Have you seen my recipe yet for Chicken and Gnocchi soup? It tastes JUST LIKE the soup from Olive Garden — no lie. The last few times I made it, I bought store-bought gnocchi. However, I recently learned how to make homemade gnocchi. It is SO easy that I will never buy store-bought again.
- 3 russet potatoes, washed and dried
- 2 cups all-purpose flour
- 1 tablespoon kosher salt, the coarser the better
- Preheat oven to 350 degrees Fahrenheit.
- Poke the potatoes lightly with a fork. Place on a rack in the oven and cook until completely tender, about 1 hour.
- Once the potatoes are cool enough to handle, cut them open, scoop out the flesh, and mash with a potato masher. If you have a potato ricer, run the potato mixture through this. If not, you can use a strainer to do the same thing.
- Spread the potato mixture out on a rimmed baking sheet and allow to cool completely This is a very important step so don't forget it.
- In a mixing bowl, whisk together 1 3/4 cups of the flour and the salt. Slowly blend the flour mixture into the potatoes, using your hands to mix it together completely, until the dough pulls away from your hands and feel likes pizza dough. Add flour if necessary to achieve desired consistency.
- Sprinkle some flour on a surface so you can prepare to roll the dough. Separate the dough into several pieces and roll out each into the size of a cigar. Cut each "cigar" into 1-inch pieces.
- To form the gnocchi, dip a fork in flour, then place the tips of the fork on top of a piece of dough. Applying a little bit of pressure, gently roll the gnocchi toward you with the fork, releasing gradually as you roll, until it is completely rolled off the fork prongs. Repeat with each piece of gnocchi, placing it on a floured baking sheet as completed.
- Place a huge pot of water on the stove to boil. While the water is boiling, add enough salt like you were cooking pasta. Drop a handful of the gnocchi into the water and cook until they return to float on the surface of the boiling water, 2 to 3 minutes. Remove with a slotted spoon and add it to your soup!
- If you want to freeze them to use a later time, skip the cooking process and place them on a tray in a single layer. Freeze and then place in a freezer bag and keep for 6 months.