Best Ever Homemade Gnocchi

Raise your hand if homemade pasta is your love language….! When I went to Italy and took culinary classes, it was arguably one of the coolest experiences of my life. I came home determined to use fresh, simple ingredients for big flavor. I sometimes fall off the bandwagon here (I love going out to eat), but for the most part, cooking at home and feeding people is my passion.

Have you ever attempted homemade pasta? It’s so simple! With Cup4Cup, gluten free pasta is better than ever for those of us that are GF! Gnocchi is, by far, one of my favorite pastas to make. These little buttery potato puffs literally melt in your mouth. With the right sauce, they are absolute perfection! The best part? Homemade gnocchi SO easy, I promise. Whether you’re cooking for your family, trying to impress your significant other or just want a week’s worth of homemade gnocchi for yourself (no judgement), I’ve got the recipe to get you started.

Best Ever Homemade Gnocchi

You Will Need:
2 pounds of potatoes
2.5 cups Cup4Cup (regular flour for non-GF folks)
2 eggs
1 tablespoon of salt
a potato ricer

1. Boil the potatoes with the skin on.
2. When the potatoes are tender, remove from water and peel off skin–it will come right off!
3.  Run the potatoes through the ricer on the finest setting.
4. When all of the potatoes have been riced, shape them with a well in the center and had half the flour and both eggs.

This is how you should shape your riced potatoes! Pour the flour and eggs in the center. Sadly, this is not my kitchen, but the very first time I made pasta in Italy. TAKE ME BACK, PLEASE!

5. Start mixing potatoes, flour and eggs together with a fork, incorporating slowly.
6. As the dough begins to take shape, incorporate the rest of the flour and begin kneading with your hands.
7. Separate the dough into four parts and roll into a stick shape.
8. Cut small square pieces and dust with flour.

VOILA! You have your gnocchi!

Now, cooking these bad boys is a little bit tricky, because if you leave them in the water too long, they will disintegrate into mush..not okay!

Bring a large pot of water to a boil and add the tablespoon of salt mentioned above. Make sure your water is boiling rapidly and add about 30 gnocchi to the pot at a time.

As soon as they float to the top (about a minute) they are done and you need to remove them!

Remove from the boiling water and toss in your favorite sauce. My favorite is brown butter and sage, but it is equally good with pesto and traditional red sauce. It’s also important to note that sweet potato gnocchi is also UH-MAZING. But really, can you go wrong with a potato based dish? No, no you cannot.

Enjoy!