Potato gnocchi
This potato gnocchi recipe features tender dumplings enhanced with sautéed zucchini and cherry tomatoes, finished with a splash of lemon for a bright flavor. Perfect for a comforting meal or a special occasion.
Cook time 60 min
Prep time 20 min
Ingredients:
3 potatoes4 yolks
1/4 cup grated parmesan cheese
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
2 zucchini
1/4 cup butter
1/2 cup cherry tomatoes
2 garlic cloves
1 tbsp lemon juice
2 tbsp fresh parsley
Potato gnocchi is a classic Italian dish that is both comforting and delicious. Made with simple ingredients like potatoes, eggs, and flour, these tender dumplings are perfect for soaking up a variety of sauces. This recipe adds a twist with sautéed zucchini, cherry tomatoes, and a hint of lemon, creating a vibrant and fresh flavor profile. Follow these steps to create a delightful meal that's sure to impress your family and friends.
Instructions:
- Peel and chop the potatoes into large chunks.
- Place them in a large pot, cover with water, and add a pinch of salt.
- Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly.
- Once the potatoes are cool enough to handle, mash them until smooth.
- In a large mixing bowl, combine the mashed potatoes, egg yolks, grated Parmesan cheese, 1/2 teaspoon of salt, and black pepper. Mix well to form a dough.
- Turn the dough onto a floured surface and knead gently until smooth.
- Divide the dough into small portions. Roll each portion into a long rope about 1/2 inch in diameter.
- Cut the ropes into 1-inch pieces to form the gnocchi. Optionally, you can roll each piece over the tines of a fork to create ridges.
- Bring a large pot of salted water to a boil.
- Carefully drop the gnocchi into the boiling water in batches. Cook until they float to the surface, about 2-3 minutes.
- Use a slotted spoon to transfer the cooked gnocchi to a baking sheet lined with parchment paper or a clean kitchen towel to drain.
- While the gnocchi is cooking, heat the olive oil in a large skillet over medium heat.
- Add the sliced zucchini and sauté until tender and lightly browned, about 5-7 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the cherry tomatoes and cook until they just begin to soften, about 2 minutes.
- Add the cooked gnocchi to the skillet with the zucchini and tomatoes.
- Add the butter to the skillet and toss to coat all the ingredients.
- Stir in the lemon juice and remaining 1/2 teaspoon of salt.
- Cook for an additional 2-3 minutes, allowing the flavors to meld and the gnocchi to reheat.
- Garnish with fresh parsley before serving.
- Serve immediately and enjoy your homemade potato gnocchi with zucchini and cherry tomatoes!
Cooking potato gnocchi from scratch may seem daunting, but with a bit of patience and practice, you can master this delightful dish. The combination of soft, pillowy gnocchi with the fresh and tangy flavors of zucchini, cherry tomatoes, and lemon makes for a perfectly balanced meal. By following this recipe and the provided tips, you'll create a delicious and satisfying dish that will surely become a favorite at your dinner table.
Potato gnocchi FAQ:
For the best texture, use starchy potatoes like Russets or Yukon Gold. These varieties yield a light and fluffy gnocchi.
Gnocchi is done cooking when it floats to the top of the boiling water, usually within 2-3 minutes. Once they float, let them cook for an additional 30 seconds before draining.
Yes, you can store leftover gnocchi in an airtight container in the fridge for up to 3 days. To freeze, lay them out on a baking sheet to freeze individually, then transfer to a freezer bag for up to 2 months.
You can substitute parmesan cheese with Pecorino Romano for a sharper flavor, or use nutritional yeast for a dairy-free option.
Use a large skillet or sauté pan, at least 12 inches in diameter, to ensure the vegetables cook evenly without overcrowding.
Cooking Tips:
- Use starchy potatoes, like Russets, for the best texture.
- Make sure to dry the potatoes well after boiling to avoid excess moisture in the dough.
- Knead the dough gently; overworking it can make the gnocchi tough.
- Test a small piece of dough in boiling water to ensure it holds together before rolling out the rest.
- Cook gnocchi in small batches to prevent them from sticking together in the pot.
- Gently toss the gnocchi with the sauce to avoid breaking them.
Nutrition Facts
4 ServingsCalories 320kcal
Protein 9g
Carbohydrates 33g
Fiber 4.61g
Sugar 4.57g
Fat 22g
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