Gnocchi Basic Recipe

For the gnocchi, boil the potatoes, peel and press through the potato ricer. Slowly work in the flour and don’t forget to add salt.

You still need a little flour so that the dough does not stick anywhere. Cut the resulting dough into small rolls.

Put salted water on to boil and let the gnocchi simmer until they resurface.

Skim the gnocchi and keep warm.

Related Recipes:

Gnocchi in Gorgonzolasauce – Emilia RomagnaRinse the potatoes and cook them with the skin in enough boiling water. Drain, remove the peel and press the... Gnocchi with Sage and HamFor the gnocchi with sage and ham, cook the gnocchi in salted water, heat butter and olive oil in a pan. Chop... Gnocchi with Cabbage Sprouts and BaconFirst, cut the bacon into strips and fry slowly in the oil on half heat. Cook the gnocchi in salted water... Beet Gnocchi with Rosemary Butter*for 8 as entrée or possibly for 4 as main course (Petra: 1/2 recipe resulted in 45 pieces for me) Preheat... Gnocchi CasseroleFor the gnocchi casserole, preheat the oven to 200 °C top and bottom heat. Cut mozzarella and tomatoes into... Hazelnut GnocchiFor the hazelnut dumplings, mix all the ingredients in a bowl by hand to make a thick dough. Let dough rest... Semolina Gnocchi Au Gratin on Veal(*) for an ovenproof dish of approx.2 1/2 liters, greased, should offer for 4 people. Heat clarified butter in... Schupfnudel VariationsA great pasta dish for any occasion: Basic recipe: Remove the skin from the potatoes and cook them in salted... Basic Recipe for Choux PastryTry this delicious cake recipe: Boil the water with the butter as well as the salt in a saucepan over medium... Florentine Potato DumplingsFor the potato dumplings, cook the potatoes in steam, peel and press through the potato ricer while still...