Italian Gnocchi Dumplings Recipe

 

AuthorSteve Nubie
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Every country and every culture has a dumpling recipe. The flavors and tastes are all unique but use a basic combination of flour, water and sometimes potatoes to make this staple food. We’re going to explore a classic Italian recipe for a dumpling called “Gnocchi.”

Gnocchi are small, bite sized dumplings usually creased with a fork and either boiled and topped with butter or a sauce, or they can be immersed in a marinara or pesto to finish. This recipe starts with the dough setting on your bread machine and they are then cut and finished either in boiling water or in a simmering sauce.

INGREDIENTS:
 2 potatoes
 2 cups all-purpose flour
 1 egg
DIRECTIONS:
1

Bring a large pot of salted water to a boil. Peel the potatoes and add to the pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.

2

Combine 1 cup mashed potato, flour and the egg in the bread pan and select the dough setting.

3

When the dough is sufficiently blended place it onto a floured surface and roll into a long rope about ¼ inch thick. Cut the dough rope into pieces about a half-inch long and gently rub a fork over the dough pieces to create ridges. This will help the gnocchi to hold a sauce better so each bite is packed with flavor.

4

Bring a large pot of lightly salted water to a boil. Drop in the gnocchi and cook for 3 to 5 minutes or until the gnocchi have risen to the top; drain and serve with a topping of melted butter or some marinara.

5

I like to top them with an extra hit of oregano and maybe some grated parmesan cheese. You can also drop them into a simmering pot of marinara for 15 minutes.

Ingredients

INGREDIENTS:
 2 potatoes
 2 cups all-purpose flour
 1 egg

Directions

DIRECTIONS:
1

Bring a large pot of salted water to a boil. Peel the potatoes and add to the pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.

2

Combine 1 cup mashed potato, flour and the egg in the bread pan and select the dough setting.

3

When the dough is sufficiently blended place it onto a floured surface and roll into a long rope about ¼ inch thick. Cut the dough rope into pieces about a half-inch long and gently rub a fork over the dough pieces to create ridges. This will help the gnocchi to hold a sauce better so each bite is packed with flavor.

4

Bring a large pot of lightly salted water to a boil. Drop in the gnocchi and cook for 3 to 5 minutes or until the gnocchi have risen to the top; drain and serve with a topping of melted butter or some marinara.

5

I like to top them with an extra hit of oregano and maybe some grated parmesan cheese. You can also drop them into a simmering pot of marinara for 15 minutes.

Italian Gnocchi Dumplings Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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