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Homemade Potato Gnocchi | Light & Fresh

Name: Homemade Potato Gnocchi | Light & Fresh
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 4 servings
Cuisine: Italienische Küche
Ingredients: 1 kg floury potatoes; 200–250 g wheat flour Type 405; 1 egg; 1 tsp salt; 1 pinch ground nutmeg

(0)

60 min

Under an hour

Knuspr-Küche

Entdecken Sie das Geheimnis perfekter, luftiger Gnocchi direkt aus Ihrer eigenen Küche. Mit nur wenigen Zutaten wie mehligkochenden Kartoffeln und einer Prise Muskatnuss zaubern Sie einen italienischen Klassiker, der pur mit Salbeibutter oder Ihrer Lieblingssauce einfach unwiderstehlich schmeckt. Ein ehrliches Rezept für alle, die den authentischen Geschmack von hausgemachter Pasta lieben.

Ingredients

Price per portion:€ 0.82

Ingredients

Select all ingredients

Floury potatoes 1 kg mehligkochende Kartoffeln

Wheat flour Type 405 200–250 g Weizenmehl Type 405

Eggs 10 pcs 1 Ei

Ground nutmeg 1 Prise Muskatnuss gemahlen

You probably have at home

Salt 1 TL Salz

Preparation method

Peel the potatoes and cut them into smaller pieces so they cook faster. Boil them in salted water until soft (approx. 15-20 minutes). Then drain and let them steam dry briefly.

While still warm, mash the cooked potatoes or press them through a potato ricer until smooth and lump-free. Add flour, egg, salt, and a pinch of nutmeg. Work with your hands to form a smooth dough. The dough should be soft but not sticky. If it's too sticky, carefully add a little more flour, but not too much, so the gnocchi don't become tough.

Divide the dough into several portions. On a floured surface, roll each portion into a rope about 1.5 cm in diameter. Cut the rope into pieces about 2 cm long. For the traditional look, you can lightly roll each piece over the tines of a fork to create the typical ridges that better absorb sauce.

Chef's tip

Be sure to use floury potatoes, as these make the dough particularly light. Let the potatoes steam dry well after cooking so that the dough doesn't become too moist.