handle
Mash potatoes finely
Spread potato mixture on a cookie sheet and allow to cool and dry out a little (approx 20 min)
Make a well in the middle of the of the potato mixture
Add Two eggs
Beat eggs and fold in to potatoes
Do not over handle the dough as it can make it tough
knead in to a ball
Add flour a little at a time until it is soft, pliable and no longer sticky
Cut in to 6 even pieces
Roll it out in to long cords approx 1/2 inch thick
Then cut them about 1 inch long
Roll each one out on a fork and set them in flour
Boil salted water
Add Gnocchi one at a time in batches
when the float to the top, remove them with a slotted spoon and place them on a serving platter
Add sauce, a little dab of butter and mix it all together
Top with grated cheese

Directions for Sauce

Add oil to a pan
Add whole garlic
let the garlic brown a little (do NOT burn it)
Add sauce
Simmer and remove garlic before serving

Buon Appetito!



When autoplay is enabled, a suggested video will automatically play next.

Up next

to add this to Watch Later

Add to

Loading playlists...