Making your own gnocchi is easier than you might think and there's no
special ingredients or equipment needed to make these lovely soft fluffy pillows.
Hi I'm Nicky, welcome back to our kitchen where we show you how to make delicious
family-friendly recipes. A few weeks ago I shared a recipe with you to show you how to turn shop
bought gnocchi into something really special and when I posted that video so many of you asked how
to make gnocchi yourself, so here we go let's get cooking, we're going to start by adding 300 grams,
which is about one and a third cups, of cold dry mashed potato into a bowl or a stand mixer. We had
a roast dinner yesterday so I made sure to make a little bit of extra mashed potato just for this.
Now we're also going to add in 120 grams, which is about a cup, of plain all-purpose flour
along with an egg,
a good pinch of salt and pepper and a teaspoon of olive oil.
Now I know I said no fancy equipment needed and I'm using my stand mixer
but you can genuinely do this in a bowl by hand but I've got this sat here so I'm going to use it.
Then we just need to mix that for a few seconds until it all comes together. And you want to use
just enough flour so that your dough isn't sticky if you use too much flour then the gnocchi will be
gluey and if you don't use enough flour then the gnocchi will fall apart whilst it's cooking, so you
might need to adjust the amount of flour that you use depending on how moist your mashed potato is.
Sprinkle your work surface with a little flour,
then tip out the dough and divide into four equal balls.
We're going to roll each ball into a sausage shape,
and chop it into two centimeter pieces with a knife.
Don't worry if some are a little bit bigger than
the others we're going with a homemade rustic look here.
Now a little trick to get that signature gnocchi look is to
roll the gnocchi down the back of a fork gently.
Keep doing that until you've got all the gnocchi made.
Now to cook the gnocchi you want to place them in a large pan
of boiling water for about two to three minutes until they float to the top of the pan.
I tend to do this amount in about two or three batches.
Then remove the gnocchi with a slotted spoon and serve as you want.
And that's it! It all comes together in about 30 minutes and you can use this gnocchi to make my
really tasty gnocchi with chorizo and creamy harissa sauce or tune in next week where I'm
going to be showing you how to make gnocchi in a brown butter and sage sauce see you next time.