What’s better than homemade Potato Gnocchi on a chilly evening?
These light and fluffy potato dumplings paired with a rich, creamy garlic sauce will warm your soul.
Simple to make and perfect for experimenting with flavors, this dish is ideal for a cozy, home-cooked meal.
Ingredients
For the gnocchi:
- 1 kg potatoes
- 3 eggs
- 200 g flour
For the sauce:
- 35 g butter
- 20 g olive oil
- 6-7 cherry tomatoes
- 2 cloves garlic, thinly sliced
- 80 g cream (18% fat)
- 80 g Greek yogurt
- 300 g gnocchi (classic)
- 100 g mozzarella
- 50 g Parmesan
- Fresh parsley, finely chopped
- Dried basil (or fresh if available)
Instructions
Step 1: Peel and boil 1 kg of potatoes until tender. You can also bake them for even better flavor.
Mash the potatoes until smooth and let them cool slightly.
Step 2: Add eggs and flour to the mashed potatoes. Knead into a dough that is soft and slightly sticky.
Step 3: Lightly flour your work surface, roll the dough into a thick sheet, and cut it into strips.
Divide the strips into small pieces.
Step 4: Shape the dough into oval dumplings. Use a fork or toothpick to create patterns on the surface of the gnocchi.
Step 5: To make the sauce, heat butter and olive oil in a pan.
Add the sliced garlic and cherry tomatoes, cooking until soft and fragrant.
Step 6: Pour in cream and Greek yogurt. Stir in the gnocchi, mozzarella, and Parmesan.
Garnish with parsley and basil.
Frequently Asked Questions (FAQs)
1. Can I freeze the gnocchi?
Yes, you can freeze uncooked gnocchi. Lay them flat on a baking sheet and freeze until solid before transferring them to a freezer bag.
2. How do I prevent the dough from being too sticky?
If your dough is too sticky, gradually add a bit more flour until it’s workable, but don’t add too much or the gnocchi will be tough.
3. Can I use different cheeses for the sauce?
Absolutely! You can experiment with cheeses like cheddar or Gouda, though mozzarella and Parmesan provide a classic flavor.
4. What’s the best way to cook the gnocchi?
Boil the gnocchi in salted water for about 2-3 minutes. They’re ready when they float to the surface. Drain and immediately add them to your sauce.
5. Can I make the sauce ahead of time?
Yes, you can prepare the sauce and refrigerate it. Reheat it gently before adding the cooked gnocchi.
Potato Gnocchi (Italian Potato Dumplings)
Ingredients
For the gnocchi:
- 1 kg potatoes
- 200 g flour
- 3 eggs
For the sauce:
- 35 g butter
- 20 g olive oil
- 6-7 cherry tomatoes
- 2 cloves garlic thinly sliced
- 80 g cream 18% fat
- 80 g Greek yogurt
- 100 g mozzarella
- 50 g Parmesan
- Fresh parsley finely chopped
- Dried basil or fresh if available
Instructions
- Peel and boil 1 kg of potatoes until tender. You can also bake them for even better flavor.
- Mash the potatoes until smooth and let them cool slightly.
- Add eggs and flour to the mashed potatoes. Knead into a dough that is soft and slightly sticky.
- Lightly flour your work surface, roll the dough into a thick sheet, and cut it into strips. Divide the strips into small pieces.
- Shape the dough into oval dumplings. Use a fork or toothpick to create patterns on the surface of the gnocchi.
- To make the sauce, heat butter and olive oil in a pan.
- Add the sliced garlic and cherry tomatoes, cooking until soft and fragrant.
- Pour in cream and Greek yogurt. Stir in the gnocchi, mozzarella, and Parmesan. Garnish with parsley and basil.
