My 3-Ingredient Homemade Gnocchi recipe is simple and doesn't use ANY special tools or equipment — and just like fresh pasta, gnocchi is out of this world when made fresh right at home.
06Next, over the cooled sieved potato, pour over the beaten egg and sprinkle over the flour. With a dough cutter or a butter knife bring the dough together.
07Knead lightly on the work surface until the dough comes together and is smooth. Shape it roughly into a log. Note: If your dough seems sticky you can always add a little more flour.
08Shaping the Gnocchi:: Dust your work surface with flour (or rice flour). Cut the dough into thick slices and roll them out into ropes roughly 3/4 inch in diameter (see video above). Cut each rope into 1-inch pieces.
09Hold a fork in one hand, and use your index finger to hold a cut edge of a piece of gnocchi against the curved back of the tines of the fork. Press into the center of the gnocchi with your index finger to make a deep indentation. While you are pressing the piece against the tines, flip it away over the tip of the fork, allowing the gnocchi to drop to the work surface (Watch the video above for a step by step). If the gnocchi becomes sticky, dip fork and index finger into flour. The finished gnocchi will have ridges on one side and a depression on the other. At this point, gnocchi can be refrigerated on a lightly floured baking sheet for several hours or can be frozen.
10Cooking the Gnocchi:: Drop gnocchi into a pot of boiling water, and cook until they float to the surface, about 2 minutes. Once they rise to the top give them another 20 seconds before removing with a slotted spoon. Tip: Don't stir too much while cooking as the gnocchi are soft and can break up.
11Serve with any of your favorite pasta sauces or simply with brown butter. If you don't want to cook your gnocchi straight away keep them in the fridge for up to 2 days or freeze them for up to 8 weeks. Just make sure to freeze them flat in a single layer on a tray.