One of Papa’s signature dishes was his homemade chicken & dumplings! Oh. My. Goodness.
I can hardly wait to share this cozy and ultimate comfort food recipe with you! In the meantime let me tell you about another one of my favorite kind of dumplings—gnocchi! Gnocchi are light and airy, heavenly pillows of potato dumplings that literally melt in your mouth! I know, homemade gnocchi sounds a bit intimidating; however, with a little effort, it is well worth your time! Just follow these step-by-step instructions to make your gnocchi a breeze to create!_JTR5997

Gnocchi freezes beautifully, and is AH-MAZING smothered in fresh summer basil pesto or simply served with browned butter! EnJOY!


you will need…

5 medium Yukon Gold potatoes

1 tablespoon salt

1 teaspoon freshly cracked black pepper

1 tablespoon melted butter

¾ cup freshly grated Parmesan

1 teaspoon garlic powder

1 egg, lightly beaten

½ cup all-purpose flour

Thoroughly wash potatoes. Place potatoes in large saucepan and cover with water. Simmer until potatoes are tender, about an hour.

After draining the potatoes, remove the skin (carefully remove while potatoes are still warm, but be extra careful not to burn yourself!). Run potatoes through a potato ricer into large bowl. _JTR5950

Add the salt, pepper, butter, Parmesan, garlic powder & egg. Carefully mix with your fingers, and add a third of the flour and continue to mix. Repeat until all flour is incorporated, and form dough into a smooth ball. (The dough should be slightly tacky to the touch. If the dough is too sticky, simply add a little more flour.)

Divide the dough into 6 sections. On a floured surface, roll the dough into a log, about 3/4 inch in diameter. Flour your knife, and trim both ends of the dough. Cut each log into 10-15 pieces, roughly ½ inch long. Repeat with all sections of dough._JTR5978

_JTR5979

Set aside the gnocchi you would like to freeze on a baking sheet lined with parchment paper. Make sure the gnocchi are not touching. Place baking sheet in freezer for about an hour, until dough is frozen. Remove gnocchi from freezer, and place frozen gnocchi in airtight freezer bag and store in freezer.


*Savvy Hint—Freezing the gnocchi on a baking sheet prior to storing is essential as the dough tends to stick together if you avoid this step, leaving you with a frustrated mush of dough!


To cook the gnocchi, bring a saucepan of salted water to simmer. Simmer gnocchi in water for about 15 minutes or until they start to float, and remove with a slotted spoon. Immediately serve gnocchi with fresh basil pesto or browned butter. Garnish with freshly grated Parmesan cheese.

Share with a Friend