You know what they say… “Third time’s the charm.”
Upon returning from Italy, I knew I needed to strike while the iron was hot. If I was going to lock that recipe for homemade gnocchi into my memory, it was now or never. So Chels and I decided to go for it. I mean – how difficult could it be? Just a few days earlier, Dom and I had participated in an Italian cooking class, where we made gnocchi. Now mind you, my specific job that day was to roll the dough into its snake-like form – but – I paid very close attention to the entire process (or so I thought).
With four simple ingredients, potato, flour, egg, and salt – I should have been able to duplicate these lovely little puffy potato pillows…
Right?
Wrong.
Let’s just say – if Gnocchi Water was the dish we were going for – we nailed it. However, we weren’t going for Gnocchi Water. This was not pretty. Our potato pillows completely disintegrated right before our eyes during the final step of boiling the pasta (before plating).
So, I tried a second time…and with that, I created a sticky, inedible mess. It’s important that the potatoes be as dry as possible before ricing and that the correct amount of flour be integrated. Without these two factors being precise, it’s easy to make a muddle of things. But I couldn’t give up.
My family loves gnocchi.
So this time, my third time, I was more careful… from the way I riced the potato, to how I incorporated the flour, to the amount of flour I used.
Since I don’t have a potato ricer or mill, I used a fork – and it worked beautifully. Once my potatoes were cooked, drained, and cooled, I spread them on a baking sheet and ‘riced’ them using the back of a fork. This simply means I pressed down on the potatoes so the flesh came through the tines. The potatoes were tender, but still firm, and we were ready to go.
So here we go… To make the pasta, mound the flour on a clean, dry counter top. Make a well in the center of the flour and add the potato.
Create another well in the center of the potato and crack in the egg. Add your salt.
Using a fork, begin to incorporate the ingredients by pulling into the center, slowly mixing in as much flour as the potato can absorb. You may need all the flour (or not). Once the dough comes together, begin kneading, adding as much flour as necessary to hold it together.
Form a wide rectangle with the dough. Cut dough into 8 pieces, 4 inches long.
Then roll the dough into snake-like ropes and cut into 1 1/2 inch pieces.
Some people use the tines of a fork to make indents, others dent the gnocchi gently with their thumb. I used my thumb.
Once the gnocchi are shaped, bring a large pot of lightly salted water to a boil. Drop in the gnocchi and cook for 2 to 4 minutes or until the gnocchi float to the top. Drain and add them to a hot skillet which holds your olive oil, garlic, and red pepper flakes. Fry for just a couple minutes, until browned and crisp on both sides.
Plate your gnocchi.
Shave some fresh Parmesan over top.
Then add a splash more of olive oil.
Buon Appetito!
Ciao!
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Fried Gnocchi with Garlic & Parmesan
- Category: Dinner
Description
My Fried Gnocchi with Garlic and Parmesan is one of the tastiest, most comforting dishes on the blog!
Ingredients
- 2 1/2 lbs. russet potatoes
- 2 cups flour
- 1 egg
- 1/2 tsp. salt
- 3 Tbsp. olive oil
- 4 cloves garlic
- 1/2 tsp. red pepper flakes
- 1/3 cup Parmesan, freshly grated
Instructions
- Bring a large pot of salted water to a boil.
- Peel and quarter potatoes and add to pot.
- Cook until tender but still firm, about 20 minutes.
- Drain, cool, and rice potato with a ricer, mill, or fork.
- Put flour on a clean, dry surface and create a well in the center.
- Place cooled, riced potato in the center of the well.
- Create a well in the center of the potato and add the egg and salt.
- Combine the ingredients using a fork until they form a dough.
- Knead the dough until a ball forms.
- Shape the ball into a rectangle and cut eight, four inch, pieces.
- Roll each piece into a long ‘snake’.
- Cut each snake into 1 1/2 inch pieces.
- Roll each piece over the tines of a fork or make an indent in the center with your thumb.
- Bring a large pot of water to a boil.
- Drop in gnocchi and cook for 2 to 4 minutes or until the gnocchi float to the top.
- In the meantime, add two Tbsp. olive oil, garlic and red pepper flakes to a skillet and heat.
- Drain and add gnocchi to the skillet.
- Fry for about 2 minutes, making sure to flip until gnocchi are browned and crisp on both sides.
- Serve with an extra splash of olive oil and grated Parmesan.
Forgot to pin? Here you go!
If substituting pre-made gnocchi, how much should I use?
A pound will do it.
Tried it last night, using chopped walnuts instead of pine nuts and with a little diced tomato. My husband and I both really liked it. Sundried tomato might have been even better.
Glad you liked it!
Awesome! Just made them for dinner. I fried than with a shallot instead of garlic. Sooooo good.
That is happiness! I’m so glad you like them! Love the idea of using shallot – will do that next time! 🙂
This looks delicious. It looks like it makes a lot. Can u freeze then as well.
Absolutely! That’s a great idea!! Thanks for stopping by with a kind word and your question! 🙂
I just made this. And it is so delisous!! My gnocchi came out a little big, but its so tasty! 🙂
Wow! That makes me very happy! So glad you enjoyed it, Emily!! Happy New Year!
I have tried the potato based gnocchi. I found it so hard to work with – it did keep getting mushy. Then I tried the ricotta version. So easy to work with, keeps it’s shape. BUT – it’s not what you would call light and fluffy!. But mine sure looked like your pics!
All gnocchi is good – I’ll have to keep trying!
Hi Kathie,
Good gnocchi is so worth working for!! Sounds like you’re almost there!
Have fun!
Annie
Wow…what a process! Looks like this recipe needs patience,time and concentration. You nailed it Ann! It looks delicious and well worth the time.
Ha! So funny for me to think I could just roll them out effortlessly the first time I tried. You know what tripped me up? Our beloved foodie expert in Rome… he made it look so easy!! Of course, for him, it was! I can only imagine the number of gnocchi he’s made in his lifetime! Thank you, Friend!
Oh just stop. I can’t handle how phenomenal this meal looks. TRULY WOMAN! ♥
You will love it!! Thanks Dolly! XO
So yum!! This looks amazing and one of Matt’s favorite! A definite make sister!!!❤️ Great photos ( as always!!!)
Thank you Sweeta! You know, I love them with my sauce, but fried… it’s a whole new world! Scary good! XO
These look amazing! I can smell them frying! Love the “Gnocchi Water” story…three times a charm! XO
Thank you Con! The house did smell pret-ty good! Miss you Sister! XO
Hi Anne,
We are in sunny flroida looking at your site….we so enjoyed this recipe but it will have to wait till we get home to try it, Your website is soooooooooooooooo neat !!
Love you,
Mom ,Aunt Theresa Uncle Gus Aunt Betty and Uncle Nazih xoxoxo
Hi Everyone!
I’m so happy to know that you guys are enjoying some beautiful weather! Please send us some!! I tell you what – I’ll send you some gnocchi and you send us some sunshine! Thank you for your sweet words!
Love you,
Annie
we can’t wait,!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Love you
Awesome!! 🙂 XOXO
Super bummed I missed out on this meal because it looks delectable but I love thinking about that first time you tried to make it! So funny, Mama!
Hahaha! I know – that gnocchi showed me who was boss! Thank you Sweeta… I thought of you the entire time while making it. Too funny! XO