Gnocchi in Italian has many meanings, but one of our favorites is potato gnocchi stuffed with different type of cheeses. Its a great replacement for a ravioli, but will taste even better!
2lbs of Medium to Small Potatoes
1¼ cups of Flour
Pinch Of Salt
Two Tablespoon of Olive Oil
Any Desired Cheese
Soften the potatoes by placing in boiling water for roughly 20-25 minutes
Peel potatoes once softened
Press Potatoes through a strainer or with a fork or any tool to breakdown potatoes
Form bowl shape with potatoes and place egg and flour
Add a pinch of salt
Drizzle olive oil over pile
Mash together with hands until doughy consistency and form into cylinder
Let Sit for roughly an hour
Cut into desired portions
Roll out and cut individual size, roughly 1 inch in diameter
Place cheese or desired filling in center of piece and fold over to enclose filling
Once you have reached the desired number of gnocchi, place into boiling water
GNOCCHI WILL FLOAT TO SURFACE WHEN COMPLETED (ROUGHLY 2-3 MINUTES)
A nice summer topping, is thinly sliced zucchini and prosciutto, cooked in a pan for about 5-8 minutes as seen below. (Make sure to add some olive oil to the cover the bottom of the pan!
You may also roll the gnocchi into a ball or into a classic semi-circle shape. Both taste great!
Any desired sauce maybe added to the gnocchi, tomato sauce works very well, or a white cream sauce. Personal favorite is a good red meat sauce.
- INGREDIENTS SHOULD BE AT ROOM TEMPERATURE BEFORE BEING PREPARED