About this recipe: This simple potato, flour and egg recipe is one my family has used for generations. An Italian classic. You won't have any reason to buy shop bought gnocchi after trying this easy, delicious recipe.
I dared not even begin to attempt this recipe as it calls for 2 potatoes with different potatoes weighing from a few grams to as much as half a kilo, I just don't have a starting point. I find the terms large/medium and small equally frustrating on recipes as this can differ hugely from one to another. - 25 Mar 2012
Something else. Okay, I've never eaten a gnocchi before in my life, but from what I understand, the potatoes should be really finely mashed (by using a ricer or similar), and I have a suggestion to anyone wishing to get finely mashed potatoes: Use a mixer! I'm using a stand mixer but I've used hand mixers in the past to make whipped potatoes (I never had mashed potatoes growing up, they were always whipped with a mixer). I cooked 6 medium-large unpeeled potatoes in the microwave in batches of 3 for 7 minutes per batch (turning halfway through), and then I let them cool slightly and peeled them (accomplished more easily with some napkins and towels, the skins just sloughed off). Put them in my mixer bowl, added 3 TBS butter, some salt, pepper, garlic and nutmeg. Let them fully cool, then I added 2 eggs and mixed them in slightly with the beaters. By hand, I mixed and kneaded in the flour. I only used about 100g, and it seemed good, so I cooked a dozen little gnocchi up. They were way too squishy, so I kneaded about another 60g or so of flour into the remaining dough. I snaked them out, cut them, and put them on a greaseproof paper-lined baking tray. I then put the sheet in the freezer. Once frozen, into a freezer bag! I cooked some frozen ones up to make sure they're great, and they were pretty good with a mushroom pasta sauce! Thanks for a fun recipe! - 15 Sep 2008
A great, basic gnocchi recipe. I like this served with a simple garlic butter sauce and some oregano, basil and black pepper. I might have an idea about why reviewers have disagreed on how much flour this recipe needs: It depends on how much water the potatoes absorb during cooking. If you boil them whole, they'll absorb a fair bit of water; if you boil them in chunks, they'll absorb even more. If you steam them, they'll absorb less, and if you microwave them, they'll absorb none at all. My suggestion: Start with 125g flour and add more to the potato mixture as you knead it until the dough is dry to the touch (but not so dry that it crumbles). - 15 Sep 2008