Gnocchi Recipe below:
3 cups water
3 cups instant potatoes
4 egg yolks
3 ½ cups flour
First things first, let’s talk about the elephant in the room – instant potatoes. Using fresh potatoes is great and works just as well – but it takes a lot of time and this recipe takes enough time, thus instant potatoes. Plus, if Grandma says it’s okay, it’s okay.
Start by boiling the 3 cups of water. Once boiled, remove from heat and stir in the 3 cups of instant potatoes. Let cool. It is very important to let the potatoes cool because if you don’t, you’ll cook the eggs – and we don’t want that – not yet.
While waiting for the potatoes to cool, separate the 4 eggs into whites and yolks. Set the yolks aside, you’ll need these once the potatoes are cool. In the meantime, don’t waste those egg whites – make yourself an egg white omelet.
After the potatoes have cooled (and you’ve had your snack), add the yolks and 3 ½ cups of flour and mix well. After mixing well, add a little flour to the countertop and knead the dough a little. Once ingredients are thoroughly mixed, cut a small piece and roll into a 2 inch round. Roll long (like a snake) and cut ½ inch size chunk and roll with your finger to dig and lay on a cookie sheet. There’s no good way to say that, so see the video below!
Sometimes this is called dimpling!
Start heating a large pot of water–it will need to be boiling.
Once you have all the gnocchi rolled out and your pot of water is boiling, drop the gnocchi in the water. They will sink to the bottom. Stir once or twice immediately after dropping the gnocchi in so they don’t stick to the bottom. When the gnocchi float to the top, they’re done!
Traditionally this dish is served with a homemade red sauce, but you just made gnocchi from scratch, so store-bought is fine!
The best part is that you can make this whole recipe and freeze it for a later date. After laying the gnocchi on the cookie sheet, put it in the freezer. When the gnocchi is frozen, pour into a plastic bag and freeze until you want them.