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simple gnocchi recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This recipe creates pillowy-soft homemade gnocchi with a smoky red pepper and paprika dough. Pan-fried for crispy edges, it’s finished with a creamy feta drizzle, making for an impressive weeknight meal.
Ingredients
- 900g (2 lbs) Russet potatoes, unpeeled (high starch variety recommended for fluffy gnocchi)
- 100g (1/2 cup) roasted red peppers, finely minced (ensure they are thoroughly drained)
- 5g (1 teaspoon) smoked paprika
- 1 large egg yolk
- 200g (1 1/2 cups) ’00’ flour, plus more for dusting (or substitute all-purpose flour)
- 7g (1 1/4 teaspoons) fine sea salt, divided
- 2g (1/2 teaspoon) freshly ground black pepper, divided
- 30ml (2 tablespoons) olive oil, divided, plus more for pan-frying
- 100g (3.5 oz) feta cheese, crumbled (use good quality feta in brine)
- 50g (1.75 oz) full-fat cream cheese, softened
- 60ml (1/4 cup) full-fat milk (to adjust sauce consistency)
- 1 clove garlic, minced
- 15g (1/4 cup) fresh parsley, chopped (for garnish)
Instructions
- Bake and Rice Potatoes: Preheat the oven to 400°F (200°C). Pierce potatoes and bake for 45-60 minutes until very tender. While hot, scoop out the flesh and press it through a potato ricer onto a clean surface. Spread it out to cool for 10 minutes to allow steam to escape.
- Combine Dough Ingredients: Add minced roasted red peppers, smoked paprika, egg yolk, salt, and black pepper to the riced potatoes. Gently mix by hand until just combined; avoid overworking the dough.
- Incorporate Flour: Gradually add the ’00’ flour, mixing until the dough comes together and feels soft and slightly tacky, but not sticky. Do not knead excessively, as this can result in tough gnocchi.
- Roll and Shape Gnocchi: Divide the dough into 4-5 portions on a floured surface. Roll each portion into a long rope (about 3/4 inch thick). Cut the ropes into 3/4-inch pieces. For weeknights, you can leave them plain or optionally roll them over a gnocchi board or fork back.
- Boil Gnocchi: Bring a large pot of salted water to a boil. Cook gnocchi in batches for 2-3 minutes, or until they float to the surface. Transfer the cooked gnocchi to a plate using a slotted spoon.
- Prepare Creamy Feta Drizzle: Combine feta cheese, cream cheese, milk, garlic, 1 tablespoon olive oil, and remaining salt/pepper in a small food processor or blender. Blend until completely smooth and creamy, adding more milk if needed to reach a drizzling consistency.
- Pan-Fry Gnocchi: Heat the remaining 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the cooked gnocchi in a single layer and fry for 3-5 minutes, tossing occasionally, until golden brown and crispy on the outside. Repeat with remaining gnocchi.
- Plate and Serve: Arrange the pan-fried gnocchi on plates, generously drizzle with the creamy feta sauce, and garnish with fresh chopped parsley before serving.
Notes
To achieve light gnocchi, avoid overworking the dough and use dry, baked potatoes. For make-ahead preparation, form the gnocchi pieces and refrigerate them for up to 24 hours or freeze them on a baking sheet for up to 3 months. When cooking frozen gnocchi, drop them directly into boiling water without thawing.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Boiling, Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 560 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 74 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 50 mg