Make Your Own Gnocchi With Kids


With the current pasta shortages, this week I had the bright idea of making gnocchi which for those who don't know are kind of potato dumplings which are treated like pasta. You would normally serve with pasta sauce or flavoured butter. 

Make Your Own Gnocchi With Kids


There are only three ingredients - white flour, eggs and potatoes. All things we had in the cupboard. It seemed straight forward enough. Our recipe and tips come through combinations of recipes I read on the internet, this YouTube tutorial by Gennaro Contaldo and tips people sent through on my Instagram - thank you!

I really wish we had a potato ricer as this would have made the gnocchi so much smoother / easier. We ploughed on without but if you can get your hands on a potato ricer, I would highly recommend.

Scroll to the bottom of this post for ingredients list and method. Here are the step by step instructions.... 

1 - Bring a pan of water to the boil and add 1kg Maris Piper potatoes with their skins on. Boil for 10-14 minutes. You should be able to feel some resistance when you prick them with a knife when they are done. 



2 - Carefully drain and peel the potatoes - they will be hot so use a tea towel to hold. You are aiming for the potatoes to be as dry and fluffy as possible.




3 - At this stage, you should pass your potatoes through a ricer (ideally twice). You are looking for them to be lump-free and smooth.

We did not have a ricer so improvised - you could use a masher (this was fairly hard work), pass through a sieve (this did not work for us) or use a food mixer / processer which was the best option for us. Be careful not to over-mix though, you do not want a paste.




4 - Ideally use 00 Pasta Flour for this next bit, we didn't have any so just used plain flour. We started with 100g but needed around 150g in total - we sieved it before adding to the potato mix along with two egg yolks and seasoning.



5 - This is where the kids can get involved and get a bit messy. Combine the flour, eggs and potatoes with your hands. Be careful not to overwork - add more flour if needed. You are looking to combine everything into a big ball.




6 - Split your dough into four (one piece of dough per person) and roll out into a sausage shape on a well-floured surface.


7 - Then cut the gnocchi into small pieces and roll each piece into a ball.




8 - To cook, place small batches of the gnocchi into a pan of boiling water. It is important to keep the balls separated so keep an eye on them. They should take 3-4 minutes to cook, once they float to the top, they are done.


9 - Drain / dry and serve immediately with the pasta sauce of your choice. We stuck with a plain tomato and mascarpone this time but pesto also works well. Next time, we plan to finish our gnocchi off in the frying pan and serve with garlic butter and parmesan. Delish!

The kids absolutely loved making gnocchi and had clean bowls - in fact they loved it so much they asked for seconds.


10  - If you would like to freeze your gnocchi, place on a flat sheet in the freezer and once frozen, transfer to a freezer bag. Gnocchi keeps in the freezer for 4-6 weeks and can be cooked straight from frozen. I have not cooked ours from frozen yet but apparently, they take the same length of time - 4 minutes-ish.


Ingredients  (makes 8 - 10 portions) 

1kg Maris Piper Potatoes
2 Egg Yolks
150g 00 or Plain White Flour

Method 



1 - Bring a pan of water to the boil and add 1kg Maris Piper potatoes with their skins on. Boil for 10-14 minutes. You should be able to feel some resistance when you prick them with a knife when they are done.

2 - Carefully drain and peel the potatoes - they will be hot so use a tea towel to hold. You are aiming for the potatoes to be as dry and fluffy as possible.

3 - At this stage, you should pass your potatoes through a ricer (ideally twice). You are looking for them to be lump-free and smooth.

We did not have a ricer so improvised - you could use a masher (this was fairly hard work), pass through a sieve (this did not work for us) or use a food mixer / processer which was the best option for us. Be careful not to over-mix though, you do not want a paste.

4 - Ideally use 00 Pasta Flour for this next bit, we didn't have any so just used plain flour. We started with 100g but needed around 150g in total - we sieved it before adding to the potato mix along with two egg yolks.

5 - This is where the kids can get involved and get a bit messy. Combine the flour, eggs and potatoes with your hands. Be careful not to overwork - add more flour if needed. You are looking to combine everything into a big ball.

6 - Split your dough into four (one piece of dough per person) and roll out into a sausage shape on a well-floured surface.

7 - Then cut the gnocchi into small pieces and roll each piece into a ball.

8 - To cook, place small batches of the gnocchi into a pan of boiling water. It is important to keep the balls separated so keep an eye on them. They should take 3-4 minutes to cook, once they float to the top, they are done.

9 - Drain / dry and serve immediately with the pasta sauce of your choice. We stuck with a plain tomato and mascarpone this time but pesto also works well. Next time, we plan to finish our gnocchi off in the frying pan and serve with garlic butter and parmesan. Delish!

10  - If you would like to freeze your gnocchi, place on a flat sheet in the freezer and once frozen, transfer to a freezer bag. Gnocchi keeps in the freezer for 4-6 weeks and can be cooked straight from frozen. I have not cooked ours from frozen yet but apparently, they take the same length of time - 4 minutes-ish.


It did feel like it took quite a long time and there was a little bit of bickering BUT making our own gnocchi was a fab activity for the kids as they could get involved at every stage and make their own shapes / balls which was satisfying for them. It tasted really good too and I was impressed. It is quite messy though so be prepared for this. 



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Make Your Own Gnocchi With Kids



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2 comments

  1. What a great idea! Simple but fun and tasty!

    ReplyDelete
  2. Great idea am going to try tomorrow- thank you!

    ReplyDelete

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