So this video from Tasty popped up on Facebook – how to make homemade gnocchi. I’m a huge fan of these potato dumplings but unfortunately the supermarket gnocchi creep my husband out as he says they remind him too much of grubs, so we decided to made some without the spiral texture.
Surprisingly they were super easy to make. We recommend mashing the potatoes well so you don’t end up with chunks of potato in your dough.
From two potatoes we made quite a big batch of gnocchi so we decided to freeze half. You can do this by placing the gnocchi on a plate covered with a baking sheet and then placing them in the freezer. Once solid, you should be able to transfer them into a freezer bag. Don’t forget the baking sheet! We thought we could just put them on a plate in the freezer but this made peeling them off the frozen plate extremely hard.
We served the cooked gnocchi with sliced red peppers, sun-dried tomatoes and mushrooms cooked in a pesto and crème fraîche sauce (all the ingredients we could find in our fridge). Let me know if there is a particular way you like to serve gnocchi.