Home Made Gnocchi Recipe

GET THE RECIPE: https://justcookwithmichael.com/recipes/homemade-gnocchi/ Just Cook With Michael Website: https://justcookwithmichael.com/ KITCHEN ITEMS: Potato Masher: https://amzn.to/39i9IHe Potato Ricer: https://amzn.to/3jxRgiv Pepper Grinder: https://amzn.to/3jwonn2 RELATED RECIPES: Halibut and Gnocchi in a Saffron Cream Sauce: https://youtu.be/xrV500L7t9c https://justcookwithmichael.com/recipes/halibut-and-gnocchi-in-a-saffron-cream/ Gnocchi with Sun-Dried Tomato Pesto Cream Sauce: https://youtu.be/XQdftQV_Ors https://justcookwithmichael.com/recipes/gnocchi-with-a-sun-dried-tomato-pesto-cream-sauce/ Gnocchi with a Pesto Cream Sauce: https://youtu.be/0Rw5Gb2L5wc https://justcookwithmichael.com/recipes/pesto-gnocchi/ INSTAGRAM: https://www.instagram.com/justcookwithmichael FACEBOOK: https://www.facebook.com/justcookwithmichael PINTEREST: https://www.pinterest.com/justcookwithmichael/ PHOTOGRAPHY EQUIPMENT: Canon EOS 6D: https://amzn.to/2WL9tQ9 Canon EF 40mm f/2.8 STM Lens- Fixed: https://amzn.to/3hnxwMP Canon EF 70-300mm f/4.5-6 is II USM Lens: https://amzn.to/3fSesWv Canon EF 50mm f/1.8 STM Lens: https://amzn.to/2ZUXktX Andoer Colorful Metal Electronic TTL Auto Focus Focus AF Macro Extension Tube Ring for Canon EOS EF EF-S 60D 7D 5D II 550D Red: https://amzn.to/2ZPvQpc ________________________________________________________________________ Recipe for Halibut and Gnocchi in a Saffron Cream Sauce: https://justcookwithmichael.com/recipes/halibut-and-gnocchi-in-a-saffron-cream/ Do not freeze the gnocchi, often gnocchi falls apart if you try to reuse it from the frozen state. It can be refrigerated for up to a week. Italian recipe Step-by-step instructions for homemade gnocchi 16 oz or 500 g Baked Potatoes 3/4 cup or 100 g flour 1-1/2 tsp or 10 g salt. 1/2 egg (make about 4 servings) ======================================== 1. Preheat your oven to 400° and bake your potatoes until tender (Until you could easily pierce it with a fork or a knife ) 30 to 60 minutes. 2. Peel the potatoes while they are still hot mash them or put them through a potato ricer. 3. Add the egg and sprinkle the salt over the potatoes and slowly incorporate the flour into the potatoes. Do not overwork the dough. Transfer the dough to a lightly floured surface. Gently knead the dough for 1- 2 minutes until smooth, adding some flour if necessary to keep it from sticking. 4. Divide the dough and roll in to rope shapes- about 1/2 to 3/4 inch in diameter. Cut into 1 inch pieces. Place on a plate or cookie sheet pan. (Refrigerate if necessary up to 24 hours. I do not recommend freezing the gnocchi) 5. Boil the gnocchi in salted water for 2-3 minutes. Remove with a slotted spoon. Mix into you favorite sauce. Key concepts: Try to use as little flour as possible while still putting enough in to form it into a dough and not be too sticky. Try not to overwork the gnocchi. Mash or rice the potatoes while still warm or hot; do not allow them to cool off. Use a ricer or a potato masher never food processor. ________________________________________________________________________ JustCookWithMichael is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The website and YouTube channel get paid by Amazon if links to products are used.