Nick DiGiovanni, a renowned culinary sensation, has revolutionized the way we approach home cooking with his inspiring recipes. Learn more about Nick DiGiovanni and his culinary journey here. Learn more about Nick DiGiovanni and his culinary journey here. Among his creations, the homemade gnocchi recipe stands out as a crowd favorite. Simple, elegant, and bursting with authentic Italian flavors, this recipe guarantees an indulgent dining experience while being surprisingly easy to master.
Ingredients for Homemade Gnocchi Recipe
For the Gnocchi:
- 2 pounds (900 g) russet potatoes (about 4 large potatoes)
- 1 cup (125 g) all-purpose flour, plus extra for dusting
- 1 large egg, beaten
- ½ teaspoon salt
For the Sauce:
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Step-by-Step Directions for Homemade Gnocchi Recipe
- Cook the Potatoes: Boil the potatoes in their skins until fork-tender, about 20-25 minutes. Let them cool slightly, then peel.
- Mash the Potatoes: Use a potato ricer or masher to ensure smooth, lump-free potatoes. Spread the mashed potatoes on a clean surface and let them cool completely.
- Form the Dough: Sprinkle flour over the potatoes, add the beaten egg and salt. Gently mix until a soft dough forms. Avoid overworking the dough.
- Shape the Gnocchi: Divide the dough into 4 pieces. Roll each piece into a ¾-inch-thick rope. Cut into 1-inch pieces and roll each piece over the tines of a fork to create ridges.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Transfer to a plate with a slotted spoon.
- Prepare the Sauce: In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant. Stir in cream and Parmesan. Simmer until thickened. Toss the cooked gnocchi in the sauce and garnish with basil.
Tips for Perfect Homemade Gnocchi Recipe
- Potato Choice Matters: Use starchy russet potatoes for the best texture. They’re ideal for achieving that light and fluffy gnocchi consistency.
- Don’t Overwork the Dough: Minimal mixing is crucial to prevent the gnocchi from becoming dense or chewy. Handle the dough as little as possible to maintain its tender texture.
- Test First: Cook a small batch of gnocchi to check consistency before shaping the rest. This ensures the dough is balanced and cooks well without falling apart.
- Flour Amount: Always add flour gradually. Too much flour can make the gnocchi heavy, while too little can result in sticky dough. The goal is a soft yet manageable texture.
Variations of Homemade Gnocchi Recipe
- Herb-Infused Gnocchi: Add chopped parsley, chives, or rosemary to the dough for an aromatic twist. This variation pairs beautifully with lighter sauces like lemon butter.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend. Adjust the quantity as needed to achieve a cohesive dough.
- Sweet Potato Gnocchi: Replace russet potatoes with sweet potatoes for a naturally sweet flavor. Complement this version with a browned butter sage sauce for a delicious contrast.
- Cheesy Gnocchi: Incorporate grated Parmesan or Pecorino Romano directly into the dough for an extra cheesy bite.
Equipment Needed for Homemade Gnocchi Recipe
- Large pot
- Potato ricer or masher
- Skillet
- Slotted spoon
- Rolling pin (optional)
- Fork (for shaping)
Storage Tips for Homemade Gnocchi Recipe
- Refrigeration: Store uncooked gnocchi on a floured tray covered with plastic wrap for up to 2 days. Ensure they don’t stick together by spacing them out.
- Freezing: Arrange uncooked gnocchi in a single layer on a tray and freeze until firm. Transfer to a freezer-safe bag or container. Cook directly from frozen without thawing.
- Reheating: Reheat cooked gnocchi in a skillet over low heat with a bit of butter or sauce to restore their softness and flavor.
- Leftover Sauce: Store any leftover sauce in an airtight container in the fridge for up to 3 days. Reheat gently before tossing with freshly cooked gnocchi.
Nutritional Information for Homemade Gnocchi Recipe
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 280 |
| Protein | 7 g |
| Carbohydrates | 45 g |
| Fat | 9 g |
| Saturated Fat | 5 g |
| Sodium | 210 mg |
| Fiber | 3 g |
Note: The information shown is an estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
FAQ for Homemade Gnocchi Recipe
For more about the health benefits of potatoes, visit Healthline.
What type of potatoes does Nick DiGiovanni recommend for homemade gnocchi?
Nick suggests using russet potatoes for their starchy content, which helps achieve a light and fluffy gnocchi texture.
Does Nick DiGiovanni use eggs in his gnocchi recipe?
Yes, after ricing the baked potatoes, Nick creates a well in the center, adds an egg, and gently kneads it together with flour to form the dough.
How does Nick DiGiovanni cook his gnocchi once formed?
Nick boils the gnocchi until they float to the surface, indicating they’re cooked through. He then often sautés them in browned butter for added flavor and a slight crispness.
What sauce does Nick DiGiovanni pair with his homemade gnocchi?
Nick frequently pairs his gnocchi with a simple yet flavorful browned butter sauce, sometimes adding sage or other herbs for extra aroma.
Where can I find Nick DiGiovanni’s step-by-step gnocchi recipe?
Nick has shared a detailed, step-by-step potato gnocchi recipe on his Facebook page, which provides visual guidance through each stage of the process.
Related recipes & Desserts
For a healthy dessert option to follow your meal, check out our Irresistible Brownie Baked Oatmeal recipe.
If you’re looking for a sugar-free dessert to pair with this, try our Homemade Crème Caramel.
Homemade Gnocchi – The Most Popular Recipe in Nick DiGiovanni’s Book
4
servings30
minutes40
minutes300
kcalMaster the art of making homemade gnocchi with this irresistible recipe from Nick DiGiovanni’s book. Soft, pillowy dumplings paired with a creamy Parmesan sauce create the perfect Italian dish for any occasion!
Ingredients
– 2 pounds (900 g) russet potatoes (about 4 large potatoes)
– 1 cup (125 g) all-purpose flour, plus extra for dusting
– 1 large egg, beaten
– ½ teaspoon salt
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– ½ cup heavy cream
– ½ cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh basil leaves, for garnish
Directions
- Boil the potatoes in their skins until fork-tender, about 20-25 minutes. Let them cool slightly, then peel.
- Use a potato ricer or masher to ensure smooth, lump-free potatoes. Spread the mashed potatoes on a clean surface and let them cool completely.
- Sprinkle flour over the potatoes, add the beaten egg and salt. Gently mix until a soft dough forms. Avoid overworking the dough.
- Divide the dough into 4 pieces. Roll each piece into a ¾-inch-thick rope. Cut into 1-inch pieces and roll each piece over the tines of a fork to create ridges.
- Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Transfer to a plate with a slotted spoon.
- In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant. Stir in cream and Parmesan. Simmer until thickened. Toss the cooked gnocchi in the sauce and garnish with basil.
